Acceptability of fat-modified foods in a population of older adults: Contrast between sensory preference and purchase intent

Food Quality and Preference

Volumn 7, Issue 1, 1996, Pages 21-28

  Guinard, Jean Xavier ^a   Smiciklas Wright, Helen ^b   Marty, Cécile ^b   Abu Sabha, Rayane ^b   Soucy, Irene ^b   Taylor Davis, Stephanie ^b   Wright, Catherine ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b PENNSYLVANIA STATE UNIVERSITY   (United States)

Author keywords

Acceptability; Elderly; Fat modified foods

Indexed keywords

EID: 0030529345     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/0950-3293(95)00019-4     Document Type: Article

References (43)

1. Aaron, J. I., Mela, D. J. & Evans, R. E. (1994). The influences of attitudes, beliefs and label information on perceptions of reduced-fat spread. Appetite, 22, 25-37.
2. Armstrong, J. E., Gilliam, J. & Stem, D. (1992). Behaviors to reduce dietary fat and related factors in the over-45 population. Home Economics Research Journal, 20, 207-18.
3. Berg, R. L. & Cassels, J. S. (1990). The Second Fifty Years: Promoting Health and Preventing Disability. National Academy Press, Washington, DC, pp. 157-92.
4. Cain, W. S., Reid, F. & Stevens, J. C. (1990). Missing ingredients: aging and the discrimination of flavor. Journal of Nutrition for the Elderly, 9, 3-15.
5. Chauhan, J., Hawrysh, Z. J., Gee, M., Donald, E. A. & Basu, T. K. (1987). Age-related olfactory and taste changes and interrelationships between taste and nutrition. Journal of The American Dietetic Association, 87, 1543-50.
6. Curtis, A. E., Musgrave, K. O. & Klimis-Tavantzis, D. A. (1992). A food frequency questionnaire that rapidly and accurately assesses intake of fat, saturated fat, cholesterol, and energy. Journal of The American Dietetic Association, 92, 1517-19.
7. Davidson, C. S, Livermore, J., Anderson, P. & Kaufman, S. (1962). The nutrition of a group of apparently healthy aging persons. American Journal of Clinical Nutrition, 10, 181-99.
8. Foltin, R. W., Fischman, M. W., Moran, T. H., Rolls, B. J. & Kelly, H. T. (1990). Caloric compensation for lunches varying in fat and carbohydrate content by humans in a residential laboratory. American Journal of Clinical Nutrition, 52, 969-80.
9. Fosmire, G. L. (1991). In Geriatric Nutrition: The Health Professional's Handbook, ed. R. Chernoff. Aspen Publishers, Gaithersburg, pp. 77-106.
10. Frijters, J. E. R. (1979). The paradox of discriminatory non-discriminators resolved. Chemical Senses and Flavor, 4, 355-8.
11. Gordon, D. J. & Rifkind, B. M. (1989). Treating high blood cholesterol in the older patient. American Journal of Cardiology, 63, 48H-52H.
12. Guinard, J.-X., Smiciklas-Wright, H., Hong, D. Y., Zoumas, C. & Abu Sabha, R. (1993). Cheese acceptance and dairy product consumption in an older population. Journal of Nutrition for the Elderly, 13, 23-36.
13. Henricksen, B. & Cate, H. D. (1971). Nutrient content of food served vs. food eaten in nursing homes. Journal of The American Dietetic Association, 59, 126-9.
14. Kannel, W. B. (1986). Nutritional contributions to cardiovascular disease in the elderly. Journal of The American Geriatric Society, 34, 27-36.
15. Kristal, A. R., Shattuck, A. L. & Henry, H. J. (1990). Patterns of dietary behavior associated with selecting diets low in fat: Reliability and validity of a behavioral approach to dietary assessment. Journal of The American Dietetic Association, 90, 214-20.
16. Louis-Sylvestre, J., Tournier, A., Chapelot, D. & Chabert, M. (1994). Effect of fat-reduced dish in a meal on 24-h energy and macronutrient intake. Appetite, 22, 165-72.
17. Lyle, B. J., McMahon, K. E. & Kreutler, P. A. Assessing the potential dietary impact of replacing dietary fat with other macronutrients. Journal of Nutrition, 122, 211-16.
18. McGandy, R. B., Russell, R. M, Hartz, S. C., Jacob, R. A., Tannenbaum, S., Peters, H., Sahyoun, N. & Otradovec, C. L. (1986). Nutritional status survey of healthy noninstitutionalized elderly: energy and nutrient intakes from three-day diet records and nutrient supplements. Nutrition Research, 6, 785-98.
19. MacRae, A. W. & Geelhoed, E. N. (1992). Preference can be more powerful than detection of oddity as a test of discriminability. Perception and Psychophysics, 51, 179-81.
