5. Conclusions
This study demonstrates that it is feasible to achieve protein intakes of ≥30 g/meal and 0.4 g/kg body weight/meal in community-dwelling older adults using high-quality meat-based foods that are easy to chew and swallow. Achieving this high level of protein intake from plant sources is more difficult and a selection of foods very high in protein density or fortified with complete protein would be required. Culinary spices can improve flavor intensity and liking of protein-rich foods, but do not necessarily improve protein intake. Further studies are necessary to explore the potential of culinary spices to support greater protein intake among older adults.