Sensory and cognitive factors affecting culinary preferences in older adults living in institution

Food offers in geriatric institution have to satisfy specific nutritional requirements and at the same time be in accordance with food preferences of older adults. The aim of this study is to investigate factors affecting food liking in older adults living in institution. Eighty individual interviews were performed with older adults living in three geriatric institutions. A set of 30 dish labels was presented to the subjects. Subjects sorted labels into four groups (I like, I dislike, I neither like nor dislike and I don't know this dish) and then discussed the reasons of their choices. The interviews were audio-recorded and transcribed. The results of the sorting task allow identifying four groups of dishes regarding their liking for the subjects. The composition of each group is explained by both sensory factors (linked to sensory properties of food) and cognitive factors (linked to the subject and his/her memory representations). This study provides recommendations for the development of menu in geriatric institution. (C) 2015 Societe francaise de nutrition. Published by Elsevier Masson SAS. All rights reserved.