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Dr. Kai Hansen
University of Stavanger, Faculty of Social Sciences

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0 Food
0 Older Adults
0 Qualitative Research
0 Elderly Consumers
0 Meal experiences

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Journal article
Published: 03 April 2021 in Foods
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There is a tendency towards greater expectations of consumer goods and services in society—what was once judged as ideal may now be a bare minimum. This presents a challenge for food providers in the upcoming decades. As the more demanding baby boomer cohort ages, health institutions of the future will face challenges meeting their food expectations. The purpose of this study was to explore expectation type dynamics and function with updated empirical material on aging consumers expectations of institutional food and advance our current understanding of how consumers evaluate their expectations. This qualitative study employed in-depth semi structured interviews with 14 informants between the age of 58–79. Content analysis was performed to capture the informants’ food expectations based on the expectation hierarchy proposed by Santos and Boote. Analyzing the content and relationship between different expectation types led to three main findings: expectation functions and content, interconnectedness, and the role of affect. Based on the findings, this study contributes by making several propositions for future research and proposes an updated expectancy–disconfirmation model. Importantly, this study provides novel knowledge that can help health institutions understand and meet aging consumers expectations of institutional food.

ACS Style

Hanne Andreassen; Olga Gjerald; Kai Hansen. “The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food. Foods 2021, 10, 767 .

AMA Style

Hanne Andreassen, Olga Gjerald, Kai Hansen. “The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food. Foods. 2021; 10 (4):767.

Chicago/Turabian Style

Hanne Andreassen; Olga Gjerald; Kai Hansen. 2021. "“The Good, The Bad, and the Minimum Tolerable”: Exploring Expectations of Institutional Food." Foods 10, no. 4: 767.

Article
Published: 24 August 2020 in Journal of Population Ageing
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In a relationship, it is natural that one person lives longer than the other, leading to many challenges, including the possibility of loneliness. This article focuses on how food and meals can help reduce loneliness among the elderly. There are many reasons for loneliness or emptiness, including being a widow or a widower, illness, and poverty. As the number of elderly people is greatly increasing in all welfare states, meals are an important function that should be maintained throughout life. This study used CurroCus® group interviews, or fast focus groups. Nine CurroCus® groups were conducted, lasting for 37–56 min (average = 45 min). Altogether, 76 persons participated, ranging in age from 60 to 87 years; participants were predominantly female (> 80%). The collected empirical data were recorded, transcribed, and entered into NVivo 11.0. Interviews were analysed using a grounded theory approach. The main findings of this article fall into two main categories: togetherness and life action. Based on the interpretation of respondents’ answers, elderly people make both conscious and unconscious choices that help reduce loneliness. They also gather around food and meals to experience more togetherness. In future research, loneliness strategies carried out unknowingly should be investigated more closely. In addition, elderly participants should self-report on meal activities throughout the day.

ACS Style

Kai Victor Hansen. Loneliness among Elderly People: Can Food and Meals Change this Situation? Journal of Population Ageing 2020, 1 -11.

AMA Style

Kai Victor Hansen. Loneliness among Elderly People: Can Food and Meals Change this Situation? Journal of Population Ageing. 2020; ():1-11.

Chicago/Turabian Style

Kai Victor Hansen. 2020. "Loneliness among Elderly People: Can Food and Meals Change this Situation?" Journal of Population Ageing , no. : 1-11.

Journal article
Published: 12 August 2020 in Sustainability
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The problem of unsustainable food consumption among vulnerable residents of nursing homes who suffer from dementia is often multifaceted. From an individual perspective, people with dementia who do not finish their meals are likely to encounter serious health issues associated with malnutrition. Moreover, at the institutional level, nursing homes generate tons of nonrecoverable food waste each year, impairing not only their economic position but also the natural and social environment at large. The purpose of this study is to explore the possibility of reducing food waste in Norwegian nursing homes by appraising how large this reduction could be as one replaces traditional dining white porcelain with plates with diverse color combinations. A quasi-experimental method was adopted. The results of the pilot study were extrapolated to the annual amount of food wasted at the national level. The findings indicate that, on average, 26% of food was thrown away when served on white plates compared to only 9% when served on one of the colored plate options tested. Nationally, approximately 992.6 tons of food per year could potentially be saved with only a single change, ultimately ameliorating the unsustainable food consumption problem among residents of nursing homes.

ACS Style

Kai Victor Hansen; Lukasz Andrzej Derdowski. Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color? Sustainability 2020, 12, 6525 .

AMA Style

Kai Victor Hansen, Lukasz Andrzej Derdowski. Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color? Sustainability. 2020; 12 (16):6525.

Chicago/Turabian Style

Kai Victor Hansen; Lukasz Andrzej Derdowski. 2020. "Sustainable Food Consumption in Nursing Homes: Less Food Waste with the Right Plate Color?" Sustainability 12, no. 16: 6525.

