| Popis: |
Improving the appearance of pureed meals is of interest; however, research is limited. The effect of shape and addition of sauce on liking of appearance, expected liking, and emotional responses to pureed meals (chicken, fish and turkey with potatoes and carrots) were investigated using current and future stakeholders in acute and long-term care. Meals piped into rounds and moulded, resembling traditional foods, were liked best and evoked positive emotions. When sauces were added to the protein, the chicken with gravy was liked most and evoked warm feelings but participants could not identify the entrée. The other sauces helped participants identify the entrees but did not increase liking and evoked negative emotions. Identifying the entrées may have allowed participants to make informed decisions, using personal preferences. Emotional evaluations helped to discriminate between products, providing additional information beyond liking. Stakeholders in long-term care should incorporate moulded and piped pureed foods on menus and offer sauces based on personal preferences. |
