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Digitally enhancing tasting experiences. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Saita A, Yamamoto K, Raevskiy A, Takei R, Washio H, Shioiri S, Sakai N. Crispness, the Key for the Palatability of "Kakinotane": A Sensory Study with Onomatopoeic Words. Foods 2021; 10:foods10081724. [PMID: 34441502 PMCID: PMC8394262 DOI: 10.3390/foods10081724] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2021] [Revised: 07/08/2021] [Accepted: 07/20/2021] [Indexed: 11/25/2022] Open
Abstract
Crispness is among the most important food textures that contribute significantly to palatability. This study investigated the association between the perceived crispness and palatability of five types of Japanese rice crackers known as “kakinotane.” Two experiments were conducted using the temporal dominance of sensations (TDS) and temporal drivers of liking (TDL) methods. As descriptors for the TDS evaluation, we used 10 Japanese onomatopoeias to indicate various attributes of crispness. We also measured the mastication sounds and electromyography (EMG) activity during mastication. Principal component analysis data revealed that principal component 1, representing moisture characteristics, contributed more than 60% in both experiments. The palatability of the stimulus, which was described as having a very soft, moist, and sticky texture, BETA-BETA, was significantly lower than the others. However, there was no significant relationship between the amplitude of mastication sound or EMG activity and palatability. We demonstrated that naïve university students can discriminate the fine nuances of the crispness of “kakinotane” using the TDS and TDL methods. Our findings also suggested that the onomatopoeias used as descriptors in the TDS method had a greater influence on describing the nuances of food texture than the physiological data.
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Affiliation(s)
- Atsuhiro Saita
- Department of Psychology, Tohoku University, 27-1 Kawauchi, Aoba-ku, Sendai 980-8577, Japan;
| | - Kosuke Yamamoto
- Research Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan; (K.Y.); (S.S.)
- Division for Establishment of Frontier Sciences of the Organization for Advanced Studies, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
- Advanced Institute for Yotta Informatics, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
| | - Alexander Raevskiy
- Faculty of Psychology, Lomonosov Moscow State University, 11-9 Mohovaya Str., 125009 Moscow, Russia;
- Japan Society for Promotion of Science (JSPS), 5-3-1 Kojimachi, Chiyoda-ku, Tokyo 102-0083, Japan
| | - Ryo Takei
- Rice Research Institute, Rice Research Institute, Kameda Seika CO., LTD., 3-1-1 Kameda-kogyodanchi, Konan-ku, Niigata 950-0198, Japan; (R.T.); (H.W.)
| | - Hideaki Washio
- Rice Research Institute, Rice Research Institute, Kameda Seika CO., LTD., 3-1-1 Kameda-kogyodanchi, Konan-ku, Niigata 950-0198, Japan; (R.T.); (H.W.)
| | - Satoshi Shioiri
- Research Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan; (K.Y.); (S.S.)
- Advanced Institute for Yotta Informatics, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
| | - Nobuyuki Sakai
- Department of Psychology, Tohoku University, 27-1 Kawauchi, Aoba-ku, Sendai 980-8577, Japan;
- Research Institute of Electrical Communication, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan; (K.Y.); (S.S.)
