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Assessing Time of Eating in Commensality Research
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-2435-3869
Department of Occupational and Public Health Sciences, Gävle University, Gävle, Sweden.
Örebro University, School of Hospitality, Culinary Arts & Meal Science. Department of Nutrition, Dietetics and Food Studies, Uppsala University, Uppsala, Sweden.ORCID iD: 0000-0002-7165-279x
2021 (English)In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, E-ISSN 1660-4601, Vol. 18, no 6, article id 2941Article, review/survey (Refereed) Published
Abstract [en]

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.

Place, publisher, year, edition, pages
MDPI, 2021. Vol. 18, no 6, article id 2941
Keywords [en]
Eating together, conviviality, gastronomy, meal, food studies, dining, eating practice
National Category
Nutrition and Dietetics Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-90465DOI: 10.3390/ijerph18062941ISI: 000639174000001PubMedID: 33805618Scopus ID: 2-s2.0-85102385737OAI: oai:DiVA.org:oru-90465DiVA, id: diva2:1537291
Note

Funding Agency:

Centre for Integrated Research on Culture and Society (CIRCUS), Uppsala University

Available from: 2021-03-15 Created: 2021-03-15 Last updated: 2023-06-20Bibliographically approved

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Scander, HenrikYngve, Agneta

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