Orange napkins increase food intake and satisfaction with hospital food service: A randomized intervention

Navarro, Daniela Abigail; Shapiro, Y; Birk, Ruth; Boaz, Mona

doi:10.1016/j.nutx.2020.100008

Cited by 7 publications

(29 citation statements)

References 17 publications

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“…The selected studies were conducted worldwide between 2010 and 2019. Most of them were conducted in Australia [10,18,24,25,30,31,34,35,38,40,41,43,46], followed by Denmark [16,21,22,28,35,39,42,44], the Netherlands [15,23,26,36], Canada [47,48], Israel [17,45], and Spain [32], Hong Kong [29],…”

Section: Study Selection and Characteristicsmentioning

confidence: 99%

“…Belgium [37], United Kingdom [27], Iceland [20], Switzerland [19], and India [33], respectively. Six articles were intervention studies [20][21][22][23][24]28], five were randomized control trial studies [15][16][17][18][19], four were pre-post studies [10,[29][30][31], cohort studies [34,36,37,49] and pilot studies [35,[39][40][41], three were observational studies [25][26][27], cross-sectional studies [32,33,38], and quasi-experimental studies [42][43][44]. Our selection additionally comprised non-randomized control trial studies [45], mixed-method studies [46], prospective interrupted time-series studies [47], and case study approaches [48].…”

Section: Study Selection and Characteristicsmentioning

confidence: 99%

“…Of the 36 included studies, only three studies (n = 3, 8.3%) used meal presentation as their intervention strategy to improve the patients' food intake [17,36,45]. All the studies reported improved food intake and satisfaction, as well as reductions in the intervention group's food cost and readmission rate.…”

Section: Meal Presentation Interventionmentioning

confidence: 99%

“…Another study reported that loss-of-appetite patients who received meals with an improved display had a significantly higher food intake as compared to those who received a standard meal [45]. Patients in the orange napkin group consumed more hospital-provided food than those in the white napkin group [17]. The intervention group's patients were also slightly more satisfied with the hospital's food service.…”

Section: Meal Presentation Interventionmentioning

confidence: 99%

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Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

et al. 2021

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This review aims to identify hospital food service strategies to improve food consumption among hospitalized patients. A systematic search that met the inclusion and exclusion criteria was manually conducted through Web of Science and Scopus by an author, and the ambiguities were clarified by two senior authors. The quality assessment was separately conducted by two authors, and the ambiguities were clarified with all the involved authors. Qualitative synthesis was used to analyze and summarized the findings. A total of 2432 articles were identified by searching the databases, and 36 studies were included. The majority of the studies applied menu modifications and meal composition interventions (n = 12, 33.3%), or included the implementation of the new food service system (n = 8, 22.2%), protected mealtimes, mealtime assistance and environmental intervention (n = 7, 19.4%), and attractive meal presentation (n = 3, 8.3%). Previous studies that used multidisciplinary approaches reported a significant improvement in food intake, nutritional status, patient satisfaction and quality of life (n = 6, 16.7%). In conclusion, it is suggested that healthcare institutions consider applying one or more of the listed intervention strategies to enhance their foodservice operation in the future.

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Section: Study Selection and Characteristicsmentioning

confidence: 99%

Section: Study Selection and Characteristicsmentioning

confidence: 99%

Section: Meal Presentation Interventionmentioning

confidence: 99%

Section: Meal Presentation Interventionmentioning

confidence: 99%

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Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

et al. 2021

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“…By using higher-quality materials, restaurants can communicate the expectation that the ensuing food experience will also be a quality offering too. It is perhaps worth bearing in mind here that even the color of the napkins have been shown to affect the diner's impression/emotion (Navarro et al, 2020 ).…”

Section: Optimizing the Experience By Delivering More Than Just Dinnermentioning

confidence: 99%

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Spence

Youssef²,

Levitan

2021

Front. Psychol.

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In many parts of the world, restaurants have been forced to close in unprecedented numbers during the various Covid-19 pandemic lockdowns that have paralyzed the hospitality industry globally. This highly-challenging operating environment has led to a rapid expansion in the number of high-end restaurants offering take-away food, or home-delivery meal kits, simply in order to survive. While the market for the home delivery of food was already expanding rapidly prior to the emergence of the Covid pandemic, the explosive recent growth seen in this sector has thrown up some intriguing issues and challenges. For instance, concerns have been raised over where many of the meals that are being delivered are being prepared, given the rise of so-called “dark kitchens.” Furthermore, figuring out which elements of the high-end, fine-dining experience, and of the increasingly-popular multisensory experiential dining, can be captured by those diners who may be eating and drinking in the comfort of their own homes represents an intriguing challenge for the emerging field of gastrophysics research; one that the chefs, restaurateurs, restaurant groups, and even the food delivery companies concerned are only just beginning to get to grips with. By analyzing a number of the high-end fine-dining home food delivery options that have been offered (in the UK and in the US) in this narrative review, we highlight a number of promising directions for those wanting to optimize the at-home multisensory dining experience, wherever in the world they might be.

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Exploring Whether Weight-Related Cues Affect Food Intake in Older Adults with Dementia

Kimura,

Yamaguchi,

Tohara

et al. 2023

CIA

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Purpose Past research has shown that exposure to the image of a slim person reduces food consumption among young adults. However, it remains unknown whether this paradigm could be adapted and applied to increase food intake among older adults with dementia by exposing them to the image of a higher-weight person to mitigate weight loss and malnutrition. The present study explored whether weight-related visual cues affect the amount of food consumed by older adults with dementia. Participants and Methods In the experiment, twenty-one elderly people with dementia living in a nursing home were visually exposed to one of four conditions (a cartoon image of a normal-weight chef, a higher-weight chef, a flower or no image) during real-life daily lunch situations over the course of four weeks, during which each condition was presented for one week. Results Results demonstrate that participants finished their meals more frequently when they were exposed to the image of the higher-weight chef than when they were not exposed to any images. Conclusion These results suggest that exposure to a cartoon chef character representing a stereotyped social group related to body weight activates the stereotype and increases stereotype-consistent behavior in older adults with dementia. The present findings will contribute to understanding the effect of visual information on eating behavior and to designing eating environments which facilitate sufficient nutrition intake among older adults with dementia.

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Orange napkins increase food intake and satisfaction with hospital food service: A randomized intervention

Cited by 7 publications

References 17 publications

Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Hospital Food Service Strategies to Improve Food Intakes among Inpatients: A Systematic Review

Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic

Exploring Whether Weight-Related Cues Affect Food Intake in Older Adults with Dementia

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