- Division for Establishment of Frontier Sciences of the Organization for Advanced Studies, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
- Advanced Institute for Yotta Informatics, Tohoku University, 2-1-1 Katahira, Aoba-ku, Sendai 980-8577, Japan
- Correspondence: ; Tel.: +81-22-795-76911
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Karani TF, Pillay M. It's crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia. SOUTH AFRICAN JOURNAL OF COMMUNICATION DISORDERS 2021; 68:e1-e12. [PMID: 34212746 PMCID: PMC8252177 DOI: 10.4102/sajcd.v68i1.806] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2020] [Revised: 05/06/2021] [Accepted: 05/10/2021] [Indexed: 11/10/2022] Open
Abstract
Background Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field. Objective To investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia. Method The study design was based on qualitative evidence synthesis methodologies. This involved revised scoping review methods (peer-reviewed published articles from 1980 to 2020 over seven databases), with an adapted consultation phase through online focus group discussions with six world experts. The data was analysed using frequency and thematic analysis, and ideology critique. Results A total of 11 articles were included in the revised scoping review analysis (seven research studies and four review articles). The analysis of these articles revealed a lack of diversity in geography, discipline and perspective exploring the construct of food textural acoustics. A total of three themes with three associated core arguments emerged from the revised scoping review and the consultation phase. These arguments highlighted (1) the need to study food textural acoustics because of its salience and pleasure responses, (2) possible methodological dilemmas in studying food textural acoustics due to the complexity of eating, and (3) considerations with regard to the approach and positioning adopted when studying the construct. Conclusion Food textural acoustics may be a sensible construct to understand eating for individuals with dysphagia. As eating is a complex process, there is a need to challenge the methods we use when studying this construct of food textural acoustics. We hope that this article inspires researchers and practitioners to think differently by using textural, and its associated acoustic, properties as a way to reimagine dysphagia practice, especially for those from low- to middle-income contexts such as South Africa and Brazil.
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Affiliation(s)
- Tasneem F Karani
- Discipline of Speech-Language Pathology, School of Health Sciences, University of KwaZulu-Natal, Durban.
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Rescuing Flavor Identity and Dynamic Perception in Puréed Dishes; A Restructuring Solution for the Purée Diet. Foods 2021; 10:foods10040905. [PMID: 33924125 PMCID: PMC8074306 DOI: 10.3390/foods10040905] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2021] [Revised: 04/14/2021] [Accepted: 04/14/2021] [Indexed: 11/17/2022] Open
Abstract
With age, difficulties with masticating and swallowing means food consistency and structure must be modified, such as puréeing food. However, elderly consumers have reported that puréed food’s taste lacks appeal. This study shows how puréeing food changes the recognition and dynamics of flavors and new strategies to improve them. Further, to measure the identification and dynamics of flavor, a new sensory method was investigated that combined Free Choice and Temporal Order of Sensation (Free-TOS). Three dishes (macaroni, pizza, and potato salad), their purées, and three pasta purées with added flavors (cheese and dry-cured ham; added directly or as an oil in water emulsion or using two types of emulsions (oil in water and water in oil) were assessed by three groups of 60 consumers using Free-TOS. Results showed that in the purée the frequency of mentioned sensations decreased compared with the dish, as it was more difficult to identify flavors. Adding flavors in powder form only allowed a cheese/ham flavor identification, but in the purées with emulsions, it was possible to identify the dry-cured ham flavor. Therefore, this study showed that the Free-TOS method does not need a predetermined attribute list and registers the actual identified flavors and their order of appearance.
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Spence C, Youssef J. Aging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers. Foods 2021; 10:foods10010168. [PMID: 33467624 PMCID: PMC7830801 DOI: 10.3390/foods10010168] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/23/2020] [Revised: 01/08/2021] [Accepted: 01/10/2021] [Indexed: 02/06/2023] Open
Abstract
The growing aging population are increasingly suffering from the negative health consequences of the age-related decline in their senses, especially their chemical senses. Unfortunately, however, unlike for the higher senses of vision and hearing, there is currently nothing that can be done to bring back the chemical senses once they are lost (or have started their inevitable decline). The evidence suggests that such chemosensory changes can result in a range of maladaptive food behaviours, including the addition of more salt and sugar to food and drink in order to experience the same taste intensity while, at the same time, reducing their overall consumption because food has lost its savour. Here, though, it is also important to stress the importance of the more social aspects of eating and drinking, given the evidence suggesting that a growing number of older individuals are consuming more of their meals alone than ever before. Various solutions have been put forward in order to try to enhance the food experience amongst the elderly, including everything from optimising the product-intrinsic food inputs provided to the remaining functional senses through to a variety of digital interventions. Ultimately, however, the aim has to be to encourage healthier patterns of food consumption amongst this rapidly-growing section of the population by optimising the sensory, nutritional, social, and emotional aspects of eating and drinking. An experimental dinner with the residents of one such home where nostalgic-flavoured healthy ice-creams were served is described.
