新加坡社区居住老年人的食物偏好及模压泥状食品的可接受性
Food Preferences and Acceptability of Molded Pureed Foods in Community-Dwelling Older Adults in Singapore.
文献信息
| PMID | 42942986 |
|---|---|
| 原文 | 在 PubMed 查看原文 ↗ |
| 发表日期 | 2026 |
| 作者 | Verena Ming Hui Tan |
| 作者单位 | Dietetics and Nutrition, Health and Social Sciences, Singapore Institute of Technology, Singapore 828608, Singapore. |
| 期刊 | Nutrients |
| SCI 分区 | Q1 |
| IF | 6.5 |
| 研究类型 | 临床研究 · 临床 |
| 所属专科 | 咽喉科 |
中文摘要
背景/目的： 质地改良饮食（TMDs）被处方用于有咀嚼或吞咽困难的老年人，但传统泥化会稀释营养密度，并产生视觉上难以区分的餐食，从而抑制摄入。本研究旨在按自我报告的咀嚼/吞咽困难状态比较食物偏好和感官优先级，并对模压泥状餐食原型的感官可接受性进行初步评价。
方法： 对新加坡100名社区居住老年人进行访谈员施测的调查，表征咀嚼和吞咽症状、TMD状态、感官属性重要性、餐食满意度以及食物和零食偏好。在一项单独的探索性试点中，16名无自我报告吞咽困难的老年人采用7点享乐量表评价了四种酶法修饰的模压泥状原型。
结果： 56名参与者（56.0%）报告有咀嚼和/或吞咽困难。两组在年龄、BMI、性别、婚姻状况、感官属性重要性、餐食满意度或食物/零食类别偏好方面均未观察到统计学显著差异（所有p ≥ 0.05）。在有困难者中，仅19人（33.9%）曾被推荐TMD，15人（26.8%）目前正在食用，而37人（66.1%）两者均无。所有四种模压泥状原型各属性的平均享乐评分在7点量表上为4.7至6.6。总体可接受性高（10分制8.1 ± 1.4），大多数参与者愿意准备（93.8%）、购买（81.3%）或纳入（68.8%）这些餐食。
结论： 咀嚼和吞咽困难常见，且与食物偏好差异无关。质地改良餐食可基于熟悉菜肴开发，并以早期社区筛查为依据。
英文摘要
BACKGROUND/OBJECTIVES: Texture-modified diets (TMDs) are prescribed for older adults with chewing or swallowing difficulty, but conventional pureeing dilutes nutrient density and yields visually indistinguishable meals that discourage intake. This study aimed to compare food preferences and sensory priorities by self-reported chewing/swallowing difficulty status and to conduct a preliminary evaluation of the sensory acceptability of molded pureed meal prototypes.
METHODS: An interviewer-administered survey of 100 community-dwelling older adults in Singapore characterized chewing and swallowing symptoms, TMD status, sensory-attribute importance, meal satisfaction, and food and snack preferences. In a separate exploratory pilot, 16 older adults without self-reported swallowing difficulty evaluated four enzymatically modified, molded pureed prototypes on a 7-point hedonic scale.
RESULTS: Fifty-six participants (56.0%) reported chewing and/or swallowing difficulty. No statistically significant differences were observed between groups in age, BMI, sex, marital status, sensory-attribute importance, meal satisfaction, or food/snack category preferences (all p ≥ 0.05). Among those with difficulty, only 19 (33.9%) had been recommended a TMD and 15 (26.8%) were currently consuming one, while 37 (66.1%) had neither. All four molded pureed prototypes had mean hedonic scores for individual attributes ranging from 4.7 to 6.6 on the seven-point scale. Overall acceptability was high (8.1 ± 1.4 of 10) and most participants were willing to prepare (93.8%), purchase (81.3%), or incorporate (68.8%) the meals.
CONCLUSIONS: Chewing and swallowing difficulty was common and was not associated with differences in food preferences. Texture-modified meals may be developed from familiardishes, informed by earlier community screening.