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Habumugisha T, Måren IE, Matsiko E, Kaiser M, Dierkes J, Engebretsen IMS. Older adults' perceptions about meat consumption: a qualitative study in Gasabo district, Kigali, Rwanda. BMC Public Health 2024; 24:1515. [PMID: 38840236 PMCID: PMC11155052 DOI: 10.1186/s12889-024-19038-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 06/03/2024] [Indexed: 06/07/2024] Open
Abstract
BACKGROUND The global population is increasingly aging, imposing a substantial burden on social and healthcare systems as aging is associated with gradual muscle wasting and functional decline. Consumption of protein-rich foods, such as livestock-based meat, providing high-quality proteins can prevent muscle wasting and related functional decline in older adults. However, there is a lack of data on the older adults' perceptions about meat consumption, particularly in Sub-Saharan Africa. OBJECTIVE To explore the perceptions about dietary meat consumption among older adults in Gasabo district, Kigali, Rwanda. METHODS We conducted a descriptive qualitative study, using focus group discussions. A total of eight FGDs, lasting between 55 and 80 min, were conducted with gender-mixed groups, including 31 men and 33 women aged ≥ 55 years old. Eight older adults participated in each FGD session, and all discussions were conducted in the local language (Kinyarwanda) using a pre-designed interview guide. The discussions were audio-recorded and transcribed verbatim and translated into English. The transcript was inductively analyzed using thematic analytical process. RESULTS Three themes were identified from the data, predominantly related to motives and barriers of meat consumption. The motives of meat consumption included improved quality and taste of the diet, improving own health, and having a social function. Barriers of meat consumption were perceived to be related to health risks, sustainability concerns (depletion of resources), and religious beliefs. Lastly, it was widely perceived that meat was unavailable and economically inaccessible, thus meat consumption was perceived to be associated with improved wealth. CONCLUSION The findings revealed a low and declining meat consumption among older adults due to poverty. Improving financial capacity or strategic public health work to improve protein consumption in the elderly is necessary to meet nutritional needs and facilitate healthy aging.
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Affiliation(s)
- Theogene Habumugisha
- Centre for International Health, Department of Global Public Health and Primary Care, University of Bergen, Årstadveien 21, Bergen, 5009, Norway.
| | - Inger E Måren
- Department of Biological Sciences, University of Bergen, Bergen, Norway
- Centre for Sustainable Area Management (CeSAM), University of Bergen, Bergen, Norway
| | - Eric Matsiko
- Department of Human Nutrition and Dietetics, College of Medicine and Health Sciences, University of Rwanda, Kigali, Rwanda
| | - Matthias Kaiser
- Centre for the Study of Sciences and Humanities, University of Bergen, Bergen, Norway
| | - Jutta Dierkes
- Centre for Nutrition, University of Bergen, Bergen, Norway
- Mohn Nutrition Research Laboratory, Department of Clinical Medicine, University of Bergen, Bergen, Norway
- Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen, Norway
| | - Ingunn M S Engebretsen
- Centre for International Health, Department of Global Public Health and Primary Care, University of Bergen, Årstadveien 21, Bergen, 5009, Norway
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Familiarity and identification of everyday food odors in older adults and their influence on hedonic liking. Food Qual Prefer 2023. [DOI: 10.1016/j.foodqual.2022.104715] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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3
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Ueland Ø, Grini IS, Schillinger I, Varela P. Opportunities and barriers for food intake in older age - a Norwegian perspective. Food Nutr Res 2022; 66:8628. [PMID: 36590856 PMCID: PMC9793769 DOI: 10.29219/fnr.v66.8628] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2022] [Revised: 09/12/2022] [Accepted: 10/01/2022] [Indexed: 11/13/2022] Open
Abstract
Background The ageing processes occur slowly over time and are often not detectable by the individual. Thus, preparing for dietary needs in later years should start at an earlier age than most people realise. Objective This study aims at better understanding what characterises food-related practices in active, home-living older adults, in order to identify food-related factors that act as barriers and those that promote healthy ageing. Design Three experiments were conducted: First, a web-based quantitative survey to collect information about home-living older adults' food-related behaviours (67+ years, N = 1,005). Second, two focus groups with respondents 67-74 years (N = 7) and 75-84 years (N = 6) to elicit aspects not adequately covered in the survey. Third, 10 individual interviews to provide in-depth insights. Results Two distinct groups were identified in the survey; 67-79 years and 80+ years. The older age group experienced more barriers and restrictions in food intake and food-related behaviours compared to the younger group. Good taste, routines and social settings were important for appetite and food intake. Discussion Using a mixed-methods approach proved valuable for extracting information and a better understanding of what impacts on food-related aspects amongst older adults. Strategies for upholding a healthy food intake involve establishing daily routines and meeting arenas where older adults can socialise and eat food together. Conclusion This study confirmed that knowledge of older adults' physical needs, barriers and abilities must be a part in preparation for a healthy diet.
