Food preferences in older adults and seniors

Food preferences in older adults and seniors takes into consideration how people’s experiences change with aging; that is, changes in taste, diet (nutrition) and food choice. Primarily, this occurs when most people approach the age of 70 or older. Influencing variables can include: social and cultural environment, male or female sex and personal habits as well as physical and mental health. Scientific studies attempting to explain why people like or dislike certain foods have been performed to further our understanding of these issues.

Research is continuously examining the variables that cause the elderly to change food preferences, one example being the Elderly Nutrition Program (ENP). To improve the quality of meal programs, the ENP explored how food preferences varied depending on biological sex and ethnic groups. A total of 2,024 participants in the ENP aged 60 years or older were interviewed. A majority of the participants were female, served by congregate meal programs, or meals served in community settings such as senior centers, churches or senior housing communities.

A general impression of the meals and preferences for 13 food groups (fresh fruit, chicken, soup, salad, vegetables, potatoes, meat, sandwiches, pasta, canned fruit, legumes, deli meats, and ethnic foods) were assessed. After adjusting for variables, older male subjects were found to be significantly more likely to prefer deli meats, meat, legumes, canned fruit, and ethnic foods compared to females. In addition, compared with African Americans, the study found that “… Caucasians demonstrated higher percentages of preference for 9 of 13 food groups including pasta, meat, and fresh fruit”, and recommended that “… To improve the quality of the ENP, and to increase dietary compliance of the older adults to the programs, the nutritional services require a strategic meal plan that solicits and incorporates older adults’ food preferences”.