Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification
Protein is a macronutrient of interest for an ageing population and intake requirements increase with age. Accordingly, protein is often fortified into products for older adults to help alleviate malnutrition and impede sarcopenia. However, more emphasis needs to be placed upon designing protein-for...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Nutrients |
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| Online Access: | https://www.mdpi.com/2072-6643/14/23/5083 |
| _version_ | 1797462472685256704 |
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| author | Victoria Norton Stella Lignou Lisa Methven |
| author_facet | Victoria Norton Stella Lignou Lisa Methven |
| author_sort | Victoria Norton |
| collection | DOAJ |
| description | Protein is a macronutrient of interest for an ageing population and intake requirements increase with age. Accordingly, protein is often fortified into products for older adults to help alleviate malnutrition and impede sarcopenia. However, more emphasis needs to be placed upon designing protein-fortified products to ensure suitability for older adults. This study involved a two-stage approach: (1) an initial review of products commonly fortified with protein and (2) two questionnaires for younger and older adults (<i>n</i> = 73; 18–30; 65+) to investigate optimal portion sizes (drinks and cakes) as well as attitudes, consumption habits and preferences towards protein fortification. The initial literature and market review demonstrated protein-fortified products are typically in liquid or snack format; however, there is considerable variability in terms of product types, serving size and protein sources. There were no age-related differences found for ideal cakes portion size whereas there were for liquids. Older adults are typically not consuming protein-fortified products; therefore, more importance should be placed on the consumption moment (breakfast or as snacks between meals) and on cereals, pasta, porridge, cakes, and biscuits. Older adults need increased awareness of, and more education on, the benefits of protein consumption, coupled with products tailored and designed to encourage intake. |
| first_indexed | 2024-03-09T17:37:57Z |
| format | Article |
| id | doaj.art-aeecb5a001a2482db7dd9f54a3f02dea |
| institution | Directory Open Access Journal |
| issn | 2072-6643 |
| language | English |
| last_indexed | 2024-03-09T17:37:57Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Nutrients |
| spelling | doaj.art-aeecb5a001a2482db7dd9f54a3f02dea2023-11-24T11:51:52ZengMDPI AGNutrients2072-66432022-11-011423508310.3390/nu14235083Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein FortificationVictoria Norton0Stella Lignou1Lisa Methven2Department of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading RG6 6DZ, UKDepartment of Food and Nutritional Sciences, Harry Nursten Building, University of Reading, Reading RG6 6DZ, UKProtein is a macronutrient of interest for an ageing population and intake requirements increase with age. Accordingly, protein is often fortified into products for older adults to help alleviate malnutrition and impede sarcopenia. However, more emphasis needs to be placed upon designing protein-fortified products to ensure suitability for older adults. This study involved a two-stage approach: (1) an initial review of products commonly fortified with protein and (2) two questionnaires for younger and older adults (<i>n</i> = 73; 18–30; 65+) to investigate optimal portion sizes (drinks and cakes) as well as attitudes, consumption habits and preferences towards protein fortification. The initial literature and market review demonstrated protein-fortified products are typically in liquid or snack format; however, there is considerable variability in terms of product types, serving size and protein sources. There were no age-related differences found for ideal cakes portion size whereas there were for liquids. Older adults are typically not consuming protein-fortified products; therefore, more importance should be placed on the consumption moment (breakfast or as snacks between meals) and on cereals, pasta, porridge, cakes, and biscuits. Older adults need increased awareness of, and more education on, the benefits of protein consumption, coupled with products tailored and designed to encourage intake.https://www.mdpi.com/2072-6643/14/23/5083proteinfortificationolder adultsproduct design |
| spellingShingle | Victoria Norton Stella Lignou Lisa Methven Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification Nutrients protein fortification older adults product design |
| title | Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification |
| title_full | Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification |
| title_fullStr | Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification |
| title_full_unstemmed | Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification |
| title_short | Promoting Protein Intake in an Ageing Population: Product Design Implications for Protein Fortification |
| title_sort | promoting protein intake in an ageing population product design implications for protein fortification |
| topic | protein fortification older adults product design |
| url | https://www.mdpi.com/2072-6643/14/23/5083 |
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