Nutrition in Disguise: Development and Palatability Testing of Novel Food Products
NiD
Nutrition in Disguise: Improving the Nutritional Quality of Foods for Older Adults
1 other identifier
observational
93
1 country
1
Brief Summary
Nutrition in Disguise is focused on developing and testing the acceptability of nutrient dense food products appropriate for older adults and specifically those living in long term care.
Trial Health
Trial Health Score
Automated assessment based on enrollment pace, timeline, and geographic reach
participants targeted
Target at P50-P75 for all trials
Started Mar 2018
1 active site
Health score is calculated from publicly available data and should be used for screening purposes only.
Trial Relationships
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Study Timeline
Key milestones and dates
First Submitted
Initial submission to the registry
January 1, 2018
CompletedFirst Posted
Study publicly available on registry
January 17, 2018
CompletedStudy Start
First participant enrolled
March 3, 2018
CompletedPrimary Completion
Last participant's last visit for primary outcome
June 30, 2019
CompletedStudy Completion
Last participant's last visit for all outcomes
November 30, 2019
CompletedFebruary 11, 2020
February 1, 2020
1.3 years
January 1, 2018
February 9, 2020
Conditions
Outcome Measures
Primary Outcomes (1)
Palatability Scale
Participants rate the palatability of the enhanced recipe sample using a five point scale (liked very much to disliked very much) with questions on flavour, texture, appearance, overall liking and ask if the participant woudl eat this product again
19 months
Study Arms (3)
Community living seniors
Approximately 50 seniors will taste test each nutrient enhanced recipe and determine acceptability and palatability.
LTC cognitively well
Approximately 15 seniors living in long term care who do not have cognitive impairment will taste test each nutrient enhanced recipe and determine acceptability and palatability.
LTC persons living with dementia
Approximately 15 seniors living in long term care with cognitive impairment will taste test each nutrient enhanced recipe and determine acceptability and palatability.
Interventions
normal ingredients will be substituted to promote nutrient density of products
Eligibility Criteria
Approximately 50 community living seniors will test each product. 15 senior residents with and 15 without dementia will be recruited as a 'taste test panel' from long germ care homes
You may qualify if:
- Older adults living in the community with no food allergies
- older adults living in long term care with and without dementia with no food allergies
Contact the study team to confirm eligibility.
Sponsors & Collaborators
- University of Waterloolead
- The Weston A. Price Foundationcollaborator
- University of Guelphcollaborator
Study Sites (1)
Research Institute for Aging
Waterloo, Canada
MeSH Terms
Conditions
Condition Hierarchy (Ancestors)
Study Officials
- PRINCIPAL INVESTIGATOR
Heather Keller, PhD
University of Waterloo
Study Design
- Study Type
- observational
- Observational Model
- OTHER
- Time Perspective
- PROSPECTIVE
- Sponsor Type
- OTHER
- Responsible Party
- PRINCIPAL INVESTIGATOR
- PI Title
- Principal Investigator
Study Record Dates
First Submitted
January 1, 2018
First Posted
January 17, 2018
Study Start
March 3, 2018
Primary Completion
June 30, 2019
Study Completion
November 30, 2019
Last Updated
February 11, 2020
Record last verified: 2020-02
Data Sharing
- IPD Sharing
- Will not share