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Assessing Time of Eating in Commensality Research
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- Scander, Henrik, 1976- (author)
- Örebro universitet,Restaurang- och hotellhögskolan,Örebro University,Örebro Univ, Sch Hospitality, Culinary Arts & Meal Sci, S-71202 Grythyttan, Sweden.
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- Lennernäs, Maria, 1956- (author)
- Högskolan i Gävle,Folkhälsovetenskap,Gävle Univ, Dept Occupat & Publ Hlth Sci, S-80176 Gävle, Sweden.
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- Yngve, Agneta, Professor, 1953- (author)
- Uppsala universitet,Örebro universitet,Restaurang- och hotellhögskolan,Department of Nutrition, Dietetics and Food Studies, Uppsala University, Uppsala, Sweden,Örebro University, Uppsala University,Institutionen för kostvetenskap,Örebro Univ, Sch Hlth Sci, S-70281 Örebro, Sweden
- (creator_code:org_t)
- 2021-03-13
- 2021
- English.
- In: International Journal of Environmental Research and Public Health. - : MDPI. - 1661-7827 .- 1660-4601. ; 18:6
- Research review (peer-reviewed)
Abstract
Subject headings
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- Commensal meals seem to be related to a better nutritional and metabolic health as well as an improved quality of life. The aim of this paper was to examine to what extent research was performed using the search term commensality related to assessment of timing of meals. A scoping review was performed, where 10 papers were identified as specifically addressing the assessment of timing of commensality of meals. Time use studies, questionnaires, and telephone- and person-to-person interviews were used for assessing meal times in relation to commensality. Four of the studies used a method of time use registration, and six papers used interviews or questionnaires. Common meals with family members were the most common, and dinners late at night were often preferred for commensal activities among the working population. In conclusion, the family meal seemed to be the most important commensal meal. It is clear from the collected papers and from previous systematic reviews that more studies of commensal meals in general and about timing aspects in particular and in relation to nutritional health are essential to provide a solid background of knowledge regarding the importance of timing in relation to commensal meals.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
- SAMHÄLLSVETENSKAP -- Annan samhällsvetenskap -- Övrig annan samhällsvetenskap (hsv//swe)
- SOCIAL SCIENCES -- Other Social Sciences -- Other Social Sciences not elsewhere specified (hsv//eng)
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences (hsv//eng)
Keyword
- Eating together
- conviviality
- gastronomy
- meal
- food studies
- dining
- eating practice
- Måltidskunskap
- Culinary Arts and Meal Science
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- ref (subject category)
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