Comparison Of Nutritive Value, Cost, Viscosity, And Acceptability Among Three Developed Oral Nutritional Supplements And A Standard Commercially-Prepared Supplement

  • Christa R. Huxel

Student thesis: Master's ThesisMaster of Science (MS)

Abstract

The consumption of oral nutritional supplements may help prevent, or delay,
malnutrition in the older adult population. Developing acceptable supplements, and
discovering alternative methods to providing nutrition to older adults, is vital. The
purpose of this study was to develop and evaluate three oral nutritional supplements in
chocolate, strawberry, and vanilla flavors that were similarly priced and contained similar
nutritive value as compared to the standard commercially-prepared supplement Ensure®.
The study also focused on the comparison of appearance, smell, flavor, aftertaste,
viscosity, and overall acceptability and preference between the researcher-developed and
standard supplements. The researcher-developed supplements were less expensive per
serving than the standard supplement and significantly more viscous than the standard
supplement; yet the researcher-developed supplements were nutritionally comparable.
An expert panel of eight registered dietitians evaluated the researcher-developed and
standard supplements during sensory evaluations. The expert panel rated the standard
chocolate, standard strawberry, and researcher-developed vanilla supplements more
acceptable than their corresponding flavor supplement. However, after considering each
supplement's quality characteristics overall, panel members indicated they would prefer
to consume the standard strawberry, researcher-developed chocolate, and researcherdeveloped
vanilla supplements over their corresponding flavor supplement. All
supplements were recommended for older adult patients/clients by panel members. As a
result of this study, older adults have a palatable, economical, and expert-recommended
oral nutritional supplement that can be made in the comfort of one's home as an
acceptable alternative to the standard commercially-prepared supplement.
Date of Award2011
Original languageAmerican English
Awarding Institution
  • Eastern Illinois University
SupervisorMelanie Burns (Supervisor)

ASJC Scopus Subject Areas

  • Nutrition and Dietetics

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