Food perception, lifestyle, nutritional and health status in the older people: Typologies and factors associated with aging well.

The aging process is associated with physiological, sensory, psychological, and sociological changes likely to have an impact on food intake and the nutritional status. The present study aimed to explore the heterogeneity of the French older population (>65 years old) using a multidisciplinary approach. More specifically, the study aimed to highlight different typologies (i.

Hemodialysis Affects Wanting and Spontaneous Intake of Protein-Rich Foods in Chronic Kidney Disease Patients.

Objectives: Protein-energy wasting is a risk factor for mortality and morbidity in hemodialysis patients (HD patients). Food intake could be modified by HD-related changes in the food reward system (i.e.

The Assessment of Eating Pleasure among Older Adults: Development and Preliminary Validation of the Anticipatory and Consummatory Eating Pleasure (ACEPS).

Objective: Maintaining eating pleasure as long as possible is one of the determinants that contributes to and encourages good nutrition in the ageing population. Our study aimed to translate, adapt to the context of food and validate the Temporal Experience of Pleasure Scale (which distinguishes anticipatory and consummatory experiences of pleasure) in a food dependent older French population.

Design: Prospective validation study.

Optimizing sensory quality and variety: An effective strategy for increasing meal enjoyment and food intake in older nursing home residents.

A decline in appetite and consequently in food intake is often observed with ageing, particularly in older adults living in nursing homes. Several strategies have been tested in nursing homes to counter this phenomenon. However, the approaches have rarely focused on food improvement, and most studies have assessed the impact of flavor enhancement on eating behavior.

Prevalence of malnutrition using harmonized definitions in older adults from different settings - A MaNuEL study.

Background & Aims: Malnutrition is widespread among older people and related to poor outcome. Reported prevalences vary widely, also because of different diagnostic criteria used. This study aimed to describe prevalences in several populations of older persons in different settings using harmonized definitions.

An innovative brioche enriched in protein and energy improves the nutritional status of malnourished nursing home residents compared to oral nutritional supplement and usual breakfast: FARINE+ project.

Background & Aims: To compare the effects of a 12-week nutritional intervention, in which an innovative protein-and-energy-enriched brioche, an oral nutritional supplement or a usual breakfast were eaten, on food intake and nutritional status in nursing home residents.

Design: Three-armed, multicentre, controlled trial.

Setting: Eight nursing homes in Burgundy, France.

A new method to calculate external mechanical work using force-platform data in ecological situations in humans: Application to Parkinson's disease.

Background And Aim: To accurately quantify the cost of physical activity and to evaluate the different components of energy expenditure in humans, it is necessary to evaluate external mechanical work (WEXT). Large platform systems surpass other currently used techniques. Here, we describe a calculation method for force-platforms to calculate long-term WEXT.

Relationships between nutritional status, depression and pleasure of eating in aging men and women.

Nutritional health is an essential component of quality of life among older adults. The aim of this study was to identify the predictors of nutritional status in order to identify both common and sex specific predictive pathways in an aging population. A questionnaire was administered to 464 people living at home aged 65 years and above.

Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency.

The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed.

Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure.

In France, in most nursing homes, the composition of menus, the time and the place at which meals are served, the choice of one's place at the table are imposed on residents. Yet, the act of eating cannot be restricted to nutritional and sensory aspects alone. It also includes a psycho-affective dimension, which relates to the context in which the meal is served.

Lipid oxidation in overweight men after exercise and food intake.

Fat oxidation (FO) is optimized during low- to moderate-intensity exercise in lean and obese subjects, whereas high-intensity exercise induces preferential FO during the recovery period. After food intake during the postexercise period, it is unknown if FO differs according to the intensity exercise in overweight subjects. Fat oxidation was thus evaluated in overweight men after low- and high-intensity exercise during the recovery period before and after food intake as well as during a control session.

Alternation between foods within a meal. Influence on satiation and consumption in humans.

Food habituation/dishabituation has been observed in non-human primates in neurophysiological investigations of feeding, and in humans, through salivation or hedonic responses to food. The objective of the study was to evaluate in humans the effect of disruption of habituation by alternation between foods in a meal. Sixteen volunteers (8 males, 8 females; age: 21+/-1 yr; BMI: 21.

Variety enhances food intake in humans: role of sensory-specific satiety.

Twenty-one subjects were studied to evaluate the effect of renewal of sensory stimulations of previously eaten foods on sensory-specific satiety and intake. The subjects ate French fries then brownie cakes ad libitum in three situations: "monotonous" - fries then brownies were consumed alone; "simultaneous" - condiments (ketchup and mayonnaise for the fries, vanilla cream and whipped cream for the brownies) were added during intakes; "successive" - after intake of fries alone, ketchup then mayonnaise were available with fries and, after intake of brownies alone, vanilla cream then whipped cream were offered with brownies. The quantities eaten in the "simultaneous" and "successive" situations were higher (p<0.

Change in taste preference in undernourished elderly hospitalized subjects during periods of infection and convalescence.

Aim: To determine the impact of taste pleasure supplements on modifications of food intake in hospitalized frail elderly patients.

