Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

Appetite

Volumn 84, Issue , 2015, Pages 139-147

  Divert, Camille ^a   Laghmaoui, Rachid ^b   Crema, Célia ^b   Issanchou, Sylvie ^a   Van Wymelbeke, Virginie ^b   Sulmont Rossé, Claire ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b DIJON UNIVERSITY HOSPITAL   (France)

Author keywords

Condiment; Elderly; Environment; Music; Portion size; Variety

Indexed keywords

SODIUM CHLORIDE;

AGED; ARTICLE; CLINICAL ARTICLE; CONDIMENT; CONTROLLED STUDY; DAIRY PRODUCT; FEMALE; FOOD INTAKE; HUMAN; HUNGER; MALE; MEAL; MEAT; MINI MENTAL STATE EXAMINATION; MUSIC; MUSTARD; NURSING HOME; NURSING HOME PATIENT; PEPPER; PLEASURE; RICE; SATISFACTION; TOMATO; VEGETABLE; CALORIC INTAKE; CATERING SERVICE; DIET; EATING; FRANCE; HOME FOR THE AGED; VERY ELDERLY;

AGED; AGED, 80 AND OVER; DIET; EATING; ENERGY INTAKE; FEMALE; FOOD SERVICES; FRANCE; HOMES FOR THE AGED; HUMANS; MALE; MEALS; NURSING HOMES; PLEASURE;

EID: 84913550559     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2014.09.027     Document Type: Article

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