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Effect of food appearance on intake ...

May, Kristina Marie Conner.

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Effect of food appearance on intake of pureed foods in a long-term care setting.

Record Type:	Electronic resources : Monograph/item
Title/Author:	Effect of food appearance on intake of pureed foods in a long-term care setting./
Author:	May, Kristina Marie Conner.
Description:	58 p.
Notes:	Source: Masters Abstracts International, Volume: 42-02, page: 0571.
Contained By:	Masters Abstracts International42-02.
Subject:	Health Sciences, Nutrition. -
Online resource:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=1416376
ISBN:	0496211618

Effect of food appearance on intake of pureed foods in a long-term care setting.
May, Kristina Marie Conner.

Effect of food appearance on intake of pureed foods in a long-term care setting. - 58 p.

Source: Masters Abstracts International, Volume: 42-02, page: 0571.

Thesis (M.S.)--Lamar University - Beaumont, 2003.

The purpose of this study was to determine if manipulating the appearance of pureed food to resemble food in its solid form would affect the amount of food consumed by individuals receiving pureed diets in a long-term care setting. All food items were weighed prior to being served to residents and again upon return to the kitchen after service. Using meal intake picture cards as a guide, the percentage of food remaining on each subject's plate was estimated. Employees were invited to participate in a separate evaluation by sampling the same foods served to residents and completing a short questionnaire pertaining to different characteristics of the foods sampled. All residents received standard pureed food during Week One and shaped pureed food during Week Two of the two-week study. Although there was not a significant relationship between food appearance and amount consumed, approximately 39% of residents consumed on average, more of the shaped pureed foods than the standard pureed foods. Additionally, weighed intake records were highly correlated with percentage of food remaining on the plate, an estimate made by using picture intake cards (r = -.99). Furthermore, according to questionnaires completed by the employees, the shaped foods were more often correctly identified and were rated as having a more recognizable overall appearance in comparison to standard pureed food.

ISBN: 0496211618Subjects--Topical Terms:

1017801
Health Sciences, Nutrition.

Effect of food appearance on intake of pureed foods in a long-term care setting.
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100 1 $a May, Kristina Marie Conner. $3 1925334
245 1 0 $a Effect of food appearance on intake of pureed foods in a long-term care setting.
300 $a 58 p.
500 $a Source: Masters Abstracts International, Volume: 42-02, page: 0571.
500 $a Adviser: Connie Ruiz.
502 $a Thesis (M.S.)--Lamar University - Beaumont, 2003.
520 $a The purpose of this study was to determine if manipulating the appearance of pureed food to resemble food in its solid form would affect the amount of food consumed by individuals receiving pureed diets in a long-term care setting. All food items were weighed prior to being served to residents and again upon return to the kitchen after service. Using meal intake picture cards as a guide, the percentage of food remaining on each subject's plate was estimated. Employees were invited to participate in a separate evaluation by sampling the same foods served to residents and completing a short questionnaire pertaining to different characteristics of the foods sampled. All residents received standard pureed food during Week One and shaped pureed food during Week Two of the two-week study. Although there was not a significant relationship between food appearance and amount consumed, approximately 39% of residents consumed on average, more of the shaped pureed foods than the standard pureed foods. Additionally, weighed intake records were highly correlated with percentage of food remaining on the plate, an estimate made by using picture intake cards (r = -.99). Furthermore, according to questionnaires completed by the employees, the shaped foods were more often correctly identified and were rated as having a more recognizable overall appearance in comparison to standard pureed food.
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