Methods: Thirty hospitalized frail elderly patients tasted different formulas of a high-protein coffee supplement: -supplement C, commercial version; - supplement CA with artificial coffee flavor; - supplement CS with sucrose and - supplement CAS with sucrose and artificial coffee flavor. The preference for the supplements was analyzed by the Friedman test followed by a post hoc Tukey's test.

Assessment of cardiac autonomic nervous activity in frail elderly people with postural abnormalities and in control subjects.

Heart rate variability (HRV), which is considered to reflect the activity of the autonomic nervous system (ANS), has been shown to decline with age. The aim of the present study was to explore cardiac ANS in older patients showing frontal-subcortical dysfunction with "Psychomotor Disadaptation Syndrome" (PDS), through the 24-h HRV. We enrolled 14 patients with PDS (mean age: 84.

Hormonal and psychological factors linked to the increased thermic effect of food in malnourished fasting anorexia nervosa.

Objectives: In patients with anorexia nervosa (AN), weight gain is lower than that expected from the energy content of the meals. Thus we investigated the thermic effect of food (TEF) in relation to subjective feelings and plasma hormone levels in a group of AN patients.

Methods: TEF, feelings (14 items), and plasma release of beta-endorphin, ACTH, cortisol, dopamine, and catecholamines were evaluated in 15 AN patients (body mass index, 13.

Sensory-specific satiety with simple foods in humans: no influence of BMI?

Objective: Olfacto-gustatory sensory-specific satiety plays an important role in the termination of food ingestion. A defect in this mechanism, by increasing food intake, could be a factor in development of overweight. The present study was conducted to explore whether sensory-specific satiety in the overweight may be different from that in normal-weight subjects.

Does modification of olfacto-gustatory stimulation diminish sensory-specific satiety in humans?

Unlabelled: Alimentary sensory pleasure is an important factor in ingestive behavior. Renewal of olfacto-gustatory pleasure by introducing new foods or through seasoning of previously consumed food might increase intake.

Objectives: To explore whether sensory-specific satiety (SSS) for a food could be modulated, either by introducing a novel food or by a modification of sensory stimulation via seasoning the food just eaten.

Factors associated with the increase in resting energy expenditure during refeeding in malnourished anorexia nervosa patients.

Background: In malnourished anorexia nervosa (AN) patients, body-weight gain during refeeding is slowed by an increase in resting energy expenditure (REE).

Objective: The objective of the study was to identify factors associated with the increase in REE during refeeding.

Design: Before and 8, 30, and 45 d after the beginning of refeeding, REE was studied by indirect calorimetry in 87 female AN patients [x +/- SD age: 23.

A 6-month follow-up of nutritional status in institutionalized patients with Alzheimer's disease.

Objective: A follow up of nutritional status in institutionalized patients with Alzheimer's disease.

Design: Observational study.

Setting: Specialized unit for patients with Alzheimer's disease in Dijon hospital, France.

Influence of repeated consumption of beverages containing sucrose or intense sweeteners on food intake.

Objective: To investigate the influence of ingestion of beverages with sucrose or with intense sweeteners on food intake (FI) and on hunger ratings in before and after a month of daily consumption of beverages.

Design: Experimental study.

Setting: Department of Physiology, University Hospital, Dijon, France.

Behavioral, plasma, and calorimetric changes related to food texture modification in men.

We hypothesized that food texture modifications might alter anticipatory reflexes, feeding behavior, and the postabsorptive consequences of ingestion. Two sets of complete meals with different textures but the same macronutrient composition were prepared. The first set was either a soup containing chunks of food (mixture) or the same soup blended until smooth (purée).

Substrate oxidation and control of food intake in men after a fat-substitute meal compared with meals supplemented with an isoenergetic load of carbohydrate, long-chain triacylglycerols, or medium-chain triacylglycerols.

Background: It has been suggested that hunger may be delayed and food intake reduced under metabolic conditions that spare carbohydrate oxidation.

Objective: Our objective was to examine the role of glucose metabolism in the control of food intake in men by using medium-chain triacylglycerols (MCTs) to spare carbohydrate oxidation.

Design: In 10 male volunteers, isolated and deprived of any time cues, we studied the effects of 4 lunches on hunger ratings, the duration of satiety, the amount of food ingested at dinner, energy expenditure, substrate oxidation, and plasma variables until the time of the dinner request.

Influence of medium-chain and long-chain triacylglycerols on the control of food intake in men.

Hunger may be delayed and food intake reduced under metabolic conditions that spare carbohydrate oxidation, especially during oxidation of medium-chain triacylglycerols (MCTs) or monounsaturated triacylglycerols. In 12 healthy, adult, male volunteers isolated and deprived of any time cues, we compared the effects of 4 high-carbohydrate breakfasts (1670 kJ) supplemented either with a fat substitute (Sub; 70 kJ) or with 1460 kJ fat as monounsaturated long-chain triacylglycerols (LCT-U), saturated long-chain triacylglycerols (LCT-S), or MCTs. In the first session we investigated the effects of these breakfasts on the following food intake variables: hunger ratings at repeated intervals, the time until the spontaneous request for the next 2 free-choice meals, and the amount of food consumed.