Food Literacy, Menu Design, and Nutritional Quality in Institutional Food Environments: A Conceptual Framework for Organizational Capacity and Systems-Based Improvement

Algimiro Antonio Torres Parra

No nw45z_v1, SocArXiv from Center for Open Science

Abstract: Institutional food environments provide meals to large populations through settings such as healthcare systems, educational institutions, workplaces, and senior living facilities. These environments shape dietary exposure at scale, yet the organizational and structural determinants of nutritional quality in institutional meal provision are often treated as operational details rather than researchable systems variables. Two such determinants—food literacy and menu design—are frequently discussed in consumer-facing nutrition education or behavioral terms, but they also operate upstream through workforce knowledge, procurement practices, production capacity, and governance decisions. This paper develops a conceptual framework linking (1) organizational food literacy, (2) menu architecture, and (3) institutional constraints to nutritional quality in institutional food environments. Drawing on public health nutrition, food systems scholarship, organizational studies, and choice architecture research, the paper synthesizes existing evidence and proposes testable propositions for future empirical work. The framework emphasizes how organizational capacity, including training, standardization, and cross-functional coordination, mediates the translation of nutrition standards and policy goals into actual food offerings. Rather than providing clinical guidance or individual behavior interventions, this work focuses on structural mechanisms that can be evaluated using institution-relevant outcomes such as standards adherence, nutrient-dense option frequency, procurement quality, participation, and plate-waste patterns. By positioning food literacy and menu design as system-level variables, the paper supports interdisciplinary research agendas and practical policy discussions aimed at improving the nutritional quality of meals served in institutional settings.

Date: 2026-02-14
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Persistent link: https://EconPapers.repec.org/RePEc:osf:socarx:nw45z_v1

DOI: 10.31219/osf.io/nw45z_v1

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