1
|
Characterisation of community-dwelling older adults with poor appetite. Eur J Nutr 2023:10.1007/s00394-023-03129-5. [PMID: 36869911 DOI: 10.1007/s00394-023-03129-5] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Accepted: 02/21/2023] [Indexed: 03/05/2023]
Abstract
PURPOSE A poor appetite affects up to 27% of community-dwelling older adults in Europe and is an early predictor of malnutrition. Little is known about the factors associated with poor appetite. The present study, therefore, aims to characterise older adults with poor appetite. METHODS As part of the European JPI project APPETITE, data from 850 participants, aged ≥ 70 years of the Longitudinal Ageing Study Amsterdam (LASA) from 2015/16 were analysed. Appetite during the last week was assessed with a five-point scale and dichotomised into "normal" and "poor". Binary logistic regression was used to examine associations between 25 characteristics from 5 domains-physiological, emotional, cognitive, social, and lifestyle-and appetite. First, domain-specific models were calculated using stepwise backward selection. Second, all variables contributing to poor appetite were combined in a multi-domain model. RESULTS The prevalence of self-reported poor appetite was 15.6%. Fourteen parameters from all five single-domain models contributed to poor appetite and were entered into the multi-domain model. Here, female sex (total prevalence: 56.1%, odds ratio: 1.95 [95% confidence interval 1.10-3.44]), self-reported chewing problems (2.4%, 5.69 [1.88-17.20]), any unintended weight loss in the last 6 months (6.7%, 3.07 [1.36-6.94]), polypharmacy defined as ≥ 5 medications in the past 2 weeks (38.4%, 1.87 [1.04-3.39]), and depressive symptoms (Centre for Epidemiologic Studies Depression Scale without appetite item) (1.12 [1.04-1.21]) were associated with an increased likelihood of having poor appetite. CONCLUSION According to this analysis, older people with the characteristics described above are more likely to have a poor appetite.
Collapse
|
2
|
Clegg ME, Methven L, Lanham-New SA, Green MA, Duggal NA, Hetherington MM. The Food4Years Ageing Network: Improving foods and diets as a strategy for supporting quality of life, independence and healthspan in older adults. NUTR BULL 2023; 48:124-133. [PMID: 36718711 PMCID: PMC10946951 DOI: 10.1111/nbu.12599] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2022] [Revised: 11/20/2022] [Accepted: 11/28/2022] [Indexed: 02/01/2023]
Abstract
By 2050, it is predicted that one in four people in the United Kingdom will be aged 65 years and over. Increases in lifespan are not always translated into years spent in good health. Incidence rates for chronic diseases are increasing, with treatments allowing people to live longer with their disease. There is good evidence to support changes to lifestyle to maintain or improve body composition, cognitive health, musculoskeletal health, immune function and vascular health in older adults. Much research has been done in this area, which has produced significant support for foods and nutrients that contribute to improved healthspan. Yet two major barriers remain: firstly, older adult consumers are not meeting current UK recommendations for macro- and micronutrients that could benefit health and quality of life and secondly, the UK-specific recommendations may not be sufficient to support the ageing population, particularly for nutrients with key physiological roles. More work is needed to improve intakes of specific foods, diets and nutrients by older adults, through a variety of mechanisms including (i) development of specific food products; (ii) improved clarity of information and (iii) appropriate marketing, and policy changes to enable incentives. The Food4Years Ageing Network aims to build a wide-reaching and multidisciplinary community that is committed to the development, integration and communication of healthy, affordable foods and specific diets for all older adults across the UK food landscape. The Network will identify evidence-based strategies for improving food intake and nutrition in older adults, paving the way to "living well while living longer."
Collapse
Affiliation(s)
- Miriam E Clegg
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Lisa Methven
- Department of Food and Nutritional Sciences, University of Reading, Reading, UK
| | - Susan A Lanham-New
- Nutritional Sciences Department, School of Biosciences and Medicine, Faculty of Health and Medical Sciences, University of Surrey, Surrey, UK
| | - Mark A Green
- Department of Geography and Planning, University of Liverpool, Liverpool, UK
| | - Niharika A Duggal
- MRC-Versus Arthritis Centre for Musculoskeletal Ageing Research, Institute of Inflammation and Ageing, University of Birmingham, Birmingham, UK
| | | |
Collapse
|
3
|
Jeruszka-Bielak M, Hamulka J, Czarniecka-Skubina E, Hoffmann M, Kostyra E, Stasiewicz B, Jeszka J, Wadolowska L. Dietary-Physical Activity Patterns in the Health Context of Older Polish Adults: The 'ABC of Healthy Eating' Project. Nutrients 2022; 14:nu14183757. [PMID: 36145132 PMCID: PMC9506088 DOI: 10.3390/nu14183757] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2022] [Revised: 09/07/2022] [Accepted: 09/08/2022] [Indexed: 11/17/2022] Open
Abstract
The study aimed to analyze the dietary–physical activity patterns (D-PAPs) in the health context of Polish people aged 60+ years. A total of 418 respondents across Poland were recruited; however, the final analysis included 361 women and men aged 60–89 years old. D-PAPs were derived using a principal component analysis (PCA); input variables were the frequency of consumption of 10 food groups and physical activity. Finally, three D-PAPs were identified: ‘Pro-healthy eating and more-active’, ‘Sweets, fried foods and sweetened beverages’, and ‘Juices, fish and sweetened beverages’. We developed the Functional Limitations Score (FLS) using the Mini Nutritional Assessment (MNA®). A logistic regression was applied to verify the association between the D-PAPs and health-condition outcomes. Older adults were more likely to adhere to the upper tertile of the ‘Pro-healthy eating and more-active’ pattern, with good/better self-reported health status in comparison with their peers (OR = 1.86) or with good/very good self-assessed appetite (OR = 2.56), while this was less likely for older adults with malnutrition risk (OR = 0.37) or with a decrease in food intake (OR = 0.46). Subjects with a decrease in food intake (OR = 0.43), who declared a recent weight loss (OR = 0.49), or older adults in the upper tertile of the FLS (OR = 0.34) were less likely to adhere to the upper tertile of the ‘Sweets, fried foods and sweetened beverages’ pattern. The decrease in food intake due to a loss of appetite or chewing or swallowing difficulties was inversely associated with the ‘Pro-healthy eating and more-active’ pattern characterized by a relatively high frequency of consumption of vegetables, fruit, water, dairy, and grains and a high physical activity. In the interest of the good nutritional status and health of older adults, special attention should be paid to removing limitations in meal consumption, including improved appetite.
