Improving Protein Intake in Older Adults

Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices

To evaluate whether or not high quality protein intake from a mixed meal can be increased by using culinary herbs and spices to increase flavor intensity and food item liking in older adults.

There are two specific aims:

1. To assess whether healthy older adults ≥60 years are able to consume 1.2g/kg/BW of high quality protein (the suggested requirement for older adults) in a single meal (lunch, accounting for approximately 30% of total daily energy intake).
2. To assess whether protein intake at a single meal is increased by enhancing the flavor intensity and perceived liking of the protein rich food using culinary herbs and spices.

The hypothesis is that it is feasible to meet the suggested increased protein requirement for older adults of 1.2 g/kg/BW (Baum et al.) (at 30% of daily energy/meal) in a single meal and that addition of culinary spices results in greater perceived flavor intensity and liking and greater intake compared to a meal prepared with only salt and pepper.

Inclusion criteria:

• Adults ≥ 60 years
• All body weights
• Regularly consume lunch ≥5 d/wk

Exclusion Criteria:

• Diagnosed taste or sensory disorders that would prevent evaluating the food
• Known eating disorders
• Allergies to the test food/ingredients (including herbs and spices)
• Medications or medical conditions that may adversely affect taste (e.g., dysgeusia)
• Inability to complete the protocol
• Dietary restrictions re. test meal items/ingredients (e.g., prescribed low salt diet)
• Dislike of the particular food items or herb/spices to be served in the test meals