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Affiliation(s)
- Øydis Ueland
- Nofima, Osloveien 1, 1430 Ås, Norway,Øydis Ueland, Nofima AS Box 410 Ås, NO-1431 Ås, Norway.
| | | | - Ine Schillinger
- The Norwegian University of Life Science, Department of Chemistry, Biotechnology and Food Science (KBM), Ås, Norway
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Araiza-Calahorra A, Mackie AR, Ferron G, Sarkar A. Can tribology be a tool to help tailor food for elderly population? Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100968] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Norton V, Lignou S, Faka M, Methven L. Individual variation in mouthfeel sensitivity: investigating influences of whey protein content, consumer age, food format and fat addition. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104638] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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Caso G, Vecchio R. Factors influencing independent older adults (un)healthy food choices: A systematic review and research agenda. Food Res Int 2022; 158:111476. [DOI: 10.1016/j.foodres.2022.111476] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/23/2022] [Revised: 05/17/2022] [Accepted: 06/04/2022] [Indexed: 11/25/2022]
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Mena B, Hutchings S, Ha M, Ashman H, Shand PJ, Warner RD. Effect of age on sensory perception of beef patties with varying firmness. Meat Sci 2022; 192:108869. [DOI: 10.1016/j.meatsci.2022.108869] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 04/04/2022] [Accepted: 05/25/2022] [Indexed: 10/18/2022]
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8
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Riva F, Lenger M, Kronbichler M, Lamm C, Silani G. The role of right supra-marginal gyrus and secondary somatosensory cortex in age-related differences in human emotional egocentricity. Neurobiol Aging 2022; 112:102-110. [PMID: 35104721 DOI: 10.1016/j.neurobiolaging.2022.01.002] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2021] [Revised: 01/04/2022] [Accepted: 01/12/2022] [Indexed: 12/22/2022]
Abstract
Emotional egocentric bias (EEB) occurs when, due to a partial failure in self-other distinction, empathy for another's emotion is influenced by our own emotional state. Recent studies have revealed a higher EEB in children, adolescents and older adults compared to young adults, but the neural correlates of this finding are largely unknown. We asked female participants (N = 95) from three different age groups (adolescents, young and older adults) to perform a well-validated EEB task in an MRI scanner. We assessed task-based changes in activity and effective connectivity as well as morphometric changes in regions of interest to pinpoint functional and structural age-related differences. Results revealed higher EEB in older compared to young adults and adolescents. Connectivity between right supramarginal gyrus (rSMG) and somatosensory cortices acted as a partial mediator between age and EEB. The findings suggest that an intact connectivity of rSMG, rather than its regional activity, with sensory-perceptual brain areas is crucial for overcoming egocentric biases of empathic judgments.
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Affiliation(s)
- Federica Riva
- Social, Cognitive and Affective Neuroscience Unit, Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, Liebiggasse 5, 1010 Vienna, Austria
| | - Melanie Lenger
- Centre for Cognitive Neuroscience, University of Salzburg, Kapitelgasse 4-6, 5020 Salzburg, Austria; Department of Psychiatry and Psychotherapeutic Medicine, Medical University Graz, Auenbruggerplatz 31, Graz, 8036, Austria
| | - Martin Kronbichler
- Centre for Cognitive Neuroscience, University of Salzburg, Kapitelgasse 4-6, 5020 Salzburg, Austria; Neuroscience Institute, Christian Doppler Clinic, Paracelsus Medical University, Strubergasse 21 5020 Salzburg, Austria
| | - Claus Lamm
- Social, Cognitive and Affective Neuroscience Unit, Department of Cognition, Emotion, and Methods in Psychology, Faculty of Psychology, University of Vienna, Liebiggasse 5, 1010 Vienna, Austria.
| | - Giorgia Silani
- Department of Clinical and Health Psychology, Faculty of Psychology, University of Vienna, Liebiggasse 5, 1010 Vienna, Austria.
