Table 1 Key to Figure 1 Label explanation Workplace As people retire the workplace becomes less important as a food consumption environment. Workplace studies do not feature in this report. “Community” Eating at Home Eating at home is the main environment in which people eat. This rises in importance after retirement. Towards the end of life other settings become more influential. “Community” Eating at home alone” As people age, the proportion routinely eating at home alone increases “Community” Eating out This includes purchasing meals and drinks in cafes, restaurants, pubs and similar venues. As people grow older this gradually becomes less of a part of everyday life. No evidence to support this, just a contention “Community” Supported social meals These are settings where the meals are provided with a social purpose – usually with a subsidy. Examples include lunch clubs, day centres etc. These are a relatively minor part of life for most people. Care Home Care home settings become increasingly important for old age population Hospital Hospitals as a food setting are not a major part of most people’s lives, but this setting becomes increasingly important in the period towards the end of life for many people. The visual appearance of the theoretical framework changes when applied to different social groups. For example, eating out features more strongly for high income group; care homes and hospital eating experiences may feature more strongly in the experiences of low income groups.
•Among people with dementia, poor nutritional status, eating little of the food offered, having meals alone and not having snacks are associated with poor psychological wellbeing. •Staff in care homes fail to recognise the psychosocial aspects of mealtimes. is more focus on nutritional intake and malnutrition-related clinical outcomes in care homes – little attention is given to the food ambiance or social element to food. •Adverse outcomes of malnutrition include risk of infections, mortality, falls, pressure ulcers and hospital admissions, leading to higher healthcare costs and poorer quality of life. AJ: Agarwal, E., Ferguson, M., Banks, M., Bauer, J., Capra, S., & Isenring, E. (2012). Nutritional status and dietary intake of acute care patients: Results from the nutrition care day survey 2010. Clinical Nutrition [online], 31(1), 41- 47. [Accessed 14 September 2017] Malnutrition and poor food intake were established as risk factors to risk of mortality among hospital adult patients AJ: Alzahrani, S. H., El I. A., & Alshamrani, S. M. (2016). Prevalence and factors associated with geriatric malnutrition in an outpatient clinic of a teaching hospital in Jeddah, Saudi Arabia. Annals of Saudi Medicine [online], 36(5), 346. [Accessed 15 September 2017] This cross-sectional study investigates the prevalence and determinants of malnutrition among older people in a geriatric clinic. AJ: Charlton, K., Nichols, C., Bowden, S., Milosavljevic, M., Lambert, K., Barone, L., . . . Batterham, M. (2012). Poor nutritional status of older subacute patients predicts clinical outcomes and mortality at 18 months of follow-up. European Journal of Clinical Nutrition [online], 66(11), 1224. [Accessed 11 September 2017]