利用烹饪学校提高嗅觉丧失患者对食物和烹饪的乐趣

Foods Pub Date : 2024-06-10 DOI:10.3390/foods13121821
Alexander Wieck Fjaeldstad
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引用次数: 0

摘要

约有 15-20% 的人受到嗅觉丧失的影响,生活质量受到严重影响。最常见的投诉是饮食体验受损,约有 90% 的患者报告了这一问题。味觉和嗅觉专科诊所开展的一项研究调查了食物和烹饪是否会对嗅觉丧失患者的食物享受、主观烹饪技能和生活质量产生积极影响。这项研究的 49 名参与者接受了为期 5 周的烹饪学校课程,该课程侧重于强调其他感官,以重新获得对食物的享受。学员们在烹饪方面获得了更多信心,生活质量也得到了显著改善。获得积极评价的食谱根据反馈意见进行了调整,并以丹麦语、德语和英语免费电子书的形式出版。饮食和烹饪是一种多感官体验,对食物的感知取决于感官和周围环境的复杂互动。如果嗅觉输入减少或缺失,就会对享受和烹饪体验产生负面影响。因此,关注食物和烹饪会对嗅觉丧失患者产生积极影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss
Smell loss affects around 15–20% of the population, with a major effect on the quality of life. The most common complaint is the impairment of the eating experience, with around 90% of patients reporting this issue. A study conducted at a specialised Taste and Smell Clinic investigated if food and cooking can positively affect the enjoyment of food, subjective cooking skills, and quality of life in patients with smell loss. The 49 participants in the study received a 5-week cooking school course that focused on emphasizing the other senses to regain the enjoyment of food. Participants gained more confidence in cooking, and their quality of life improved significantly. Positively evaluated recipes were adjusted based on feedback and published as free e-books in Danish, German, and English. Eating and cooking are multisensory experiences, and the perception of food depends on the complex interaction of senses and surroundings. If the olfactory input is reduced or absent, both the enjoyment and cooking experience can be negatively affected. Therefore, focusing on food and cooking can have a positive impact on patients with smell loss.
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