20. Marty, C. (1994). Acceptability of fat-modified foods by children, adolescents and their parents. M. S. Thesis, Nutrition. The Pennsylvania State University, University Park, PA, USA.
21. Mela, D. & Sacchetti, D. S. (1991). Sensory preferences for fats in foods: Relationships to diet and body composition. American Journal of Clinical Nutrition, 53, 908-15.
22. Murphy, S. P., Rose, D., Hudes, M. & Viteri, F. E. (1992). Demographic and economic factors associated with dietary quality for adults in the 1987-88 Nationwide Food Consumption Survey. Journal of The American Dietetic Association, 92, 1352-7.
23. National Research Council (1989). Diet and Health: Implications for Reducing Chronic Disease Risk. Report of the Committee on Diet and Health, Food and Nutrition Board, Commission on Life Sciences, National Academy Press, Washington, DC.
24. Popkin, B. M., Haines, P. S. & Patterson, R. E. (1992). Dietary changes in older Americans, 1977-1987. American Journal of Clinical Nutrition, 55, 823-30.
25. Roessler, E. B., Pangborn, R. M., Sidel, J. L. & Stone, H. (1978). Expanded statistical tables for estimating significance in paired-preference, paired-difference, duo-trio and triangle tests. Journal of Food Science, 43, 940-3, 947.
26. Ryan, A. S., Craig, L. D. & Finn, S. C. (1992) Nutrient intakes and dietary patterns of older Americans: a national study. Journal of Gerontology, 47, M145-M150.
27. SAS Institute Inc. (1985). SAS User's Guide: Statistics. Version 5 Edition. SAS Institute Inc. Cary, NC.
28. Schiffman, S. S. (1979). In Aging, Vol. 10: Sensory Systems and Communication in the Elderly, eds J. M. Ordy, K. Brizzee. Raven Press, New York, pp. 227-46.
29. Schiffman, S. S. & Covey, E. (1984). In Nutrition in Gerontology, ed J. M. Ordy, D. Harman, R. Alfin-Slater. Raven Press; New York, pp. 43-64.
30. Schiffman, S. S., Orlandi, M. & Erikson, R. P. (1979). In Aging, Vol. 10: Sensory Systems and Communication in the Elderly. ed. J. M. Ordy, K. Brizzee. Raven Press, New York, pp. 247-68.
31. Seador, K. (1994). Sensory determinants of animal fat consumption in a population of college athletes. B. S. Honors' Thesis, Nutrition. The Pennsylvania State University, University Park, PA, USA.
32. Shepherd, R., Sparks, P., Bellier, S. & Raats, M. M. (1991/92). The effects of information on sensory ratings and preferences: The importance of attitudes. Food Quality and Preference, 3, 147-55.
33. Shepherd, R. & Stockley, L. (1987). Nutrition knowledge attitudes and fat consumption. Journal of The American Dietetic Association, 87, 615-19.
34. Sigman-Grant, M. J., Kris-Etherton, P. M. & Zimmerman, S. (1993). Dietary approaches for reducing fat intake of preschool-aged children. Pediatrics, 91, 955-60.
35. Smiciklas-Wright, H., Guthrie, H. A., Wang, M. Q & Bernardo, V. (1991). The 1987-88 Nationwide Food Consumption Survey: An update of nutrient intake of respondent. Nutrition Today, 26, 21-7.
36. Suter, P. M. (1991). In Geriatric Nutrition: The Health Professional's Handbook, ed. R. Chernoff. Aspen Publishers, Gaithersburg, pp. 25-52.
37. Tepper, B. J. & Genillard-Stoerr, A. (1991). Chemosensory changes with aging. Trends in Food Science and Technology, October 1991, 244-5.
38. US Department of Health and Human Services. (1988). The Surgeon General's Report on Nutrition and Health. Washington, DC: US Dept of Health and Human Services; DHHS (PHS) publication 88-50210.
39. US Department of Health and Human Services. (1989). Promoting Health/Preventing Disease: Year 2000 Objectives for the Nation. Washington, DC. US Dept of Health and Human Services (PHS), September 1989 Draft.
40. US Department of Health and Human Services. (1990). Healthy People 2000: National Health Promotion and Disease Prevention Objectives. Conference Edition. Washington, DC: US Dept of Health and Human Services, Superintendent of Documents, US Government Printing Office.
41. Warwick, Z. S. & Schiffman, S. S. (1990). Sensory evaluation of fat-sucrose and fat-salt mixtures: relationship to age and weight status. Physiology and Behavior, 48, 633-6.
42. Weiffenbach, J. M., Baum, B. J. & Burghauser, R. (1982). Taste thresholds: Quality specific variation with human aging. Journal of Gerontology, 37, 700-6.
43. Zallen, E. M., Blake Hooks, L. & O'Brien, K. (1990). Salt taste preferences and perceptions of elderly and young adults. Journal of The American Dietetic Association, 90, 947-50.