No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly

Essed, N.H.; Staveren, W.A. van; Kok, F.J.; Graaf, C. de

doi:10.1016/j.appet.2006.06.002

Cited by 84 publications

(61 citation statements)

References 29 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Mathey, Siebelink, de Graaf, and van Staveren (2001a) actually observed that adding flavourings to the protein part of the meal led to an increase of body weight by about 1 kg after 16 months of intervention in a nursing home. However, when this study was replicated by Essed, van Staveren, Kok, and de Graaf (2007), this effect was no longer observed. As shown by the literature review presented in Sulmont-Rossé, Maître, and Issanchou (2010), it appears that enhancing food flavour seldom increases food intake in the elderly.…”

Section: Condimentmentioning

confidence: 69%

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

Divert¹,

Laghmaoui²,

Crema³

et al. 2015

Appetite

View full text Add to dashboard Cite

In France, in most nursing homes, the composition of menus, the time and the place at which meals are served, the choice of one's place at the table are imposed on residents. Yet, the act of eating cannot be restricted to nutritional and sensory aspects alone. It also includes a psycho-affective dimension, which relates to the context in which the meal is served. We tested the impact of four contextual factors, considered individually, on food intake and meal pleasure in elderly people living in nursing homes: the way the main course was named on the menu, the size and the variety of portions of vegetables served to residents, the presence or not of condiments in the middle of the table and the presence or not of elements to modify the surroundings such as a decorative object on the table or background music. Twelve experimental meals were served to 42 nursing home residents. For each factor, we compared a control condition with two experimental conditions. Our study showed that changing a single contextual element of the meal in nursing homes could be sufficient to improve residents' satisfaction with their meals and increase the quantities of meat or vegetables consumed, as long as this factor had a direct impact on what was going to be consumed (increased variety on the plate, condiments on the table). Factors affecting the context of the meal (names of dishes, decor) proved to be ineffective. Given the budgetary constraints faced by nursing homes, this study proposes interesting and inexpensive ideas to increase satisfaction with meals and food intake in elderly people who are dependent on others for their meals.

show abstract

Section: Condimentmentioning

confidence: 69%

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

Divert¹,

Laghmaoui²,

Crema³

et al. 2015

Appetite

View full text Add to dashboard Cite

show abstract

“…Our finding that vanilla does not alter consumption confirms that of Archer and colleagues (Archer et al, 2006), who tested rats' consumption of four flavors of Ensure and found no difference in intake or body weight gain over two or three weeks. A human-subjects counterpart to these studies was conducted by Essed and colleagues (Essed et al, 2007), in which flavor and monosodium glutamate (MSG) were added to meals provided to elderly patients in a nursing home. The authors observed no increase in intake by the groups who received flavoring or MSG added to their food over 16 weeks.…”

Section: Discussionmentioning

confidence: 99%

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

et al. 2008

View full text Add to dashboard Cite

Rats and humans avidly consume flavored foods that contain sucrose and fat, presumably due to their rewarding qualities. In this study, we hypothesized that the complex mixture of corn oil, sucrose, and flavor is more reinforcing than any of these components alone. We observed a concentrationdependent increase in reinforcers received of sucrose solutions (0, 3, 6.25, and 12.5%) in both fixed ratio and progressive ratio procedures, but with equicaloric corn oil solutions (0, 1.4, 2.8, and 5.6%) this finding was replicated only in the fixed ratio procedure. Likewise, addition of 1.4% oil to 3% or 12.5% sucrose increased fixed ratio, but not progressive ratio, reinforcers received relative to those of sucrose alone. Finally, addition of 3% vanilla flavoring did not change self-administration of 3% sucrose or 3% sucrose + 1.4% oil solutions. These data suggest that, calorie-for-calorie, sucrose is the dominant reinforcing component of novel foods that contain a mixture of fat, sucrose, and flavor.

show abstract

“…Human studies suggest this possibility is unlikely, however, since there was no 10 evidence of any differences in appetite after consuming the MSG relative to control soup (Table 2), and a study which looked explicitly for acute effects of MSG on appetite failed to 12 find any effect of MSG on subsequent food intake [40]. A more recent long-term trial, where elderly participants consumed an additional 300mg MSG daily for sixteen weeks also found no 14 effects on energy intake [41]. Thus there is no evidence that MSG has acute or long-term effects on appetite in humans which could explain how MSG might condition flavor-liking 16 through FCL.…”

mentioning

confidence: 99%

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Yeomans

Gould

Mobini

et al. 2008

Physiology & Behavior

View full text Add to dashboard Cite

Monosodium glutamate (MSG) is known to enhance liking for the flavor of savory foods, but 2 whether associations between flavors and effects of MSG lead to changes in subsequent liking and intake for the flavor alone is unclear. To test this, 32 volunteers evaluated and consumed a 4 novel savory soup with no added MSG before and after four training sessions where the same soup was consumed either unchanged (Control) or with added MSG. The addition of MSG 6 during training increased both pleasantness and savory character of the soup and resulted in a larger increase in rated pleasantness of the soup in the MSG-trained relative to control 8 condition when the soup was re-evaluated post-training without MSG. There was also a significant increase in voluntary soup intake post-training after the soup had been paired with 10 MSG but not in the Control condition, and rated hunger increased more after tasting the soup post-training in the MSG-trained but not Control condition. These findings demonstrate that 12 co-experience of a savory flavor and MSG can result in increased subsequent liking and intake for the flavor in the absence of MSG, and possible explanations for how MSG reinforces 14 learning are discussed. 16

show abstract

No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home elderly

Cited by 84 publications

References 29 publications

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure

Deconstructing the vanilla milkshake: The dominant effect of sucrose on self-administration of nutrient–flavor mixtures

Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans

Contact Info

Product

Resources

About