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Affiliation(s)
- Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Anna Watts Building, Oxford OX2 6GG, UK
- Correspondence:
| | - Jozef Youssef
- Kitchen Theory, Unit 9A Alston Works, London EN5 4EL, UK;
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Derossi A, Caporizzi R, Paolillo M, Severini C. Programmable texture properties of cereal-based snack mediated by 3D printing technology. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110160] [Citation(s) in RCA: 16] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
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Okita A, Takahashi K, Itakura M, Horio A, Yamamoto R, Nakamura Y, Osako K. A novel soft surimi gel with functionality prepared using alcalase for people suffering from dysphagia. Food Chem 2020; 344:128641. [PMID: 33229153 DOI: 10.1016/j.foodchem.2020.128641] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2020] [Revised: 11/10/2020] [Accepted: 11/11/2020] [Indexed: 11/18/2022]
Abstract
In this study, effects of alcalase on physical properties, pepsin digestibility, and antioxidative activity in the heat-induced surimi gel were investigated to develop a novel gel product for people with dysphagia. The heat-induced gelation profile of surimi showed that alcalase activity was maximized at approximately 37 °C. The surimi gel attained an appropriate texture for people with dysphagia, when a combination of 0.3-0.5% alcalase and two-step heating at 37 °C and 90 °C was used. Adding alcalase effectively promoted proteolysis, resulting in softening of the gel. Furthermore, the gel with 0.5% alcalase showed improved pepsin digestibility, when heated at 37 °C and 90 °C. Its antioxidative activity was enhanced by adding 0.5% alcalase. Therefore, a combination of 0.5% alcalase and the two-step heating at 37 °C and 90 °C was useful in improving the physical and functional properties of the surimi gel for people with dysphagia.
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Affiliation(s)
- Ayuki Okita
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kigen Takahashi
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan.
| | - Mone Itakura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Ai Horio
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Ruriko Yamamoto
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Yusa Nakamura
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
| | - Kazufumi Osako
- Department of Food Science and Technology, Tokyo University of Marine Science and Technology, 4-5-7 Konan, Minato-ku, Tokyo 108-8477, Japan
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Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception. Sci Rep 2020; 10:16175. [PMID: 32999406 PMCID: PMC7528116 DOI: 10.1038/s41598-020-73189-8] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2019] [Accepted: 09/13/2020] [Indexed: 11/08/2022] Open
Abstract
What we taste is affected by what we see, and that includes the colour, opacity, and shape of the food we consume. We report two experiments designed to investigate how the standard deviation (SD) of the luminance distribution of food images influences the perceived visual texture and the taste/flavour experience by using the latest Augmented Reality (AR) technology. We developed a novel AR system capable of modifying the luminance distribution of foods in real-time using dynamic image processing for simulating actual eating situations. Importantly, this form of dynamic image manipulation does not change the colour on the food (which has been studied extensively previously). Instead, the approach outlined here was used to change the SD of the luminance distribution of the food while keeping the chromaticity, the average luminance, and the skewness constant. We investigated the effects of changing the luminance SD distribution of Baumkuchen (a German baked cake) and tomato ketchup on visual perception, flavour expectations, and the ensuing taste experience. Participants looked at a piece of Baumkuchen (Experiment 1) or a spoonful of tomato ketchup (Experiment 2) having different luminance distributions and evaluated the taste on sampling the food. Manipulating the SD of the luminance distribution affected not only the expected taste/flavour of the food (e.g. expected moistness, wateriness and deliciousness), but also the actual taste properties on sampling the food itself. The novel food modification method and system outlined here can therefore potentially be used to control the taste/flavour of different foods crossmodally by means of modifying their appearance properties (specifically the SD of the luminance distribution while keeping other aspects of image statistics constant), and can do so in real time, without the need for food markers.
