Table 2.

Interview Guide

Interview Topic	Key Interview Points for Older Adults	Key Interview Points for Staff
1. Dietary arrangements and setting characteristics
	Daily dietary arrangements, living/hospitalization/meal provision conditions, and cooking or eating support methods.	Characteristics of dietary arrangements for older adults in the setting, meal provision methods, and features of service recipients.
2. Physical function and dietary impact
	Impact of decreased physical strength, limited activity, masticatory and swallowing discomfort, and appetite changes on diet.	Common physical function problems in older adults and their impact on dietary management.
3. Awareness of sarcopenia and dietary management
	Understanding of sarcopenia, physical strength recovery, and anti-inflammatory/pro-inflammatory diets.	Knowledge of sarcopenia, the relationship between diet and muscle health, and nutritional management.
4. Daily diet and intake
	Meal structure, food choices, and intake of healthy and unhealthy foods.	Common dietary problems and signs of inadequate nutritional intake among older adults in different settings.
5. Barriers to implementing dietary management
	Difficulties encountered in following a healthy diet, such as taste, habits, appetite, illness, or functional limitations.	Major barriers at the patient, family, and service levels when implementing dietary management for older adults.
6. Support resources and collaboration
	Support provided by family members, caregivers, and elderly care institutions/communities/hospitals.	The role of family members, multi-role personnel, and cross-institutional collaboration in dietary management.
7. Service needs and improvement suggestions
	Needs for dietary guidance, individualized plans, tool support, and continuous follow-up.	Feasible service forms, key management content, implementation conditions, and improvement suggestions.