Improving Protein Intake in Older Adults

Study Overview
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Brief Summary
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To evaluate whether or not high quality protein intake from a mixed meal can be increased by using culinary herbs and spices to increase flavor intensity and food item liking in older adults.

Detailed Description
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There are two specific aims: To assess whether healthy older adults ≥60 years are able to consume 1.2g/kg/BW of high quality protein (the suggested requirement for older adults) in a single meal (lunch, accounting for approximately 30% of total daily energy intake). To assess whether protein intake at a single meal is increased by enhancing the flavor intensity and perceived liking of the protein rich food using culinary herbs and spices. The hypothesis is that it is feasible to meet the suggested increased protein requirement for older adults of 1.2 g/kg/BW (Baum et al.) (at 30% of daily energy/meal) in a single meal and that addition of culinary spices results in greater perceived flavor intensity and liking and greater intake compared to a meal prepared with only salt and pepper.

Official Title
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Improving the Liking and Consumption of Protein Rich Foods in Older Adults Through the Use of Culinary Spices

Conditions
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Food Preferences

Intervention / Treatment
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* Other: Meat based protein with added spice; Plant based protein with added spice


Participation Criteria
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Eligibility Criteria
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Inclusion criteria: Adults ≥ 60 years All body weights Regularly consume lunch ≥5 d/wk Exclusion Criteria: Diagnosed taste or sensory disorders that would prevent evaluating the food Known eating disorders Allergies to the test food/ingredients (including herbs and spices) Medications or medical conditions that may adversely affect taste (e.g., dysgeusia) Inability to complete the protocol Dietary restrictions re. test meal items/ingredients (e.g., prescribed low salt diet) Dislike of the particular food items or herb/spices to be served in the test meals

Ages Eligible for Study
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Minimum Age: 60 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: To determine the consumption, liking, flavor intensity and subjective appetite ratings of two different lunch meal treatments in two separate participant groups fed different protein rich meals: 1. Meat-derived protein meal, and 2. Plant-derived protein meal using a randomized, two-period, within participants, crossover design. The two test conditions for each protein meal type will be (1) salt and pepper only preparation (No Spice, NS), and (2) herb and spice preparation (Spice, S). Within each protein meal type, the two test meals will be matched for macronutrients and calories. Each participant will consume either the meat meal or the vegetarian meal at both of their two testing days that will be at least one week apart. Each participant will be randomized into a meal type sequence group so that the order of consuming the No Spice or Spice meals will be randomized.
Masking: Double


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Active Comparator: Meat based protein, no spice<br>Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, with whole wheat crackers and grapes as side items. | Other: Meat based protein with added spice; Plant based protein with added spice<br>* Either meat or plant based protein entrees will have herbs and spices added (in addition to salt and pepper in the base recipe) to intensify the flavor profile in order to see if protein consumption is affected.<br>|
| Experimental: Meat based protein, spice added<br>Test meal will be a chicken salad entree consisting of shredded skinless chicken breast, mayonnaise, lemon juice, celery, salt and pepper, onion powder, garlic powder, dill and ground mustard seed, served with whole wheat crackers and grapes as side items. | Other: Meat based protein with added spice; Plant based protein with added spice<br>* Either meat or plant based protein entrees will have herbs and spices added (in addition to salt and pepper in the base recipe) to intensify the flavor profile in order to see if protein consumption is affected.<br>|
| Active Comparator: Plant based protein, no spice<br>Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, served with whole wheat crackers and grapes as side items. | Other: Meat based protein with added spice; Plant based protein with added spice<br>* Either meat or plant based protein entrees will have herbs and spices added (in addition to salt and pepper in the base recipe) to intensify the flavor profile in order to see if protein consumption is affected.<br>|
| Experimental: Plant based protein, spice added<br>Test meal will be a chick pea and rice salad entree consisting of chick peas, brown rice, mayonnaise, yogurt, lemon juice, celery, soy protein powder, salt and pepper, onion powder, garlic powder, cumin, parsley, dill, oregano, ground rosemary and ground mustard seed, served with whole wheat crackers and grapes as side items. | Other: Meat based protein with added spice; Plant based protein with added spice<br>* Either meat or plant based protein entrees will have herbs and spices added (in addition to salt and pepper in the base recipe) to intensify the flavor profile in order to see if protein consumption is affected.<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Protein consumption at lunch test meal | Grams of protein consumed per kg body weight at lunch test meal. Grams of protein consumption will be determined from the amount of each food item consumed multiplied by the protein density (g protein per gram food item) of each item. Amount consumed will be determined by subtracting the weight of any food item not consumed from the weight of each food item provided. Protein density will be determined by calculating the grams of protein 100 grams of food item using ingredient information for the entree and the U. Minnesota Nutrition Data System (NDS) tables for protein content of ingredients, NDS tables for grapes and using manufacturer's information for the whole wheat crackers. Body weights will be measured at the beginning of visit one to the testing center using a calibrated body weight scale. | 45 minute test lunch meal on either visit one or visit two (spice or no spice in random order) | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Subjective liking of protein entree and entire meal | Participants will fill out a two item check list using a 9-point hedonic scale rating the liking of the entree item and of the entire meal The scale is a 9-point likert scale with scores ranging from 1 - 9 to assess liking (where the lowest rating of 1 indicated extreme disliking and the highest rating of 9 indicated extreme liking). | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) | 
| Subjective appetite ratings following lunch test meal | Participants will complete a four item visual analog scale (VAS) asking about hunger, fullness, desire to eat and prospective consumption. Each item will consist of a 100mm horizontal scale anchored at each end by not at all hungry and extremely hungry; not at all full and extremely full; no desire to eat and extreme desire to eat; and not much at all and an extreme amount. | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) | 
| Subjective rating of flavor intensity of lunch entree and overall meal | Participants will complete a two item check list using a 5 point Likert scale rating the flavor intensity of the entree and overall meal. The scale will be anchored at one end by no intensity at all and at the other by extremely intense. | At completion of 45 minute lunch test meal on visits one and two (spice or no spice in randomized order) | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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taste test, spices, food liking, protein