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Ai Y, Han P. Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100535] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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10
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Riquelme N, Robert P, Arancibia C. Understanding older people perceptions about desserts using word association and sorting task methodologies. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2021.104423] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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11
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Honnens de Lichtenberg Broge E, Wendin K, Rasmussen MA, Bredie WL. Changes in perception and liking for everyday food odors among older adults. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104254] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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12
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Aromachology and Customer Behavior in Retail Stores: A Systematic Review. APPLIED SCIENCES-BASEL 2021. [DOI: 10.3390/app11136195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Interest in the use of scents in retail environments for creating better customer experiences is growing. Yet, knowledge of the effectiveness of aromachology to affect actual customer behavior and ultimately increase turnover is incomplete, as published results present inconsistencies and are often based on highly controlled environments rather than actual store environments. Situated within this context, this paper offers a systematic review on research in aromachology with a focus on effects on actual customer behavior in actual retail environments. As expected, the available research on actual environments (relative to laboratory-based studies) is limited, with only 20 articles meeting the inclusion criteria. While reported results are, overall, indicative of the positive effects of scent on customers’ emotional states and on their in-store behavior (dwell time, product choices) and attitudes (purchase intention, intention to revisit), several critical issues with the available literature emerged. These pertain primarily to a lack of sufficient methodological details (specifically on the scents, their compositions, intensity and methods of delivery), a narrow focus on scents without considering interactions with other atmospherics factors, and a general disregard of individual differences in olfaction. The review provides suggestions for addressing these shortcomings and improving the quality and actionability of this line of research.
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13
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Provision of visually appetising and high-energy maize soup as an in-between meal for older consumers. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104069] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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Hofmanová JK, Mason J, Batchelor HK. Sensory aspects of acceptability of bitter-flavoured 7.5 mm film-coated tablets in adults, preschool and school children. Int J Pharm 2020; 585:119511. [DOI: 10.1016/j.ijpharm.2020.119511] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 06/03/2020] [Accepted: 06/04/2020] [Indexed: 11/30/2022]
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Riquelme N, Robert P, Troncoso E, Arancibia C. Influence of the particle size and hydrocolloid type on lipid digestion of thickened emulsions. Food Funct 2020; 11:5955-5964. [PMID: 32609135 DOI: 10.1039/d0fo01202e] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
Abstract
Hydrocolloids are used as stabilizing agents in order to enhance the physical stability of emulsions during their storage. However, they can also play an important role in nutrient release and bioavailability. In this context, the aim of this research was to study the effect of the emulsion type and thickener type on the physical-structural changes and free fatty acid release during in vitro digestion. Oil-in-water emulsions were prepared with different particle sizes (CE: conventional emulsions and NE: nanoemulsions) and thickening agents (starch and xanthan gum). The experimental conditions of homogenization used allowed food emulsions to be obtained at the microscale and nanoscale, with particle sizes ranging among 3.2-3.4 μm and 78-107 nm for CE and NE, respectively. The addition of thickening agents (XG and ST) modified the physical properties of emulsions (particle size, zeta potential and stability) slightly, and thickened samples with similar viscosity were obtained. The kinetics of FFAs released during the in vitro intestinal digestion showed no significant differences (p > 0.05) in the digestion rate among samples; however, emulsion and thickener types decreased the final extent of free fatty acids, being more evident for those samples with starch. Xanthan gum kept the particle size of nanoemulsions stable during the oral and gastric phases, which promoted the release of FFAs during the intestinal phase. Therefore, xanthan gum could be used as a thickening agent of nanoemulsions exerting a minor impact on their lipid bioaccessibility.
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Affiliation(s)
- N Riquelme
- Departamento de Ciencia y Tecnología de los Alimentos, Facultad Tecnológica, Universidad de Santiago de Chile, Obispo Umaña 050, Estación Central, Chile.
