| With the arrival of the aging society in China,how to provide for the aged healthily and comfortably in their twilight years has become the focus of the whole society.In 2017,the State Council promulgated the National Nutrition Plan(2017 Mui 2030).It is pointed out that monitoring and evaluation of the nutritional status of the elderly should be strengthened,guidelines for the evaluation of nutritional health should be compiled,and appropriate nutrition screening tools should be developed.The research on the specific dietary evaluation system for the elderly is of great significance for improving the diet of the elderly and promoting the development of dietary nutrition for the elderly.In this study,the elderly people in nursing homes in Shanghai and Yangzhou were taken as the research object,the dietary nutrition survey and food palatability evaluation were carried out,and the food palatability evaluation methods suitable for Chinese elderly population were explored through the evaluation and verification of dishes.The main contents and results of this experiment are as follows:1.Through an effective questionnaire survey of 254 elderly people in nursing homes in Shanghai and Yangzhou,the results show that 3.15%of the elderly always have difficulty in chewing and 1.18%have difficulty in swallowing.The level of education and illness had significant effects on the scores of nutrition knowledge and attitude of the elderly(P<0.05).There were significant differences in the choice of meat among different age groups(P<0.01).There were significant differences in tastes among the elderly with different genders and BMI.At the same time,53.15%of the elderly avoid eating certain foods because of chewing problems.2.Literature search was conducted with "palatability" and "sensory evaluation"as keywords,focus group interviews for the elderly were organized,54 words describing food palatability were collected,and 47 were retained.Experts were invited to conduct two rounds of Delphi screening.In the first round,Kendall'sW=0.452,P<0.01,words such as"big block","fishy" and "tasteless" were deleted,and in the second round,descriptors were transformed into specific problems,Kendall'sW=0.615,P<0.01.Finally,32 items were retained,divided into 6 parts,1 overall feeling,6 chewing process,4 food appearance,3 food smell,11 food texture and 7 food taste.The preliminary verification of selecting 3 kinds of meat dishes and 3 kinds of vegetable dishes with high frequency in nursing homes showed that the overall satisfaction scores of 6 kinds of dishes were significantly different(P<0.001),which were clearly distributed in the principal component analysis atlas,and the characteristics of each dish could be seen.It shows that the food palatability evaluation table is discernible to a certain extent.3.The elderly were invited to evaluate the palatability of chicken after boiling water cooking,vacuum low temperature slow cooking,air fryer frying and electric steam box steaming.the overall satisfaction score of air fryer frying was 86.25,and the highest aroma score was 10.00.but the difficulty of chewing is the most difficult among the four cooking methods,which corresponds to the higher shear force and texture hardness of the physical index,while lower after vacuum cryogenic treatment.The tender value is higher in palatability evaluation.The cooking method did not change the main fatty acid composition of chicken:oleic acid,linoleic acid and palmitic acid were all above 20%.The TAV value of glutamic acid and alanine in the four cooking methods is larger,which has a great influence on the taste of chicken,resulting in its sweetness and freshness.Compared with the other three kinds of air frying,the water loss increased,the temperature was higher,the muscle fiber density increased significantly,and the muscle fiber diameter decreased significantly,resulting in higher shear force and hardness.Combined with the evaluation results of the palatability of chicken under the four cooking methods,some of the measured values of physical indexes are significantly correlated with the scores of the items in the evaluation table,and some of the correlation is low,and the objective value does not fully represent the true feelings of the elderly.When the difficulty of chewing is within the acceptable range of the elderly,the pursuit of food color and flavor is higher.The effects of different physiological conditions and living habits of the elderly on food quality should be fully taken into account,and the combination of subjective and objective can give more comprehensive guidance to the diet of the elderly.According to the survey results of the elderly KAP,it is necessary to strengthen the written nutrition knowledge education for the elderly,such as the Dietary guidelines for Chinese residents,to actively guide the eating habits of the elderly in the direction of nutrition and health.Apply the "Food palatability Evaluation form" to the evaluation of more dishes,further verify and adjust it,improve its feasible value,provide services for the elderly,and help pension institutions and families understand the dietary needs of the elderly. |
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