Collapse
Affiliation(s)
- Marta Jeruszka-Bielak
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
| | - Jadwiga Hamulka
- Department of Human Nutrition, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS-SGGW), Nowoursynowska 159C, 02-776 Warsaw, Poland
- Correspondence:
| | - Ewa Czarniecka-Skubina
- Department of Food Gastronomy and Food Hygiene, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (WULS), 159C, 02-776 Warsaw, Poland
| | - Monika Hoffmann
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C, 02-776 Warsaw, Poland
| | - Eliza Kostyra
- Department of Functional and Organic Food, Institute of Human Nutrition Sciences, Warsaw University of Life Sciences (SGGW-WULS), 159C, 02-776 Warsaw, Poland
| | - Beata Stasiewicz
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Sloneczna 45F, 10-718 Olsztyn, Poland
| | - Jan Jeszka
- Department of Human Nutrition and Dietetics, Poznań University of Life Sciences, Wojska Polskiego 31, 60-624 Poznan, Poland
| | - Lidia Wadolowska
- Department of Human Nutrition, Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn, Sloneczna 45F, 10-718 Olsztyn, Poland
| |
Collapse
|
4
|
Walker-Clarke A, Walasek L, Meyer C. Psychosocial factors influencing the eating behaviours of older adults: A systematic review. Ageing Res Rev 2022; 77:101597. [PMID: 35219902 DOI: 10.1016/j.arr.2022.101597] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2021] [Revised: 01/25/2022] [Accepted: 02/21/2022] [Indexed: 11/16/2022]
Abstract
Our understanding of how eating behaviours change in later life have been dominated by the studies of physiological and biological influences on malnutrition. Insights from these studies were consequently used to develop interventions, which are predominantly aimed at rectifying nutritional deficiencies, as opposed to interventions that may enable older adults to eat well and enjoy their food-related life well into older age. The objective of the present review is to summarise the existing knowledge base on psychosocial influences on eating behaviours in later life. Following comprehensive searches, review, and appraisal, 53 articles were included (22 qualitative and 31 quantitative) to provide a greater understanding of the mechanisms underpinning the psychosocial factors influencing eating behaviours. Our analysis identified eight underpinning psychosocial factors that influences eating behaviours in later life; (1) health awareness & attitudes, (2) food decision making, (3) perceived dietary control, (4) mental health & mood, (5) food emotions & enjoyment, (6) eating arrangements, (7) social facilitation, and (8) social support. The importance and lasting influence of early food experiences were also identified as contributing to eating behaviours in later life. The review concludes with the call for further investigation into specific psychosocial factors that influence eating behaviour, calls for improvements in methodologies, and a summary of psychosocial barriers and enablers to eating well in later life.
Collapse
Affiliation(s)
- Aimee Walker-Clarke
- Applied Psychology Group, Warwick Manufacturing Group (WMG), University of Warwick, Coventry CV4 7AL, United Kingdom.
| | - Lukasz Walasek
- Behavioural Science, Department of Psychology, University of Warwick, Coventry CV4 7AL, United Kingdom.
| | - Caroline Meyer
- Vice-Provost and Chair of the Faculty of Science, Engineering and Medicine, University of Warwick, Coventry CV4 7AL, United Kingdom.
| |
Collapse
|
5
|
Rommerskirch-Manietta M, Purwins D, Van Haitsma K, Abbott KM, Roes M. Instruments for assessing the preferences for everyday living of older people with various care needs across different care settings: an evidence map. Geriatr Nurs 2022; 45:18-28. [DOI: 10.1016/j.gerinurse.2022.02.026] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2021] [Revised: 02/24/2022] [Accepted: 02/24/2022] [Indexed: 12/13/2022]
|
6
|
Guyot E, Nazare JA, Oustric P, Robert M, Disse E, Dougkas A, Iceta S. Food Reward after Bariatric Surgery and Weight Loss Outcomes: An Exploratory Study. Nutrients 2022; 14:nu14030449. [PMID: 35276808 PMCID: PMC8840022 DOI: 10.3390/nu14030449] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2022] [Revised: 01/14/2022] [Accepted: 01/18/2022] [Indexed: 12/20/2022] Open
Abstract
Changes in food preferences after bariatric surgery may alter its effectiveness as a treatment for obesity. We aimed to compare food reward for a comprehensive variety of food categories between patients who received a sleeve gastrectomy (SG) or a Roux-en-Y gastric bypass (RYGB) and to explore whether food reward differs according to weight loss. In this cross-sectional exploratory study, food reward was assessed using the Leeds Food Preference Questionnaire (LFPQ) in patients at 6, 12, or 24 months after SG or RYGB. We assessed the liking and wanting of 11 food categories. Comparisons were done regarding the type of surgery and total weight loss (TWL; based on tertile distribution). Fifty-six patients (30 SG and 26 RYGB) were included (women: 70%; age: 44.0 (11.1) y). Regarding the type of surgery, scores were not significantly different between SG and RYGB, except for ‘non-dairy products—without color’ explicit liking (p = 0.04). Regarding TWL outcomes, explicit liking, explicit wanting, and implicit wanting, scores were significantly higher for good responders than low responders for ‘No meat—High fat’ (post-hoc corrected p-value: 0.04, 0.03, and 0.04, respectively). Together, our results failed to identify major differences in liking and wanting between the types of surgery and tended to indicate that higher weight loss might be related to a higher reward for high protein-content food. Rather focus only on palatable foods, future studies should also consider a broader range of food items, including protein reward.
