- ICH GCP
- US Clinical Trials Registry
- Clinical Trial NCT03402061
Nutrition in Disguise: Development and Palatability Testing of Novel Food Products (NiD)
Nutrition in Disguise: Improving the Nutritional Quality of Foods for Older Adults
Study Overview
Status
Conditions
Intervention / Treatment
Detailed Description
Project Description: The overall goal of this research is to develop food recipes that are rich in vitamins, minerals and other food components known to support the physical and mental health of older adults. A variety of enhanced food recipes will be initially designed for older adults living in residences with applicability to pre-frail and frail older adults living in the community. It is hypothesized that the nutrient (protein and vitamins and minerals) density and anti-oxidant (i.e. phytochemical) potential of menus used in residential environments can be improved in a cost-effective manner with the inclusion of several enhanced food recipes designed for this population. This will be achieved by identifying high nutrient ingredients that can be incorporated into recipes of foods that are highly consumed by this segment. Initial work will summarize what is known from existing literature about micronutrient deficiencies and interventions with vitamins, minerals and antioxidants to improve the health of older adults. Foods commonly consumed that can be enhanced to promote their nutritional density (e.g. more nutrients in less calories) will be identified and recipes developed and tested with older adults living in the community and in residences. Products that pass this testing will then be introduced into a residence menu rotation to determine if they are well accepted by residents. A cost benefit of introducing these new products into a residence menu will be demonstrated by showing the gains in nutritional quality of the menu for the cost of producing these products in the home.
Relevance to the field of food innovation: Currently, older adults, especially those who are frail or live in residences, do not consume adequate nutrition to optimize their health. Micronutrient inadequacies are a potential problem. Research to date suggests that diet can also be supportive for delaying frailty and slowing the progression of dementia. Yet, food choices and offerings can be low in nutrition. Cost effective, innovative recipes that used common ingredients to reach nutrition goals for older adults are needed.
Anticipated outcomes:
Up to 10 enhanced recipes that have been developed for residences will be developed and tested for palatability. Knowledge tools will be created for home chefs on how to incorporate nutrient dense ingredients into recipes and how to use the information gained in this project for menu planning.
Study Type
Enrollment (Actual)
Contacts and Locations
Study Locations
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Waterloo, Canada
- Research Institute for Aging
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Participation Criteria
Eligibility Criteria
Ages Eligible for Study
Accepts Healthy Volunteers
Genders Eligible for Study
Sampling Method
Study Population
Description
Inclusion Criteria:
- Older adults living in the community with no food allergies
- older adults living in long term care with and without dementia with no food allergies
Exclusion Criteria:
-
Study Plan
How is the study designed?
Design Details
Cohorts and Interventions
Group / Cohort |
Intervention / Treatment |
---|---|
Community living seniors
Approximately 50 seniors will taste test each nutrient enhanced recipe and determine acceptability and palatability.
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normal ingredients will be substituted to promote nutrient density of products
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LTC cognitively well
Approximately 15 seniors living in long term care who do not have cognitive impairment will taste test each nutrient enhanced recipe and determine acceptability and palatability.
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normal ingredients will be substituted to promote nutrient density of products
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LTC persons living with dementia
Approximately 15 seniors living in long term care with cognitive impairment will taste test each nutrient enhanced recipe and determine acceptability and palatability.
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normal ingredients will be substituted to promote nutrient density of products
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What is the study measuring?
Primary Outcome Measures
Outcome Measure |
Measure Description |
Time Frame |
---|---|---|
Palatability Scale
Time Frame: 19 months
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Participants rate the palatability of the enhanced recipe sample using a five point scale (liked very much to disliked very much) with questions on flavour, texture, appearance, overall liking and ask if the participant woudl eat this product again
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19 months
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Collaborators and Investigators
Sponsor
Investigators
- Principal Investigator: Heather Keller, PhD, University of Waterloo
Study record dates
Study Major Dates
Study Start (Actual)
Primary Completion (Actual)
Study Completion (Actual)
Study Registration Dates
First Submitted
First Submitted That Met QC Criteria
First Posted (Actual)
Study Record Updates
Last Update Posted (Actual)
Last Update Submitted That Met QC Criteria
Last Verified
More Information
Terms related to this study
Additional Relevant MeSH Terms
Other Study ID Numbers
- ORE22605
Plan for Individual participant data (IPD)
Plan to Share Individual Participant Data (IPD)?
Drug and device information, study documents
Studies a U.S. FDA-regulated drug product
Studies a U.S. FDA-regulated device product
This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.
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