Abstract
| Original language | English |
|---|---|
| Pages (from-to) | 517 - 530 |
| Number of pages | 14 |
| Journal | Food Quality and Preference |
| Volume | 15 |
| Issue number | 6 |
| DOIs | |
| Publication status | Published - 2004 |
| MoE publication type | A1 Journal article-refereed |
Fingerprint
Keywords
- elderly
- diet
- food
- eating
Cite this
}
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 journal › Article › Scientific › peer-review
TY - JOUR
T1 - Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom
AU - Roininen, Katariina
AU - Fillion, Laurence
AU - Kilcast, David
AU - Lähteenmäki, Liisa
PY - 2004
Y1 - 2004
N2 - 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.
AB - 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.
KW - elderly
KW - diet
KW - food
KW - eating
U2 - 10.1016/j.foodqual.2003.11.003
DO - 10.1016/j.foodqual.2003.11.003
M3 - Article
VL - 15
SP - 517
EP - 530
JO - Food Quality and Preference
JF - Food Quality and Preference
SN - 0950-3293
IS - 6
ER -