title: A comparison of liking of pureed food between two groups of older adults.
abstract: Cognitive difficulties make consumer testing with older adults who have dysphagia extremely difficult. Using a healthier older adult population to predict liking scores of this subgroup of older adults could provide a reliable method of determining liking in this population. Forty-five adults older than 65 years who had not been diagnosed with dysphagia participated in a taste test at a local seniors' center. Twelve puree consumers were recruited from five long-term care homes in Ontario. All participants rated three commercial carrot purees and turkey purees for their liking of the appearance and flavor using a 5-point modified Cued Facial Scale. Significant differences between the groups indicate that a healthy group of older adults cannot replicate liking of puree consumers.
authors.affiliation: a Department of Food Science , University of Guelph , Guelph , Ontario , Canada.
authors.forename: Laurel
authors.initials: L
authors.lastname: Ettinger
authors.forename: Heather H
authors.initials: HH
authors.lastname: Keller
authors.forename: Lisa M
authors.initials: LM
authors.lastname: Duizer
mesh_terms: D000368:Aged; D000818:Animals; D002755:Choice Behavior; D003258:Consumer Behavior; D018552:Daucus carota; D003679:Deglutition / Q000502:physiology; D003680:Deglutition Disorders / Q000178:diet therapy; D005260:Female; D005511:Food Handling; D005518:Food Preferences; D019648:Foods, Specialized; D006801:Humans; D008134:Long-Term Care; D008297:Male; D009864:Ontario; D011202:Poultry Products; D057566:Self Report; D013649:Taste; D014422:Turkeys
keywords: Cued Facial Scale; commercial pureed food; consumer testing; older adults