Assessing Time of Eating in Commensality Research

Henrik Scander, Maria Lennernäs Wiklund and Agneta Yngve
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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

IJERPH, 2021, vol. 18, issue 6, 1-13

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.

Keywords: eating together; conviviality; gastronomy; meal; food studies; dining; eating practice (search for similar items in EconPapers)
JEL-codes: I I1 I3 Q Q5 (search for similar items in EconPapers)
Date: 2021
References: View references in EconPapers View complete reference list from CitEc
Citations: View citations in EconPapers (2)

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