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Taylor AJ, Beauchamp JD, Briand L, Heer M, Hummel T, Margot C, McGrane S, Pieters S, Pittia P, Spence C. Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts? Compr Rev Food Sci Food Saf 2020; 19:3439-3475. [PMID: 33337044 DOI: 10.1111/1541-4337.12633] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2020] [Revised: 08/21/2020] [Accepted: 08/24/2020] [Indexed: 12/11/2022]
Abstract
The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake.
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Affiliation(s)
| | - Jonathan D Beauchamp
- Department of Sensory Analytics, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising, Germany
| | - Loïc Briand
- Centre des Sciences du Goût et de l'Alimentation, AgroSup Dijon, CNRS, INRAE, Université de Bourgogne Franche-Comté, Dijon, France
| | - Martina Heer
- International University of Applied Sciences, Bad Honnef, Germany
| | - Thomas Hummel
- Department of Otorhinolaryngology, Technische Universität Dresden, Dresden, Germany
| | | | - Scott McGrane
- Waltham Petcare Science Institute, Waltham on the Wolds, UK
| | - Serge Pieters
- Haute Ecole Léonard de Vinci, Institut Paul Lambin, Brussels, Belgium
| | - Paola Pittia
- Faculty of Bioscience and Technology for Food, Agriculture, and Environment, University of Teramo, Teramo, Italy
| | - Charles Spence
- Department of Experimental Psychology, University of Oxford, Oxford, UK
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Spence C. Shitsukan - the Multisensory Perception of Quality. Multisens Res 2020; 33:737-775. [PMID: 32143187 DOI: 10.1163/22134808-bja10003] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2019] [Accepted: 01/29/2020] [Indexed: 11/19/2022]
Abstract
We often estimate, or perceive, the quality of materials, surfaces, and objects, what the Japanese refer to as 'shitsukan', by means of several of our senses. The majority of the literature on shitsukan perception has, though, tended to focus on the unimodal visual evaluation of stimulus properties. In part, this presumably reflects the widespread hegemony of the visual in the modern era and, in part, is a result of the growing interest, not to mention the impressive advances, in digital rendering amongst the computer graphics community. Nevertheless, regardless of such an oculocentric bias in so much of the empirical literature, it is important to note that several other senses often do contribute to the impression of the material quality of surfaces, materials, and objects as experienced in the real world, rather than just in virtual reality. Understanding the multisensory contributions to the perception of material quality, especially when combined with computational and neural data, is likely to have implications for a number of fields of basic research as well as being applicable to emerging domains such as, for example, multisensory augmented retail, not to mention multisensory packaging design.
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Affiliation(s)
- Charles Spence
- Department of Experimental Psychology, Anna Watts Building, University of Oxford, Oxford, OX2 6GG, UK
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Stanton TR, Spence C. The Influence of Auditory Cues on Bodily and Movement Perception. Front Psychol 2020; 10:3001. [PMID: 32010030 PMCID: PMC6978806 DOI: 10.3389/fpsyg.2019.03001] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2019] [Accepted: 12/18/2019] [Indexed: 12/31/2022] Open
Abstract
The sounds that result from our movement and that mark the outcome of our actions typically convey useful information concerning the state of our body and its movement, as well as providing pertinent information about the stimuli with which we are interacting. Here we review the rapidly growing literature investigating the influence of non-veridical auditory cues (i.e., inaccurate in terms of their context, timing, and/or spectral distribution) on multisensory body and action perception, and on motor behavior. Inaccurate auditory cues provide a unique opportunity to study cross-modal processes: the ability to detect the impact of each sense when they provide a slightly different message is greater. Additionally, given that similar cross-modal processes likely occur regardless of the accuracy or inaccuracy of sensory input, studying incongruent interactions are likely to also help us predict interactions between congruent inputs. The available research convincingly demonstrates that perceptions of the body, of movement, and of surface contact features (e.g., roughness) are influenced by the addition of non-veridical auditory cues. Moreover, auditory cues impact both motor behavior and emotional valence, the latter showing that sounds that are highly incongruent with the performed movement induce feelings of unpleasantness (perhaps associated with lower processing fluency). Such findings are relevant to the design of auditory cues associated with product interaction, and the use of auditory cues in sport performance and therapeutic situations given the impact on motor behavior.
