title: What do consumers think of pureed food? Making the most of the indistinguishable food.
abstract: This qualitative study is based on in-depth interviews with 15 consumers (+4 family members) of pureed food. Transcripts were thematically analyzed to summarize and interpret these data. Although no consumer enjoyed eating pureed food, some were grateful to be able to be nourished orally. Food was described as being poor in terms of sensory appeal, and products were often indistinguishable from each other. Consistency in production, delivery, and approach to presentation was identified to be a challenge that affected the acceptance of products, and variety was often lacking. However, consumers saw the necessity of the texture and provided several suggestions that are practicable and feasible for improving their experience and "making the best of it." This is the first in-depth study on consumer perception of pureed food. It not only provides insights into their experience and the impacts on their quality of life but also provides information about ways providers can improve upon these products.
authors.affiliation: a Department of Kinesiology , University of Waterloo , Waterloo , Ontario , Canada.
authors.forename: Heather H
authors.initials: HH
authors.lastname: Keller
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Duizer
mesh_terms: D000368:Aged; D000369:Aged, 80 and over; D002755:Choice Behavior; D003258:Consumer Behavior; D005069:Evaluation Studies as Topic; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D019648:Foods, Specialized; D006801:Humans; D008134:Long-Term Care; D008297:Male; D008875:Middle Aged; D009735:Nursing Homes; D011788:Quality of Life; D013649:Taste
keywords: consumer; modified texture; perceptions; pureed; qualitative