Protein for Community-Dwelling Older People: Aspects That Influence the Perception of Commercially Available Protein Drinks

Abstract

In an aging population, support for independent living is increasingly critical for older generations. Currently, sarcopenia is a major cause of frailty, which increases the risk of decreased mobility, falls, morbidity, and mortality and leads to dependence on third parties. Sarcopenia is preventable by consumption of adequate protein. However, many older people do not meet the recommended daily allowance of protein, thereby supporting dependence rather than independent living. Current literature indicates that a protein drink could be an appropriate product for older peoples' protein consumption. We were interested in autonomous persons whose nutritional decisions were still self-determined and thus could preventively influence their personal health. This study evaluated three commercially available protein drinks in three focus groups (n = 25) to gain insight into which aspects influence the perception of commercial protein drinks on community-dwelling older people (age, 76.8 ± 4.9). Findings from the focus groups revealed only aspects, which influenced the perception of commercial protein drinks negatively. Most importantly, the drinks did not comply with relevant aspects when buying (healthy) foods, which where naturalness, freshness, locally grown ingredients, and trust. Furthermore, the target group did not see a need for additional protein consumption. Thus, we identify important aspects to be considered for the development of a target-group-specific protein drink as well as more suitable communication to prevent distrust in order to support independent living for community-dwelling older people.

An Individualised Nutritional Intervention Concept for Nursing Home Residents with or at Risk of Malnutrition: An enable Study

“…In addition, the modules’ taste was prioritised. The protein-energy drink was optimised according to flavour preferences of older people and received positive feedback in pre-tests [ 18 ] and the protein creams were offered in two variants to address different taste preferences and to allow them to be used in different meals. Furthermore, we used whey as a protein source because it is considered to be particularly valuable for preserving muscle mass in older adults [ 28 ].…”

“…The individualised nutritional intervention was based on the usual catering concept of the NHs and consisted of intervention modules developed in preceding enable projects, one module to improve the appearance of texture-modified meals and three modules to provide additional energy and protein (enrichment modules) [ 17 , 18 ].…”

“…Thirty-six staff members (23 registered nurses, 10 nursing aides, 3 social care workers) from nine wards participated in the evaluation. Median length of their employment in the respective nursing home was six years (IQR [3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19].…”

Effects of an individualised nutritional intervention to tackle malnutrition in nursing homes: a pre-post study

“…A major strength of the present intervention concept is that we addressed the enjoyment of meals, in particular regarding the reshaped texture-modified meals, but also regarding our food supplements. The protein creams were produced freshly every day, and the protein-energy drink was developed based on the sensory preferences of older adults [ 49 ]. It was hygienically produced by food technologists in small scale for the present study.…”

Determining the Distinguishing Features of Different Eating Action Types in Germany Using a Mixed-Method Approach

“…For this type of people, products could be offered on the market that are easy to prepare and at the same time have a high nutrient density or an adapted nutrient profile. Such products should be specially positioned in the supermarket and accompanied by targeted communication measures for this special group ( 78 ). Also for Eating as a way of life , appropriate products such as vegan, vegetarian, or products that are strongly unprocessed and in harmony with nature should be increasingly brought to the market.…”