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 109413
Title Flavor enhancement of food improves dietary intake and nutritional status of elderly nursing home residents
Author(s) Mathey, M.F.A.M.; Siebelink, E.; Graaf, C. de; Staveren, W.A. van
Source Journals of Gerontology. Series A: Biological Sciences & Medical Sciences 56A (2001)4. - ISSN 1079-5006 - p. M200 - M205.
Department(s) Human Nutrition & Health
Publication type Refereed Article in a scientific journal
Publication year 2001
Abstract Taste and smell losses occur with aging. These changes may decrease the enjoyment of food and may subsequently reduce food consumption and negatively influence the nutritional status of elderly persons, especially those who are frail. The objective of this study was to determine if the addition of flavor enhancers to the cooked meals for elderly residents of a nursing home promotes food consumption and provides nutritional benefits. Methods. We performed a 16-week parallel group intervention consisting of sprinkling flavor enhancers over the cooked meals of the "flavor" group (n = 36) and not over the meals of the control group (n = 31). Measurements of intake of the cooked meals were taken before and after 8 and 16 weeks of intervention. Appetite, daily dietary intake, and anthropometry were assessed before and after the intervention. Results. On average, the body weight of the flavor group increased ( 1.1 ± 1.3 kg; p < .05) compared with that of the control group (-0.3 ± 1.6 kg: p < .05). Daily dietary intake decreased in the control group (-485 ± 1245 kJ; p < .05) but not in the flavor group (-208 ± 1115 kJ; p = .28). Intake of the cooked meal increased in the flavor group (133 ± 367 kJ; p < .05) but not in the control group (85 ± 392 kJ). A similar trend was observed for hunger feelings, which increased only in the flavor group. Conclusion. Adding flavor enhancers to the cooked meals was an effective way to improve dietary intake and body weight in elderly nursing home residents.
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