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they eat. Four primary concepts emerged: (1) the physical environment, (2) food patterns dictated by dietary concepts and care staff resources, (3) residents' passive involvement due to care staff's task-focused view of mealtimes, and (4) social perspectives on eating, whether in isolation or in a family-style setup. The foodscape contributes to understanding the residents' food intake and can be used to develop strategies to improve nutrition and life quality for this vulnerable group of people.
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Christoffersen et al. (2025) studied this question.
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