This dataset was collected from a panel of consumers aged over 70 years living in three European countries: France (FR), the United Kingdom (UK) and Norway (NO). Participants were invited to prepare and evaluate protein- and energy-enriched (“fortified”) recipes at home, using their own kitchen equipment and under usual cooking conditions. The aim was to assess the feasibility and the acceptability of do-it-yourself fortified meals designed for older adults living at home.

After preparing each recipe, participants completed a questionnaire developed by the authors to capture detailed feedback on both the preparation process and the appreciation of the final dish. Preparation-related questions addressed the need for assistance (yes/no), ease of understanding the instructions and cooking the recipe (5-point scale from “very easy” to “very difficult”), and perceived preparation time (5-point scale from “very short” to “very long”). Participants were also asked to report any difficulties encountered when incorporating high-protein ingredients and any modifications made to the recipe. Liking was assessed using a 7-point category scale combining verbal labels and pictograms, ranging from “strongly dislike” to “strongly like”. Oral comfort (ie, ease of chewing, moistening, and swallowing) was evaluated with 5-point scales ranging from “very easy” to “very difficult”. Sensory characteristics were described using a Check-All-That-Apply (CATA) approach with a generic list of 23 texture- and taste-related attributes commonly used to characterize fortified foods. Potential future use was assessed through two questions addressing intention to prepare the recipe again and preference for the fortified versus usual version. Free-text comments were collected to document participants’ feedback and any adaptations made during recipe preparation.

After participants had prepared and evaluated all eight proposed recipes, they completed a final questionnaire covering sociodemographic characteristics (age, sex, marital status), self-perceived health and chemosensory capacities, appetite, attitudes towards the concept of food fortification (i.e. adding protein-rich ingredients to usual dishes), knowledge related to older adults’ nutrition, and food neophobia.

The dataset (excel file) is organized into two worksheets. One worksheet provides detailed characterization of the panel, while a second worksheet contains the results of the home-use tests for each recipe.