Collapse
Affiliation(s)
- Erika Guyot
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
- Institut Paul Bocuse Research Center, 69130 Lyon, France;
| | - Julie-Anne Nazare
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
| | - Pauline Oustric
- School of Psychology, University of Leeds, Leeds LS2 9JT, UK;
| | - Maud Robert
- Department of Digestive and Bariatric Surgery, Integrated Center for Obesity, Hospices Civils de Lyon, Hôpital Edouard Herriot, 69437 Lyon, France;
| | - Emmanuel Disse
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche en Nutrition Humaine Rhône-Alpes (CRNH-RA), Laboratoire Centre Européen Nutrition et Santé (CENS), 69310 Pierre-Bénite, France;
- CarMeN, Unité INSERM 1060, Université Claude Bernard Lyon 1, 69310 Pierre-Bénite, France
| | | | - Sylvain Iceta
- Department of Endocrinology Diabetes and Nutrition, Integrated Center for Obesity, Hospices Civils de Lyon, Lyon-Sud Hospital, 69310 Pierre-Bénite, France; (E.G.); (E.D.)
- Centre de Recherche de l’Institut Universitaire de Cardiologie et de Pneumologie de Québec, Université Laval, Québec City, QC G1V 4G5, Canada
- Correspondence: ; Tel.: +1-(418)-656-8711
| |
Collapse
|
7
|
Volkert D, Corish CA, Dardevet D, De Vito G, Guillet C, Bader‐Mittermaier S, Robinson S, Roche HM, Sayer AA, Visser M. Innovative plAnt Protein fibre and Physical activity solutions to address poor appEtite and prevenT undernutrITion in oldEr adults – APPETITE. NUTR BULL 2021. [DOI: 10.1111/nbu.12529] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Dorothee Volkert
- Institute for Biomedicine of Aging Friedrich‐Alexander‐Universität (FAU) Erlangen‐Nürnberg Nuremberg Germany
| | - Clare A. Corish
- School of Public Health, Physiotherapy and Sports Science University College Dublin (UCD) Institute of Food and Health UCD Dublin Ireland
| | - Dominique Dardevet
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) Saint Genès Champanelle France
| | - Giuseppe De Vito
- Neuromuscular Physiology Laboratory Department of Biomedical Science University of Padua (UNIPD) Padova Italy
| | - Christelle Guillet
- Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE) Saint Genès Champanelle France
| | | | - Sian Robinson
- AGE Research Group Translational and Clinical Research Institute Newcastle University (NU) Newcastle upon Tyne UK
- NIHR Newcastle Biomedical Research Centre Newcastle upon Tyne Hospitals NHS Foundation Trust and Newcastle University Newcastle upon Tyne UK
| | - Helen M. Roche
- School of Public Health, Physiotherapy and Sports Science University College Dublin (UCD) Institute of Food and Health UCD Dublin Ireland
- Nutrigenomics Research Group UCD Conway Institute UCD Dublin Ireland
| | - Avan A. Sayer
- AGE Research Group Translational and Clinical Research Institute Newcastle University (NU) Newcastle upon Tyne UK
- NIHR Newcastle Biomedical Research Centre Newcastle upon Tyne Hospitals NHS Foundation Trust and Newcastle University Newcastle upon Tyne UK
| | - Marjolein Visser
- Department of Health Sciences Faculty of Science Vrije Universiteit (VU) Amsterdam Amsterdam The Netherlands
| |
Collapse
|
8
|
Nomoto A, Shimizu A, Ohno T, Tohara H, Hashidume M, Hatano M, Fujishima I. Poor oral health and anorexia in older rehabilitation patients. Gerodontology 2021; 39:59-66. [PMID: 34687077 DOI: 10.1111/ger.12600] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Revised: 10/07/2021] [Accepted: 10/12/2021] [Indexed: 12/14/2022]
Abstract
OBJECTIVE To investigate the association between anorexia and comprehensive oral health status in older inpatients. BACKGROUND Anorexia in older inpatients is a major concern, but whether it is associated with oral problems is currently unclear. METHODS This cross-sectional study included 160 participants (42.5% men) aged ≥65 years (mean age 78.6 ± 7.9) who had been admitted to a rehabilitation hospital. A score of ≤14 on the Simplified Nutritional Appetite Questionnaire for Japanese Elderly indicated anorexia. A score of ≥3 on the Oral Health Assessment Tool (OHAT) indicated poor oral health. Malnutrition was diagnosed according to the criteria set out by the Global Leadership Initiative on Malnutrition. Multivariate logistic regression was used to investigate the association between poor oral health and anorexia and, additionally, which subcategory of the OHAT (represented by a score ≥1) was associated with anorexia. RESULTS Anorexia and poor oral health status were observed in 86 (53.8%) and 85 (53.1%), respectively. Poor oral health was associated with anorexia after adjusting for potential confounders (adjusted odds ratio [AOR] 2.7; 95% confidence interval [CI]: 1.3-5.9). Additionally, poor status of dentures (AOR 2.6; 95% CI: 1.2-5.7) and poor oral cleanliness (AOR 3.0; 95% CI: 1.4-6.4) were independently associated with anorexia. CONCLUSIONS Poor oral health was associated with anorexia in older inpatients. Detection of poor oral health status using a comprehensive oral health assessment may be useful for anorexic patients. Early detection for poor oral health using comprehensive oral health assessments and oral care and prosthetic treatment may be useful for anorexic patients.
