Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future

Methven, Lisa; Jiménez-Pranteda, María Luján; Lawlor, John

doi:10.1016/j.foodqual.2015.07.001

Cited by 67 publications

(46 citation statements)

References 110 publications

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“…As a result, it is suggested that initial hedonic testing be completed with healthy older adult populations (Methven et al . ).…”

Section: Food Likingmentioning

confidence: 97%

Food Sensory Properties and the Older Adult

Duizer

2016

Journal of Texture Studies

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Older adults represent a large and growing portion of the global population. Given the high risk of malnutrition in this population, it is important to understand factors influencing food intake; sensory perception is one of these factors. Aging is associated with a number of physiological changes that alter the way food sensory properties are perceived. Because of these changes, it is often assumed that older adults experience a decrease in food liking. Although there is little evidence to support this assumption, many studies have evaluated flavor enhancement strategies aiming to increase food liking in older adults. As older adults exhibit a high degree of heterogeneity in their liking response, more tailored approaches may be required to increase food liking in older adult populations. Current attempts to classify subgroups of older adults have had little success. Furthermore, consideration should be given to food texture in future studies, as it plays a dominant and increasingly vital role in food perception by older adults. PRACTICAL APPLICATIONSSensory perception plays an important role in food choice and intake, thus it is important to understand how foods are perceived by older adults. This is essential to the health and well-being of older adults, as the reduction in food intake often observed with ageing is a key contributor to malnutrition in this population. The success of studies aiming to improve food liking in older adults have had very limited success to date, with some strategies actually leadings to a reduction in food consumption. To improve the success of future strategies, food perception by older adults, and the increasingly vital role of food texture must be understood.

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“…As a result, it is suggested that initial hedonic testing be completed with healthy older adult populations (Methven et al . ).…”

Section: Food Likingmentioning

confidence: 97%

Food Sensory Properties and the Older Adult

Duizer

2016

Journal of Texture Studies

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“…Various factors, for example, age‐related diseases and medications, were found to alter food preferences and intake (Giacalone and others ). These findings were also replicated in malnourished older adults in institutionalized settings (Methven and others ). Additionally, diminished sensorial function, less varied food choices, and reduced preferences may be largely influenced by habit, tradition, mobility, and social environment.…”

Section: Introductionmentioning

confidence: 55%

“…Nevertheless, it is worthwhile to mention that the literature is conflicting in this area and some studies showed that loss of taste sensitivity in older adults did not necessarily lead to a preference for flavor‐enhanced foods (Mojet and others ; Doets and Kremer ). However, Methven and others () reviewed several studies looking at the sensory quality and quality of life for the older population, and concluded that a gap still remains to gauge sensory perception and preferences in older adults.…”

Section: Introductionmentioning

confidence: 99%

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

Baugreet

Hamill

Kerry

et al. 2017

Journal of Food Science

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The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food-related needs of older consumers. When developing foods for older adults, consideration should be given to the increased requirements for specific macro-and micronutrients, especially protein, calcium, vitamin D, and vitamin B. Changes in chemosensory acuity, chewing difficulties, and reduced or poor swallowing ability should also be considered. To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. This paper describes the potential of new food product development to facilitate dietary modification and address health deficiencies in older adults.Keywords: age-related diseases, healthy aging, new product development (NPD), nutritional deficiencies Practical Application: To describe health challenges associated with declining food intakes in older adults and identify how food innovation can assist with preserving functional ability and prolonging quality of healthy life.

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“…; Methven et al . ). Perception of food texture is usually a processed opinion by a subject based on received sensation information (Chen ), which is thought to be the integral judgment and interpretation of the central nervous system to the resistances of food deformation and fracture during oral processing (Xu et al .…”

Section: Change Of Oral Function In Older Peoplementioning

confidence: 97%

“…; Methven et al . ). For some elderly people with oral health problems, the trouble chewing induced by poor dentition and coordination, weak muscles, as well as dry mouth and dysphasia, will be the main factor affecting their food intake, texture perception and chewing enjoyment.…”

Section: Change Of Oral Function In Older Peoplementioning

confidence: 97%

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

2016

Journal of Texture Studies

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With the advent of an aging society, the biggest challenge for the study of food science and technology is how to provide the best diet for older people with reduced chewing ability. General health is usually associated with oral health and healthy ageing is affected by what humans eat. Foods for the elderly should give them the maximum masticatory pleasure while satisfying their nutritional needs. It is well known that food oral processing is not only dominated by oral cavity structure and physiological state of human body, but also affected by the mechanical processes of food destruction in the mouth. Perception of food texture is thought to be the cognition of the human brain to the information of food deformation and fracture during oral processing. Increasing chewing difficulty due to the impaired dental functions is an major problem affecting the ability of food intake for many older people. From the viewpoint of mechanics, the manner of the deformation or breaking of an object is strongly dominated by its mechanical and geometrical properties of the materials and the conditions in which the object is loaded. It is therefore suggested that the food destruction process in the mouth might be investigated using the methods established in the engineering field. In this review, the main factors that affecting chewing behaviors of the elderly are analysed and discussed. The possibility of applying fracture mechanics theory and material structural optimization techniques to the design and production of food structures for older people is proposed. Practical Applications Population aging means that the food industry is required to provide best diet for older consumers who may encounter chewing difficulty and dysphagia problems. People with deficient oral strategy need foods not only having easy‐to‐chew/swallow feature, but also can satisfy their chewing pleasure. Food structure design is a new direction of food science for the development of food products. The fundamental issue is to have a proper understanding how designed food is formed and fractured in the mouth. This work analyses the main factors that influence the chewing behaviors of the elderly and introduces fracture mechanics theory into the field of food oral processing. It will provide a new view‐angle to understand both the food destruction process and the texture perception mechanism in the mouth.

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Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future

Cited by 67 publications

References 110 publications

Food Sensory Properties and the Older Adult

Food Sensory Properties and the Older Adult

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

On the Oral Health and Chewing Enjoyment of the Elderly: A Review from the Point of Mechanics

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