A Comparison of Liking of Pureed Food Between Two Groups of Older Adults

Ettinger, Laurel; Keller, Heather; Duizer, Lisa

doi:10.1080/21551197.2014.927305

Cited by 17 publications

(17 citation statements)

References 6 publications

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“…However, perceptions of consumers are different from healthy older adults (6,15,16) and where possible, effort needs to be made to capture their liking. Prior work by this team has identified that persons with dysphagia who have sufficiently adequate cognition can communicate their preferences with the modified Cued Facial Scale (16).…”

Section: Sensory Resultsmentioning

confidence: 99%

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Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis

Ettinger

Keller

Duizer

2014

Journal of Nutrition in Gerontology and Geriatrics

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Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on pureed foods, specifically the qualities of commercial products. Because research has linked pureed foods, specifically in-house pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial foods is available; however direct comparisons of commercial pureed foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially pureed prepared products was performed using a trained descriptive analysis panel. The pureed foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.

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Section: Sensory Resultsmentioning

confidence: 99%

“…Prior work by this team has identified that persons with dysphagia who have sufficiently adequate cognition can communicate their preferences with the modified Cued Facial Scale (16).…”

Section: Sensory Resultsmentioning

confidence: 99%

Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis

Ettinger

Keller

Duizer

2014

Journal of Nutrition in Gerontology and Geriatrics

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“…Before the tasting sessions, these terms were explained for the participants. In addition, previous studies have shown that old adults are able to differentiate between flavor and texture (Kremer, Mojet, & Kroeze, 2005) and flavor and appearance (Ettinger, Keller, & Duizer, 2014;Okkels, Dybdal, et al, 2018). Another strength of the study was the transportation and reheating of the meals, which were comparable to the meals-on-wheels system, where subsequently the meals should be tested in a randomized intervention study (Okkels, Dybdal, et al, 2018;Okkels, Saxosen, et al, 2018).…”

Section: Strengths and Limitationsmentioning

confidence: 96%

An investigation of main meal preferences in nursing home residents

Okkels

Dybdal

Beck

et al. 2019

Journal of Sensory Studies

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Nursing home residents are at high risk of undernutrition. Their nutritional status could possibly be improved by identifying and serving meals according to their preferences. Thus, the aim of the current study was to investigate basic sensory customization factors of most preferred main meals in nursing home residents. In total, 40 popular Danish meals from two hospital kitchens and one meals‐on‐wheels kitchen were chosen for the study. Thirty of the meals contained meat (pork, beef, mixed meat, chicken, and fish) and the rest were plant‐based. Twenty‐nine nursing home residents evaluated liking of appearance, flavor, and texture on a five‐point liking scale. The test was divided in eight tasting sessions, where the participants tested five food samples per session at 10.30–11.30 a.m. Prior to the tasting sessions, the participants were screened for nutritional risk and eating problems and level of appetite was tested on a five‐point category scale. The sensory meal preferences included meals containing fish, beef, and pork and could be related to meal familiarity and chewing and swallowing difficulties of old adults, which should be kept in mind when making further adjustments in the meal preparation before served the target group. Practical applications Product development and sensory meal customization are used in various ways to improve food intake indifferent populations. When focusing on nursing home residents, customization of meals could be a way to improve the nutritional status of this target group. Before determining the exact way of customization, the actual acceptance of the meal types available for nursing home residents should be identified. In this way the sensory factors of high and low liked meals could be found, and the product development initiated. To gain in sight into meal preferences from the target group of focus, meal tasting sessions with nursing home residents could be used.

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“…Vision and auditory perception are reported to be the dominant features in human perception of food (Gnaedinger et al , ). The appearance of a meal in terms of the colour, taste and smell, all perceived by the orbitofrontal cortex involved in processing pleasant stimuli, and how it is served is shown to play an important role in the evaluation of foods among the elderly and dysphagics (Ettinger et al , ). As such, oral sensation holds the potential for making sensory modified foods for dysphagia management.…”

Section: Tribological and Sensory Attributes Of Tmfs For Dysphagia Mamentioning

confidence: 99%

Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

Munialo

Kontogiorgos

Euston

et al. 2020

Int J of Food Sci Tech

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Texture-modified foods (TMFs) and thickened fluids have been used as a therapeutic strategy in the management of food intake in the elderly and people with dysphagia. Despite recent advances in describing rheological features of TMFs for dysphagia management, there is still paucity of research regarding the sensory attributes, therapeutic thickness levels and swallowing safety of these foods. Additionally, the relationship between mechanical and structural properties of TMFs throughout the oral processing is not yet fully understood. The present review discusses several properties of food boluses that are important during oral processing to allow for safe swallowing. Dynamic changes that occur during oral processing of TMFs will be reviewed. The use of hydrocolloids to improve the cohesiveness of TMFs and how this impacts the sensory properties of TMFs will be also discussed. Additionally, this review will suggest potential new research directions to improve textural and sensory properties of TMFs.Texture modified foods for dysphagia C. D. Munialo et al.

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A Comparison of Liking of Pureed Food Between Two Groups of Older Adults

Cited by 17 publications

References 6 publications

Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis

Characterizing Commercial Pureed Foods: Sensory, Nutritional, and Textural Analysis

An investigation of main meal preferences in nursing home residents

Rheological, tribological and sensory attributes of texture‐modified foods for dysphagia patients and the elderly: A review

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