Journal article
Published: 26 July 2020 in The Qualitative Report
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Older adults, also known as the silver generation, are the new healthy generation. This generation has for many decades formed the basis for the prosperity found in Norway. The ageing population is growing rapidly in many countries around the world. The aim of this paper is to understand healthy active older adults’ interpretations of food and meals and their focus on food and future living. Nine CurroCus® group interviews, or fast focus groups, were conducted, lasting 37 to 56 minutes with an average of 45 minutes. Altogether, 76 persons from both genders participated, with an age span of 60 to 87 years, although participants were predominantly female (80%). The main findings indicated that older adults expect good overall experiences at nursing homes, including food and drink with good standards adapted to the individual’s needs and smaller apartments with common rooms for activities; they also actively use technology in their everyday lives. Future research should focus on areas such as user interaction strains around food in nursing homes and home residents, various measures for enabling the elderly to stay at home longer, and the mapping of combinations of food and medicines. In addition, different types of housing units should be better investigated.

ACS Style

Kai Victor Hansen. Older Adults—Their Focus on Food and Future Living: A Grounded Theory Approach. The Qualitative Report 2020, 25, 1981 -1995.

AMA Style

Kai Victor Hansen. Older Adults—Their Focus on Food and Future Living: A Grounded Theory Approach. The Qualitative Report. 2020; 25 ():1981-1995.

Chicago/Turabian Style

Kai Victor Hansen. 2020. "Older Adults—Their Focus on Food and Future Living: A Grounded Theory Approach." The Qualitative Report 25, no. : 1981-1995.

Journal article
Published: 16 November 2019 in The Qualitative Report
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The population over 60 years old is growing rapidly in Norway and in many other countries, and researchers often focus on elderly people and various diseases. This article examines the healthy elderly who are active in their daily lives to understand their motivation and knowledge about food and meals. The method used was CurroCus® group interviews, or fast focus groups. Nine CurroCus® groups were conducted, lasting for 37 to 56 minutes (average = 45 minutes). Altogether, 76 persons participated, ranging in age from 60 to 87 years; participants were predominantly female (>80%). The article discusses two areas: motivation and knowledge regarding food and meals. The collected empirical data were recorded, transcribed, and entered into NVivo 11.0. Interviews were analysed using a grounded theory approach. The results show that the respondents are concerned with six main areas: food intake, purchasing pattern, meal knowledge, community, service experience, and sensory triggers. The main contribution of this article is increased insights into healthy older adults’ interpretation of their motivation for healthy food and inspiring meals based on their extensive knowledge of the topics discussed. Future research will require more knowledge of various loneliness strategies and their effects. Government responsibility should focus on older people’s nutrient intake in the near future. Different sensory stimuli must be investigated in order for more people to help avoid malnutrition.

ACS Style

Kai Hansen. Healthy Older Adults’ Motivation and Knowledge Related to Food and Meals. The Qualitative Report 2019, 24, 2815 -2831.

AMA Style

Kai Hansen. Healthy Older Adults’ Motivation and Knowledge Related to Food and Meals. The Qualitative Report. 2019; 24 ():2815-2831.

Chicago/Turabian Style

Kai Hansen. 2019. "Healthy Older Adults’ Motivation and Knowledge Related to Food and Meals." The Qualitative Report 24, no. : 2815-2831.

Journal article
Published: 13 August 2018 in International Journal of Health Care Quality Assurance
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The Porcelain for All project was an initiative by Figgjo AS, a porcelain factory in Norway, which needed more research on different coloured porcelains. The study aimed to gain new knowledge about how different décor and dinner plate colours can positively influence dementia sufferer food intake and appetite. The intervention period lasted three weeks. Four days were randomly picked during that period. Each plate was photographed before and after the resident had eaten, researchers conducted observations during mealtimes. Two CurroCus® group interviews were used to collect additional empirical data. Twelve dementia sufferers (five females) between 65 and 85 years were observed during dinnertime.. Plates with a white well, yellow lip and red rim seemed to be preferred regarding food intake. Three main categories were noted from the observations and group interviews: mealtime dignity, porcelain design and appetite. Future research could incorporate well-being in people with dementia regarding food weight, testing different meal room environments, user involvement, food presentation and should include more nursing homes and residents. This study only encompasses a small sample (12 residents), all diagnosed with dementia. Combined coloured porcelain, food intake and residents with dementia is scarcely investigated.

ACS Style

Kai Victor Victor Hansen; Christina Tølbøl Frøiland; Ingelin Testad. Porcelain for All – a nursing home study. International Journal of Health Care Quality Assurance 2018, 31, 662 -675.

AMA Style

Kai Victor Victor Hansen, Christina Tølbøl Frøiland, Ingelin Testad. Porcelain for All – a nursing home study. International Journal of Health Care Quality Assurance. 2018; 31 (7):662-675.

Chicago/Turabian Style

Kai Victor Victor Hansen; Christina Tølbøl Frøiland; Ingelin Testad. 2018. "Porcelain for All – a nursing home study." International Journal of Health Care Quality Assurance 31, no. 7: 662-675.

