Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom

Katariina Roininen, Laurence Fillion, David Kilcast, Liisa Lähteenmäki (Corresponding Author)

Research output: Contribution to journalArticleScientificpeer-review

26 Citations (Scopus)

Abstract

In the elderly population, one of the restrictive factors in the diet may be that some foods become troublesome-to-eat as muscle strength deteriorates with age. The aim of the study was to explore what characteristics of foods may cause eating difficulties among elderly respondents in Finland and the United Kingdom (UK). Participants (n=77 in Finland and n=76 in the UK) were from two age groups (23–40 and 60+). Troublesome-to-eat and easy-to-eat texture characteristics of 19 fruit and 19 vegetables were elicited using a combination of sorting and laddering interview techniques. Data were analysed separately for the two age groups and the two countries. The attributes that were found to be the most troublesome for both age groups and both countries were the presence of peel or seeds, and hard and fibrous textures. The main consequences of these attributes were a difficulty to bite into, to chew, to swallow, or to prepare. Although, the troublesome texture attributes were perceived almost in the same way in the two age groups, younger respondents were more elaborate than the older age group in describing the difficulties various textures caused them. The British respondents identified more different attributes and troublesome consequences of fruit and vegetable textures than the Finnish respondents. However, the main structures of the hierarchical value maps were very similar.
Original languageEnglish
Pages (from-to)517-530
JournalFood Quality and Preference
Volume15
Issue number6
DOIs
Publication statusPublished - 2004
MoE publication typeA1 Journal article-refereed

Fingerprint

Finland
Vegetables
United Kingdom
Fruit
Age Groups
vegetables
texture
fruits
Food
Muscle Strength
muscle strength
Bites and Stings
Deglutition
Seeds
sorting
Eating
interviews
Interviews
Diet
ingestion

Keywords

  • elderly
  • diet
  • food
  • eating

Cite this

Roininen, Katariina ; Fillion, Laurence ; Kilcast, David ; Lähteenmäki, Liisa. / Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom. In: Food Quality and Preference. 2004 ; Vol. 15, No. 6. pp. 517-530.
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abstract = "In the elderly population, one of the restrictive factors in the diet may be that some foods become troublesome-to-eat as muscle strength deteriorates with age. The aim of the study was to explore what characteristics of foods may cause eating difficulties among elderly respondents in Finland and the United Kingdom (UK). Participants (n=77 in Finland and n=76 in the UK) were from two age groups (23–40 and 60+). Troublesome-to-eat and easy-to-eat texture characteristics of 19 fruit and 19 vegetables were elicited using a combination of sorting and laddering interview techniques. Data were analysed separately for the two age groups and the two countries. The attributes that were found to be the most troublesome for both age groups and both countries were the presence of peel or seeds, and hard and fibrous textures. The main consequences of these attributes were a difficulty to bite into, to chew, to swallow, or to prepare. Although, the troublesome texture attributes were perceived almost in the same way in the two age groups, younger respondents were more elaborate than the older age group in describing the difficulties various textures caused them. The British respondents identified more different attributes and troublesome consequences of fruit and vegetable textures than the Finnish respondents. However, the main structures of the hierarchical value maps were very similar.",
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Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom. / Roininen, Katariina; Fillion, Laurence; Kilcast, David; Lähteenmäki, Liisa (Corresponding Author).

In: Food Quality and Preference, Vol. 15, No. 6, 2004, p. 517-530.

Research output: Contribution to journalArticleScientificpeer-review

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