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

@article{Methven2016SensoryAC,
  title={Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future},
  author={L. Methven and M. L. Jim{\'e}nez-Pranteda and J. Lawlor},
  journal={Food Quality and Preference},
  year={2016},
  volume={48},
  pages={333-344}
}
Capturing the sensory perception and preferences of older adults, whether healthy or with particular disease states, poses major methodological challenges for the sensory community. Currently a vastly under researched area, it is at the same time a vital area of research as alterations in sensory perception can affect daily dietary food choices, intake, health and wellbeing. Tailored sensory methods are needed that take into account the challenges of working with such populations including poor… Expand
Insights on older adults' perception of at-home sensory-hedonic methods : A case of Ideal Profile Method and CATA with ideal
Abstract The increasing average life expectancy and overall percentage of the older population is leading to a growing interest in healthy aging. Thus, there is a demand for flavourful, and pleasantExpand
Exploring how age, medication usage, and dentures effect the sensory perception and liking of oral nutritional supplements in older adults
TLDR
Investigating effects of older age, dentures, and medications on sensory perception, liking, and intake of a high- and low-viscosity ONS found avoiding perceptions of watery/runny mouthfeel while maintaining creaminess may improve acceptability and adherence. Expand
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?
TLDR
To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. Expand
The silver sensory experience – A review of senior consumers’ food perception, liking and intake
Abstract It is commonly assumed that sensory impairments occurring with age negatively affect older people’s intake of foods in terms of both quality and quantity. This review discusses evidenceExpand
Oral comfort: A new concept to understand elderly people’s expectations in terms of food sensory characteristics
TLDR
The oral comfort questionnaire developed in the present study enabled a discrimination of products and highlighted the fact that some products supposed to fit with elderly people capacities and needs were not rated as the most comfortable foods by the elderly people. Expand
Exploring how age influences sensory perception, thirst and hunger during the consumption of oral nutritional supplements using the check-all-that-apply methodology
TLDR
The study showed that the CATA methodology is appropriate for use with older adults and enhanced the understanding of how an older population experience ONS and drivers of ‘liking’. Expand
Hedonic Assessment of Odors: A Comparison of Two Sensory Scales for Use with Alzheimer's Disease Patients and Elderly Individuals.
TLDR
The linear scale may be more appropriate for AD patients pending further studies involving a larger population of patients, using several odorants. Expand
Senior Consumers Involvement in Developing New Fish-Based Foods Through Sequential Hedonic Tests
Older population needs specific food, adequate to age and health requirements, and acceptable from the sensory point of view. To develop functional products the involvement of senior assessors wasExpand
Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults
Abstract Background The aging of the world population is accelerating. To meet the food and nutritional needs of the expanding aging population, it is necessary for both food researchers and foodExpand
Dysphagia-Related Health Information Improved Consumer Acceptability of Thickened Beverages
  • Ji-Hye An, Jin A Yoon, Myung-Jun Shin, Sang Hun Kim, Jee-Hyun Lee
  • Medicine
  • 2021
TLDR
Although there were age-related differences in response to the samples, thickened beverages were rated as more acceptable, in terms of their characteristics (swallowing, viscosity, and mouthfeel) after the provision of dysphagia-related health information. Expand
...
1
2
3
4
...

References

SHOWING 1-10 OF 119 REFERENCES
Sensory acceptability of traditional food preparations by elderly people
Abstract People’s food choices progressively change with ageing. In particular, elderly people show a decrease in the pleasantness associated with food intake as a result of both physiological andExpand
Nutritional supplementation in older adults: pleasantness, preference and selection of sip-feeds.
TLDR
The study suggests that sip-feeds are rated as pleasant and selected by free-living elders, and that eating alone rather than in groups of familiar others is likely to compound eating problems. Expand
Investigating age-related changes in taste and affects on sensory perceptions of oral nutritional supplements.
BACKGROUND sip feeds are oral nutritional supplements (ONSs) that are commonly prescribed to malnourished patients to improve their nutritional and clinical status. However, ONSs are poorly consumedExpand
Preference and consumption of a taste enhanced meat meal by older hospital patients: A pilot study
TLDR
Natural ingredients rich in umami taste compounds can successfully be used to increase preference of meat based meals by older hospital patients, and increases in preference can significantly increase consumption. Expand
Depressed taste and smell in geriatric patients.
TLDR
It is found that considerable differences exist between elderly people and young people in regards to sensory perception and pleasantness of food flavors, and food can become tasteless and unappetizing for geriatric patients as the result of declining taste and smell perception. Expand
Impact of serving method on the consumption of nutritional supplement drinks: randomized trial in older adults with cognitive impairment.
AIM To analyse the influence of serving method on compliance and consumption of nutritional supplement drinks in older adults with cognitive impairment. BACKGROUND Oral nutritional supplementExpand
Predictors of taste acuity in healthy older Europeans
TLDR
The main predictors of taste acuity were age, sex, social class and country, which had differential effects for each taste quality, and socio-demographic and cultural factors should be taken into account when considering taste Acuity in older people. Expand
Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients
TLDR
The view that Alzheimer’s patients are able to make food choices when offered alternatives; choosing first and consuming more of the alternatives most attractive to them is supported. Expand
A study in four European countries to examine the importance of sensory attributes of oral nutritional supplements on preference and likelihood of compliance.
TLDR
The overall opinion of each oral nutritional supplements was strongly correlated with taste, while unit volume demonstrated a weak relationship, and one oral nutritional supplement was preferred overall, scoring significantly higher for taste and oral sensation than other Oral nutritional supplements. Expand
The liking and preferences of people with thoracic cancer for oral nutritional supplement drinks
TLDR
Healthy volunteers and patients with thoracic cancer exhibit different likes and preferences for ONS, with the latter most preferring a skimmed milk powder-based ONS. Expand
...
1
2
3
4
5
...