Table 2.

Included articles

Article	Settings and participants	Aim	Methods	Findings	Quality appraisal
Adams, K, Anderson, JB, Archuleta, M, Kudin, JS (2013). Defining skilled nursing facility residents’ dining style preferences. Journal of Nutrition in Gerontology and Geriatrics, 32 (3): 213–232 USA	Three skilled nursing facilities (SNF) in Texas, USA 104 residents who met the cognition criteria and consumed facility-provided food	To determine residents’ home dining practices, to define residents’ desired dining style practices in the SNF, and to determine the relationship between home dining practices and dining preferences in SNF	Standardized interviews using the Resident Dining Style Preferences Survey Data were analysed to determine the degree to which home practices determine SNF dining preferences	The majority of the participants wanted hot, home cooked meals served in the dining room. They wanted to be seated at the table with friends and neighbors and served on everyday plates in a quiet atmosphere, with food served restaurant or table service style. Length of stay and generational group were not significant predictors of dining style preferences	High
Buckinx F, Reginster JY, Morelle A, Paquot N, Labeye N, Locquet M, Adam SB (2017). Influence of environmental factors on food intake among nursing home residents: a survey combined with a video approach, Clin Interv Aging. 4 (12):1055–1064 Belgium	Nine different nursing homes in Belgum 88 residents, 18 experts and 45 nonexperts¨	To assess, by means of an original video approach, the influence of the environment on food intake in nursing homes	A random sample of residents answered a self-administered questionnaire related to different indicators (i.e., noise, space, comfort, light, odors, perceived satisfaction of meals, taste of meals, presentation of meals, service and setting) Two separate panels (expert in geriatrics, non expert in geriatrics) answered a questionnaire on their perception of the environment after having watched a video of the lunch in each nursing home The food intake of the residents was measured by food-weighting	The perception of the quantity of food served by the residents is the only single factor associated with food consumption (P = 0.003) On the other hand, experts and nonexperts did not perceive any environmental factor that seems to be significantly associated with residents’ food intake	High
Girard, A, El Mabchour, A. (2019). Meal context and food offering. International Journal of Migration, Health, and Social Care; 15 (3): 226–246 Canada	Care facilities in Quebec, Canada 26 non-Quebec-born residents 24 of their family members 51 frontline care staff	To gain a better understanding of the meal context and the food offering in Quebec public nursing homes for nonautonomous seniors, particularly with respect to first generation immigrants	Focused ethnography Interviews with 3 groups: 26 non-Quebec-born residents 24 of their family members 51 frontline care staff Structured nonparticipative observations were made in facilities	First-generation immigrants, independent of how long ago they arrived in Quebec, seldom adapted the Quebecian food offerings. Resident’s appetite for food offer was a problem for reasons related primarily to food quality, mealtime schedules, medication intake, physical and mental condition, and adaptation to institutional life. Family and friends often brought in food	High
Kenkmann, A, Hooper, L (2012). The restaurant within the home: experiences of a restaurant-style dining provision in residential homes for older people. Quality in Ageing and Older Adults,13 (2): 98–110 United Kingdom	Four medium-sized (approximately 35 residents) local authority care homes in Norfolk, UK 16 residents 32 staff	To explore the experiences of residents and staff with new restaurant-style meal provision in four residential care homes in Norfolk, England	Observations of meal and drink provision during a whole day in each home Unstructured individual interviews with residents and staff Content analysis	Although older care home residents enjoyed the restaurant experience, they valued stable table companions more highly than flexibility Residents appreciated attractive surroundings, good food and their possibility to make choices. However, in some circumstances and for frailer residents, choices were more limited While the central restaurant was valued for the main meal some residents preferred smaller ‘‘family-type’’ dining for other meals Available space and the dining-room’s location contributed to the success of the restaurant-style provision	Moderate
Mahadevan, M, Hartwell, HJ, Feldman, CH, Ruzsilla, JA, Raines, ER (2014). Assisted‐living elderly and the mealtime experience. Journal of Human Nutrition and Dietetics, 27 (2): 152–161 USA	Four assisted living facilities in Monclair, NJ, USA A convenience sample of 38 men and women, aged ≥ 65 years	To critically evaluate the food voice of elderly residents in an assisted-living environment	One focus group discussion in each of the facilities with 8–10 participants aiming to capture the feelings, emotions and viewpoints of assisted-living residents Content analysis	Participants ability to make healthy food choices, socialise, interact with staff, friends and family members and enjoy a tasty meal in a warm and inviting dining environment to provide a dignity that is unmatched by other services	Moderate
Milte, R, Ratcliffe, J, (…), Crotty, M (2018). Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes. Nursing & Health Sciences, 20 (1):116–124 Australia	Three aged care homes in Australia 43 residents 78 of their family members	To undertake a detailed analysis of the preferences for how food and the dining experience are provided within aged care homes from the perspective of residents (without cognitive impairment or with mild cognitive impairment) and informal carers predominantly family members of residents experiencing moderate and severe cognitive impairment), including an analysis of their WTP for these preferences	A discrete choice experiment questionnaire administered via interview. A DCE questionnaire comprising of four mains sections administered by a trained interviewer	Participant preferences were influenced by food taste, choice in relation to serving size, timing of meal selection, visual appeal, and additional cost The study found that respondents were willing to pay a premium to receive food that met their expectations of taste, and for a high level of control over serving sizes	High
