| 1. |
- Hausner, Helene, et al.
(author)
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Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children
- 2012
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In: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 31:1, s. 137-143
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Journal article (peer-reviewed)abstract
- Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9-11 year-old children. Methods: 315 children were randomised into three groups: A control group (n = 111) and two groups exposed to an initially liked kamut bar (n = 94) and an initially disliked sea buckthorn bar (n = 110). Acceptance of both bars was tested before and after the exposure period, and on the 9th exposure. Results: Intake of both bars increased significantly in the exposure groups. There was no difference in the control groups' intake or liking of the bars between pre and post-testing. Liking rose significantly for children exposed to the disliked sea buckthorn bar, while this was not observed in children exposed to the liked kamut bar. In a post-test children exposed to kamut bars had higher intake of that bar than non-exposed children. This was also observed for the sea buckthorn bar that was also given significantly higher liking scores by the exposure group. Conclusions: The majority of children exposed to an initially disliked bar increase acceptance after nine exposures to the same level as an initially liked bar. Children repeatedly exposed to a liked bar show stable acceptance.
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| 2. |
- Wendin, Karin, 1963-, et al.
(author)
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Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
- 2011
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 22:4, s. 346-354
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Journal article (peer-reviewed)abstract
- Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions. Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed. Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes.
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| 3. |
- Bredie, Wender L. P., et al.
(author)
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A comparative study on facially expressed emotions in response to basic tastes
- 2014
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In: Chemosensory Perception. - 1936-5802. ; 7:1, s. 1-9
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Journal article (peer-reviewed)abstract
- Facially expressed emotions play a role in communication between individuals. They form another means of expressing oneself besides verbal expressions or self-reporting of feelings and perceptions on psychometric scales and are implicit in nature. This study aimed to evaluate the extent and specificity of evoking facial expressed emotions by basic tastes and to evaluate if facially expressed emotions provide additional information to explicit measures. The emotions were characterised upon tasting the five basic tastes in aqueous solutions at three different concentrations levels. The sensory and emotional responses reported were obtained from a 21-membered taste panel. Facial reactions and facially expressed emotions depended on the taste quality and taste intensity. However, the facially expressed emotions were generally weak even for the relatively strong taste intensities. Bitter (caffeine), sour (citric acid) and salty (sodium chloride) lead to clear disgust and surprise responses, whereas, sweet (sucrose) and umami (glutamic acid monosodium salt) taste gave weakly noticeable facially expressed emotions. Although correlations between the expressed emotions and hedonic responses were observed, the affective experience had a limited predictive ability for the facially expressed emotion at the individual level. In conclusion, psychometric rating of the hedonic response is easier to assess than facially expressed emotions although it may not completely represent the dimensions of the emotional experience.
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| 4. |
- Hartvig, Ditte L., et al.
(author)
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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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In: Food Quality and Preference. - : Elsevier BV. - 0950-3293 .- 1873-6343. ; 39, s. 228-235
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Journal article (peer-reviewed)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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| 5. |
- Zhou, Xiao, et al.
(author)
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Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers
- 2021
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In: Food Quality and Preference. - : Elsevier. - 0950-3293 .- 1873-6343. ; 88
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Journal article (peer-reviewed)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.
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| 6. |
- Broge, Eva Honnens de Lichtenberg, et al.
(author)
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Adapting dysphagia meals for acceptance among a broader group of older adults
- 2024
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In: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 39:1, s. 13
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Journal article (peer-reviewed)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.
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| 7. |
- Forsberg, Sarah, et al.
(author)
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Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties : A Pilot Study
- 2024
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In: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 43:2, s. 95-115
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Journal article (peer-reviewed)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.
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| 8. |
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| 9. |
- Forsberg, Sarah, et al.
(author)
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Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers
- 2022
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In: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 41:1, s. 65-91
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Journal article (peer-reviewed)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.
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| 10. |
- Forsberg, Sarah, et al.
(author)
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Vegetable finger foods : Preferences among older adults with motoric eating difficulties
- 2022
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In: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 28, s. 1-8
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Journal article (peer-reviewed)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.
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