Sökning: WFRF:(Bredie Wender) >
Adapting dysphagia ...
Adapting dysphagia meals for acceptance among a broader group of older adults
-
- Broge, Eva Honnens de Lichtenberg (författare)
- University of Copenhagen
-
- Wendin, Karin (författare)
- Faculty of Natural Science,Centrum för Mat Hälsa och Handel Högskolan Kristianstad (FOHRK),Food and Meals in Everyday Life (MEAL),Department of Food and Meal Science,Fakulteten för naturvetenskap,Centre for Food Health and Retail at Kristianstad University (FOHRK),Avdelningen för mat- och måltidsvetenskap,University of Copenhagen
-
- Bredie, Wender L. P. (författare)
- University of Copenhagen
-
(creator_code:org_t)
- Wiley-Blackwell, 2024
- 2024
- Engelska 13
-
Ingår i: Journal of Sensory Studies. - : Wiley-Blackwell. - 0887-8250 .- 1745-459X. ; 39:1, s. 13
- Relaterad länk:
-
https://doi.org/10.1...
Abstract
Ämnesord
Stäng
- 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.
- 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 texture-modified 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.
Ämnesord
- LANTBRUKSVETENSKAPER -- Lantbruksvetenskap, skogsbruk och fiske -- Livsmedelsvetenskap (hsv//swe)
- AGRICULTURAL SCIENCES -- Agriculture, Forestry and Fisheries -- Food Science (hsv//eng)
Publikations- och innehållstyp
- ref (ämneskategori)
- art (ämneskategori)
Hitta via bibliotek
Till lärosätets databas