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Topical Area: Community and Public Health Nutrition

Community and Public Health Nutrition (Poster Session)

(P24-008-23) The Evaluation of Culturally Appropriate, Low-Calorie Meal Replacement Shakes in a Small Island Developing State

Monday, July 24, 2023
12:45 PM – 1:45 PM ET
Location: Poster Board 420

    Presenting Author(s)

  • Kim R. Quimby, MBBS, PhD (she/her/hers)

    Lecturer
    The George Alleyne Chronic Disease Research Centre, The University of the West Indies, Barbados, Barbados

    • Co-Author(s)

  • EA

    Eden H. Augustus, BSc, MPH

    Research Associate
    Faculty of Medical Sciences, The University of the West Indies , Cave Hill Barbados
    St James, Saint James, Barbados

    • Co-Author(s)

  • MM

    Madhuvanti M. Murphy

    The George Alleyne Chronic Disease Research Centre, The University of the West Indies, Barbados

Disclosure(s):
Kim R. Quimby, MBBS, PhD: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Meal plans for persons with Type 2 Diabetes Mellitus (T2DM) should comprise evenly spaced, complex carbohydrate portions. This is stymied by multiple factors including time, cost, and taste. Here we conducted a sensory evaluation of meal-replacement shakes (S#IFT™) developed using local agricultural products, which matched the leading brand’s nutrient and caloric content.

Methods: Evaluators were purposively sampled from a cross-section of society including local media, young influencers, persons in the food industry, persons with chronic diseases and related support groups, medical doctors, and academics. This was a part of a larger brainstorming session for product marketing. A sensory evaluation was conducted on six flavours of S#IFT™, served in three-ounce portions with water as a palate cleanser. The evaluation comprised three-point hedonic scales assessing the appearance, taste, texture, aroma, and overall impression. The results were converted to numerical values and presented as mean scores.

Results: There were nineteen evaluators. A diary-based banana and cassava shake was the unanimous favorite scoring a mean overall impression of 2.8 (95% C.I. [2.6-3.0]) out of 3. An eight-ounce serving of this shake contained 179 calories, 9.6gms protein, 18gms carbohydrates, 4.1gms fat and 0gms of added sugar. Other shakes that scored comparably well included a non-diary shake with sweet potato and local fruits, and a diary-based shake containing green banana and mango, both with mean scores of 2.5 (95% C.I. [2.2-2.8]) for overall impression. Scores for other shakes ranged from 1.6 to 2.3 for overall impression. Participant feedback included suggestions on decreasing the graininess of the product and being more inclusive with consumer tastes by adding regional ingredients.

Conclusions: The macronutrient profile of our six low-calorie meal replacement shakes, is comparable with a leading commercial brand but with no added sugars. Results suggest that the appearance, taste, texture, aroma and overall impression are acceptable to local consumers. Shakes with lower scores will be reformulated or remarketed. This product could offer another dietary option in T2DM prevention and management interventions in local settings.

Funding Sources: This study was funded by the University of the West Indies, Cave Hill Campus, Barbados.