Table 2.

Factors that promote or inhibit optimal nutritional care from the perspective of the patient.

Promotive factors	Inhibitory factors
That the patient has a real choice of menu at mealtimes	That the patient is not provided with the possibility to choose between menus adapted to preference, ability to chew, etc.
That the meal is adapted to the patient, for example with respect to consistency and size of portions	That the patient is not offered between-meal snacks and oral nutritional supplements for 12 of the 24 hours in a day
That the patient is informed about what the production kitchen can offer	That the patient is not informed about what the production kitchen can offer
Dialogue between the patient and nursing staff about the meals and menu choices	Lack of dialogue between the patient and nursing staff about individual needs and wishes
That presentation of the meals is appealing	That the patient's nutritional status is not monitored, and the patient's knowledge of his/her own weight loss is not utilized by the nursing staff