Suggestions for Coping with Taste Changes

1. Suggestions for Coping with Taste Changes Erika Nicole Johnson, MS, RD, CSR Clinical Nutrition Support Specialist Dietitian Clinical Manager Inova Alexandria Hospital Wednesday April 23, 2014

2. Sensory Changes • Loss of smell and taste affect the nutrition intake and status of many seniors • If food does not smell or taste appetizing, it will not be eaten

3. Enhance Flavor • Tendency to go toward Salt and Sugar • Can complicate chronic conditions: DM, HTN, CHF, CKD • Balance between palatability and adequate food & fluid intake relative to need for therapeutic diet restrictions • Try a variety of new flavors and experiment with low sodium seasonings • Herbs of all types • Lemon juice • vinegar • Dill • Curry • Basil • Oregano • Mint • Rosemary • Tarragon • Beer and wine • Marinate meat in • sweet fruit juices • Wine • Italian dressing • Sweet-sour sauce • Serve meals with tart foods • Oranges • Lemonade • Cranberry juice • Pickles • marinades

4. Colorado State University Extension http://www.ext.colostate.edu/pubs/foodnut/09322.html

5. Appeal to the other senses Variety of textures and Color • Don’t cook food until it is mushy • Eat breakfast food for lunch or lunch foods for dinner • Use color as a guide for variety in a meal (each meal 3 colors) • Eat at least five servings of fruit and vegetables per day • Add a special touch to your table, like a colorful table cloth, or placemat, plant, candle, or decorative vase

6. Socialization • Don’t eat alone • Start an eating club • Treat yourself to a meal out • Attend nutrition programs for the elderly in the community • Prepare a new recipe each week and invite a friend over to try • Host a potluck dinner