International Journal of Food Sciences and Nutrition Research International Journal of Food Sciences and Nutrition Research Volume 1 Issue 1.1005 Research Consumer Satisfaction of Texture Modified Meals Served in Residential Aged-Care Facilities Anna Miles 1* , Kaye Dennison 2 , Monica Amer Oad 3 , Lara Shasha 3 , Maia Royal 4 1 Senior Lecturer, Speech Science, The University of Auckland, Auckland, New Zealand 2 Dietitian, Optimize Health Solutions Ltd, Auckland, New Zealand 3 Research Assistant, Speech Science, The University of Auckland, Auckland, New Zealand 4 Director, The Pure Food Co, Auckland, New Zealand Introduction Dysphagia and malnutrition are acknowledged risks to health and wellbeing in older adults and are common in those in residential aged care facilities (RACFs) [1]. A systematic review and meta- analysis found 28% of RACF residents were malnourished and a further 49% were at risk of malnutrition [2]. Mealtime difficulties are common in RACF residents with dysphagia risk higher in those in hospital-level compared to rest home-level care [1]. Swallowing difficulties extend beyond the physical symptoms of dysphagia including impact of dentition, physical, cognitive and visual impairment on mealtimes. The relationship between malnutrition and dysphagia is complex. Malnourished older people are at greater risk of dysphagia due to reduced muscle function, structure and metabolism [3]. In turn, difficulties swallowing inherently lead to difficulties consuming adequate nutrition with a reduction in safe food choices as well as speed and efficiency of eating. Malnutrition risk is particularly high for people with dysphagia who require texture modified diets (TMDs) [4-6]. Pureed diets often provide fewer calories than their standard diet counterparts, due to the need to add liquid during the production process, thus diluting nutrients. Corresponding Author: Anna Miles, Senior Lecturer, Speech Science, The University of Auckland, Auckland, New Zealand Received date: June 06, 2019; Accepted date: June 13, 2019; Published date: June 14, 2019. DOI: https://doi.org/10.31546/IJFSNR.1005 Abstract Food service plays an important role in optimising residential aged care facilities (RACFs) residents’ health with mealtime satisfaction a critical component. One third of residents consume texture-modified diets (TMDs). This study investigated satisfaction of TMDs in RACFs collecting documentation audit and interviews with residents and their carers at 12 RACFs. Eating Assessment Tool (EAT-10) and Mini Nutritional Assessment (MNA-SF®) were completed. Inclusion criteria was residents receiving commercially prepared nutrient-fortified TMD meals. 67 residents (aged 68-99yrs) were audited and 39 were interviewed. 97% of residents had documented cognitive impairment. 84% had elevated EAT-10 and 97% were at risk of malnutrition on MNA-SF®. The majority (>80%) of residents were satisfied with the flavour of their meals. Residents in RACFs receiving TMDs have complex medical issues, dysphagia and malnutrition risk. Yet, two thirds of residents were able to offer suggestions for mealtime improvements. Food services should not discount their contributions in menu planning. Keywords: Aged care; Dysphagia, Fortified foods, Malnutrition, Nutrition, Texture modified diets.