Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance
This study's objective was to develop desirable, safe, and nutritious dairy‐rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat‐containi...
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| Veröffentlicht in: | Journal of food science 2025-01, Vol.90 (1), p.e17655-n/a |
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| creator | Pepito, Bryan Michael L. Low, Julia Y. Q. Ross, Carolyn F. |
| description | This study's objective was to develop desirable, safe, and nutritious dairy‐rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat‐containing, vegetarian) and two desserts (chocolate, vanilla puddings) for acceptance; they also answered inquiries concerning texture preferences and reported their feelings of comfort and nostalgia experienced during evaluation. Mean participant liking was 6.2 for the meat breakfast, 5.7 for the vegetarian breakfast, 5.8 for the chocolate pudding, and 4.3 for the vanilla dessert (along a 9‐point scale). Meal liking was mediated by flavor intensity, sweetness intensity, and texture preference. Texture preference results indicated that older adults both like and are comfortable with orally handling textures typically deemed concerning for this population. Liking of the meals also increased if a higher experience of comfort was elicited during meal consumption (p |
| doi_str_mv | 10.1111/1750-3841.17655 |
| format | Article |
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Practical Applications
Focusing on older adults, this study showed that nostalgia, comfort, and texture variety are all important elements of an older adult's diet. This research is useful for product developers who can use these elements in designing and testing the acceptance and healthfulness of prepared meals by older adults.</description><identifier>ISSN: 0022-1147</identifier><identifier>ISSN: 1750-3841</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/1750-3841.17655</identifier><identifier>PMID: 39828405</identifier><language>eng</language><publisher>United States: Wiley Subscription Services, Inc</publisher><subject>Acceptance tests ; Adults ; Aged ; Aged, 80 and over ; Breakfast ; Chocolate ; Comfort ; Consumer Behavior ; Consumption ; Desserts ; diet quality ; Female ; Flavors ; Food Preferences - psychology ; Humans ; Male ; Meals ; Meals - psychology ; Meat ; Middle Aged ; Nostalgia ; Older people ; Preferences ; Product development ; Sweetness ; Taste ; Texture ; texture preferences ; Vanilla ; Vegetarianism</subject><ispartof>Journal of food science, 2025-01, Vol.90 (1), p.e17655-n/a</ispartof><rights>2025 Institute of Food Technologists.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c2075-1cfd36fe84f8b86544316186a516315844d22e772d587f77c5c21c04498c8d8b3</cites><orcidid>0000-0002-5319-1950</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2F1750-3841.17655$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2F1750-3841.17655$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27901,27902,45550,45551</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/39828405$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Pepito, Bryan Michael L.</creatorcontrib><creatorcontrib>Low, Julia Y. Q.</creatorcontrib><creatorcontrib>Ross, Carolyn F.</creatorcontrib><title>Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance</title><title>Journal of food science</title><addtitle>J Food Sci</addtitle><description>This study's objective was to develop desirable, safe, and nutritious dairy‐rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat‐containing, vegetarian) and two desserts (chocolate, vanilla puddings) for acceptance; they also answered inquiries concerning texture preferences and reported their feelings of comfort and nostalgia experienced during evaluation. Mean participant liking was 6.2 for the meat breakfast, 5.7 for the vegetarian breakfast, 5.8 for the chocolate pudding, and 4.3 for the vanilla dessert (along a 9‐point scale). Meal liking was mediated by flavor intensity, sweetness intensity, and texture preference. Texture preference results indicated that older adults both like and are comfortable with orally handling textures typically deemed concerning for this population. Liking of the meals also increased if a higher experience of comfort was elicited during meal consumption (p < 0.05); perceived comfort decreased if there was insufficient flavor. Increased nostalgia experienced during meal consumption also increased overall liking. This study provided guidance on acceptable textures for potential product development while highlighting the importance of understanding the perception of nostalgia and comfort for older adults’ meal acceptance.
