Overview
A meal is a serving or occasion for eating a prepared portion of food consumed by people. Meals are organized events in daily life: they provide calories and nutrients, structure the day, and often have social, cultural or ceremonial meanings. A single day may include several named meals, such as breakfast, lunch and dinner, and smaller eating occasions called snacks.
Common components
Typical meals bring together a variety of food types so that tastes, textures and nutrients are balanced. Common components include:
- Grains or starches such as rice, bread or pasta
- Vegetables, either raw, cooked or preserved
- Fruit served fresh, dried or in desserts
- Meat and other protein sources like fish, legumes or dairy
Names, timing and formats
Meals are named by traditional time slots or by style: breakfast is eaten in the morning, lunch around midday, and dinner or supper in the evening, though regional habits vary. Formal meals include multi-course dinners and banquets; informal meals may be single-dish or takeaway. Institutional meals—such as those provided at schools, hospitals, military units or workplaces—follow specific schedules and nutritional rules.
History and development
The concept of regular meals developed with settled agriculture and the storage of food. Over centuries eating patterns changed with trade, urbanization and industrialization, which altered meal composition, frequency and availability. Globalization has further diversified ingredients and styles available to most people.
Importance and distinctions
Meals support nutrition, social bonding and cultural identity. They differ from snacks by portion size, timing and intent: a meal is usually planned and larger. Public health guidance often focuses on meals when addressing dietary balance and chronic disease prevention. Ceremonial meals—weddings, religious feasts and national holidays—underscore meals’ social and symbolic roles.