ArticleNursing & health sciences2018
Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes.
Article in Nursing & health sciences, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
15 citing papers in PubMed.
- Plant-based diets for older adults in care homes: a realist synthesis.BMC geriatrics · 2026Review
- Menu Assessment Tools Used in Residential Aged Care: A Scoping Review of Content and Quality.Journal of human nutrition and dietetics : the official journal of the British Dietetic Association · 2025Article
- Choice on the menu in residential aged care: An underrated tool for maintaining resident autonomy.Nutrition & dietetics : the journal of the Dietitians Association of Australia · 2025Article
- Mealtime situations in nursing homes from the residents' perspective - an integrative review.BMC geriatrics · 2025Review
- Article
- Preferences for Living Arrangements in Dementia: A Discrete Choice Experiment.PharmacoEconomics - open · 2024Article
- A systematic review to identify the use of stated preference research in the field of older adult care.European journal of ageing · 2022Review
- How are the mealtime experiences of people in residential aged care facilities informed by policy and best practice guidelines? A scoping review.BMC geriatrics · 2022Article
- Exploring Meal Provision and Mealtime Challenges for Aged Care Residents Consuming Texture-Modified Diets: A Mixed Methods Study.Geriatrics (Basel, Switzerland) · 2022Article
- Wishes and Needs of Nursing Home Residents: A Scoping Review.Healthcare (Basel, Switzerland) · 2022Article
- Predictors of incident malnutrition-a nutritionDay analysis in 11,923 nursing home residents.European journal of clinical nutrition · 2022Article
- "The Good, The Bad, and the Minimum Tolerable": Exploring Expectations of Institutional Food.Foods (Basel, Switzerland) · 2021Article
- A Qualitative Analysis of the Delivery of Person-Centered Nutrition to Asian Americans With Dementia in the Adult Day Health Care Setting.Journal of applied gerontology : the official journal of the Southern Gerontological Society · 2021Article
- Ranking of meal preferences and interactions with demographic characteristics: a discrete choice experiment in young adults.The international journal of behavioral nutrition and physical activity · 2020Article
- Taste, choice and timing: Investigating resident and carer preferences for meals in aged care homes.Nursing & health sciences · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
There has been little empirical investigation of the preferences of people living in aged care homes for food services. The aim of the present study was to elicit consumer preferences and their willingness to pay for food service in aged care homes. Current residents or their family members were invited to take part in the discrete choice experiment questionnaire administered via interview. Of the 109 eligible residents and 175 eligible family members approached for consent 121 (43%) participated, including 43 residents. Participant preferences were influenced by food taste, choice in relation to serving size, timing of meal selection, visual appeal, and additional cost. Participants indicated they would be willing to pay an additional $24 (US$18.42) per week for food which tasted excellent and $8 (US$6.14) per week to have choice in serving sizes. 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, which has implications for the funding and provision of food and dining in long-term care in the future.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.