Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

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Forsberg, SarahDepartment of Food and Meal Science,Food and Meals in Everyday Life (MEAL),Faculty of Natural Science,Avdelningen för mat- och måltidsvetenskap,Fakulteten för naturvetenskap (author)

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Article/chapterEnglish2022

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Swedish Nutrition Foundation,2022
12
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LIBRIS-ID:oai:researchportal.hkr.se/admin:publications/378671c4-4c4c-4006-a606-ddde9d6a5355
oai:researchportal.hkr.se/admin:publications/378671c4-4c4c-4006-a606-ddde9d6a5355URI

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Language:English
Summary in:English

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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.

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Bredie, WenderUniversity of Copenhagen (author)
Wendin, KarinFaculty of Natural Science,Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Fakulteten för naturvetenskap,Avdelningen för mat- och måltidsvetenskap (author)
Department of Food and Meal ScienceFood and Meals in Everyday Life (MEAL) (creator_code:org_t)

Related titles

In:Food and Nutrition Research: Swedish Nutrition Foundation66, s. 1-121654-66281654-661X

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https://researchportal.hkr.se/ws/files/49891535/8269_Article_Text_62069_1_10_20221025.pdfFULLTEXT
http://dx.doi.org/10.29219/fnr.v66.8269FULLTEXT
oai:researchportal.hkr.se/admin:publications/378671c4-4c4c-4006-a606-ddde9d6a5355

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By the author/editor: Forsberg, Sarah; Bredie, Wender; Wendin, Karin

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MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Health Sciences; and Nutrition and Di ...

MEDICAL AND HEALTH SCIENCES: MEDICAL AND HEAL ...; and Clinical Medicin ...; and Geriatrics

AGRICULTURAL SCIENCES: AGRICULTURAL SCI ...; and Agriculture Fore ...; and Food Science

Articles in the publication: Food and Nutriti ...

By the university: Kristianstad University College

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