| 1. |
- Broge, Eva Honnens de Lichtenberg, et al.
(författare)
-
Adapting dysphagia meals for acceptance among a broader group of older adults
- 2024
-
Ingår i: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 39:1, s. 13
-
Tidskriftsartikel (refereegranskat)abstract
- Acceptance of texture-modified meals in healthy older adults with pre-clinical symptoms of dysphagia may facilitate gradually transitioning to a soft diet. Little is known about the sensory attractiveness of such meals in home living older adults. This study aimed to examine liking among a group of healthy, independent older adults for texture modified chicken breasts and gravy. A secondary aim was to evaluate liking in relation to olfactory- and taste function. Texture-modified chicken breasts were prepared to appear identical to the unmodified chicken breasts. This is a new approach which aims to improve visual appearance of the meal compared to existing texturemodified meals. Ordinary chicken breasts obtained significantly higher liking scores across all sensory parameters compared to the texture-modified products. Texture modified chicken breasts need further adjustment for a broad acceptance. Adding flavor-enhanced gravy did not change the liking pattern. This study supports the notion that texture plays a central role for meal acceptance.
|
|
| 2. |
- Forsberg, Sarah, et al.
(författare)
-
Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties : A Pilot Study
- 2024
-
Ingår i: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 43:2, s. 95-115
-
Tidskriftsartikel (refereegranskat)abstract
- Motoric eating difficulties affecting the ability to eat according to established norms may result in loss of autonomy, reduced food intake and decreased social interaction. Finger food meals may affect the ability to eat independently and were therefore compared to regular meals for older adults >65 years with major motoric eating difficulties. In this pilot study the screening instrument MEOF-II, including additional questions about use of cutlery and fingers, was used to collect data regarding autonomy, food intake and social interaction through observations. Five women and one man participated in the study. Results showed that finger food meals facilitated autonomous eating since the participants were able to eat independently without relying on help from others. Less energy was spent on eating, which allowed for social interaction. However, finger food meals entail unfamiliar norms and culinary rules which may hinder eating; this is an important factor to consider in the implementation of such meals. Further studies on finger foods for older adults may consider larger and diverse cohorts, including healthy older adults, those with motoric difficulties and those with early stages of cognitive decline. Also, a wider variety of finger foods for specific cultural preferences and situations may be considered.
|
|
| 3. |
|
|
| 4. |
- Forsberg, Sarah, et al.
(författare)
-
Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
- 2022
-
Ingår i: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 41:1, s. 65-91
-
Tidskriftsartikel (refereegranskat)abstract
- Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years ( N = 14) with motoric eating difficulties and focus groups with relatives ( N = 15) and professional caregivers ( N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.
|
|
| 5. |
- Forsberg, Sarah, et al.
(författare)
-
Proposal of development of finger foods for older adults with motoric eating difficulties -a study based on creative design
- 2022
-
Ingår i: International Journal of Gastronomy and Food Science. - : AZTI-Tecnalia. - 1878-450X .- 1878-4518. ; 28
-
Tidskriftsartikel (refereegranskat)abstract
- The purpose of this study was to develop and evaluate finger food components as part of a complete meal for older adults with major motoric eating difficulties. Overall, the evaluation of sensory characteristics as well as texture analysis forms a valuable basis for further development of a meal that can be eaten without cutlery, comprising flatbread, beef rolls and brown sauce. The nutritionally enriched flatbreads were generally perceived as neutral in odour and flavour, while higher concentrations of protein and fat influenced the texture negatively. Although bread was not commonly eaten with a meal, the consumer evaluation stressed the importance of texture of flatbreads intended for wrapping. Differences between meat cuts were not pronounced; however, beef rolls made from inner thigh were perceived as more tender and crumblier than beef rolls made from outer thigh. Moreover, the odour and flavour intensity were thought to be higher in beef rolls braised in rolls due to the caramelised surface. However, tenderness was considered the most important parameter for beef rolls whereas crumbliness and dryness in tender meat can be compensated for by serving the meat with sauce. In fact, sauce was found to play an important role in a well-accepted meal. The addition of sweet, sour, or bitter tastes to brown sauces, to investigate the effect of basic tastes, reduced the perceived intensity of the original flavour profile of the brown sauces. Finally, combinations of the developed meal components could be investigated further to create attractive finger food meals for those unable to eat with knife and fork. © 2022 The Authors
|
|
| 6. |
- Forsberg, Sarah, et al.
