Development and Validation of a Sensory-Based Food Palatability Scale for Chinese Older Adults: A Delphi and Pilot Evaluation Study

Abstract

China's rapidly aging population presents growing challenges for nutritional adequacy among older adults, particularly due to sensory and oral function decline. Existing palatability assessment tools are rarely adapted to cultural or physiological contexts relevant to Chinese cuisine and the older adult population. This study developed and validated a food palatability evaluation scale specifically for older Chinese adults. Using a two-round Delphi process with 20 experts in food science and geriatric nutrition, 32 initial indicators were identified across six sensory domains. These were refined through expert scoring and pilot-tested with 40 nursing home residents evaluating six common dishes. Statistical analysis confirmed internal consistency (Kendall's W = 0.615; Authority coefficient = 0.85) and identified key factors—such as chewing difficulty, texture, and flavor intensity—that influenced satisfaction. The scale offers a structured method for assessing sensory acceptability of meals among Chinese older adults and may support evidence-based menu design in institutional care settings.