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16
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Consumer perception of salt-reduced potato chips: Sensory strategies, effect of labeling and individual health orientation. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2019.103856] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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17
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de Guzman A, Barredo SF, Caillan KR. Examining the role of depression in the Filipino elderly's food preferences in prison setting: data from conjoint analysis and SEM. Int J Prison Health 2020; 16:135-149. [PMID: 33634648 DOI: 10.1108/ijph-09-2019-0054] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
PURPOSE Previous studies suggest that the care for elderly prisoners is a growing problem. The emerging phenomenon such as the correctional ageing crisis is an urgent concern that needs to be collectively and holistically addressed from a multi-sectoral perspective. In a developing country, like the Philippines, where prison congestion is alarming, the need for more empirical investigations that probe into the prison life and services is warranted to better inform penal policy and practice that would improve health outcomes among incarcerated individuals. The purpose of this study is to examine the extent to which depression among Filipino elderly prisoners shape their food choices. DESIGN/METHODOLOGY/APPROACH A survey of 160 Filipino elderly prisoners of age 60 and above from October to November 2018 was conducted using a three-part research instrument, which consists of a personal and nutrition-related checklist, 15-point geriatric depression scale and a set of cards that were ranked and sorted through the balanced incomplete block design. FINDINGS Results of the survey were subjected to conjoint analysis and structural equation modeling using the Statistical Package for the Social Sciences 24. Interestingly, taste was the most considered attribute (30.765%) while portion size (9.759%) is the least considered by the Filipino elderly prisoners. Notably, depression has a significant positive effect on their food preferences in all attributes except portion size. RESEARCH LIMITATIONS/IMPLICATIONS This study was limited to two prison settings in the Philippines. Considering the results from the conjoint analysis, strategies can be developed in designing an individualized meal plan suitable for the needs of each elderly prisoner. Also, sizeable government appropriations should be in place to ensure the nutritional quality of food served to aging Filipino prisoners. PRACTICAL IMPLICATIONS Provisions for a pool of nutritionists working hand in hand with other health members would guarantee a prison system that promotes the overall well-being of each prisoner. Further, this study can contribute valuable inputs in the menu cycle practice of prisons in the country. There may be a need to prioritize the nutritional aspect of these vulnerable and deprived groups so as to promote a better quality of life among elderly prisoners. Also, other forms of psychosocial, physical and spiritual health activities extended to elderly prisoners may prevent depressive symptoms. ORIGINALITY/VALUE Conjoint analysis is remarkably gaining prominence in not only the health-care setting (Phillips et al., 2002; Ryan and Farrar, 2000) but also the field of nutrition. It holds a number of unique and practical promises to prison settings.
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Affiliation(s)
- Allan de Guzman
- College of Tourism and Hospitality Management, The Graduate School and Research Center for Social Sciences and Education, University of Santo Tomas, Manila, Philippines
| | - Sean Frances Barredo
- Department of Nutrition and Dietetics, College of Education, University of Santo Tomas, Manila, Philippines
| | - Kim Rajah Caillan
- Department of Nutrition and Dietetics, College of Education, University of Santo Tomas, Manila, Philippines
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Maitre I, Lourtioux F, Picouet P, Braud A. Oral health–related food selectivity among French independently living elders. J Oral Rehabil 2020; 47:511-522. [DOI: 10.1111/joor.12931] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/30/2019] [Revised: 12/11/2019] [Accepted: 12/20/2019] [Indexed: 12/15/2022]
Affiliation(s)
- Isabelle Maitre
- USC 1422 GRAPPE Université Bretagne Loire Ecole Supérieure d’Agricultures (ESA)‐INRA SFR 4207 QUASAV Angers France
| | - Flore Lourtioux
- USC 1422 GRAPPE Université Bretagne Loire Ecole Supérieure d’Agricultures (ESA)‐INRA SFR 4207 QUASAV Angers France
| | - Pierre Picouet
- USC 1422 GRAPPE Université Bretagne Loire Ecole Supérieure d’Agricultures (ESA)‐INRA SFR 4207 QUASAV Angers France
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Consumer perception of snack sausages enriched with umami-tasting meat protein hydrolysates. Meat Sci 2019; 150:65-76. [DOI: 10.1016/j.meatsci.2018.12.009] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2018] [Revised: 11/10/2018] [Accepted: 12/17/2018] [Indexed: 12/21/2022]
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Song X, Pérez-Cueto FJA, Bølling Laugesen SM, van der Zanden LDT, Giacalone D. Older consumers' attitudes towards food carriers for protein-enrichment. Appetite 2018; 135:10-19. [PMID: 30584897 DOI: 10.1016/j.appet.2018.12.033] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/11/2018] [Revised: 11/01/2018] [Accepted: 12/20/2018] [Indexed: 12/27/2022]
Abstract
Understanding the demands of older consumers is of importance for successful development of functional foods targeted at this segment of the population. This study aimed to examine older adults' attitudes towards food carriers for protein enrichment. In total 182 consumers (mean age: 66.6 ± 6.9) participated in a survey designed to evaluate their willingness to try and purchase 16 target food carriers for protein enrichment. Food carriers were chosen to vary systematically on three fundamental dimensions: healthiness (healthy vs. unhealthy), novelty (traditional vs. novel), and types of meal (meal-component vs. snack). Results showed that among the carrier formats, older consumers were most willing to purchase and try healthy, traditional meal component foods enriched with protein. By segmenting older consumers using a latent class approach, an increase in purchase willingness of protein-enriched foods was found when protein-enriched foods were tailored to particular segments, suggesting that a segmentation-based approach to product development would be beneficial. Future studies may need to explore older consumers' actual purchase intention through the tasting of appealing protein-enriched foods in real life, which might help reduce older consumers' skepticism towards protein-enriched foods.
