"Dietary intakes are generally considered to be lower on texture modified ™ diets compared to standard diets. The extent to which this is due to sensory specific satiety (including texture monotony), poor palatability, lack of recognition of the food type, texture-driven perception fullness and macronutrient density is unclear. It is also not clear whether this is predominantly due to within meal satiety and/or between meal satiety.
The current project, through a series of studies, will explore the appetite and sensory properties of texture modified ™ diets, as well as ways to increase energy and protein intake, in both healthy older adults and in elderly care wards or care homes. This studentship is funded by Apetito (www.apetito.com) and the University of Reading.