Burns, Melanie

Huxel, Christa R.

O\u27Rourke, Kathleen A.

Simpson, Linda D.

English

The Keep

Eastern Illinois University
The Keep
Faculty Research & Creative Activity Family and Consumer Sciences
January 2012
Comparison of Nutritive Value, Cost, Viscosity and
Acceptability among Developed Oral Nutritional
Supplements and Commercially-Prepared
Supplements
Melanie Burns
Eastern Illinois University, mdburns@eiu.edu
Christa R. Huxel
Eastern Illinois University
Kathleen A. O'Rourke
Eastern Illinois University, kaorourke@eiu.edu
Linda D. Simpson
Eastern Illinois University, ldsimpson@eiu.edu
Follow this and additional works at: http://thekeep.eiu.edu/fcs_fac
Part of the Nutrition Commons
This Article is brought to you for free and open access by the Family and Consumer Sciences at The Keep. It has been accepted for inclusion in Faculty
Research & Creative Activity by an authorized administrator of The Keep. For more information, please contact tabruns@eiu.edu.
Recommended Citation
Burns, Melanie; Huxel, Christa R.; O'Rourke, Kathleen A.; and Simpson, Linda D., "Comparison of Nutritive Value, Cost, Viscosity
and Acceptability among Developed Oral Nutritional Supplements and Commercially-Prepared Supplements" (2012). Faculty
Research & Creative Activity. 22.
http://thekeep.eiu.edu/fcs_fac/22
Comparison	  of	  Nutritive	  Value,	  Cost,	  Viscosity	  and	  Acceptability	  among	  
Developed	  Oral	  Nutritional	  Supplements	  and	  Commercially-­‐Prepared	  
Supplements	  	  
Author(s):	  C.	  R.	  Huxel,	  M.	  T.	  Burns,	  K.	  A.	  O’	  Rourke,	  L.	  D.	  Simpson;	  Family	  and	  Consumer	  Sciences,	  Eastern	  Illinois	  Univ.,	  Charleston,	  IL	  	  
Learning	  Outcome:	  The	  learner	  will	  be	  able	  to	  explain	  the	  quality	  characteristics	  of	  developed	  oral	  nutritional	  supplements	  for	  use	  by	  older	  adults.	  	  Commercially	  available	  dietary	  supplements	  are	  high	  in	  cost,	  and	  consumer	  acceptability	  is	  limited.	  Oral	  nutritional	  supplements	  made	  in	  the	  home	  may	  help	  prevent,	  or	  delay,	  malnutrition	  in	  older	  adults.	  The	  objective	  of	  this	  study	  was	  to	  develop	  nutrient	  dense	  oral	  nutritional	  supplements	  in	  varying	  flavors	  which	  were	  lower	  in	  cost	  as	  compared	  to	  standard	  commercially-­‐prepared	  supplements.	  Soymilk,	  soy	  powder,	  non-­‐fat	  dry	  milk,	  and	  meal	  replacement	  shake	  mix	  were	  used	  to	  develop	  chocolate-­‐,	  strawberry-­‐,	  and	  vanilla-­‐flavored	  supplements.	  The	  developed	  supplements	  and	  commercial	  supplements	  of	  varying	  flavors	  were	  evaluated	  for	  cost,	  nutritional	  composition,	  and	  viscosity.	  Using	  a	  Likert	  scale,	  eight	  dietitians	  rated	  appearance,	  aroma,	  flavor,	  aftertaste,	  and	  viscosity	  of	  each	  supplement.	  Multivariate	  analysis	  of	  variance	  determined	  if	  differences	  were	  significant	  in	  sensory	  data	  among	  the	  supplements.	  A	  post	  hoc	  Duncan’s	  test	  determined	  differences	  in	  sensory	  attribute(s)	  and	  acceptability	  among	  the	  flavors.	  The	  developed	  supplements	  were	  lower	  in	  cost,	  significantly	  thicker	  (p__.001),	  yet	  nutritionally	  comparable	  to	  the	  commercial	  supplements.	  The	  developed	  supplements’	  aroma	  was	  significantly	  more	  appealing	  (p_.001),	  whereas	  the	  developed	  supplements’	  strength	  of	  flavor	  was	  perceived	  as	  significantly	  less	  strong	  compared	  to	  the	  commercial	  supplements	  (p_.026).	  Dietitians	  indicated	  preference	  to	  consume	  the	  developed	  chocolate	  and	  vanilla	  supplements.	  No	  significant	  differences	  were	  found	  among	  other	  sensory	  attributes	  or	  overall	  acceptability.	  The	  developed	  supplements	  were	  comparable	  to	  the	  standard	  commercially-­‐prepared	  supplements.	  Future	  research	  should	  assess	  older	  adults’	  sensory	  evaluation	  and	  willingness	  to	  prepare	  supplements.	  Dietitians	  may	  use	  similar	  strategies	  to	  develop	  and	  recommend	  oral	  nutritional	  supplements	  for	  older	  adults.	  


Comparison of Nutritive Value, Cost, Viscosity and Acceptability among Developed Oral Nutritional Supplements and Commercially-Prepared Supplements

https://thekeep.eiu.edu/cgi/viewcontent.cgi?article=1021&amp;context=fcs_fac

Comparison of Nutritive Value, Cost, Viscosity and Acceptability among Developed Oral Nutritional Supplements and Commercially-Prepared Supplements

Abstract

Similar works

Full text

Available Versions

The Keep