Before taste, before flavour, we eat first with our eyes. This is not only an important consideration for chefs working in cafes and restaurants, but also hospitals and aged care facilities, with research showing that food intake increases when improvements are made to food presentation.
This is no small thing. In hospitals, the nutritional benefits from eating more can actually affect whether patients recover more quickly or remain unwell – and lead to lower rates of hospital readmission. In aged care environments where there’s a high risk of malnutrition, ensuring that patients consume an adequate diet is essential to their quality of life.
THE IMPORTANCE OF PRESENTATION
A number of steps can be taken to achieve a more positive dining experience for patients and residents, and many of them come down to simply choosing the right diningware. Of course, it’s a good idea to try to devise a menu that is both accessible and varied, so the consumers aren’t eating the same food repeatedly, instead benefiting from a diverse range of nutrients.
But if you are plating healthcare meals in a way that is fresh and interesting, this will already enhance the eater’s experience. Using inexpensive kitchen equipment such as squeeze bottles and pastry bags, you can produce meals that look as good as they taste. And what you plate your dishes on can have just as much of a transformative effect.
Diningware with high-quality glazes, especially plates and bowls designed for use in healthcare settings, will prove safe and inviting for patients. If it’s possible to marry hygiene with good presentation, this can have an even greater effect. For example, using individually wrapped utensils and straws not only ensures high standards of hygiene, but mitigates any worries the resident may have over the cleanliness of the cutlery offered.
Lightweight cutlery is also preferable, as it can be far more convenient for elderly and frail patients who may struggle using heavier knives, forks and spoons. It’s also worth considering how people with low sensory capabilities interact with their food – you could try using different coloured plates for different foods, for instance.
All in all, by making simple, thoughtful changes in how food is presented, you can have an immediate positive effect on the health and outlook of your customers.
