Texture Appreciation and Food Selection in Healthy Adults as Described Through Semistructured Interviews

Purpose: People seek out or avoid foods and drinks based on multiple sensory preferences, including taste, smell, texture, temperature, and viscosity. The purpose of this study is to better understand the factors that influence adults' food selections. Method: A qualitative design was used to learn how middle age and older adults choose to select and avoid certain foods. Twenty-seven adults (40+ years of age) completed a semistructured interview. Results: Thematic analysis revealed 12 themes: (1) participants attempt to make healthy food and drink choices, (2) participants make food choices based on family background and culture, (3) participants select foods based on texture preferences, (4) participants avoid foods based on texture preferences, (5) participants make food and drink choices based on temperature, (6) participants make food choices based on taste preferences, (7) participants make food choices in accordance with cost, (8) participants make food and drink choices to be more environmentally friendly, (9) participants make food choices based on enjoyment, (10) participants are indifferent about certain foods and drinks, (11) participants make food and drink choices based on “sensation,” and (12) participants make food choices due to medical concerns. Conclusions: There are a variety of reasons why adults choose to select and avoid certain foods/drinks including sensory preferences, environmental factors, family background and culture, and enjoyment. Future studies can include a more diverse population and investigate if food selection changes in middle and older age act as an early indicator of changes in swallowing.