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Assessing Time of Eating in Commensality Research

Author

Listed:
  • Henrik Scander

    (School of Hospitality, Culinary Arts and Meal Science, Örebro University, 712 02 Grythyttan, Sweden)

  • Maria Lennernäs Wiklund

    (Department of Occupational and Public Health Sciences, Gävle University, 801 76 Gävle, Sweden)

  • Agneta Yngve

    (School of Health Sciences, Örebro University, 702 81 Örebro, Sweden
    Department of Nutrition, Dietetics and Food Studies, Uppsala University, 751 22 Uppsala, Sweden)

Abstract

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.

Suggested Citation

  • Henrik Scander & Maria Lennernäs Wiklund & Agneta Yngve, 2021. "Assessing Time of Eating in Commensality Research," IJERPH, MDPI, vol. 18(6), pages 1-13, March.
    • Handle: RePEc:gam:jijerp:v:18:y:2021:i:6:p:2941-:d:516252
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    References listed on IDEAS

    as
    1. Henrik Scander & Agneta Yngve & Maria Lennernäs Wiklund, 2021. "Assessing Commensality in Research," IJERPH, MDPI, vol. 18(5), pages 1-22, March.
    2. Elisabeth Vesnaver & Heather H. Keller & Olga Sutherland & Scott B. Maitland & Julie L. Locher, 2016. "Alone at the Table: Food Behavior and the Loss of Commensality in Widowhood," The Journals of Gerontology: Series B, The Gerontological Society of America, vol. 71(6), pages 1059-1069.
    3. Agneta Yngve & Nicklas Neuman & Irja Haapala & Henrik Scander, 2021. "The Project Collection Food, Nutrition and Health, with a Focus on Eating Together," IJERPH, MDPI, vol. 18(4), pages 1-4, February.
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    Cited by:

    1. Maína Ribeiro Pereira-Castro & Adriano Gomes Pinto & Tamila Raposo Caixeta & Renata Alves Monteiro & Ximena Pamela Díaz Bermúdez & Ana Valéria Machado Mendonça, 2022. "Digital Forms of Commensality in the 21st Century: A Scoping Review," IJERPH, MDPI, vol. 19(24), pages 1-22, December.
    2. Håkan Jönsson & Maxime Michaud & Nicklas Neuman, 2021. "What Is Commensality? A Critical Discussion of an Expanding Research Field," IJERPH, MDPI, vol. 18(12), pages 1-17, June.

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