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Designing for Health and Appetite: A Survey of Appropriate Environments to Achieve Meal Time Satisfaction in Dementia Residents and Participants

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Listed:
  • Carmen María Gómez-Cantó

    (Universidad de Castilla- La Mancha, Spain)

  • María Pilar Martínez-Ruiz

    (Universidad de Castilla- La Mancha, Spain)

  • Alicia Izquierdo-Yusta

    (Universidad de Burgos, Spain)

Abstract

The objective of this study was to assess current practices used by facilities caring for dementia residents or participants to determine their understanding of the benefits of appropriate foodservice environmental design which may contribute to meal satisfaction and reduce unintentional weight loss.

Suggested Citation

  • Carmen María Gómez-Cantó & María Pilar Martínez-Ruiz & Alicia Izquierdo-Yusta, 2018. "Designing for Health and Appetite: A Survey of Appropriate Environments to Achieve Meal Time Satisfaction in Dementia Residents and Participants," Nutrition & Food Science International Journal, Juniper Publishers Inc., vol. 5(1), pages 01-05, January.
    • Handle: RePEc:adp:jnfsij:v:5:y:2018:i:1:p:01-05
    DOI: 10.19081/NFSIJ.2018.05.555651
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    References listed on IDEAS

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    1. Sobal, Jeffery & Kettel Khan, Laura & Bisogni, Carole, 1998. "A conceptual model of the food and nutrition system," Social Science & Medicine, Elsevier, vol. 47(7), pages 853-863, October.
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