Okkels S L, Saxosen M, Bügel S, Olsen A, Klausen T W, Beck A M
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.
Dietetic and Nutritional Research Unit, Gentofte University Hospital, Gentofte, Denmark.
Clin Nutr ESPEN. 2018 Jun;25:126-132. doi: 10.1016/j.clnesp.2018.03.119. Epub 2018 Mar 31.
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.
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.
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.
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.
患有吞咽困难的老年人在吞咽、咀嚼和/或进食方面存在困难，因此面临营养不良的高风险。对于吞咽困难患者而言，质地改良的餐间零食尤为重要。为满足他们每日充足的食物摄入量，建议他们每天食用3 - 5次餐间零食。本初步研究的目的是根据口味确定老年人最喜欢的餐间零食，并描述这些餐间零食的基本感官特性。随后，研究基于口味和外观的偏好之间的一致性。
从三家养老院招募了30名70岁及以上患有吞咽困难的老年人。他们根据口味和外观，采用3分享乐量表对20种质地改良的餐间零食进行评估。
当要求参与者根据口味进行喜好评分时，最喜欢的餐间零食是冷冻、冷食和甜食（香草冰淇淋、草莓奶冻和意式奶冻）。这些餐间零食是脂肪和能量含量最高的零食之一。在20个样本中，有18个样本基于口味和外观的喜好程度相同。此外，还描述了首选餐间零食的营养和感官特征。
基于口味和感官对餐间零食进行排名，为通过选择最受喜爱的餐间零食向吞咽困难的老年人设计新的餐间零食提供了可能性。
