Application of the meal environment as a tool to improve health?

Abstract

The aim of this paper was to look into meal experiences with a focus on acceptance and satisfaction in institutional eating locations, primarily in the caring sector. The situation and the context have the ability to influence the acceptability of a meal, as well as the amount eaten. Context factors can be at least important in determining acceptance of food and beverage as sensory factors. Variables such as location, physical and social environment, expectations, description of foods and choice can have an impact on the acceptance of a meal. In addition, proper response to guests’ needs and requests can lead to satisfaction. Improvement of the atmosphere in the eating location during the meal has been shown to be a meaningful way to stabilize health and nutritional status, as well as having an impact on the energy intake in patients. When the food and beverage meets certain expectations, the room and the meeting can enhance the atmosphere, and therefore the entire quality of the meal experience.