Practical Applications
Focusing on older adults, this study showed that nostalgia, comfort, and texture variety are all important elements of an older adult's diet. This research is useful for product developers who can use these elements in designing and testing the acceptance and healthfulness of prepared meals by older adults.</description><subject>Acceptance tests</subject><subject>Adults</subject><subject>Aged</subject><subject>Aged, 80 and over</subject><subject>Breakfast</subject><subject>Chocolate</subject><subject>Comfort</subject><subject>Consumer Behavior</subject><subject>Consumption</subject><subject>Desserts</subject><subject>diet quality</subject><subject>Female</subject><subject>Flavors</subject><subject>Food Preferences - psychology</subject><subject>Humans</subject><subject>Male</subject><subject>Meals</subject><subject>Meals - psychology</subject><subject>Meat</subject><subject>Middle Aged</subject><subject>Nostalgia</subject><subject>Older people</subject><subject>Preferences</subject><subject>Product development</subject><subject>Sweetness</subject><subject>Taste</subject><subject>Texture</subject><subject>texture preferences</subject><subject>Vanilla</subject><subject>Vegetarianism</subject><issn>0022-1147</issn><issn>1750-3841</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2025</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkU1P3DAQhi1UxG6hZ27IUi89bMBO_AU3RLstCIkD9Gx57TEEkjjYidr993V2YQ-94Is11jOPxu8gdEzJKc3njEpOikoxekql4HwPzXcvn9CckLIsKGVyhj6n9EymuhIHaFadq1Ixwufo5a5xELFxYzMkbDqH-wi9ieBwC6ZJF_jhCXDd-WaEzgIOHtvQ-hCHBe5CGkzzWJvFpnGAv8MYYRJ4iBOdcOiwsRb6weTyCO37rIQvb_ch-r388XD1q7i9-3l9dXlb2JJIXlDrXSU8KObVSgnOWEUFVcJwKirKFWOuLEHK0nElvZSW25Jawti5ssqpVXWIvm29fQyvI6RBt3Wy0DSmgzAmnSUyWxlTGf36H_ocxtjl6TIlspNnNFNnW8rGkFL-nu5j3Zq41pToaQ96Sl1PqevNHnLHyZt3XLXgdvx78BkQW-BP3cD6I5--WX6_35r_ATNXkKc</recordid><startdate>202501</startdate><enddate>202501</enddate><creator>Pepito, Bryan Michael L.</creator><creator>Low, Julia Y. Q.</creator><creator>Ross, Carolyn F.</creator><general>Wiley Subscription Services, Inc</general><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope><scope>7X8</scope><orcidid>https://orcid.org/0000-0002-5319-1950</orcidid></search><sort><creationdate>202501</creationdate><title>Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance</title><author>Pepito, Bryan Michael L. ; Low, Julia Y. Q. ; Ross, Carolyn F.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2075-1cfd36fe84f8b86544316186a516315844d22e772d587f77c5c21c04498c8d8b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2025</creationdate><topic>Acceptance tests</topic><topic>Adults</topic><topic>Aged</topic><topic>Aged, 80 and over</topic><topic>Breakfast</topic><topic>Chocolate</topic><topic>Comfort</topic><topic>Consumer Behavior</topic><topic>Consumption</topic><topic>Desserts</topic><topic>diet quality</topic><topic>Female</topic><topic>Flavors</topic><topic>Food Preferences - psychology</topic><topic>Humans</topic><topic>Male</topic><topic>Meals</topic><topic>Meals - psychology</topic><topic>Meat</topic><topic>Middle Aged</topic><topic>Nostalgia</topic><topic>Older people</topic><topic>Preferences</topic><topic>Product development</topic><topic>Sweetness</topic><topic>Taste</topic><topic>Texture</topic><topic>texture preferences</topic><topic>Vanilla</topic><topic>Vegetarianism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Pepito, Bryan Michael L.</creatorcontrib><creatorcontrib>Low, Julia Y. Q.</creatorcontrib><creatorcontrib>Ross, Carolyn F.</creatorcontrib><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><collection>MEDLINE - Academic</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Pepito, Bryan Michael L.</au><au>Low, Julia Y. Q.</au><au>Ross, Carolyn F.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance</atitle><jtitle>Journal of food science</jtitle><addtitle>J Food Sci</addtitle><date>2025-01</date><risdate>2025</risdate><volume>90</volume><issue>1</issue><spage>e17655</spage><epage>n/a</epage><pages>e17655-n/a</pages><issn>0022-1147</issn><issn>1750-3841</issn><eissn>1750-3841</eissn><abstract>This study's objective was to develop desirable, safe, and nutritious dairy‐rich breakfasts and desserts for older adults while identifying the influence of comfort, nostalgia, and texture preferences. Participants (n = 81, mean age = 71 ± 7.3 years) evaluated two breakfast meals (meat‐containing, vegetarian) and two desserts (chocolate, vanilla puddings) for acceptance; they also answered inquiries concerning texture preferences and reported their feelings of comfort and nostalgia experienced during evaluation. Mean participant liking was 6.2 for the meat breakfast, 5.7 for the vegetarian breakfast, 5.8 for the chocolate pudding, and 4.3 for the vanilla dessert (along a 9‐point scale). Meal liking was mediated by flavor intensity, sweetness intensity, and texture preference. Texture preference results indicated that older adults both like and are comfortable with orally handling textures typically deemed concerning for this population. Liking of the meals also increased if a higher experience of comfort was elicited during meal consumption (p < 0.05); perceived comfort decreased if there was insufficient flavor. Increased nostalgia experienced during meal consumption also increased overall liking. This study provided guidance on acceptable textures for potential product development while highlighting the importance of understanding the perception of nostalgia and comfort for older adults’ meal acceptance.
Practical Applications
Focusing on older adults, this study showed that nostalgia, comfort, and texture variety are all important elements of an older adult's diet. This research is useful for product developers who can use these elements in designing and testing the acceptance and healthfulness of prepared meals by older adults.</abstract><cop>United States</cop><pub>Wiley Subscription Services, Inc</pub><pmid>39828405</pmid><doi>10.1111/1750-3841.17655</doi><tpages>20</tpages><orcidid>https://orcid.org/0000-0002-5319-1950</orcidid></addata></record> |
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| subjects | Acceptance tests Adults Aged Aged, 80 and over Breakfast Chocolate Comfort Consumer Behavior Consumption Desserts diet quality Female Flavors Food Preferences - psychology Humans Male Meals Meals - psychology Meat Middle Aged Nostalgia Older people Preferences Product development Sweetness Taste Texture texture preferences Vanilla Vegetarianism |
| title | Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance |
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