Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 508212
Title Applying mealtime functionality to tailor protein-enriched meals to older consumer segments
Author(s) Uijl, Louise C. den; Jager, Gerry; Zandstra, Elizabeth H.; Graaf, Kees de; Kremer, Stefanie
Source Food Quality and Preference 56 (2017)part A. - ISSN 0950-3293 - p. 28 - 37.
Department(s) FBR Consumer Science & Health
Chair Sensory Science and Eating Behaviour
Publication type Refereed Article in a scientific journal
Publication year 2017
Keyword(s) Congruency - Mealtime functionality - Product tailoring - Protein-enriched meals - Satisfaction - Senior consumer clusters

The older adults group is highly heterogeneous, and its members do not always meet their recommended protein intake. We explored mealtime functionality as a basis for tailoring protein-enriched (PE) meal concepts to two senior consumer segments: 1) cosy socialisers, who eat mainly for cosiness and social interaction, and 2) physical nutritioners, who eat mainly for nutrients and physical needs. We hypothesised an increased ‘product–cluster fit’ when the functional meal associations are congruent to the clusters’ functional mealtime expectations. In a home-use test, participants (N = 91, mean age 68.1 (y) ± 5.3 (SD), 42 cosy socialisers) prepared and consumed three kale mash meal concepts once over three weeks: (1) a basic meal concept (without PE/tailoring), (2) a cosy meal concept (PE/tailored to mealtime expectations of cosy socialisers), and (3) a physical meal concept (PE/tailored to mealtime expectations of physical nutritioners). The participants reported their expectations and experiences with the recipes and dishes (e.g. expected liking; attractiveness recipe; actual liking; taste; smell; satisfaction). The results showed that the cosy meal concept was experienced as ‘traditional’ (p

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