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A meal concept designed for older adults – Small, enriched meals including dessert

BACKGROUND: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of old...

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Autores principales: Höglund, Evelina, Ekman, Susanne, Stuhr-Olsson, Gunnel, Lundgren, Christina, Albinsson, Berit, Signäs, Michael, Karlsson, Christina, Rothenberg, Elisabet, Wendin, Karin
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Open Academia 2018
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294839/
https://www.ncbi.nlm.nih.gov/pubmed/30574052
http://dx.doi.org/10.29219/fnr.v62.1572
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author Höglund, Evelina
Ekman, Susanne
Stuhr-Olsson, Gunnel
Lundgren, Christina
Albinsson, Berit
Signäs, Michael
Karlsson, Christina
Rothenberg, Elisabet
Wendin, Karin
author_facet Höglund, Evelina
Ekman, Susanne
Stuhr-Olsson, Gunnel
Lundgren, Christina
Albinsson, Berit
Signäs, Michael
Karlsson, Christina
Rothenberg, Elisabet
Wendin, Karin
author_sort Höglund, Evelina
collection PubMed
description BACKGROUND: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition. OBJECTIVE: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults. DESIGN: A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance. RESULTS: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive. CONCLUSIONS: A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties.
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spelling pubmed-62948392018-12-20 A meal concept designed for older adults – Small, enriched meals including dessert Höglund, Evelina Ekman, Susanne Stuhr-Olsson, Gunnel Lundgren, Christina Albinsson, Berit Signäs, Michael Karlsson, Christina Rothenberg, Elisabet Wendin, Karin Food Nutr Res Original Article BACKGROUND: The population of older adults is growing and many are at risk of disease-related malnutrition. This is a serious condition which increases the risk for other diseases and distress, human suffering and puts a high load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decrease the incidence of disease-related malnutrition. OBJECTIVE: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multi-component meals designed according to the nutritional needs of older adults. DESIGN: A meal concept of small main courses with complementary desserts and protein and energy-enriched products was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched sauces and meals were compared to corresponding commercial products regarding appearance, taste, consistency and overall acceptance. RESULTS: The concept of a small main course with a complementary dessert was generally perceived as positive by the target group. The acceptance scores for the enriched meals were generally lower than for the commercial meals, mainly owing to the packaging of the enriched meals which required covering the food in sauce. Enriched sauces contained approximately 90% more protein than the commercial sauces. However, protein enrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and less flavour-intensive. CONCLUSIONS: A concept based on small, protein and energy-enriched meals supplemented with a dessert was considered suitable for increasing the energy and protein intakes of older adults provided that the method of enrichment ensures attractive sensorial properties. Open Academia 2018-10-26 /pmc/articles/PMC6294839/ /pubmed/30574052 http://dx.doi.org/10.29219/fnr.v62.1572 Text en © 2018 Evelina Höglund et al. http://creativecommons.org/licenses/by/4.0/ This is an Open Access article distributed under the terms of the Creative Commons Attribution 4.0 International License, allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
spellingShingle Original Article
Höglund, Evelina
Ekman, Susanne
Stuhr-Olsson, Gunnel
Lundgren, Christina
Albinsson, Berit
Signäs, Michael
Karlsson, Christina
Rothenberg, Elisabet
Wendin, Karin
A meal concept designed for older adults – Small, enriched meals including dessert
title A meal concept designed for older adults – Small, enriched meals including dessert
title_full A meal concept designed for older adults – Small, enriched meals including dessert
title_fullStr A meal concept designed for older adults – Small, enriched meals including dessert
title_full_unstemmed A meal concept designed for older adults – Small, enriched meals including dessert
title_short A meal concept designed for older adults – Small, enriched meals including dessert
title_sort meal concept designed for older adults – small, enriched meals including dessert
topic Original Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6294839/
https://www.ncbi.nlm.nih.gov/pubmed/30574052
http://dx.doi.org/10.29219/fnr.v62.1572
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