Texture Adaptation and Dietary Strategies to Improve Nutrition in Older Adults

Abstract

Introduction: aging is associated with physiological and sensory changes that may affect older adults’ eating behavior, reducing food enjoyment and limiting intake. The aim of this study was to examine the relationship between the consumption of food textures and the presence of oral and dental problems among older adults attending municipal recreational centers in the city of Gualeguaychú, and to conduct a sensory evaluation of beef prepared using different cooking methods.

Material and method: a structured questionnaire was administered to 80 older adults to assess their dietary and oral health status, identifying commonly consumed foods associated with chewing difficulties according to standard texture classification methods. Subsequently, a frequently consumed food (beef ) that presented intake difficulties was selected, and the effect of five cooking methods (boiling, steaming, pressure cooking, convection oven, and conventional oven) on its sensory attributes was evaluated. Sensory characterization, acceptability, and preference were assessed using a CATA sensory test in 50 participants.

Results: older adults consumed most texture types. Firm and sticky textures presented the greatest difficulty for chewing, moistening, and swallowing (28% and 27%, respectively). In the sensory test, all beef samples achieved high acceptability (~70%). Boiling resulted in greater tenderness, juiciness, and ease of mastication, while convection oven cooking combined favorable texture with hedonic attributes (f lavor, aroma, and color), and was the most preferred method (44%).

Conclusions: although older adults consume most texture types, firm and sticky textures generate greater difficulties. Sensory modification of beef through appropriate cooking methods represents an effective strategy to improve masticability and acceptance by balancing functional and hedonic attributes. These findings provide practical recommendations for menu planning in geriatric institutions and for health professionals.