Organoleptic constancy

Organoleptic characteristics are also affected by variability of products, with negative consequences on the final satisfaction of patients and, therefore, on both the amount of food actually consumed and the relative nutritional intake.

Once a shared decision is taken concerning the menus and the organoleptic characteristics of the various dishes – during RistoSano® design and test phases – such features will remain unchanged over time. This will ensure the satisfaction of the patients, facilitating the intake of food and therefore of the required nutritional values.

Below is a brief outline of surveys carried out within the framework of the comparative study. Satisfaction audits have been administered to patients, either directly or with the help of family or staff members, in order to obtain an objective – rather than theoretical – assessment.
Moreover, during the whole period of the study, constant surveys were carried out concerning the amount of food intake, based on the food not consumed and left on the plate.

We believe that the collected data, while taking into account the difficulties concerning the effectiveness of measurement and the reliability of responses, confirm the consistency and organoleptic stability of RistoSano products. In this perspective, the study provides a further element of evaluation compared to the other solutions.

Average acceptance rating index

Assessment	Traditional blended food	Pre-packaged blended food	RistoSano®
Unpleasant	113	138	81
Acceptable	219	247	194
Pleasant	625	645	621
Total observations	957	1030	896
Average	254	249	260

Analysis of food consumption

Amount of consumed food	Traditional	Percentage	Pre-packaged blended food	Percentage of the total	RistoSano®	Percentage of the total
Whole portion	649	61%	737	63,3%	682	67,3%
Half	249	23%	230	20,0%	183	18%
Less than half	78	7,3%	100	8,6%	90	8,9%
Nothing	88	8,3%	97	8,3%	58	5,7%
Total valid observations	1064	-	1164	-	1013	-

• Comparative study: solutions to dysphagia