Search engine for discovering works of Art, research articles, and books related to Art and Culture
Javascript must be enabled to continue!
Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss
View through CrossRef
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 specialized taste and smell clinic investigated if food and cooking can have a positive effect on 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.
Title: Using Cooking Schools to Improve the Pleasure of Food and Cooking in Patients Experiencing Smell Loss
Description:
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 specialized taste and smell clinic investigated if food and cooking can have a positive effect on 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.
Related Results
Domestic cooking and cooking skills in late twentieth century England
Domestic cooking and cooking skills in late twentieth century England
This study came about in response to the interest in, and concern about, domestic cooking and cooking skills that has arisen in recent years. It critically reviews the current stat...
Comparison of modelled seismic loss against historical damage information
Comparison of modelled seismic loss against historical damage information
<p>The increasing loss of human life and property due to earthquakes in past years have increased the demand for seismic risk analysis for people to be better prepare...
Examination of an Online Cooking Education Program to Improve Shopping Skills, Attitudes toward Cooking, and Cooking Confidence among WIC Participants
Examination of an Online Cooking Education Program to Improve Shopping Skills, Attitudes toward Cooking, and Cooking Confidence among WIC Participants
The present study examined if adapting the Cooking Matters (CM) curriculum to be used in an online format would improve participants’ shopping skills, attitudes toward cooking, and...
Influence of the traditional food culture of Ancient Egypt on the transition of cuisine and food culture of contemporary Egypt
Influence of the traditional food culture of Ancient Egypt on the transition of cuisine and food culture of contemporary Egypt
AbstractBecause of the largely arid desert landscape of Egypt, for millennia, Egyptians have been closely connected to living alongside the narrow fertile banks of the Nile River. ...
COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS
COOKING TIMES, COOKING LOSSES AND ENERGY USED FOR COOKING LAMB ROASTS
ABSTRACT Cooking times and losses were monitored during cooking often each of eight kinds of lamb roasts. Roasts were cooked (163°C oven, not preheated) to be rare (60°C), medium (...
USE OF KRACKOW SUTURES IN PATIENTS WITH LOWER POLE PATELLA FRACTURES:A CLINICAL OUTCOME STUDY
USE OF KRACKOW SUTURES IN PATIENTS WITH LOWER POLE PATELLA FRACTURES:A CLINICAL OUTCOME STUDY
Introduction: Patients with distal pole fractures of the patella have a disrupted extensor mechanism, which results in
considerable functional disability. The ideal method should c...
The Diagnostic Yield of Upper GI Endoscopy in Patients Iron Deficiency Anemia and/or Chronic Diarrhea; With a Special Focus on Celiac Disease
The Diagnostic Yield of Upper GI Endoscopy in Patients Iron Deficiency Anemia and/or Chronic Diarrhea; With a Special Focus on Celiac Disease
Aim of the Study: According to published guidelines, an upper Gastrointestinal (GI) endoscopy with duodenal biopsy sampling should be performed in patients with Iron Deficiency Ane...
Frequency of Depressive Illness among Caregivers of Drug Addicted Patients
Frequency of Depressive Illness among Caregivers of Drug Addicted Patients
Introduction: Addictions and mental sickness are among the foremost expensive diseases in the world, according to a Worldwide Burden of Illness research, but they often go unnotice...