Journal article
Published: 10 August 2015 in The Qualitative Report
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This paper investigated food development in the southern part of Rogaland County in south-western Norway. Food is considered a local development part in many municipalities in Norway in terms of new business, employment, etc. This region includes some of the more spectacular geographical structures openly visible in nature. The aim of the study was to investigate the development of food based on a broad understanding in this region. The method used was CurroCus® group interviews, or fast focus groups. Six CurroCus® groups were used, and they completed their participation in six hours. Altogether, 39 persons participated from different age groups consisting of both genders. They were asked to discuss different conditions concerning local food, food festivals, food offers, food producers, and different sales outlets in the region. All interviews were recorded, and two observers took notes during each interview. The empirical data were analysed using a grounded theory approach. According to the findings, some important areas indicate the need for an increased focus for development in the region. Six main categories represented the interpretation from the CurroCus® groups on local food. The main conclusions drawn highlight the region’s several possibilities and challenges for food development as well as several areas that need further research in the future.

ACS Style

Kai Hansen. Investigating Food Development in an Area of Norway: An Explorative Study Using a Grounded Theory Approach. The Qualitative Report 2015, 20, 1205 -1220.

AMA Style

Kai Hansen. Investigating Food Development in an Area of Norway: An Explorative Study Using a Grounded Theory Approach. The Qualitative Report. 2015; 20 ():1205-1220.

Chicago/Turabian Style

Kai Hansen. 2015. "Investigating Food Development in an Area of Norway: An Explorative Study Using a Grounded Theory Approach." The Qualitative Report 20, no. : 1205-1220.

Articles
Published: 28 February 2014 in Scandinavian Journal of Hospitality and Tourism
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During the last two decades, SERVQUAL and DINESERV have been widely used to measure service quality in the hospitality industry. At the same time, interest in and research of meal experiences have increased. This article develops a measurement tool for meal experiences by combining SERVQUAL, DINESERV, and meal experience models. By measuring the meal experience, eating establishment owners should be able to increase the number of customers returning to their restaurants. Three sets of statements based on SERVQUAL were discussed in terms of six meal experience aspects, resulting in 14 new statements covering different parts of the meal experience; 11 were included in the new set of statements. Both old statements and new statements were assembled into a list of 89 statements and then randomized; the entire list was presented to three professional experts in the hospitality industry who favored statements that would cover an entire meal experience. This resulted in 29 new and old statements that together cover six meal experience aspects: core product, restaurant interior, personal social meeting, company, restaurant atmosphere, and management control system. This article develops new statements that will be adjusted to meal experience and its complexity in eating establishments. This instrument needs testing in real settings, which will be reported on in future research.

ACS Style

Kai Victor Hansen. Development of SERVQUAL and DINESERV for Measuring Meal Experiences in Eating Establishments. Scandinavian Journal of Hospitality and Tourism 2014, 14, 116 -134.

AMA Style

Kai Victor Hansen. Development of SERVQUAL and DINESERV for Measuring Meal Experiences in Eating Establishments. Scandinavian Journal of Hospitality and Tourism. 2014; 14 (2):116-134.

Chicago/Turabian Style

Kai Victor Hansen. 2014. "Development of SERVQUAL and DINESERV for Measuring Meal Experiences in Eating Establishments." Scandinavian Journal of Hospitality and Tourism 14, no. 2: 116-134.

Original articles
Published: 31 August 2005 in Scandinavian Journal of Hospitality and Tourism
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The research presented in this article focuses on factors that form customers' meal experiences in á la Carte restaurants. The intention of the study is to reveal new aspects of the meal experience from the customers' points of view based on empirical data. Following a modified version of grounded theory approach, empirical data are based on seven semi‐structured interviews of experienced restaurant customers in two Norwegian cities. A main result of the study is the development of an overall conceptual model that integrates the most important meal experience categories revealed. The five main categories are the core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. The study generally offers an increased understanding of the complexity of customers' meal experiences. The knowledge gained from this study may give restaurateurs a better understanding of and insight into important factors about the customers' choices of restaurants. It also offers indications of what to focus on in the desire to influence the perceived service quality of restaurant visits. Finally, it could be useful as a basis for a future quantitative study to test the validity of the categories developed.

ACS Style

Kai Victor Hansen; Øystein Jensen; Inga‐Britt Gustafsson. The Meal Experiences of á la Carte Restaurant Customers. Scandinavian Journal of Hospitality and Tourism 2005, 5, 135 -151.

AMA Style

Kai Victor Hansen, Øystein Jensen, Inga‐Britt Gustafsson. The Meal Experiences of á la Carte Restaurant Customers. Scandinavian Journal of Hospitality and Tourism. 2005; 5 (2):135-151.

Chicago/Turabian Style

Kai Victor Hansen; Øystein Jensen; Inga‐Britt Gustafsson. 2005. "The Meal Experiences of á la Carte Restaurant Customers." Scandinavian Journal of Hospitality and Tourism 5, no. 2: 135-151.