Technology applied recipe development to increase fruits intake of the elderlies with decreased chewing and swallowing function.
Purpose In order for the elderly to live a healthier and higher quality of life, balanced nutrition is a very important factor. The age-friendly food in Korea is divided into three stages (Step 1: Intake of teeth, Step 2: Intake of gums, Step 3: Intake of tongue) from a food tech perspective. The pu...
| Publicado en: | Gerontechnology Vol. 21; pp. 3 - 4 |
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| Autores principales: | , , , , , |
| Formato: | abstract proceedings research Journal Article |
| Publicado: |
International Society for Gerontechnology
Oct2022
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=161396176&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 161396176 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 15691101 904R jtl: Gerontechnology issn: 15691101 maglogo: N pubinfo: dt: Oct2022 vid: 21 pid: 54298 pub: International Society for Gerontechnology artinfo: ui: 161396176 161396176 161396176 10.4017/gt.2022.21.s.774.3.sp7 161396176 ppf: 3 ppct: 1 formats: tig: atl: Technology applied recipe development to increase fruits intake of the elderlies with decreased chewing and swallowing function. aug: au: Lim, H. S. Park, Y. Han, J. W. Sung, Y. J. Kim, D. Kwon, Y. S. affil: AgeTech-Service Convergence Major, Kyunghee University, South Korea sug: subj: Technology, Medical Recipes Fruit Food Intake In Old Age Food Habits In Old Age Mastication In Old Age Deglutition In Old Age Congresses and Conferences South Korea South Korea Aged Aged: 65+ years ab: Purpose In order for the elderly to live a healthier and higher quality of life, balanced nutrition is a very important factor. The age-friendly food in Korea is divided into three stages (Step 1: Intake of teeth, Step 2: Intake of gums, Step 3: Intake of tongue) from a food tech perspective. The purpose of this study was to conduct sensory tests after consuming fruits according to function for the elderly in a nursing hospital with chewing and swallowing dysfunction, an appropriate fruit recipe and serving guidelines were developed. Method Fruits were served to a total of 35 elderly people according to their swallowing and chewing functions. The evaluation items were appropriateness of one serving portion and fruit preference (appearance, color, taste, aroma, flavor, aftertaste, texture, overall preference), recommendation intention, adequacy (convenience, safety (size, chewing, swallowing). Each item was evaluated on a 5-point scale and reflected in the results. (5 points: very much like, 4 points: good, 3 points: neither like nor dislike, 2 points: dislike, 1 point: very dislike) was tested. Results and Discussion We found that fruit recipes with gelling agents were more preferred depending on the type of fruit, contrary to the expectation that soft fruit would have a high intake preference. Locust bean gum, xanthan gum and carrageenan were used as gelling agents, and a recipe was developed with vitamin C powder added to prevent browning of fruits. It is expected that the development of safe fruit recipes for the elderly with swallowing and chewing dysfunction will help the elderly to satisfy their eating needs and balanced nutrition. pubtype: Academic Journal doctype: abstract proceedings research Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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