| 1. |
- Davide, Giacalone, et al.
(författare)
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Health and quality of life in an aging population - Food and beyond
- 2016
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 47, s. 166-170
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Tidskriftsartikel (refereegranskat)abstract
- In Europe the percentage of citizens aged 65 and over is increasing at an unprecedented rate, and is expected to account for over 30% of the population by 2050. Coupled with an increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, their food perception and preferences is increasingly needed.The role of food in healthy aging was a prominent theme at the 6th European Conference on Sensory and Consumer Research, which had quality of life across the life span as a focal point. This short paper is based on a workshop held at the EuroSense meeting, focusing on research from sensory and consumer scientists. The workshop featured contributions focusing on food-related perception, needs and behavior of the elderly, and aimed at demonstrating the relevance of sensory and consumer scientists in promoting food-related well-being in an aging population. The workshop contributions are here reviewed and summarized three main themes: nutritional needs, food perception and aging, and behavioral drivers of food consumption.
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| 2. |
- Hartvig, Ditte L., et al.
(författare)
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Initial liking influences the development of acceptance learning across repeated exposure to fruit juices in 9–11 year-old children
- 2015
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Ingår i: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 39, s. 228-235
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Tidskriftsartikel (refereegranskat)abstract
- In several studies, it has been found that repeated exposure to a novel food increases children’s acceptance of the exposure food. The present study, investigated how repeated exposure influences the acceptance of two Nordic berry juices, and whether the development depends on initial liking of the product, in 9–11 year-old children. The study had 317 participants. Two groups of children were exposed to either sea-buckthorn (n = 92) or aronia (n = 105) juice eight times, and performed two follow-up sessions 3 and 6 months after the 8th exposure. A third group (n = 120) served as controls. During pre and post-test sessions all participating children evaluated acceptance of both juices.Intake of sea-buckthorn juice increased significantly over the eight exposures (55.1 ± 7.3 till 108.8 ± 12.3) and remained high after 6 months (131.1 ± 13.2). Intake of aronia juice was only increased at follow-up sessions. Liking did not develop significantly for any of the juices across exposures. When children were grouped by their initial liking increased intake across exposures was observed regardless of initial liking of sea-buckthorn. Liking developed similarly for both juices. A significant increase was found for the ‘initial dislikers’ only. This study demonstrates how exposure effects are influenced by initial liking; it appears that changes in familiarity explain the changes seen for sea-buckthorn among ‘dislikers’. ‘Initial dislikers’ had the most benefit from repeated exposures, but did not reach ‘initial likers’ across eight exposures; more exposures in the group of ‘initial dislikers’ had possibly led to even higher liking and intake. The increased intake observed for ‘neutral likers’ and ‘initial likers’ of sea-buckthorn was not explained by increased familiarity or increased liking.
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| 3. |
- Wendin, Karin, et al.
(författare)
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Appetite for life : reflections on how to increase food intake in the elderly
- 2017
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Ingår i: MENU, Journal of Food & Hospitality Research. - 2275-5748. ; 6:November, s. 25-33
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Tidskriftsartikel (refereegranskat)abstract
- Maintaining appetite for foods at old and very old age is important for keeping a reasonable healthstatus and quality of life in this growing group of citizens. Since the personal health status and livingcondition change for people at higher age a loss of independence in the way they are accustomed toprepare and consume foods is often a consequence. This may lead to changes in consumptionpatterns and a deteriorated living condition. Full attention should be given to different approacheson how quality of life and appetite for food can be maintained in this group of citizens. The presentshort communication addresses this topic from multiple angles and presents the results from adiscussion by experts on the topic.
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| 4. |
- Wendin, Karin, et al.
