Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly

Koskinen, Sari; Kälviäinen, Niina; Tuorila, Hely

doi:10.1016/s0195-6663(03)00054-0

Cited by 70 publications

(46 citation statements)

References 35 publications

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“…Schiffman (1998), while in other studies, e.g. Koskinen, Kälviäinen and Tuorila (2003), this effect has not been observed. Wylie and Nebauer (2011) emphasize that flavour enhancers related to life-long preferences of older people should be considered.…”

Section: Food Preferences Are Influenced By Previous Experiences and contrasting

confidence: 54%

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Nyberg¹,

Olsson²,

Pajalić

et al. 2014

JFR

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The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

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Section: Food Preferences Are Influenced By Previous Experiences and contrasting

confidence: 54%

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Nyberg¹,

Olsson²,

Pajalić

et al. 2014

JFR

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show abstract

“…However, clear differences in liking between young participants and seniors were not always reported in previously published studies. Koskinen, Kalviainen, and Tuorila (2003) did not observe differences in acceptability for flavour enhanced yoghurt-like products between young and older subjects; neither did Forde for different levels of menthol and thickness in chocolate flavoured yogurts (Forde & Delahunty, 2002). These results reported that some differences in food liking exist between older and younger groups, suggesting that the elderly present very unique food likings and expectations that do not currently exist on the food market, however this observation does not always apply and is food dependent.…”

Section: Introductionmentioning

confidence: 61%

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Michon

O’Sullivan

Sheehan

et al. 2010

Food Quality and Preference

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“…For instance, in a study by Philipsen, Clydesdale, Griffin, and Stern (1995), the hedonic responses of the elderly did not change with increasing aroma concentration in an artificially flavoured cherry beverage. In addition, Koskinen, Kalviainen, and Tuorila (2003) found that, despite the impaired olfactory capabilities of the elderly, there was no increase of their appreciation of foods related to an enhancement of a yogurt-like product by flavours. Also, a recent study carried out by Mojet, Christ-Hazelhof, and Heidema (2005), did not support the assumption that age-related loss of the taste sensitivity will lead to a preference for taste-enhanced foods.…”

Section: Introductionmentioning

confidence: 93%

Sensory acceptability of traditional food preparations by elderly people

Laureati

Pagliarini

Calcinoni

et al. 2006

Food Quality and Preference

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Flavor enhancement as a tool for increasing pleasantness and intake of a snack product among the elderly

Cited by 70 publications

References 35 publications

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Study on the influence of age, gender and familiarity with the product on the acceptance of vegetable soups

Sensory acceptability of traditional food preparations by elderly people

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