未经批准:手指食物,没有餐具可以吃的食物,可能是一种策略,以增加自主性和食物摄入量的老年人之间的运动饮食困难。为了开发最佳的手指食物,需要了解目标人群的感官偏好和要求。
UNASSIGNED:评估有运动型饮食困难的瑞典老年人的感官偏好和要求。
UNASSIGNED:Check-all-that-apply(CATA),一种不需要太多的认知努力的方法,用于收集15名患有运动型饮食困难的老年人对日常饮食的感官偏好和要求的调查数据。CATA问卷是根据瑞典膳食顺序(早餐,午餐,晚餐,零食和fika),包括通过文献综述汇编的29个属性。
UNASSIGNED:通过定性和定量数据分析,发现美味,风味强度,辛辣和瑞典和民族风味是与食物风味相关的重要属性。尽管大多数参与者更喜欢酥脆和粗糙的质地,一些参与者发现柔软,光滑和精细的纹理很重要。此外,五颜六色的饭菜和盘子上分开的服务成分对于午餐和晚餐的外观很重要。
未经批准:各种口味,风味增强以及基本口味和辣味之间的平衡可能会增加风味感知。手指食品应提供给一般老年人群的各种口味。质地需求的变化可能与咀嚼和吞咽困难有关,需要适度咀嚼和容易吞咽的质地,因此,手指食物的最佳选择。在板上分离膳食组分可以使得更容易区分组分。
未经评估:化学感觉障碍,咀嚼和吞咽困难,和视觉障碍是重要的考虑在手指食物的发展。
UNASSIGNED: Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed.
UNASSIGNED: To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties.
UNASSIGNED: Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review.
UNASSIGNED: Through both qualitative and quantitative data analysis, it was found that flavourful, flavour intensity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner.
UNASSIGNED: A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spiciness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults\' population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components.
UNASSIGNED: Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important to consider in the development of finger foods.