Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults

Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products t...

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Autores principales:	Annie Thomas, Charlotte Boobyer, Zara Borgonha, Emmy van den Heuvel, Katherine M Appleton
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	taste flavour food intake health natural flavours individual differences Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/af017de2a23f4561a4e61cd01abcc431
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id	oai:doaj.org-article:af017de2a23f4561a4e61cd01abcc431
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spelling	oai:doaj.org-article:af017de2a23f4561a4e61cd01abcc4312021-11-25T17:36:07ZAdding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults10.3390/foods101128282304-8158https://doaj.org/article/af017de2a23f4561a4e61cd01abcc4312021-11-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2828https://doaj.org/toc/2304-8158Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.Annie ThomasCharlotte BoobyerZara BorgonhaEmmy van den HeuvelKatherine M AppletonMDPI AGarticletasteflavourfood intakehealthnatural flavoursindividual differencesChemical technologyTP1-1185ENFoods, Vol 10, Iss 2828, p 2828 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	taste flavour food intake health natural flavours individual differences Chemical technology TP1-1185
spellingShingle	taste flavour food intake health natural flavours individual differences Chemical technology TP1-1185 Annie Thomas Charlotte Boobyer Zara Borgonha Emmy van den Heuvel Katherine M Appleton Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
description	Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
format	article
author	Annie Thomas Charlotte Boobyer Zara Borgonha Emmy van den Heuvel Katherine M Appleton
author_facet	Annie Thomas Charlotte Boobyer Zara Borgonha Emmy van den Heuvel Katherine M Appleton
author_sort	Annie Thomas
title	Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
title_short	Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
title_full	Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
title_fullStr	Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
title_full_unstemmed	Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults
title_sort	adding flavours: use of and attitudes towards sauces and seasonings in a sample of community-dwelling uk older adults
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/af017de2a23f4561a4e61cd01abcc431
work_keys_str_mv	AT anniethomas addingflavoursuseofandattitudestowardssaucesandseasoningsinasampleofcommunitydwellingukolderadults AT charlotteboobyer addingflavoursuseofandattitudestowardssaucesandseasoningsinasampleofcommunitydwellingukolderadults AT zaraborgonha addingflavoursuseofandattitudestowardssaucesandseasoningsinasampleofcommunitydwellingukolderadults AT emmyvandenheuvel addingflavoursuseofandattitudestowardssaucesandseasoningsinasampleofcommunitydwellingukolderadults AT katherinemappleton addingflavoursuseofandattitudestowardssaucesandseasoningsinasampleofcommunitydwellingukolderadults
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Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults

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