(författare)
-
Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties
- 2022
-
Ingår i: Food and Nutrition Research. - : Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 66, s. 1-12
-
Tidskriftsartikel (refereegranskat)abstract
- Background Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed. Objective To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties. Design Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review. Results T hrough both qualitative and quantitative data analysis, it was found that flavourful, flavour intensity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner. Discussion A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spiciness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults’ population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components. Conclusion Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important to consider in the development of finger foods.
|
|
| 7. |
- Forsberg, Sarah, et al.
(författare)
-
Vegetable finger foods : Preferences among older adults with motoric eating difficulties
- 2022
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 28, s. 1-8
-
Tidskriftsartikel (refereegranskat)abstract
- Older adults, who have developed motoric eating difficulties as in Parkinson's disease have difficulty consuming foods with common tableware. They may be offered alternative servings developed for eating by their fingers. The present study investigated which kind of vegetables and cooking techniques suited this consumer group in order to accomplish a high level of acceptance. Vegetable preferences in Swedish adults older than 65 years (n = 97) were initially measured by a survey tool followed by digital focus groups. The findings were used to develop vegetable finger foods for older adults with motoric eating difficulties. The vegetable preferences among those with motoric eating difficulties did not differ in comparison to a more general older adult population. Among the vegetables, broccoli, carrot, tomato, cauliflower and red bell pepper were highly appreciated. However, for those with major eating difficulties, the choice of vegetables was restricted to fewer textures, which were more easily processed in the mouth. Vegetables served as snacks, traditionally on the plate, or deep-fried were considered most appropriate as finger foods. Finally, attractive meals for older adults unable to eat with common cutlery should also be accompanied with other nutritive finger foods servings.
|
|
| 8. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
-
Changes in perception and liking for everyday food odors among older adults
- 2021
-
Ingår i: Food Quality and Preference. - : Elsevier Ltd.. - 0950-3293. ; 93, s. 1-12
-
Tidskriftsartikel (refereegranskat)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
|
|
| 9. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
-
Changes in perception and liking for everyday food odours among older adults
- 2021
-
Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 93, s. 1-12
-
Tidskriftsartikel (refereegranskat)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
|
|
| 10. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
-
Development of an olfactory test method for measuring perception of everyday food odors among older adults
- 2021
-
Ingår i: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 36:6, s. 15
-
Tidskriftsartikel (refereegranskat)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group. Practical Applications: This food odor test using complex food odors is relevant in settings where meals are customized to improve food intake in older adults.
|
|
| 11. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
-
Development of an olfactory test method for measuring perception of everyday food odours among older adults
- 2021
-
Ingår i: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; , s. 1-16
-
Tidskriftsartikel (refereegranskat)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.
|
|
| 12. |
- Honnens de Lichtenberg Broge, Eva, et al.
(författare)
-
Familiarity and recognition of everyday food odours in older adults and influence on hedonic liking
- 2022
-
Ingår i: Food Quality and Preference. - : Elsevier Ltd.. - 0950-3293. ; 103, s. 1-10
-
Tidskriftsartikel (refereegranskat)abstract
- In an aging population, changes in sensory abilities can adversely affect enjoyment of a meal. Age-related changes in identification ability and familiarity of food odors may influence food intake since some foods become less recognizable and attractive, which may affect the individual’s health and nutritional condition. The aim of this study was to examine age-related changes in familiarity and the ability to correctly identify everyday food odors in older adults. We also aimed to establish the relationship between these changes and hedonic liking of food odors compared to young adults. The study included 335 participants, 246 older adults and 89 young adults. A positive relationship between familiarity and liking was observed across all food odors. Familiarity and odor identification ability declined with increasing age. The most significant loss in the ability to identify odors was observed for curry, fried meat, and toasted bread, while both age groups identified banana, orange, and vanilla equally well. For older adults with a diminished perception of familiarity and a reduced ability to identify odors correctly, increasing the concentration of the odor improved familiarity and enhanced their ability to identify odors. Our findings support the notion that the familiarity of food odors is an important parameter for the appreciation of food in older adults.
|
|
| 13. |
- Song, Xiao, et al.
