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Investigating the influence of texture modified (pureed) meals on satiety and dietary intake in older adults

Project Description

"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 ( and the University of Reading.

For further information please contact Prof. Lisa Methven () or Dr. Miriam Clegg ().

Start date: October 2019"


Funding Notes

"Applicants should hold or expect to gain a minimum of a 2:1 Bachelor Degree or equivalent in a relevant discipline.
Due to restrictions on the funding this studentship is open to UK/EU students"

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