J H Hollis1, C J K Henry. 1. Department of Food Science and Nutrition, School of Biological and Molecular Sciences, Oxford Brookes University, Oxford, UK. j.hollis@qub.ac.uk
Abstract
BACKGROUND: Older people frequently have poor food intake. This present study investigated the effect of dietary variety on food intake in younger and older people. METHODS: Eighteen young adults (mean age = 26 years) and 18 older adults (mean age = 70 years) consumed four consecutive courses of sandwiches on two occasions. In the plain treatment, each course of sandwiches was of the same type, while in the variety treatment four courses, each of a different type of sandwich, were served. Each time the participants were presented with a serving of sandwiches and asked to eat as much as they liked. RESULTS: In the plain condition, the older adult group consumed more than their young counterparts. This situation was reversed for the variety condition when the young group ate more than the older adults. Interestingly, the older adult group ate more when a variety of sandwiches was presented. This may be contrary to what is predicted by the sensory-specific satiety model of eating behaviour. CONCLUSIONS: This study suggests that presenting the older people with a varied meal may be a valid strategy to improve food intake in this group.
BACKGROUND: Older people frequently have poor food intake. This present study investigated the effect of dietary variety on food intake in younger and older people. METHODS: Eighteen young adults (mean age = 26 years) and 18 older adults (mean age = 70 years) consumed four consecutive courses of sandwiches on two occasions. In the plain treatment, each course of sandwiches was of the same type, while in the variety treatment four courses, each of a different type of sandwich, were served. Each time the participants were presented with a serving of sandwiches and asked to eat as much as they liked. RESULTS: In the plain condition, the older adult group consumed more than their young counterparts. This situation was reversed for the variety condition when the young group ate more than the older adults. Interestingly, the older adult group ate more when a variety of sandwiches was presented. This may be contrary to what is predicted by the sensory-specific satiety model of eating behaviour. CONCLUSIONS: This study suggests that presenting the older people with a varied meal may be a valid strategy to improve food intake in this group.
Authors: L M Donini; L J Dominguez; M Barbagallo; C Savina; E Castellaneta; D Cucinotta; A Fiorito; E M Inelmen; G Sergi; G Enzi; C Cannella Journal: J Nutr Health Aging Date: 2011-11 Impact factor: 4.075
Authors: Kjersti Grønning; Geir A Espnes; Camilla Nguyen; Ana Maria Ferreira Rodrigues; Maria Joao Gregorio; Rute Sousa; Helena Canhão; Beate André Journal: BMC Geriatr Date: 2018-09-04 Impact factor: 3.921