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Affiliation(s)
- Xiao Song
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark.
| | - Federico J A Pérez-Cueto
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | - Susanne M Bølling Laugesen
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Denmark
| | | | - Davide Giacalone
- Department of Technology and Innovation, University of Southern Denmark, Denmark
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Farmery AK, Hendrie GA, O'Kane G, McManus A, Green BS. Sociodemographic Variation in Consumption Patterns of Sustainable and Nutritious Seafood in Australia. Front Nutr 2018; 5:118. [PMID: 30560133 PMCID: PMC6287033 DOI: 10.3389/fnut.2018.00118] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Accepted: 11/14/2018] [Indexed: 11/13/2022] Open
Abstract
National dietary guidelines (DGs) consistently recommend consuming seafood for health benefits, however, the sustainability of increasing seafood consumption is often challenged. Seafood products vary in environmental performance as well as health benefits, yet there is no information integrating the health and ecological impacts of different seafood choices. The first step in optimising improved health and environmental outcomes is to examine more closely the types of seafood being consumed at population and individual levels, to develop the means to increase the intake of seafood that is optimal for human health and the environment. The purpose of this analysis was to better understand the specific types and amounts of seafood consumed by the Australian population, and by socioeconomic subgroups within the population, to determine the relative nutritional content and sustainability of seafood consumed by these groups. Secondary analysis of the Australian Health Survey (AHS) (2011-2013), which reached 32,000 people (25,000 households) was undertaken. The majority of respondents (83%) did not consume any seafood on the day of the survey. Results indicated the proportion of seafood consumers was lowest among adults who were unemployed, had the least education and were the most socio-economically disadvantaged. Crustaceans and farmed fish with low omega 3-content, such as basa and tilapia, were identified as the least nutritious and least sustainable seafood categories. These two categories constituted a substantial amount of total seafood intake for the lowest socio-economic consumers, and over 50% for unemployed consumers. In contrast, consumers in the highest socio-demographic group consumed mainly high trophic level fish (moderate nutrition and sustainability) and farmed fish with high omega-3 content (high nutrition, moderate sustainability). Fewer than 1% of adults or children reported eating seafood identified as both more nutritious and less resource intensive, such as small pelagics or molluscs. Opportunities exist to increase seafood intakes to improve health outcomes by varying current seafood consumption patterns to maximise nutritional outcomes and minimise environmental impacts. Initiatives to promote the health and environmental benefits of seafood should be promoted at the population level, with targeted interventions for specific groups, and should encourage consumption of highly nutritious low resource intensive types of seafood.