Collapse
Affiliation(s)
- Akiko Nomoto
- Department of Dentistry, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan.,Dysphagia Rehabilitation, Department of Gerontology and Gerodontology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Bunkyo-ku, Japan
| | - Akio Shimizu
- Department of Nutrition, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan
| | - Tomohisa Ohno
- Department of Dentistry, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan
| | - Haruka Tohara
- Dysphagia Rehabilitation, Department of Gerontology and Gerodontology, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Bunkyo-ku, Japan
| | - Momoyo Hashidume
- Department of Rehabilitation, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan
| | - Machiko Hatano
- Department of Rehabilitation, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan
| | - Ichiro Fujishima
- Department of Rehabilitation Medicine, Hamamatsu City Rehabilitation Hospital, Hamamatsu, Japan
| |
Collapse
|
9
|
Regan E, Feeney E, Hutchings S, O'Neill G, O'Riordan E. Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104224] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
|
10
|
Svendsen JA, Okkels SL, Knudsen AW, Munk T, Beck AM. Sensory acceptance of food developed for older adults in different settings. J SENS STUD 2021. [DOI: 10.1111/joss.12640] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Jonas Anias Svendsen
- Dietetic and Nutritional Research Unit Herlev‐Gentofte University Hospital Herlev Denmark
| | - Signe Loftager Okkels
- Dietetic and Nutritional Research Unit Herlev‐Gentofte University Hospital Herlev Denmark
| | - Anne Wilkens Knudsen
- Dietetic and Nutritional Research Unit Herlev‐Gentofte University Hospital Herlev Denmark
| | - Tina Munk
- Dietetic and Nutritional Research Unit Herlev‐Gentofte University Hospital Herlev Denmark
| | - Anne Marie Beck
- Dietetic and Nutritional Research Unit Herlev‐Gentofte University Hospital Herlev Denmark
- University College Copenhagen, Faculty of Health Institute of Nursing and Nutrition Copenhagen Denmark
| |
Collapse
|
11
|
Alhammadi K, Santos-Roldán L, Cabeza-Ramírez LJ. A Theoretical Framework on the Determinants of Food Purchasing Behavior of the Elderly: A Bibliometric Review with Scientific Mapping in Web of Science. Foods 2021; 10:foods10030688. [PMID: 33807054 PMCID: PMC8004734 DOI: 10.3390/foods10030688] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2021] [Revised: 03/09/2021] [Accepted: 03/17/2021] [Indexed: 12/23/2022] Open
Abstract
The past few years have seen significant demographic changes in most regions, including an increased elderly population. Subsequently, elderly citizens comprise an important market segment of consumers, with the food industry one of the most affected areas in this context. However, food market managers previously believed that elderly consumers’ needs were stereotyped in nature. The lack of focus on this sector, therefore, left elderly consumers as an untapped market, without realizing the financial independence of this segment regarding their nutrition. This research will attempt to provide the key determinant factors on elderly consumers’ behavior related to food. For that purpose, a complete literature review of more than 123 papers regarding these concepts has been carried out. Once analyzed, we highlight the common insights to give clear guidance for supermarket managers and food manufacturers to have a better knowledge of the reasons behind elderly people’s food acquisitions.
Collapse
|
12
|
Wendin K, Biörklund-Helgesson M, Andersson-Stefanovic K, Lareke A, Böök O, Skjöldebrand C. Liking, preference and practical implications of protein and energy enriched in-between-meals designed for elderly people. Food Nutr Res 2021; 65:5635. [PMID: 33776617 PMCID: PMC7955517 DOI: 10.29219/fnr.v65.5635] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2020] [Revised: 01/10/2021] [Accepted: 01/15/2021] [Indexed: 12/18/2022] Open
Abstract
Background An adequate dietary intake, especially of protein and energy, is important for maintaining health among elderly people, especially those in care homes. One strategy to ensure nutritional intake is to customise attractive products through enrichment to match the needs of elderly people in care homes. Objective To evaluate liking and practical aspects of protein and energy enriched in-between meals designed for elderly people in care homes through the use of quantitative and qualitative assessments. Design A broad range of energy and protein enriched in-between meals, including both savoury and sweet products, were included. The products were evaluated by a consumer test and a focus group discussion with elderly respondents. The products were also evaluated by a second focus group discussion with care staff. Results The most liked products were ice cream and cheesecake. All products achieved high scores for appearance, taste/flavour and texture. No product included in the study was extremely disliked. However, the least liked product was tomato soup, which scored above the middle of the scale except for texture. It was clear from the focus group discussions that a colourful appearance, small portion size and texture were of primary importance. The temperature had an impact on liking and swallowability. Discussion Most products were perceived by the elderly participants as appealing and tasting good, and possible to include in a daily diet. It was clear that the colours of the foods were of primary importance. In line with other studies, it was found that highly liked in-between meals were frozen, cold and sweet. These products were also easy to swallow. Conclusions It is possible to produce highly liked energy and protein enriched in-between meal products designed for elderly people. The temperature had a great impact on the liking of texture, taste and flavour. In-between meals should preferably be colourful and have a small portion size.
Collapse
Affiliation(s)
- Karin Wendin
- Department of Food and Meal Science, Kristianstad University, Kristianstad, Sweden.,Department of Food Science, University of Copenhagen, Frederiksberg C, Denmark
| | | | | | | | | | | |
Collapse
|
13
|
Αntoniadou M, Varzakas T. Breaking the vicious circle of diet, malnutrition and oral health for the independent elderly. Crit Rev Food Sci Nutr 2020; 61:3233-3255. [PMID: 32686465 DOI: 10.1080/10408398.2020.1793729] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Abstract
Aging impairs senses, mastication, oral status and function, causing nutritional needs and diet insufficiencies. The present needs of independent older adults suggest that health research and oral health care should shift from reductionist disease management to integral and personal treatment plans, including lifestyle, psychological, nutritional and oral health coaching approaches. Dentists and other medical professionals that work in the field of gerodontology should be educated on the macro and micronutrient needs of the elderly and incorporate certain nutritional plans early in the life of their patients with their approval and cooperation, in order to postpone tooth loss and masticatory impairment. Old recipes such as the Mediterranean diet should be kept as a base for all the elderly and be enriched in a customized interpersonal way from the dentist as well as the medical professional according to the specific needs of one's oral and general health status. In this nonsystematic review paper, the basic aspects of the vicious cycle of nutrition and oral health status are discussed and suggestions of major nutrients' influence and needs for independent elders are reported. Based on the scientific data collected, suggestions are made for the food industry for better quality and dosage of foods for this category of individuals. Such strategies can be a whole new area of interest for the food industry in order to obtain better quality of food packaging for the independent OA with accepted texture, odor, colors, macronutrients and micronutrients' consistency and in specific portions.