Okkels SL, Saxosen M, Bügel S, Olsen A, Klausen TW, Beck AM (2018). Acceptance of texture-modified in-between-meals among old adults with dysphagi, Clin Nutr ESPEN. 25:126–132 Denmark	Three Danish nursing homes 30 old adults ≥ 70 years suffering from dysphagia	To identify the most liked in-between-meals for old adults based on flavour and describe the basic sensory properties of these in-between-meals	Participants assessed 20 texture modified in-between-meals based on their flavour and appearance on a 3 point hedonic scale	When participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy Liking based on flavour and appearance was equal in 18 out of 20 samples	High
Okkels, SL, Dybdal, DR, Beck, AM, Bügel, S, Klausen, TW et al.(2019). An investigation of main meal preferences in nursing home residents. Journal of Sensory Studies, 34 (4): 1–10 Denmark	One Danish nursing home 60 residents 29 residents participated. They were ≥ 70 years, had no swallowing problems	To investigate basic sensory customization factors of most preferred main meals in nursing home residents	Forty popular Danish meals Tested. Thirty of the meals contained meat or fish and the rest were plant-based Residents evaluated liking of appearance, flavour, and texture on a 5-point liking scale in eight tasting sessions with five food samples per session	In meals containing pork, meal appearance scores were significantly higher than the meals containing beef (p = .039). Meals containing beef scored significantly higher on flavour than the plant-based meals (p = .025). Meals containing fish scored higher on texture than meals containing beef (p = .003), and plant-based meals (p = .005)	High
Palacios-Ceña D, Losa-Iglesias ME, Cachón-Pérez JM, Gómez-Pérez D, Gómez-Calero C, Fernández-de-las-Peñas C (2013). Is the mealtime experience in nursing homes understood? A qualitative study. Geriatrics & Gerontogyl International, 13(2):482–9 Spain	Nonprofit nursing homes in Madrid, Spain 26 residents who were ≥ 60 years (mean age 83 years) with no cognitive impairement	To explore the significance of the mealtime experience among residents of nursing homes in Spain	A qualitative phenomenological approach Unstructured and semistructured interviews	Three main themes that describe the significance of meals in nursing homes: (i) timing of the meals – mealtimes serve as a point of reference for organizing activities in the nursing home and orient the residents during the day; (ii) table allocation – table allocation depends on the judgment of the personnel, the behavior of each resident and on the input from the residents that use a table; and (iii) the meals themselves – food is experienced as a privilege, as a sign of autonomy and normality, and as an indicator of personal identity	Moderate
Philpin, S, Merrell, J, Warring, J, Hobby, D, Gregory, V (2014). Memories, identity and homeliness: The social construction of mealtimes in residential care homes in South Wales. Ageing & Society, 34 (5): 753–789 United Kingdom	Two different type of residential care settings in Wales, UK 16 residents 10 informal carers 15 staff members 4 managers	To investigate factors influencing the nutritional care provided to residents in two different types of residential care settings	Focus group interviews with the four group of participants observations of food preparation and mealtimes throughout the day analysis of appropriate documents Thematic analysis	Residents’ experiences and understandings of mealtimes were shaped by the interlinked physical and sociocultural environment of their lives. The physical elements of the environment included the homes’ geographical locations and their physical layouts, both of which underpinned residents’ experiences and their sense of community and identity. Thus, these physical features link to sociocultural elements of the environment, which are complex and include people’s sociocultural backgrounds, their family experiences and memories, and their sense of community and identity; all of which inform their understanding of mealtimes	High
Sjögren Forss K, Nilsson J, Borglin G. (2018). Registered nurses’ and older people’s experiences of participation in nutritional care in nursing homes: a descriptive qualitative study. BMC Nurs., 17(19): 1–13 Sweden	Six Swedish nursing homes 4 older persons (mean age 85,7 years 8 registered nurses	To illuminate the experience of participating in nutritional care from the perspectives of older people and registered nurses. to illuminate the latter’s experience of nutritional care per se	Semitructured interviews Content analysis	Three themes: ‘participation in nutritional care equals information’, ‘nutritional care out of remit and competence’ and ‘nutritional care more than just choosing a flavour’ They illuminated the experience of participation in nutritional care from the perspective of older people and RNs, and the latter’s experience of nutritional care in particular per se	High
Wang, D, Everett, B, Brunero, S, Northall, T, Villarosa, AR, Salomonsson, Y. Perspectives of residents and staff regarding food choice in residential aged care: A qualitative study. Journal of Clinical Nursing; 2019; 29:626–637 Australia	Two nursing homes 7 residents 7 staff	To explore the experiences of food choice and meal services in residential aged care facilities and its impact on autonomy, self-determination, and quality of life from the perspective of both residents and staff	In-depth, semi-structured interviews Thematic analysis	Three main themes were identified: (1) catering for the masses; (2) organisational barriers to providing choice; and (3) food impacts well-being	Moderate
Watkins R, Goodwin VA, Abbott RA, Hall A, Tarrant M (2017). Exploring residents’ experiences of mealtimes in care homes: A qualitative interview study, BMC Geriatr, 11;17(1):141 United Kingdom	Four care homes in the South West of UK 11 residents	To gain an insight into the dining experiences and explore some of the issues that may impact on residents’ enjoyment of meals, and resulting health and wellbeing	Semistructured interviews Researcher observations of mealtimes Thematic analysis	The dining experience was a focal point for participants’ broader experiences of residing in a care home Three themes pertaining to residents’ experiences were identified: (1) Emotional and psychological connections with other residents; (2) managing competing interests with limited resources; and (3) familiarity and routine	High