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Affiliation(s)
- Tasha R. Stanton
- Pain and Perception Lab, IIMPACT in Health, The University of South Australia, Adelaide, SA, Australia
- Neuroscience Research Australia, Randwick, NSW, Australia
| | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford, United Kingdom
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Mathieu ME, Reid RER, King NA. Sensory Profile of Adults with Reduced Food Intake and the Potential Roles of Nutrition and Physical Activity Interventions. Adv Nutr 2019; 10:1120-1125. [PMID: 31121014 PMCID: PMC6855938 DOI: 10.1093/advances/nmz044] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2018] [Revised: 12/20/2018] [Accepted: 03/29/2019] [Indexed: 12/12/2022] Open
Abstract
The sensory profile, referring to sight, smell, taste, hearing, and touch, plays an essential role in optimizing the habitual intake of energy and macronutrients. However, specific populations, such as older adults, are known to have impaired energy intake. In this paper, the relevance of sensory impairments in this older population is described, and the extent to which nutritional and physical activity interventions can modulate these sensory responses when food intake is insufficient is explored. With aging, all senses deteriorate, and in most cases, such deteriorations diminish the nutritional response. The only exception is sight, for which both positive and negative impacts on nutritional response have been reported. From a prevention perspective, nutritional interventions have been understudied, and to date, only hearing is known to be positively affected by a good nutritional profile. In comparison, physical activity has been more frequently studied in this context, and is linked to an improved preservation of 4 senses. Regarding treatment, very few studies have directly targeted sensory training, and the focus of research has tended to be on nutrition and physical activity intervention. Sensory training, and nutritional and physical activity treatments all have beneficial effects on the senses. In the future, researchers should focus on exploring gaps in the literature specifically concerning prevention, treatment, and sensory response to understand how to improve the efficacy of current approaches. In order to maintain sensory acuity and recover from sensory impairment, the current state of knowledge supports the importance of improving nutritional habits as well as physical activity early on in life. A combined approach, linking a detailed lifestyle profile with the assessment of numerous senses and one or more interventional approaches (nutrition, physical activity, sensory training, etc.), would be required to identify effective strategies to improve the nutritional state of older individuals.
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Affiliation(s)
- Marie-Eve Mathieu
- École de kinésiologie et des sciences de l'activité physique, Université de Montréal, Montréal, Canada,Sainte-Justine University Hospital Center, Montréal, Canada,Address correspondence to M-EM (E-mail: )
| | - Ryan E R Reid
- École de kinésiologie et des sciences de l'activité physique, Université de Montréal, Montréal, Canada,Sainte-Justine University Hospital Center, Montréal, Canada
| | - Neil A King
- School of Exercise and Nutrition Sciences, Queensland University of Technology, Brisbane, Australia
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Kaneko H, Endo H, Ino S. A pseudo-mastication sound presentation device to improve the texture of nursing care foods. J Texture Stud 2019; 51:389-397. [PMID: 31603533 DOI: 10.1111/jtxs.12490] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2019] [Revised: 09/09/2019] [Accepted: 10/06/2019] [Indexed: 11/30/2022]
Abstract
The texture of foods is affected by concurrent auditory sensations. To improve the texture of nursing care foods, we developed a pseudo-mastication sound presentation device based on electromyogram (EMG) signals from the muscles of mastication. EMG signals have enabled us to promptly present care recipients with pseudo-mastication sounds. However, actual mastication sounds vary in intensity and duration more than EMG signals. Here, we investigated changes in EMG signals and actual mastication sounds during the mastication of two food types (rice crackers and Japanese pickles) to improve our device. We found that the intensity and duration of mastication sounds decreased as the number of mastication strokes increased. Furthermore, the intensity and duration of mastication sounds and the latency between the onset of EMG signals and the onset of mastication sounds also varied by food type. For EMG signals, only the intensity varied by food type. Based on our findings, we modified our pseudo-mastication sound presentation device to enable control of the intensity and duration of pseudo-mastication sounds based on the number of mastication strokes and food type. Reproducing more natural pseudo-mastication sounds can improve care recipients' motivation for ingesting nursing care foods, thus preventing malnutrition and frailty.