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Affiliation(s)
- Anna K Farmery
- Australian National Centre for Ocean Resources and Security, University of Wollongong, Wollongong, NSW, Australia
| | - Gilly A Hendrie
- Commonwealth Scientific and Industrial Research Organisation, Health and Biosecurity, Adelaide, SA, Australia
| | - Gabrielle O'Kane
- Health Research Institute, University of Canberra, Canberra, ACT, Australia
| | | | - Bridget S Green
- Institute for Marine and Antarctic Studies, University of Tasmania, Taroona, TAS, Australia
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Song X, Perez-Cueto FJA, Bredie WLP. Sensory-Driven Development of Protein-Enriched Rye Bread and Cream Cheese for the Nutritional Demands of Older Adults. Nutrients 2018; 10:E1006. [PMID: 30071689 PMCID: PMC6116038 DOI: 10.3390/nu10081006] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2018] [Revised: 07/26/2018] [Accepted: 07/30/2018] [Indexed: 12/24/2022] Open
Abstract
To promote healthy aging and minimize age-related loss of muscle mass and strength, adequate protein intake throughout the day is needed. Developing and commercializing protein-enriched foods holds great potential to help fulfill the nutritional demands of older consumers. However, innovation of appealing protein-enriched products is a challenging task since protein-enrichment often leads to reduced food palatability. In this study, rye bread and cream cheese prototypes fortified by whey protein hydrolysate (WPH), whey protein isolate (WPI), and/or soy protein isolate (SPI) were developed. Both sensory properties and consumer liking of prototypes were evaluated. Results showed that different proteins had various effects on the sensory characters of rye bread and cream cheese. The taste and texture modification strategies had positive effects in counteracting negative sensory changes caused by protein-enrichment. Consumers preferred 7% WPH and 4% WPH + 4% SPI-enriched breads with taste and texture modified. Sour taste and dry texture had considerable effects on consumer liking of rye bread. Addition of WPI and butter enhanced the flavor of cream cheese and increased consumer acceptance. Protein-enrichment doubled the protein content in the most liked prototypes, which have the potential to be incorporated into older consumers' diets and improve their protein intake substantially.
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Affiliation(s)
- Xiao Song
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Federico J A Perez-Cueto
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
| | - Wender L P Bredie
- FOOD Design and Consumer Behavior, Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg, Denmark.
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Schwartz C, Vandenberghe-Descamps M, Sulmont-Rossé C, Tournier C, Feron G. Behavioral and physiological determinants of food choice and consumption at sensitive periods of the life span, a focus on infants and elderly. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2017.09.008] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Okkels SL, Saxosen M, Bügel S, Olsen A, Klausen TW, Beck AM. Acceptance of texture-modified in-between-meals among old adults with dysphagia. Clin Nutr ESPEN 2018; 25:126-132. [PMID: 29779807 DOI: 10.1016/j.clnesp.2018.03.119] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Accepted: 03/17/2018] [Indexed: 10/17/2022]
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.
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Affiliation(s)
- S L Okkels
- Dietetic and Nutritional Research Unit, Gentofte University Hospital, Gentofte, Denmark; Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Frederiksberg C., Denmark.
| | - M Saxosen
- Dietetic and Nutritional Research Unit, Gentofte University Hospital, Gentofte, Denmark
| | - S Bügel
- Department of Nutrition, Exercise and Sports, Faculty of Science, University of Copenhagen, Frederiksberg C., Denmark
| | - A Olsen
- Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg C., Denmark
| | - T W Klausen
- Department of Hematology, Herlev University Hospital, Herlev, Denmark
| | - A M Beck
- Dietetic and Nutritional Research Unit, Gentofte University Hospital, Gentofte, Denmark; Metropolitan University, Faculty of Health and Technology, Department of Nutrition and Midwifery, Copenhagen, Denmark
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Kershaw JC, Mattes RD. Nutrition and taste and smell dysfunction. World J Otorhinolaryngol Head Neck Surg 2018; 4:3-10. [PMID: 30035256 PMCID: PMC6051307 DOI: 10.1016/j.wjorl.2018.02.006] [Citation(s) in RCA: 49] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2018] [Accepted: 02/27/2018] [Indexed: 12/01/2022] Open
Abstract
Food selection plays a pivotal role in maintaining adequate nutrient intake, thus elucidating drivers of food choice is a meaningful strategy to maintain health and manage disease. Taste and smell are key determinants of food choice and warrant careful consideration. In this review, we first discuss how sensory stimulation influences food selection and metabolism. We then review the evidence regarding the relationship between taste and smell dysfunction and food preferences and selection, with attention given to contexts of certain chronic diseases. We conclude with brief recommendations for the management of chemosensory disorders. While sensory abilities influence food selection, the effect of taste and smell dysfunction on long-term consumption patterns and health status must be considered in light of environment, exposure, and culture.
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Affiliation(s)
- Jonathan C. Kershaw
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
| | - Richard D. Mattes
- Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA
- Department of Food Science, 745 Agriculture Mall, Purdue University, West Lafayette, IN, USA
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Exploring salient dimensions in a free sorting task: A cross-country study within the elderly population. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.03.006] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
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