Variety within a cooked meal increases meal energy intake in older women with a poor appetite

Hanneke Ah Wijnhoven, Barbara S van der Meij, Marjolein Visser

Research output: Contribution to journalArticleResearchpeer-review

11 Citations (Scopus)

Abstract

BACKGROUND: Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite.

OBJECTIVE: We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite.

METHODS: This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models.

RESULTS: Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95% CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95% CI = 1-97) but protein intake (g) was not (3.7 g, 95% CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally.

CONCLUSIONS: The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite.

Original languageEnglish
Pages (from-to)571-576
Number of pages6
JournalAppetite
Volume95
DOIs
Publication statusPublished - Dec 2015
Externally publishedYes

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Appetite
Energy Intake
Meals
Starch
Vegetables
Cross-Over Studies
Meat
Linear Models
Fishes
Diet
Weights and Measures
Food

Cite this

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title = "Variety within a cooked meal increases meal energy intake in older women with a poor appetite",
abstract = "BACKGROUND: Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite.OBJECTIVE: We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite.METHODS: This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models.RESULTS: Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95{\%} CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95{\%} CI = 1-97) but protein intake (g) was not (3.7 g, 95{\%} CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally.CONCLUSIONS: The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite.",
author = "Wijnhoven, {Hanneke Ah} and {van der Meij}, {Barbara S} and Marjolein Visser",
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Variety within a cooked meal increases meal energy intake in older women with a poor appetite. / Wijnhoven, Hanneke Ah; van der Meij, Barbara S; Visser, Marjolein.

In: Appetite, Vol. 95, 12.2015, p. 571-576.

Research output: Contribution to journalArticleResearchpeer-review

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T1 - Variety within a cooked meal increases meal energy intake in older women with a poor appetite

AU - Wijnhoven, Hanneke Ah

AU - van der Meij, Barbara S

AU - Visser, Marjolein

N1 - Copyright © 2015 Elsevier Ltd. All rights reserved.

PY - 2015/12

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N2 - BACKGROUND: Effective strategies to increase dietary intake in older persons with a poor appetite are needed. Previous studies have shown that increasing diet variety may increase dietary intake. This has not been tested in older adults with a poor appetite.OBJECTIVE: We investigated if an increased variety of foods within a cooked meal results in a higher meal energy intake in older women with a poor appetite.METHODS: This study was a randomized, controlled, cross-over trial among 19 older (>65 years) women with a poor appetite. Two cooked meals of similar weight and energy density (except starch) were served under standardized conditions on two weekdays: a test meal consisting of three different varieties of vegetables, meat or fish, and starch components, and a control meal without variety. Participants ate ad libitum and the actual consumed amounts and their nutritional content were calculated. Data were analyzed by mixed linear models.RESULTS: Average intake in energy was 427 kcal (SD 119) for the test meal with variety and 341 kcal (SD 115) for the control meal without variety. This resulted in a statistically significant (for period effects adjusted) mean difference of 79 kcal (95% CI = 25-134). Total meal intake in grams was also higher for the test meal with variety (48 g, 95% CI = 1-97) but protein intake (g) was not (3.7 g, 95% CI = -1.4 to 8.8). This was consistent for all meal components except starch and within each component three varieties were consumed equally.CONCLUSIONS: The results of the present study suggest that increasing meal variety may be an effective strategy to increase energy intake in older adults with a poor appetite.

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JO - Appetite

JF - Appetite

SN - 0195-6663

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