According to recent research from Washington State University, foods that invoke nostalgia and offer a variety of textures are crucial in creating appealing meals for older adults. Carolyn Ross, a professor at WSU’s School of Food Science, emphasises the importance of producing delicious and nutritious meals to combat the prevalence of malnutrition among people over 60. “Even if food is accessible, older adults won’t consume it if it doesn’t appeal to them. Our goal is to balance taste, convenience, and nutrition,” Ross explains.
The study, detailed in a recent issue of the Journal of Food Science, involved Ross and her team crafting nutritious, dairy-rich options for breakfasts and desserts targeted at individuals aged 60 and over. They conducted taste tests with 81 participants who averaged 71 years of age, sampling two breakfast options and two desserts, followed by surveys on their meal experiences and personal eating habits.
Though challenging to quantify, Ross noted that food-related nostalgia was a recurring theme in the feedback. Many participants reminisced about past experiences tied to specific foods, such as a grandparent’s cookies, which increased their enjoyment of the meals. Ross was struck by how personal and poignant these memories were, particularly those associated with barbecue, a frequent nostalgic favourite. “The connection between comfort, nostalgia, and food preference is profound, though hard to articulate. It’s something you recognise instinctively,” she said.
The significance of nostalgia and comfort in food preferences led Ross to consider further studies to refine these concepts to better cater to the dietary needs of the ageing population. She aims to collaborate with prepared food manufacturers to develop nutritious and enjoyable products for seniors, highlighting the urgency given the demographic’s rapid growth. “Our mission is to ensure they remain healthy and content for many years,” she remarked.
Exploring food nostalgia represents a relatively novel area within food science, although studying comfort foods is more established. The research uncovered a strong preference for foods labelled as comfort foods, particularly those containing cheese, which participants associated strongly with comfort. Decreasing the flavour intensity in these meals notably reduced their comfort rating, especially regarding cheese.
Texture also played a pivotal role in meal satisfaction, reinforcing previous findings about its importance in dietary preferences. Ross stated, “It’s not about a single texture, but rather a mix, including crispy, firm, soft, and creamy. This variety is crucial, particularly for older adults who may struggle with harder textures but still benefit from diversity in their diet.”
Looking ahead, Ross plans to focus on flavour and other meal characteristics that enhance comfort to understand further and improve older adults’ dining experiences. This approach addresses nutritional intake and enhances the overall enjoyment and quality of life for seniors through thoughtful meal preparation.
More information: Carolyn Ross et al, Older adults and prepared meals: The influence of comfort, nostalgia, and texture preferences on acceptance, Journal of Food Science. DOI: 10.1111/1750-3841.17655
Journal information: Journal of Food Science Provided by Washington State University