(författare)
-
Food desires and hedonic discrimination in virtual reality varying in product–context appropriateness among older consumers
- 2022
-
Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:20
-
Tidskriftsartikel (refereegranskat)abstract
- Immersive virtual reality (VR) videos can replicate complex real-life situations in a systematic, repeatable and versatile manner. New product development trajectories should consider the complexities of daily life eating situations. The creation of immersive contexts of a product with varying levels of appropriateness could be a useful tool for product developers in evaluating the extent to which context may influence food acceptance and eating behavior. This study explored virtual reality (VR) as an efficient context-enhancing technology through evaluations of protein-enriched rye breads and compared the effects of a VR-simulated congruent (VR restaurant) and incongruent (VR cinema) contexts on the acceptance in older consumers. A total of 70 participants were immersed in the two VR contexts and a neutral control context in a randomized order. The responses indicating the desire and liking for rye breads were measured, and the extent of immersion during context exposure was assessed by levels of the sense of presence and engagement. Immersive VR induced positive sensations of presence and a heightened level of engagement. The VR restaurant and neutral contexts were perceived as more appropriate for consuming rye breads and induced higher desire and liking for rye breads, which supported the notion of the alignment of congruent contexts with food desire and liking. The study provides new perspectives, practical methodologies, and discoveries in regard to the creation and application of VR-immersed contexts in food product evaluation. Moreover, it focused on a consumer segment (older consumers) that has seldom been investigated in previous relevant studies. The findings suggest that immersive VR technology, as a tool for evaluating contextual factors, is important for new product development. The good user experience among older consumers further indicated the potential value of VR as a context-enhancing tool for product development.
|
|
| 14. |
- Zhou, Xiao, et al.
(författare)
-
How dish components influence older consumers’ evaluation? : a study with application of conjoint analysis and eye tracking technology
- 2022
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 97
-
Tidskriftsartikel (refereegranskat)abstract
- A visually appetising and vegetable-rich dish can be an alternative to the traditional dish for well-functioning older consumers. The aim of this study was to investigate older people’s evaluations towards dishes by incorporating dish attributes (main course, potatoes, vegetables, and dish label) with novel dish components. During the test, a total of 100 participants aged from 60 to 91 were invited to verbally rate their willingness to try, perceived familiarity and healthiness towards eight dish combinations presented randomly in the form of pictures. In the meanwhile, 31 participants’ eye motions for each dish picture were successfully recorded by an eye-tracker. Through conjoint analysis, main course and vegetables were found to have the highest influence on willingness to try, perceived familiarity, perceived healthiness, and total eye fixation time towards the dish. A labelled dish with meatballs, broccolis and plain potatoes was perceived as the most familiar dish. A dish with veggie balls, mixed vegetables and decorated potatoes was perceived as the healthiest. Older participants were most willing to try the dish consisting of mixed vegetables, veggie balls and decorated potatoes when the dish label was added. Females, who emphasised healthy eating and cared about price, variety, organic and health value of a dish were more willing to try veggie balls than meatballs. Regarding the eye metrics, most participants looked at the main course area first, and had the longest total eye fixation time on the dish valued as the healthiest. In the future, to meet older consumers’ demand for daily diet, appropriate selection of dish components with frequent food communication will be indispensable.
|
|
| 15. |
- Zhou, Xiao, et al.
(författare)
-
Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers
- 2021
-
Ingår i: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 88
-
Tidskriftsartikel (refereegranskat)abstract
- The objective of this study was to investigate the effects of enriched energy density and visual topping on maize soup’s intake, overall liking, taste liking, food-evoked emotion and perceived familiarity among older home-dwelling people. This study consisted of two tests: in the first test, the most appetising soup was chosen from six high-energy soups topped with different condiments by testing participants’ rankings based only on appearance; while in the second test, participants tasted the most visually appealing maize soup (high-energy maize soup topped with parsley), as well as topping-free high-energy maize soup and low-energy maize soup. Enriched energy density significantly increased the energy intake of maize soup, and visual topping significantly increased both the weighed intake and energy intake of high-energy maize soup. A combined sensory dimension modification of maize soup by enriching energy density and adding visual topping positively affected weighed intake, energy intake, overall liking and food-evoked emotion of maize soup. Slight changes of meal appearance by adding visually appetising toppings could be an effective method to encourage older consumers’ food consumption. In addition, combined sensory enhancement for food could have synergetic effect on older people’s food consumption and eating experience.
|
|
