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Introduction
Örebro University, School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden.ORCID iD: 0000-0002-7165-279X
2015 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, 12-12 p.Article in journal, Meeting abstract (Other academic) Published
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Text
Abstract [en]

Today, dietary assessment is mostly dealing with nutritional quality of the meal and to a lesser extent assesses the environment, the commensality and the design of the meal as such. This seminar is an effort to combine anthropology, meal design and nutrition in a common seminar to increase mutual understanding of a widened approach to meal assessment. Previously, the five aspects meal model has been proposed as a theoretical framework for commercial meal planning and quality assurance. This model includes the product, the room and the service, combined with the ambience and the management system. In this introductory talk, the five aspects meal model will be compared with methods of marketing, including, product, place, price and promotion and with consumer orientation aspects of social marketing. In the broader aspect of public meal planning, consumer orientation aspects are suggested to be an integral part of meal assessment. Issues related to sustainability, food waste and nutritional status and well-being in a broader sense also need to be taken into consideration in the planning of public meals as well as in the provision of meal guidelines and – support to the public. The other presentations during this symposium deal with meal design in three different contexts, a new way of assessment of individual food choice and a historical overview of commensality and meal design.

Place, publisher, year, edition, pages
Basel: S. Karger, 2015. Vol. 67, no Suppl. 1, 12-12 p.
National Category
Nutrition and Dietetics
Research subject
Nutrition; Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-50505DOI: 10.1159/000440895ISI: 000374988800009OAI: oai:DiVA.org:oru-50505DiVA: diva2:931974
Conference
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Available from: 2016-05-31 Created: 2016-05-31 Last updated: 2016-06-13Bibliographically approved

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Yngve, Agneta
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School of Hospitality, Culinary Arts & Meal Science, Örebro University, Grythyttan, Sweden
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CiteExportLink to record
Permanent link

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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
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  • asciidoc
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