Associations between self-reported dental status and diet.

The purpose of this study was to develop a battery of dental, nutritional and psychological health survey measures and to use this survey instrument to explore links between age, tooth loss and dietary risk. The survey was undertaken in a dental school and hospital. Forty-nine consecutive patients (age range 25-74 years) participated in this pilot study and completed the health survey instrument. A quarter of the patients reported changing dietary habits due to dental problems, 56% reported difficulty in chewing as a result of problems with their teeth or dentures, and 36% reported having to interrupt meals due to dental difficulties. Tooth number was associated with MNA scores (0.35, P=0.03, Pearson's correlation coefficient) and reported number of foods eaten (0.33, P=0.04, Pearson's correlation coefficient) from the questionnaire checklist. Lower MNA scores were associated with age (F=6.54; d.f.=1, 46; P<0.01) indicating that older adults were more at risk of poor nutritional status. Overall health was not rated as an important factor influencing food choice, and only 14% of the sample felt that they had nutritional problems. Poor diet and impaired food choice was associated with declining numbers of teeth and increasing age. Older adults may require dietary advice to increase awareness of the importance of a healthy diet.

Interactions between texture and trigeminal stimulus in a liquid food system: effects on elderly consumers preferences.

Changes to the chemical senses of taste and smell that accompany ageing are widely believed to influence food preferences and consumption in the elderly. The possibility that interactions between the residual senses of texture and trigeminal perception can compensate for specific losses was explored using a complex liquid food system, soup. A consumer panel of twenty-four young people (20-35, mean age 27.7 +/- 3.95 years) and twenty-four elderly people (>65 years, mean age 73.6 +/- 5.78 years) were used for preference tests. Eight soups were prepared using a standardised recipe, with four variations in texture and two levels of trigeminal stimulus. The consumer panel preferences were measured using a nine point hedonic scale. The hedonic data was corrected for a scaling effect, and principle components analysis was completed on the normalised data of the two age cohorts. The preference decision of both age groups was in the direction of the lower level of trigeminal stimulation. Overall the older panel was less discriminating than the younger panel. However the older panel made an attempt to grade the different textures while the younger panel seemed to ignore the textural attribute in their preference decision. The older panel's preference decreased as the thickness of the soups increased across trigeminal levels. These results suggest that perhaps a judicious selection of a certain texture or mouthfeel combined with a preferred level of trigeminal irritation could boost elderly food enjoyment. Finally, a postal questionnaire was circulated to gain an insight in to the consumer's background and thus partially explain the motivation for their preferences.

Odor threshold, recognition, discrimination and identification in centenarians.

The main purpose of this study was to learn the use of select measures that are relevant to olfactory discrimination, identification and recognition and to ascertain the appropriateness of extant methods and procedures for adaptation for use with the oldest-old. A second purpose of this study was to attempt initial examination of the relationship of different memorial systems in the oldest old through an atypical sensory modality. Twenty-one centenarians (mean=105.1 years) were tested on odor thresholds for phenethyl alcohol (PEA) and menthol, recognition and discrimination of lexically challenging odors, and identification of common odors. Chronological age was not found to be a significant predictor of abilities for any of the tasks. Thresholds for PEA and menthol were found to be better than anticipated levels and were associated with odor recognition and certainty of response. Mini Mental State Examination scores were not found to be associated with olfactory measures, contrary to expectations. Findings suggest much of the previous research into olfactorial abilities of older adults may have failed to account for the influence of illness, trauma, dementia and pathologies typically associated with age. In light of their performance on the tasks, the relative good health and cognitive status of the participants strengthens the idea that olfaction is an appropriate addition to diagnostic tests of Alzheimer's and other diseases.

Environment and medication use influence olfactory abilities of older adults.

BACKGROUND: Age-associated changes in eating behavior and nutritional status are often caused by changes in olfactory perception. OBJECTIVE: This study determined the relative contribution of medication use and environmental risk to age-associated change in olfaction. DESIGN: Fifty participants aged 50-96 (M = 70.4) in two groups (environmentally at-risk and low-risk) were administered a set of four olfactory tasks, WAIS Vocabulary, MMSE, and demographic questionnaires. Environmental risk was defined as having worked in places where exposure to caustic fumes (e.g., formaldehyde, toluene, etc.) was common and long-term. Olfactory tasks included detection thresholds for phenethyl alcohol (PEA; assesses olfactory function) and menthol (assesses olfactory and trigeminal function); odor recognition in a forced-choice paradigm; odor difference discrimination; and odor identification with supplied names. RESULTS: The high-risk group had significantly higher thresholds for PEA, and significant within-group variability for menthol. Medication usage and cognitive status were significantly associated with odor recognition. Only medication was strongly associated with the odor discrimination task. Medication usage, environmental risk, and age in order were found to be the greatest risk factors for odor identification. CONCLUSION: These results highlight the need to carefully consider environmental and pharmacological effects in age-associated sensory tasks.

Ethical and policy considerations for centenarians--the oldest old.

