Food holds great social significance beyond just nutrient intake; smelling, tasting, and the shared experience serve as means of communication and stimulation. Illness or age-related limitations can impair these social aspects, especially in care facilities where they often fall short. This is where the interdisciplinary author team comes in: Based on scientific and medical nursing principles, their suggestions aim to bring more enjoyment and joy of life to meals, even with restrictions, in a simple way. Innovative combinations and preparations of ingredients and their specific consistency changes related to disorders form the basis of these ideas. The measures presented can be easily implemented in a hospital setting and also make the demanding work of caregivers easier. Recipe suggestions encourage replication and experimentation.