Nutrition
Conditions
Keywords
elderly
Brief summary
In independent elderly people, the aim is to test recipes for different types of food from different countries (starter, main course with culinary aids, carrot purees, desserts and smoothies) likely to improve sensory acceptability of foods for elderly people who are dependent for their meals (persons for whom at least one meal per day is provided by a catering service - meals at home, old people's home). All of the recipes were developed thanks to the first two parts of the OPTIFEL project so as to take into account the needs of elderly people and recommendations in each country. The interest is to increase the sapidity/ attractiveness of meals by optimizing sensory properties and the nutritional content of the foods, to meet the nutritional needs of this specific population with enriched recipes (with leguminous proteins and/or vitamins and minerals and/or fibre) suitable for different cultures. This ongoing research is being conducted on 2-4 different variants of each type of product: the starter (a soup of legumes), the main dish (diced chicken with culinary aids) and garnished (carrot puree), an apple-based dessert and fruit smoothies. For each product family, two products will be selected for each country: the preferred product (highest hedonic value of recipes enriched with leguminous proteins and/or vitamins and minerals) and the standard product without enrichment. Finally, at the end of this study, nine products will have been chosen: 2 soups, 2 culinary aids, 2 carrot purees, 2 desserts and 1 smoothie
Interventions
DIETARY_SUPPLEMENTSession A: Experimental products (selected enriched products)
DIETARY_SUPPLEMENTExperimental session: to select enriched products
DIETARY_SUPPLEMENTSession B: Control (standard products without enrichment)
DIETARY_SUPPLEMENTControl session
Sponsors
Centre Hospitalier Universitaire Dijon
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Masking
NONE
Eligibility
Sex/Gender
ALL
Age
65 Years to No maximum
Healthy volunteers
No
Inclusion criteria
* people older than 65 years * persons living in EHPAD-type old people's homes or living at home and using a meals-on-wheels service * persons without known heart disease or arterial hypertension * persons who have given oral consent
Exclusion criteria
* Persons suffering from a serious illness during the trial * Persons with life expectancy of less than 6 months * Persons with proven anosmia (total loss of olfaction), from birth or because of physical trauma (head injury) or disease (acute rhinitis) * Persons with an allergy or an aversion for any of the foods used * Persons with a strict prescribed diet
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Measuring new product satisfaction | throughout the study; completion up to 13 months | Measure satisfaction with new products developed and chosen for elderly people living at home with meals-on wheels or in EHPAD (old people's homes) |
Countries
France
Contacts
Primary ContactPatrick MANCKOUNDIA
Outcome results
None listed