Collapse
Affiliation(s)
- Maria Αntoniadou
- Dental School, National and Kapodistrian University of Athens, Greece
| | - Theodoros Varzakas
- Dept. Food Science and Technology, University of the Peloponnese, Kalamata, Greece
| |
Collapse
|
14
|
Oustric P, Thivel D, Dalton M, Beaulieu K, Gibbons C, Hopkins M, Blundell J, Finlayson G. Measuring food preference and reward: Application and cross-cultural adaptation of the Leeds Food Preference Questionnaire in human experimental research. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103824] [Citation(s) in RCA: 33] [Impact Index Per Article: 8.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/17/2022]
|
15
|
Wang D, Everett B, Brunero S, Northall T, Villarosa AR, Salamonson Y. Perspectives of residents and staff regarding food choice in residential aged care: A qualitative study. J Clin Nurs 2019; 29:626-637. [PMID: 31769898 DOI: 10.1111/jocn.15115] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2018] [Revised: 10/17/2019] [Accepted: 11/10/2019] [Indexed: 11/29/2022]
Abstract
AIMS AND OBJECTIVES To explore the experiences of food choice and meal service in residential aged care facilities and its impact on autonomy, self-determination and quality of life from the perspectives of both residents and staff. BACKGROUND Globally, residential aged care is a principal provider of care for older people who can no longer live independently at home. Within this setting, lack of food choice has been identified as a significant factor impacting on residents' self-determination, sense of autonomy and quality of life. DESIGN This study used an exploratory descriptive qualitative approach guided by self-determination theory. METHOD A total of 14 participants (seven residents and seven staff members) from two Australian residential aged care facilities were recruited through purposive and snowball sampling with assistance from one independent contact nurse at each facility. In-depth, semi-structured interviews were conducted, digitally recorded and transcribed. The COREQ checklist was used in this qualitative study. RESULTS Three main themes were identified from the interview data provided by residents and staff, which were as follows: (a) catering for the masses; (b) organisational barriers to providing choice; and (c) food impacts well-being. CONCLUSIONS This study explored the experiences of food choice and service in residential aged care facilities, from the perspectives of both residents and staff. Results of interviews highlighted the importance of providing adequate food choice which has become an enduring issue that requires more attention and commitment to make a positive change for residents living in residential aged care facilities. RELEVANCE TO CLINICAL PRACTICE Nurses and other staff working in residential aged care facilities need to be aware of the importance of providing adequate food choice, including for residents who require modified diets. As advocates for residents, nursing staff must address the persistent lack of food choice. However, this will require a radical change in organisational culture and strong leadership.
Collapse
Affiliation(s)
- Donna Wang
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia.,Centre for Oral Health Outcomes & Research Translation (COHORT), Ingham Institute for Applied Medical Research, Liverpool, NSW, Australia
| | - Bronwyn Everett
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia.,Centre for Oral Health Outcomes & Research Translation (COHORT), Ingham Institute for Applied Medical Research, Liverpool, NSW, Australia
| | - Scott Brunero
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia.,Prince of Wales Hospital, Randwick, NSW, Australia
| | - Tiffany Northall
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia
| | - Amy R Villarosa
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia.,Centre for Oral Health Outcomes & Research Translation (COHORT), Ingham Institute for Applied Medical Research, Liverpool, NSW, Australia.,South Western Sydney Local Health District, Ingham Institute, Liverpool, NSW, Australia
| | - Yenna Salamonson
- School of Nursing and Midwifery, Western Sydney University, Penrith, NSW, Australia.,Centre for Oral Health Outcomes & Research Translation (COHORT), Ingham Institute for Applied Medical Research, Liverpool, NSW, Australia
| |
Collapse
|
16
|
Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults. Nutrients 2019; 11:nu11061275. [PMID: 31195630 PMCID: PMC6627386 DOI: 10.3390/nu11061275] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2019] [Revised: 05/15/2019] [Accepted: 05/27/2019] [Indexed: 12/21/2022] Open
Abstract
The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled.
Collapse
|
17
|
Goldstein CN, Abbott KM, Bangerter LR, Kotterman A, Van Haitsma K. "A Bone of Contention…": Perceived Barriers and Situational Dependencies to Food Preferences of Nursing Home Residents. J Nutr Gerontol Geriatr 2019; 38:277-296. [PMID: 31131733 DOI: 10.1080/21551197.2019.1617220] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
This study investigated barriers to fulfilling food preferences from nursing home (NH) residents' perspectives, and the reasons preferences changed (situational dependencies). Interviews were completed with 255 residents in 28 NHs across greater Philadelphia, PA using six food items from the Preferences for Everyday Living Inventory-NH (PELI-NH). Participants were predominantly white (77%), female (67.8%), and widowed (44%) with high school educations (48%). Content analysis was used to identify n = 386 barriers and n = 57 situational dependencies. Participants reported provider policies and staff proficiency as environmental barriers to preference fulfillment regarding what, when, and where to eat. Perceived health and personal resources were barriers to obtaining snacks, take-out, and dining out. Situational dependencies resulted from residents' perceived health and quality of family relationships. Results have implications for providers to centralize food preference fulfillment in care planning, and to use food preferences to address dining quality concerns.
