Effect of Food Odors on Subjective Degree of Appetite Among Patients Undergoing Convalescent Rehabilitation

IF 0.4 4区医学 Q4 NUTRITION & DIETETICS

Topics in Clinical Nutrition Pub Date : 2021-04-01 DOI:10.1097/TIN.0000000000000240

Kihou Nunokawa, Nagisa Tokairin, Kasumi Homma, T. Nagai

引用次数: 0

Abstract

The goal of this study was to evaluate the effect of food odors on subjective degree of appetite in patients on a convalescent rehabilitation ward. The degree of subjective appetite for sauce and curry odor samples was significantly stronger than that for the odorless sample. But the evoked intensity of subjective appetite did not differ between the 2 groups, and none of the samples affected the degree of perceived favorability. These results suggested that sauce and curry odors can enhance the appetite and food consumption of patients in convalescent rehabilitation wards.

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食物气味对康复患者主观食欲的影响

本研究的目的是评估食物气味对康复病房病人主观食欲程度的影响。对酱料和咖喱气味的主观偏好程度明显强于无气味的主观偏好程度。但两组之间的主观食欲诱发强度没有差异，并且没有任何样本影响感知好感度。这些结果提示，酱料和咖喱气味可以促进康复病房患者的食欲和食物消耗。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Topics in Clinical Nutrition NUTRITION & DIETETICS-

CiteScore

0.90

自引率

20.00%

发文量

期刊介绍： Topics in Clinical Nutrition (TICN) is a peer-reviewed, quarterly journal designed as a resource for the continuing education and clinical practice of dietitians and nutritionists. Each issue addresses topics of interest primarily to dietitians and nutritionists, students and interns in professional training programs and other health care personnel involved in the nutritional care of patients. Articles include translational research reports (work that applies new knowledge to practical effect), practice projects, evidence-based literature reviews, case studies and book reviews, and articles that highlight education theory and applied research which share the tools and techniques of nutrition and dietetics education.