PURPOSE: To illustrate the incongruence of ethical standards and fiscal and policy constraints on quality care for the oldest old. As the fastest growing demographic segment in the United States, care needs of the oldest old are a special challenge to the health care system. DESIGN: Narrative analysis of interviews with centenarians who used nursing home services. The sample was three participants of the Georgia Centenarian Study who had been community dwelling and cognitively intact at the onset of participation (between 1988 and 1997). Interviews were conducted in nursing homes or after discharge. METHODS: Case histories were constructed from interviews in 1997 to improve understanding of quality of care. FINDINGS: Less-than-optimal care was provided for these elders, and little consideration was given to their input to care decisions and prospects for medical improvement. Appropriate consideration was not given to providing least-restrictive environments, appropriate restraint use, and options for community care. CONCLUSIONS: Six policy reforms are suggested for meeting the needs of the oldest-old before and after institutionalization. These include: integration of resident involvement in care decisions; development of alternate models of care; greater input from nurses concerning nursing care of special populations; more effective family and community involvement in the caring of elderly populations; increased research to promote function and independence; and increased education of personnel and nursing students to allow for more accurate assessment of cognitive and physical status.

Consumer preference optimization of scallopini made from boneless, skinless chicken thighs.

Scallopini is a general name derived from scallopine, an Italian preparation of veal, which describes thinly pounded cuts of meat which are either used as a cutlet or rolled around other foods and cooked. Concept development was accomplished through use of focus groups, consumer ranking studies, and mailed surveys. The objective of this study was to assess consumer acceptability of chicken scallopini at various thicknesses (4, 8 and 12 mm) and concentrations (0, 1, and 2%) of added sodium tripolyphosphate (STPP). A 3 x 3 factorial design with three replications was adopted for use in this study. To assess consumer acceptability of packaged products, 53 participants were presented with three packages of the raw scallopini packaged on white styrofoam trays and overwrapped with film. Because STPP produces no visual change in the product at the levels used, only product thickness was varied. The mean price suggested by panelists from the sensory evaluation was $1.28/lb. The average price per pound suggested for the raw, packaged product was $1.62. For the attributes of overall acceptability, tenderness, juiciness, flavor, size, and texture, the mean ratings were high, indicating an acceptable product in any of the nine treatments. Sensory attributes were affected by STPP concentration but not by scallopini thickness. As STPP concentration increased, hedonic ratings for tenderness, texture, juiciness, flavor, overall acceptability, and purchase likehood increased. Purchase likelihood was rated highest for scallopini containing 2% STPP. Purchase likelihood was verified through use of a simulated supermarket simulation test.

Consumer acceptance of stir-fry and kabobs from dark chicken meat and their packaging.

In a study of marketing opportunities for fresh, dark, chicken meat, focus group participants (n = 34) provided qualitative information concerning potential products and packaging concepts. Results of the focus groups indicated that the participants were willing to purchase new, convenient poultry products made from dark chicken meat. Specific dark meat products the participants were willing to by included boneless, skinless thighs, kabob cubes, and stir-fry strips. Consumers desired clear packaging for the products but did not want the packaging to be microwaveable or ovenproof. Acceptance of chicken kabob chunks and stir-fry strips of varying piece sizes (2.54, 3.81, and 5.08 cm) and seasoning concentrations (1.6, 2.1, and 2.6%) was evaluated by consumers (n = 83) using a nine-point hedonic scale. The most preferred products were a 5.08 cm (2 in) kabob with 2.6% seasoning and a stir-fry strip with 2.6% seasoning. A simulated supermarket setting test was conducted to verify findings from a mailed survey (n = 115) and actual purchase behavior by consumers (n = 121). A calculated desirability index indicated a ranked preference to be: breasts > kabobs > stir-fry > boneless, skinless thighs > bone-in, skin-on thighs.

Determination of acceptability of flavored oat bran frankfurters by older adults.

The US population is aging rapidly and, within the next 25 years, 20-25% will be over age 60. This creates a vast new market for age-specific products and increases the responsibility of food scientists and nutritionists to provide appropriate foods for older adults. Many older individuals are energy deficient and need to be encouraged to consume more food in order to maintain body weight and health, but need to decrease the calories from fat in their diets. Many of these older individuals are not inclined to eat foods that they enjoy for fear that these foods may be detrimental to their health (de Castro, 1993), or they have lost their gustational abilities to the degree that these foods are no longer enjoyable. This research looks at a possible solution to both problems by replacing fat in a favorite food of older adults and adjusting the flavor levels of this product. Frankfurters were made from mechanically deboned poultry meat in which standard commercial formulation was compared to three flavoring treatments using oat bran as a fat replacer (6% oat bran, 30% H2O). Mixed spices (traditional saucisson) were added to two of these treatments in standard and double proportions. Participants were 71 individuals over the age of 65 in varying levels of health from four regional care facilities. Seven gram, three-digit-coded samples were evaluated at 60 degrees C, and scored on a nine-point hedonic scale. A significant (alpha = 0.0004) preference was shown for the double-spiced frank. No differences by sex or race were found. Research concluded that addition of flavoring aids in the increased acceptability of products by older adults.