Patients Eat With Their Eyes First

Updated: Mar 18, 2019


How a food looks tell the patient a lot about the food and the foodservice team accountability and experience. People use the way a food looks to judge the food for freshness and quality. When the food is visually appealing to a patient, you accomplish your mission of providing nourishment for the recovery and healing of your patients.


COLOR, SHAPE, SIZE AND POSITION OF FOOD MATTERS IN VISUAL APPEAL


COLOR: The most impactful eye appeal


Break up the colors

Enhance the colors

Make it “glisten”

Keep the colors natural


SHAPE: Ingredients


Vary the cuts of ingredients

Add textures to the dish


STYLE: Arranging ingredients, plating


Traditional – The Y style of plating

Modern plating

Simplicity


Aroma Strategies:


Include variety

Add flavor to comfort food

Herbs add color, taste and smell

Cooking techniques can enhance aroma and experience

Be aware of visual placement on the tray, temperature awareness, less is more, easy to handle and maneuver on tray space


For more on this topic, click here to watch Alluserv's last webinar!

Reprinted from alluserv.com

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