Acceptance of texture-modified in-between-meals among old adults with dysphagia

Research output: Contribution to journalJournal articlepeer-review

Standard

Acceptance of texture-modified in-between-meals among old adults with dysphagia. / Okkels, Signe Loftager; Saxosen, M; Bügel, Susanne Gjedsted; Olsen, Annemarie; Klausen, Tobias W; Beck, Anne Marie.

In: Clinical Nutrition ESPEN, Vol. 25, 2018, p. 126-132.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Okkels, SL, Saxosen, M, Bügel, SG, Olsen, A, Klausen, TW & Beck, AM 2018, 'Acceptance of texture-modified in-between-meals among old adults with dysphagia', Clinical Nutrition ESPEN, vol. 25, pp. 126-132. https://doi.org/10.1016/j.clnesp.2018.03.119

APA

Okkels, S. L., Saxosen, M., Bügel, S. G., Olsen, A., Klausen, T. W., & Beck, A. M. (2018). Acceptance of texture-modified in-between-meals among old adults with dysphagia. Clinical Nutrition ESPEN, 25, 126-132. https://doi.org/10.1016/j.clnesp.2018.03.119

Vancouver

Okkels SL, Saxosen M, Bügel SG, Olsen A, Klausen TW, Beck AM. Acceptance of texture-modified in-between-meals among old adults with dysphagia. Clinical Nutrition ESPEN. 2018;25:126-132. https://doi.org/10.1016/j.clnesp.2018.03.119

Author

Okkels, Signe Loftager ; Saxosen, M ; Bügel, Susanne Gjedsted ; Olsen, Annemarie ; Klausen, Tobias W ; Beck, Anne Marie. / Acceptance of texture-modified in-between-meals among old adults with dysphagia. In: Clinical Nutrition ESPEN. 2018 ; Vol. 25. pp. 126-132.

Bibtex

@article{992a887b359d47f29128f65a340c47b8,
title = "Acceptance of texture-modified in-between-meals among old adults with dysphagia",
abstract = "Background and aims: Old adults suffering from dysphagia have difficulties swallowing, chewing and/or eating, and are therefore at high risk of undernutrition. In-between-meals that are texture modified are of particular importance for people suffering from dysphagia. To meet their adequate daily amount of food intake they are recommended to eat 3–5 in-between-meals daily. The aim of the current pilot study was to identify the most liked in-between-meals for old adults based on flavour and describe the basic sensory properties of these in-between-meals. Following, the equality between flavour and appearance-based preferences was investigated. Methods: From three nursing homes 30 old adults aged 70 years or older suffering from dysphagia were recruited. They were assessing 20 texture modified in-between-meals based on their flavour and appearance on a 3 point hedonic scale. Results: When participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy. Liking based on flavour and appearance was equal in 18 out of 20 samples. Furthermore, nutritional and sensory characteristics of the preferred meals were described. Conclusion: Flavour and sensory-based ranking of in-between-meals opens the possibility to design new in-between-meals to old adults with dysphagia, by choosing the most liked in-between-meals to offer the target group.",
keywords = "Eating Validation Scheme (EVS), Liking, Minimal Eating Observational Form (MEOF), Nursing home residents, Protein enriched products, Undernutrition",
author = "Okkels, {Signe Loftager} and M Saxosen and B{\"u}gel, {Susanne Gjedsted} and Annemarie Olsen and Klausen, {Tobias W} and Beck, {Anne Marie}",
note = "CURIS 2018 NEXS 142",
year = "2018",
doi = "10.1016/j.clnesp.2018.03.119",
language = "English",
volume = "25",
pages = "126--132",
journal = "Clinical Nutrition ESPEN",
issn = "2405-4577",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Acceptance of texture-modified in-between-meals among old adults with dysphagia

AU - Okkels, Signe Loftager

AU - Saxosen, M

AU - Bügel, Susanne Gjedsted

AU - Olsen, Annemarie

AU - Klausen, Tobias W

AU - Beck, Anne Marie

N1 - CURIS 2018 NEXS 142

PY - 2018

Y1 - 2018

N2 - Background and aims: Old adults suffering from dysphagia have difficulties swallowing, chewing and/or eating, and are therefore at high risk of undernutrition. In-between-meals that are texture modified are of particular importance for people suffering from dysphagia. To meet their adequate daily amount of food intake they are recommended to eat 3–5 in-between-meals daily. The aim of the current pilot study was to identify the most liked in-between-meals for old adults based on flavour and describe the basic sensory properties of these in-between-meals. Following, the equality between flavour and appearance-based preferences was investigated. Methods: From three nursing homes 30 old adults aged 70 years or older suffering from dysphagia were recruited. They were assessing 20 texture modified in-between-meals based on their flavour and appearance on a 3 point hedonic scale. Results: When participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy. Liking based on flavour and appearance was equal in 18 out of 20 samples. Furthermore, nutritional and sensory characteristics of the preferred meals were described. Conclusion: Flavour and sensory-based ranking of in-between-meals opens the possibility to design new in-between-meals to old adults with dysphagia, by choosing the most liked in-between-meals to offer the target group.

AB - Background and aims: Old adults suffering from dysphagia have difficulties swallowing, chewing and/or eating, and are therefore at high risk of undernutrition. In-between-meals that are texture modified are of particular importance for people suffering from dysphagia. To meet their adequate daily amount of food intake they are recommended to eat 3–5 in-between-meals daily. The aim of the current pilot study was to identify the most liked in-between-meals for old adults based on flavour and describe the basic sensory properties of these in-between-meals. Following, the equality between flavour and appearance-based preferences was investigated. Methods: From three nursing homes 30 old adults aged 70 years or older suffering from dysphagia were recruited. They were assessing 20 texture modified in-between-meals based on their flavour and appearance on a 3 point hedonic scale. Results: When participants were asked to assign liking based on flavour, the most liked in-between-meals were frozen, cold and sweet (vanilla ice cream, strawberry parfait and panna cotta). These meals were among the in-between-meals richest in fat and energy. Liking based on flavour and appearance was equal in 18 out of 20 samples. Furthermore, nutritional and sensory characteristics of the preferred meals were described. Conclusion: Flavour and sensory-based ranking of in-between-meals opens the possibility to design new in-between-meals to old adults with dysphagia, by choosing the most liked in-between-meals to offer the target group.

KW - Eating Validation Scheme (EVS)

KW - Liking

KW - Minimal Eating Observational Form (MEOF)

KW - Nursing home residents

KW - Protein enriched products

KW - Undernutrition

UR - http://www.scopus.com/inward/record.url?scp=85044598073&partnerID=8YFLogxK

U2 - 10.1016/j.clnesp.2018.03.119

DO - 10.1016/j.clnesp.2018.03.119

M3 - Journal article

C2 - 29779807

AN - SCOPUS:85044598073

VL - 25

SP - 126

EP - 132

JO - Clinical Nutrition ESPEN

JF - Clinical Nutrition ESPEN

SN - 2405-4577

ER -

ID: 195162203