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Affiliation(s)
- Hidekazu Kaneko
- National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki, Japan
| | - Hiroshi Endo
- National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki, Japan
| | - Shuichi Ino
- National Institute of Advanced Industrial Science and Technology, Tsukuba, Ibaraki, Japan
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14
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Spence C, Navarra J, Youssef J. Using ice-cream as an effective vehicle for energy/nutrient delivery in the elderly. Int J Gastron Food Sci 2019. [DOI: 10.1016/j.ijgfs.2019.100140] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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15
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Jutras B, Lüönd A, Honegger F, Stieger C, Hummel T, Welge-Lüssen A. Influence of external ear occlusion on food perception. Eur Arch Otorhinolaryngol 2019; 276:889-895. [PMID: 30778656 DOI: 10.1007/s00405-019-05296-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2018] [Accepted: 01/14/2019] [Indexed: 11/29/2022]
Abstract
PURPOSE The present study aimed to explore if food perception can be influenced by sound mastication level when the external ear canal was occluded. METHODS Fifty-nine adults (38 women) with normal hearing, smell, and taste participated in the study. They tasted five crispy and five soft food items over two sessions: one with and one without an earplug inserted in the external ear canal. Participants were asked to rate freshness and taste of the food as well as their willingness to eat more of it and how much they usually like this kind of food. The sound pressure level related to the food mastication was recorded with a probe microphone placed in the external ear canal. RESULTS Compared to the open ear canal condition, levels of the mastication sounds were higher when the participants had their ears occluded, as well as for crispy than for soft food. Regarding food freshness, food appreciation, and willingness to eat more of the same food, there was no significant difference concerning food type, ear condition, and sex. For soft foods, men rated their usual liking of this food higher when they were wearing ear plugs compared to the opened condition. CONCLUSION Plugging the ear canals led to increased mastication sound levels. Participants did not seem to consider these additional acoustic cues when they rated food freshness, food appreciation, and willingness of eating the specific food. Only men seemed to take these cues into account when they rated their habit consumption of soft food.
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Affiliation(s)
- Benoît Jutras
- Department of Otorhinolaryngology, University Hospital, University of Basel, Basel, Switzerland.,School of Speech-Language Pathology and Audiology, Sainte-Justine Hospital Pediatric Research Centre, University of Montreal, Montreal, Canada.,Interdisciplinary Center for Smell and Taste, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Antonia Lüönd
- Department of Otorhinolaryngology, University Hospital, University of Basel, Basel, Switzerland
| | - Flurin Honegger
- Department of Otorhinolaryngology, University Hospital, University of Basel, Basel, Switzerland
| | - Christof Stieger
- Department of Otorhinolaryngology, University Hospital, University of Basel, Basel, Switzerland
| | - Thomas Hummel
- Interdisciplinary Center for Smell and Taste, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
| | - Antje Welge-Lüssen
- Department of Otorhinolaryngology, University Hospital, University of Basel, Basel, Switzerland. .,HNO Klinik, Universitätsspital Basel, Petersgraben 4, 4031, Basel, Switzerland.
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Jaeger SR, Xia Y, Lee PY, Hunter DC, Beresford MK, Ares G. Emoji questionnaires can be used with a range of population segments: Findings relating to age, gender and frequency of emoji/emoticon use. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.011] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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