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Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals.

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  • Additional Information
    • Author(s):
    • Publication Information:
      Netherlands
    • Abstract:
      The aim of this thesis was to find an actionable (i.e. practically achievable) and effective (i.e. resulting in a better 'product-cluster fit') basis for tailoring protein-enriched (PE) meals to vital community-dwelling older consumers. To this end, we explored two benefit-segmentation approaches: emotion-based and functionality-based. We first described older consumer subgroups on the basis of their mealtime-related emotions and mealtime functionality (i.e. functional mealtime expectations). Chapter 1 provides background information on protein intake and healthy ageing, heterogeneity of the older population, emotional ageing, food-evoked emotions, and mealtime functionality. Additionally, the research aim and the outline of this thesis are presented. In chapter 2, 3 and 4, we explored the emotion-based approach. In chapter 2 we described older consumer segments on the basis of their mealtime-related emotions. We conducted an online survey in which vital community-dwelling older adults reported their mealtime-related emotions and mealtime functionality. Using a hierarchical cluster analysis, we described four emotion-based older consumer clusters: pleasurable averages, adventurous arousals, convivial indulgers, and indifferent restrictives. The emotions that these segments associate with their mealtimes varied along the two dimensions valence and arousal. In chapter 3 and 4, we therefore conducted two central location tests (CLTs) to explore older adults' food-evoked emotions. In the chapter 3 we applied the EsSense25 method for measuring participants' emotions evoked by different types of gingerbread and chocolate. In chapter 4, we applied the PrEmo2 tool and the Affect Grid to measure participants' emotions evoked by the same products. From both CLTs we learned that the variation in valence-arousal as observed for mealtime-related emotions was not observed for emotions related to actual food products. The latter makes it challenging to identify products that evoke emotions congruent to the mealtime expectations of the emotion-based clusters. In chapter 5 and 6 we explored the functionality-based approach. In chapter 5 we reanalysed the online survey data described in chapter 2, now taking mealtime functionality as a starting point for describing olhder consumer segments. We encountered three functionality-based older consumer segments; physical nutritioners, cosy socialisers, and thoughtless averages. The cosy socialisers value the social interactions and cosiness during their mealtimes, whereas the physical nutritioners focus more on the health and nutrient aspects of meals. Thoughtless averages have the least distinctive mealtime expectations. Based on the insights obtained in chapter 5, we developed two PE meal concepts in chapter 6, one tailored to the functional mealtime expectations of cosy socialisers and one to those of the physical nutritioners. Subsequently, we conducted a home-use test in which cosy socialisers and physical nutritioners prepared, consumed, and evaluated the tailored meal concepts. In the first week the participants prepared a non-tailored/non-PE warmup meal. In the two subsequent weeks they prepared - in randomised order - the cosy and physical meal concepts. The participants reported their expectations and experiences with the meal concepts (e.g. expected liking, actual liking, taste, smell, satisfaction). These meal concepts were well-accepted by the participants. In chapter 7 we discuss the main findings and conclusions of this thesis. Given the challenge to identify congruency between the meal associations and the mealtime expectations of the emotion-based clusters, we consider the emotion-based approach to be not yet actionable enough as a basis for tailoring PE products to older consumers.
    • Number of References:
      many ref.
    • Subject Terms:
      Human Nutrition
    • Subject Terms:
    • Accession Number:
      aged, elderly people, older adults, senior citizens
    • CABICODES:
      Physiology of Human Nutrition (VV120)
    • Publication Information:
      Thesis; ISBN:9789462578920URL:http://library.wur.nl/WebQuery/wurpubs/fulltext/387859
    • Accession Number:
      20173038248
    • Copyright:
      ©2017 CAB International
  • Citations
    • ABNT:
      UIJL, L. C. den. Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals. 2016. Wageningen University, Wageningen; Netherlands, 2016. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248. Acesso em: 20 set. 2020.
    • AMA:
      Uijl LC den. Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals. Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals. 2016:178. Accessed September 20, 2020. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248
    • APA:
      Uijl, L. C. den. (2016). Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals [Wageningen University]. In Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals (p. 178).
    • Chicago/Turabian: Author-Date:
      Uijl, L. C. den. 2016. “Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals.” Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals. Wageningen; Netherlands: Wageningen University. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248.
    • Harvard:
      Uijl, L. C. den (2016) Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals, Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals. Wageningen University. Available at: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248 (Accessed: 20 September 2020).
    • Harvard: Australian:
      Uijl, LC den 2016, ‘Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals’, Wageningen University, Wageningen; Netherlands, Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals, p. 178, viewed 20 September 2020, .
    • MLA:
      Uijl, L. C.den. “Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals.” Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals, Wageningen University, 2016, p. 178. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248.
    • Chicago/Turabian: Humanities:
      Uijl, L. C. den. “Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals.” Older Adults, Mealtime-Related Emotions, and Functionalities: Tailoring Protein-Enriched Meals. Wageningen University, 2016. http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248.
    • Vancouver/ICMJE:
      Uijl LC den. Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals [Internet]. Older adults, mealtime-related emotions, and functionalities: tailoring protein-enriched meals. [Wageningen; Netherlands]: Wageningen University; 2016 [cited 2020 Sep 20]. p. 178. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=lhh&AN=20173038248