Collapse
Affiliation(s)
- Chelsea N Goldstein
- a The Department of Sociology and Gerontology, Miami University , Oxford , OH , USA
| | - Katherine M Abbott
- b The Department of Sociology and Gerontology, Scripps Geronotology Center, Miami University , Oxford , OH , USA
| | - Lauren R Bangerter
- c Mayo Clinic, Robert D. and Patricia E. Kern Center for the Science of Health Care Delivery , Rochester , MI , USA
| | | | - Kimberly Van Haitsma
- e The College of Nursing, The Pennsylvania State University , University Park, State College , PA , USA
| |
Collapse
|
18
|
Marshall S, van der Meij BS, Milte R, Collins CE, de van der Schueren MA, Banbury M, Warner MM, Isenring E. Family in Rehabilitation, Empowering Carers for Improved Malnutrition Outcomes: Protocol for the FREER Pilot Study. JMIR Res Protoc 2019; 8:e12647. [PMID: 31038466 PMCID: PMC6658316 DOI: 10.2196/12647] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2018] [Revised: 11/28/2018] [Accepted: 11/29/2018] [Indexed: 01/01/2023] Open
Abstract
BACKGROUND Interventions to improve the nutritional status of older adults and the integration of formal and family care systems are critical research areas to improve the independence and health of aging communities and are particularly relevant in the rehabilitation setting. OBJECTIVE The primary outcome aimed to determine if the FREER (Family in Rehabilitation: EmpowERing Carers for improved malnutrition outcomes) intervention in malnourished older adults during and postrehabilitation improve nutritional status, physical function, quality of life, service satisfaction, and hospital and aged care admission rates up to 3 months postdischarge, compared with usual care. Secondary outcomes evaluated include family carer burden, carer services satisfaction, and patient and carer experiences. This pilot study will also assess feasibility and intervention fidelity to inform a larger randomized controlled trial. METHODS This protocol is for a mixed-methods two-arm historically-controlled prospective pilot study intervention. The historical control group has 30 participants, and the pilot intervention group aims to recruit 30 patient-carer pairs. The FREER intervention delivers nutrition counseling during rehabilitation, 3 months of postdischarge telehealth follow-up, and provides supportive resources using a novel model of patient-centered and carer-centered nutrition care. The primary outcome is nutritional status measured by the Scored Patient-Generated Subjective Global Assessment Score. Qualitative outcomes such as experiences and perceptions of value will be measured using semistructured interviews followed by thematic analysis. The process evaluation addresses intervention fidelity and feasibility. RESULTS Recruitment commenced on July 4, 2018, and is ongoing with eight patient-carer pairs recruited at the time of manuscript submission. CONCLUSIONS This research will inform a larger randomized controlled trial, with potential for translation to health service policies and new models of dietetic care to support the optimization of nutritional status across a continuum of nutrition care from rehabilitation to home. TRIAL REGISTRATION Australian New Zealand Clinical Trials Registry Number (ACTRN) 12618000338268; https://www.anzctr.org.au/Trial/Registration/TrialReview.aspx?id=374608&isReview=true (Archived by WebCite at http://www.webcitation.org/74gtZplU2). INTERNATIONAL REGISTERED REPORT IDENTIFIER (IRRID) DERR1-10.2196/12647.
Collapse
Affiliation(s)
- Skye Marshall
- Bond University Nutrition & Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Robina, Australia
| | - Barbara S van der Meij
- Bond University Nutrition & Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Robina, Australia.,Dietetics and Foodservices, Mater Health, Brisbane, Australia.,Mater Research Institute, University of Queensland, Brisbane, Australia
| | - Rachel Milte
- Institute for Choice, University of South Australia, Adelaide, Australia
| | - Clare E Collins
- Faculty of Health and Medicine, University of Newcastle, Callaghan, Australia.,Priority Research Centre in Physical Activity and Nutrition, The University of Newcastle, Callaghan, Australia
| | - Marian Ae de van der Schueren
- Department of Nutrition and Dietetics, Amsterdam UMC, Vrije Universiteit, Amsterdam, Netherlands.,Department of Nutrition and Dietetics, HAN University of Applied Sciences, Amsterdam, Netherlands
| | - Mark Banbury
- Northern NSW Local Health District, NSW Health, Tweed Heads, Australia.,Faculty of Health Sciences and Medicine, Bond University, Robina, Australia
| | - Molly M Warner
- Faculty of Health Sciences and Medicine, Bond University, Robina, Australia
| | - Elizabeth Isenring
- Bond University Nutrition & Dietetics Research Group, Faculty of Health Sciences and Medicine, Bond University, Robina, Australia
| |
Collapse
|
19
|
Okkels SL, Dybdal DR, Beck AM, Bügel S, Klausen TW, Olsen A. An investigation of main meal preferences in nursing home residents. J SENS STUD 2019. [DOI: 10.1111/joss.12504] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Signe L. Okkels
- Dietetic and Nutritional Research UnitHerlev and Gentofte University Hospital Gentofte Denmark
- Department of Nutrition, Exercise and Sports, Faculty of ScienceUniversity of Copenhagen Frederiksberg C. Denmark
| | - Ditte R. Dybdal
- Dietetic and Nutritional Research UnitHerlev and Gentofte University Hospital Gentofte Denmark
| | - Anne M. Beck
- Dietetic and Nutritional Research UnitHerlev and Gentofte University Hospital Gentofte Denmark
- Faculty of HealthInstitute of Nutrition and Nursing, University College Copenhagen Copenhagen Denmark
| | - Susanne Bügel
- Department of Nutrition, Exercise and Sports, Faculty of ScienceUniversity of Copenhagen Frederiksberg C. Denmark
| | - Tobias W. Klausen
- Department of HematologyHerlev and Gentofte University Hospital Herlev Denmark
| | - Annemarie Olsen
- Department of Food Science, Faculty of ScienceUniversity of Copenhagen Frederiksberg C. Denmark
| |
Collapse
|
20
|
Nordlander M, Isaksson U, Hörnsten Å. Perceptions of What Is Important for Appetite-An Interview Study With Older People Having Food Distribution. SAGE Open Nurs 2019; 5:2377960818817126. [PMID: 33415215 PMCID: PMC7774383 DOI: 10.1177/2377960818817126] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 10/02/2018] [Accepted: 11/03/2018] [Indexed: 12/11/2022] Open
Abstract
The proportion of older people in the population increases and more and more continue living in their own homes. Appetite among the elderly people is important to their nutrition and health. The increased risk of unintended weight loss and malnutrition is linked to food distribution among home-living elderly people. The aim was to describe experiences and perceptions of what matters to appetite among home-living elderly people having food distribution. The design was qualitative where interview data were collected among 13 interviewees in 2017 to 2018. Data were analyzed using qualitative content analysis. The results are presented in three domains: the food, the meal situation, and the adaptation to meal service with categories and themes responding to each domain. The six themes related to appetite among the elderly people concerned the following: eating tasty, savory, and culturally adapted food; eating healthy and sustainable food; eating alone or together with others; eating in a pleasant meal environment; having choices to make about the meal; and last, accepting disabilities and increased dependency. One conclusion is that many aspects should be taken into consideration when promoting appetites of people who also get food distribution. It is highly individual and an understanding of which aspects are relevant must be considered; consequently, person-centered care is suggested to promote appetite.
