Health promotion strategies for elderly service enterprises: A study on the promotion of healthy meals for senior citizens and perceived quality

Abstract

This study aimed to develop and evaluate healthy boxed meals for older adults and to examine how perceived meal quality relates to satisfaction and consumption behavior. Hospitality-management students designed menus according to healthy-eating principles, calculated energy and macronutrient content, allocated portions from the six food groups, and converted trial menus into standardized recipes for 50 servings. After consuming the meals at the Shilin Senior Service Center of Evergreen University, participants completed a questionnaire assessing the importance and satisfaction of meal attributes and their consumption behavior. Of 50 questionnaires distributed, 45 were returned and 37 were valid, yielding an effective response rate of 82.2%. Satisfaction was high across all 14 meal-quality items, with mean scores above 4.3. The highest-rated attributes included dish attractiveness, ingredient freshness, low-oil, low-salt, low-fat, and high-fiber preparation, ingredient variety, hygiene, portion appropriateness, and side dishes. Significant group differences were limited to satisfaction with nutritional balance and portion size according to self-rated nutrition knowledge. Perceived importance, satisfaction, and consumption behavior were positively correlated, with satisfaction showing the strongest association with consumption behavior. After the meal, 91.9% of participants reported feeling healthier, and all indicated willingness to repurchase. These findings suggest that senior-oriented healthy meals should combine nutritional balance with freshness, palatability, visual appeal, hygiene, and appropriate portions. Food-service providers and community senior centers can use these attributes to improve perceived quality, encourage repeat purchasing, and support healthier eating among older consumers.