La Cura nel Cibo: analisi quanti-qualitativa degli effetti derivati da una presentazione estetica del pasto nei contesti sanitari

Stefano Testa; Elena Pizzi

doi:10.54103/dn/28798

Autori/Autrici

Stefano Testa Infermiere https://orcid.org/0009-0009-3999-3437
Elena Pizzi Corso di Laurea in Infermieristica UNITO, AOU San Luigi Gonzaga, Orbassano

DOI:

https://doi.org/10.54103/dn/28798

Parole chiave:

estetica, presentazione, cibo, gradimento, Umore, Appetibilità, Assunzione di Cibo

Abstract

BACKGROUND: Le neuroscienze hanno dimostrato che gli stimoli visivi possono influenzare i circuiti della ricompensa, attivando segnali non omeostatici che aumentano il desiderio di mangiare anche dopo il soddisfacimento del fabbisogno energetico.

OBIETTIVI: Analizzare, con un approccio quanti-qualitativo, gli effetti del miglioramento estetico della presentazione del cibo sull’esperienza alimentare delle persone assistite.

METODI: È stato condotto uno studio pilota multicentrico pre-post a braccio singolo (N=34). L’intervento consisteva nel migliorare la presentazione estetica della colazione senza modificare qualità o tipologia degli alimenti. Sono stati valutati gradimento, tono dell’umore, appetibilità, intake alimentare e interazione con il personale sanitario.

RISULTATI: L’intervento ha determinato un miglioramento significativo di gradimento, tono dell’umore e appetibilità. Non sono emerse differenze significative nell’interazione con il personale sanitario. L’intake calorico è risultato inferiore rispetto al baseline, senza significatività statistica. L’analisi qualitativa ha evidenziato un incremento delle emozioni positive associate al pasto e una maggiore valorizzazione degli aspetti estetici dell’esperienza alimentare.

DISCUSSIONE: Il miglioramento estetico della presentazione del cibo sembra influenzare positivamente alcune dimensioni dell’esperienza alimentare. Tuttavia, la multifattorialità del fenomeno e la presenza di possibili fattori confondenti richiedono cautela nell’interpretazione dei risultati.

CONCLUSIONI: Pur nei limiti di uno studio pilota, i risultati suggeriscono che l’estetica del cibo possa rappresentare una strategia promettente per migliorare l’esperienza alimentare nei contesti clinico-assistenziali.

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