Collapse
Affiliation(s)
| | - Ulf Isaksson
- Department of Nursing, Umeå University, Sweden.,Arctic Research Centre at Umeå University, Sweden
| | - Åsa Hörnsten
- Department of Nursing, Umeå University, Sweden.,Arctic Research Centre at Umeå University, Sweden
| |
Collapse
|
21
|
Charlot K, Malgoyre A, Bourrilhon C. Proposition for a shortened version of the Leeds Food Preference Questionnaire (LFPQ). Physiol Behav 2019; 199:244-251. [DOI: 10.1016/j.physbeh.2018.11.022] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/21/2018] [Revised: 11/15/2018] [Accepted: 11/17/2018] [Indexed: 10/27/2022]
|
22
|
Assessment and Treatment of the Anorexia of Aging: A Systematic Review. Nutrients 2019; 11:nu11010144. [PMID: 30641897 PMCID: PMC6356473 DOI: 10.3390/nu11010144] [Citation(s) in RCA: 56] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2018] [Revised: 01/04/2019] [Accepted: 01/07/2019] [Indexed: 12/30/2022] Open
Abstract
(1) Background: Appetite loss in older people, the ‘Anorexia of Aging’ (AA), is common, associated with under-nutrition, sarcopenia, and frailty and yet receives little attention. This review had two aims: describe interventions for AA and their effectiveness, and identify the methods of appetite assessment. (2) Methods: Study inclusion: participants aged ≥65, intervention for AA, and appetite assessment, any design, and comparator. Exclusion: studies on specific health cohorts. Searches in four databases with hand searching of references and citing works. Two researchers independently assessed eligibility and quality. (3) Results: Authors screened 8729 titles, 46 full texts. Eighteen articles were included describing nine intervention types: education (n = 1), exercise (n = 1), flavor enhancement (n = 2), increased meal variety (n = 1), mealtime assistance (n = 1), fortified food (n = 1), oral nutritional supplement (ONS) (n = 8), amino acids (n = 1), and medication (n = 2). Three studies evaluated combinations: education + exercise, ONS + exercise, and ONS + medication. Five intervention types exhibited favorable effects on appetite but in single datasets or not replicated. Appetite was assessed predominantly by Likert (n = 9), or visual analogue scales (n = 7). (4) Conclusions: A variety of interventions and methods of appetite assessments were used. There was a lack of clarity about whether AA or undernutrition was the intervention target. AA is important for future research but needs standardized assessment so that effectiveness of a range of interventions can be fully explored.
Collapse
|
23
|
Hara LM, Freiria CN, Silva GM, Fattori A, Corona LP. Anorexia of Aging Associated with Nutrients Intake in Brazilian Elderly. J Nutr Health Aging 2019; 23:606-613. [PMID: 31367723 DOI: 10.1007/s12603-019-1224-8] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Abstract
This study evaluated the association between anorexia of aging and nutrients intake. It was a cross-sectional study with 130 individuals aged 60 years or older, undergoing outpatient care in the city of Campinas, São Paulo. Anorexia of Aging (AA) was assessed using the Simplified Nutrition Appetite Questionnaire (SNAQ), and food consumption was evaluated using the 24-hour recall (24HR). The prevalence of AA was 27.7%, in which 66.7% were women and 38.9% were older than 80 years. Elderly with AA presented lower intake of calories (1172.6 kcal vs 1477.9 kcal; p = 0.003), carbohydrates (158.5 g vs 194.1 g; p = 0.015), proteins (49.9 g vs 68.5 g; p = 0.004) and lipids (34.6 g vs 46.1 g; p = 0.006). They also had lower intake of fibers (12.6 g vs 19.4 g; p < 0.001), iron (6.4 mg vs 8.9 mg; p < 0.001) and zinc (6.0 mg vs 8.5 mg; p = 0.004). Our results show that intake of most nutrients is significantly lower in AA elderly, except carbohydrates, which may point to worse-quality diets. The diagnosis of AA, as well as the evaluation of elderly food intake, are essential to prevent undernutrition, vulnerabilities, and increased morbidity and mortality.
Collapse
Affiliation(s)
- L M Hara
- L. M. Hara, School of Applied Sciences, University of Campinas, St. Pedro Zaccaria, 1300, ZIP code 13484-350, Limeira, SP, Brazil, Tel.: +55 (19) 3701-6758, E-mail:
| | | | | | | | | |
Collapse
|
24
|
Höglund E, Ekman S, Stuhr-Olsson G, Lundgren C, Albinsson B, Signäs M, Karlsson C, Rothenberg E, Wendin K. A meal concept designed for older adults - Small, enriched meals including dessert. Food Nutr Res 2018; 62:1572. [PMID: 30574052 PMCID: PMC6294839 DOI: 10.29219/fnr.v62.1572] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2017] [Revised: 09/25/2018] [Accepted: 09/26/2018] [Indexed: 12/21/2022] Open
Abstract
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.