(författare)
-
Appetite for life : reflections on how to increase food intake in the elderly
- 2017
-
Ingår i: MENU, Journal of Food & Hospitality Research. - 2275-5748. ; 6:November, s. 25-33
-
Tidskriftsartikel (refereegranskat)abstract
- Maintaining appetite for foods at old and very old age is important for keeping a reasonable healthstatus and quality of life in this growing group of citizens. Since the personal health status and livingcondition change for people at higher age a loss of independence in the way they are accustomed toprepare and consume foods is often a consequence. This may lead to changes in consumptionpatterns and a deteriorated living condition. Full attention should be given to different approacheson how quality of life and appetite for food can be maintained in this group of citizens. The presentshort communication addresses this topic from multiple angles and presents the results from adiscussion by experts on the topic.
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| 5. |
- Wendin, Karin, et al.
(författare)
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APPETITE-FOR-LIFE in a sensory perspective
- 2015
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The ageing populations in many countries are growing and has become a major human, societal, economic and health concern. One of the main obstacles is undernourishment, which is a significant and neglected public health problem among the elderly (Bülow et al., 2003). The negative consequences of poor nutrition lead to a general decline in the quality of life and associated costs for health care (Arvanitakis et al., 2008).Appetite is a key factor in food intake (Edfors and Westergren, 2012). Loss of appetite is however common and due to many factors, eg decreased ability to perceive sensory attributes, the meal situation, health etc (Nyberg et al., 2014). The EU funded project HealthSense (2000-2003) between 24 laboratories collected and reported a remarkable body of information, but since then no major effort to tackle the problem has been undertaken. More knowledge is needed on elderly people’s food preferences and perception, culinary preparations and how to organize meals and food intake.The aim of the workshop is to find new ideas on how to increase appetite in elderly from a sensory perspective and put this into the holistic view of appetite for life! Outlines of workshopIntroduction Appetite-for-lifeFive minutes presentations by invited speakers concerning how to increase appetite from sensory perspectivesInteractive session where the workshop audience is divided into groups. Each group discuss on the basis of a case and with inspiration from the picture aboveShort presentations from each groupCommon discussionConclusions and end of workshop Invited Speakers:1) Giboreau, A., Institut Paul Bocuse, Ecully Cedex, FRANCE2) Kremer, S. WUR, Wageningen, NETHERLANDS3) Matullat, I., TTZ, Bremerhaven, GERMANY4) Olsson, V., Kristianstad University, SWEDEN5) Sulmont-Rossé, C., Issanchou, S. INRA, Dijon, or Maître, I : LUNAM Angers, France
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| 6. |
- Wendin, Karin, et al.
(författare)
-
APPETITE-FOR-LIFE in a sensory perspective
- 2015
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The ageing populations in many countries are growing and has become a major human, societal, economic and health concern. One of the main obstacles is undernourishment, which is a significant and neglected public health problem among the elderly (Bülow et al., 2003). The negative consequences of poor nutrition lead to a general decline in the quality of life and associated costs for health care (Arvanitakis et al., 2008). Appetite is a key factor in food intake (Edfors and Westergren, 2012). Loss of appetite is however common and due to many factors, eg decreased ability to perceive sensory attributes, the meal situation, health etc (Nyberg et al., 2014). The EU funded project HealthSense (2000-2003) between 24 laboratories collected and reported a remarkable body of information, but since then no major effort to tackle the problem has been undertaken. More knowledge is needed on elderly people’s food preferences and perception, culinary preparations and how to organize meals and food intake. The aim of theworkshop is to find new ideas on how to increase appetite in elderly from a sensory perspective and put this into the holistic view of appetite for life! Outlines of workshop Introduction Appetite-for-life Five minutes presentations by invited speakers concerning how to increase appetite from sensory perspectives Interactive session where the workshop audience is divided into groups. Each group discuss on the basis of a case and with inspiration from the picture above Short presentations from each group Common discussion Conclusions and end of workshop Invited Speakers: 1) Giboreau, A., Institut Paul Bocuse, Ecully Cedex, FRANCE 2) Kremer, S. WUR, Wageningen, NETHERLANDS 3) Matullat, I., TTZ, Bremerhaven, GERMANY 4) Olsson, V., Kristianstad University, SWEDEN 5) Sulmont-Rossé, C., Issanchou, S. INRA, Dijon, or Maître, I : LUNAM Angers, France
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