Collapse
Affiliation(s)
- Evelina Höglund
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Göteborg, Sweden
| | - Susanne Ekman
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Göteborg, Sweden
| | | | | | - Berit Albinsson
- RISE Research Institutes of Sweden, Agrifood and Bioscience, Göteborg, Sweden
| | | | | | | | - Karin Wendin
- Food and Meal Science, Kristianstad University, Kristianstad, Sweden.,Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| |
Collapse
|
25
|
The impact of post-resistance exercise protein consumption on subsequent appetite and daily energy intake of sarcopenic older men: a pilot study. Aging Clin Exp Res 2018; 30:1087-1092. [PMID: 29260401 DOI: 10.1007/s40520-017-0880-y] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/07/2017] [Accepted: 12/11/2017] [Indexed: 01/10/2023]
Abstract
BACKGROUND Because of its satiating effect, it has been widely purported that a high-protein beverage may reduce subsequent appetite and food intake in healthy aged individuals, therefore annihilating any supplemental effect. AIMS The goal of the study was to examine the impact of a post-exercise protein supplement from dairy products in the hours following resistance exercise on subsequent energy intake, sensation of hunger, appetite and satiety in sarcopenic older men. METHODS A randomized double-blind crossover study with three experimental conditions was performed. Nine sarcopenic older (64 ± 3 years) men participated in three experimental conditions: post-exercise protein supplementation made from (1) cow's milk (13 g of proteins); (2) rice milk (isocaloric protein-free beverage) and (3) water (control). Subsequent energy intake was measured with a test buffet and a food record over the rest of the day. Assessment of appetite, satiety and hunger were obtained by visual analogue scales at various times before and after the buffet. RESULTS Appetite, feeling of hunger and satiety and subsequent energy intake were not significantly different between the three experimental conditions. However, when participants were supplemented with cow's milk, total fat intake during the day of the intervention was significantly lower than with other supplements (p ≤ 0.05). CONCLUSION Post-exercise consumption of protein supplements made from dairy products appear not to compromise daily nutritional behavior and does not confer the anticipated negative impact on nutritional intake in sarcopenic older men.
Collapse
|
26
|
Wang D, Everett B, Northall T, Villarosa AR, Salamonson Y. Access to food choices by older people in residential aged care: An integrative review. Collegian 2018. [DOI: 10.1016/j.colegn.2017.11.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
|
27
|
van der Meij BS, Wijnhoven HAH, Lee JS, Houston DK, Hue T, Harris TB, Kritchevsky SB, Newman AB, Visser M. Poor Appetite and Dietary Intake in Community-Dwelling Older Adults. J Am Geriatr Soc 2017; 65:2190-2197. [PMID: 28744853 DOI: 10.1111/jgs.15017] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/16/2023]
Abstract
BACKGROUND/OBJECTIVES Poor appetite in older adults leads to sub-optimal food intake and increases the risk of undernutrition. The impact of poor appetite on food intake in older adults is unknown. The aim of this study was to examine the differences in food intake among older community-dwelling adults with different reported appetite levels. DESIGN Cross-sectional analysis of data from a longitudinal prospective study. SETTING Health, aging, and body composition study performed in the USA. PARTICIPANTS 2,597 community-dwelling adults aged 70-79. MEASUREMENTS A semi-quantitative, interviewer-administered, 108-item food frequency questionnaire designed to estimate dietary intake. Poor appetite was defined as the report of a moderate, poor, or very poor appetite in the past month and was compared with good or very good appetite. RESULTS The mean age of the study sample was 74.5 ± 2.8 years; 48.2% were men, 37.7% were black, and 21.8% reported a poor appetite. After adjustment for total energy intake and potential confounders (including biting/chewing problems), participants with a poor appetite had a significantly lower consumption of protein and dietary fiber, solid foods, protein rich foods, whole grains, fruits, and vegetables, but a higher consumption of dairy foods, fats, oils, sweets, and sodas compared to participants with very good appetite. In addition, they were less likely to report consumption of significant larger portion sizes. CONCLUSION Older adults reporting a poor appetite showed a different dietary intake pattern compared to those with (very) good appetite. Better understanding of the specific dietary intake pattern related to a poor appetite in older adults can be used for nutrition interventions to enhance food intake, diet variety, and diet quality.
Collapse
Affiliation(s)
- Barbara S van der Meij
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University Amsterdam, Amsterdam, The Netherlands.,Department of Nutrition and Dietetics, VU University Medical Center, Amsterdam, The Netherlands.,Faculty of Health Sciences and Medicine, Bond University, Robina, Australia.,Department of Nutrition and Dietetics, Mater Health Services, Brisbane, Australia
| | - Hanneke A H Wijnhoven
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University Amsterdam, Amsterdam, The Netherlands
| | - Jung S Lee
- Department of Foods and Nutrition, University of Georgia, Athens, GA, USA
| | - Denise K Houston
- Department of Internal Medicine, Section on Gerontology and Geriatric Medicine, Wake Forest School of Medicine, Winston Salem, NC, USA
| | - Trisha Hue
- Department of Epidemiology and Biostatistics, University of California, San Francisco, CA, USA
| | - Tamara B Harris
- Laboratory of Epidemiology and Population Sciences, National Institute of Aging, National Institutes of Health, Baltimore, MD, USA
| | - Stephen B Kritchevsky
- Department of Internal Medicine, Section on Gerontology and Geriatric Medicine, Wake Forest School of Medicine, Winston Salem, NC, USA
| | - Anne B Newman
- Graduate School of Public Health, University of Pittsburgh, Pittsburgh, PA, SA
| | - Marjolein Visser
- Department of Health Sciences and the EMGO Institute for Health and Care Research, Faculty of Earth and Life Sciences, VU University Amsterdam, Amsterdam, The Netherlands.,Department of Nutrition and Dietetics, VU University Medical Center, Amsterdam, The Netherlands.,Faculty of Health Sciences and Medicine, Bond University, Robina, Australia
| |
Collapse
|
28
|
de-Magistris T, Gracia A. Does hunger matter in consumer purchase decisions? An empirical investigation of processed food products. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2016.08.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
|
29
|
Roy M, Gaudreau P, Payette H. A scoping review of anorexia of aging correlates and their relevance to population health interventions. Appetite 2016; 105:688-99. [DOI: 10.1016/j.appet.2016.06.037] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2016] [Revised: 06/27/2016] [Accepted: 06/28/2016] [Indexed: 12/21/2022]
|