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Bergman, P., Glebe, D. & Wendin, K. (2021). Age-related decline in senses and cognition: A Review. Senses and Sciences, 8(2), 1264-1292
Open this publication in new window or tab >>Age-related decline in senses and cognition: A Review
2021 (English)In: Senses and Sciences, ISSN 2284-2489, Vol. 8, no 2, p. 1264-1292Article in journal (Refereed) Published
Abstract [en]

Background: Age-related decline in the senses is well-known, with a decline in the sensitivity of all senses having been observed. Decline in the senses can be connected to different neurological disorders and cognitive function and may even be a possible predictor of death. 

Aim: The aim of this narrative review was to find and explore recent literature on the covariation between age-related decline in the different senses and co-existing effects on cognitive ability and quality of life. 

Results and Discussion: Six themes could be identified, these were: “Decline due to normal ageing?”, “Technical aids and solutions”, “Wellbeing”, “Memory training”, “Verbal exercises” and “Sensory training”. Large differences between the different senses were obtained. However, the senses showed similar patterns in the different themes. 

Conclusion: It could be concluded that there are many similarities concerning the connections between the decline in individual senses and cognition and memory. Measurements of wellbeing and quality of life are common in the evaluation of the senses, and all types of decline have an impact on activities in daily life.  

Place, publisher, year, edition, pages
Rom: Eleven Senses Info, 2021
Keywords
review, decline, human senses, cognition
National Category
Neurosciences Gerontology, specialising in Medical and Health Sciences Geriatrics
Identifiers
urn:nbn:se:hkr:diva-22597 (URN)10.14616/sands-2021-2-1264-1292 (DOI)
Available from: 2021-10-01 Created: 2021-10-01 Last updated: 2021-10-06Bibliographically approved
Zamaratskaia, G., Gerhardt, K. & Wendin, K. (2021). Biochemical characteristics and potential applications of ancient cereals: an underexploited opportunity for sustainable production and consumption. Trends in Food Science & Technology, 107, 114-123
Open this publication in new window or tab >>Biochemical characteristics and potential applications of ancient cereals: an underexploited opportunity for sustainable production and consumption
2021 (English)In: Trends in Food Science & Technology, ISSN 0924-2244, E-ISSN 1879-3053, Vol. 107, p. 114-123Article in journal (Refereed) Published
Abstract [en]

Background: There is currently renewed interest in foods based on ancient cereals because consumers oftenconsider such foods to be healthy and sustainable. Interest in ancient cereals is also growing among farmers andin the food industry due to increased demands for adaptability and the urgent need to preserve genetic diversity.Scope and approach: In this review, we attempt to summarise recent findings regarding the content of nutrientsand bioactive compounds in ancient cereals and their potential impact on human health in comparison withmodern varieties. A literature review was conducted by collecting, evaluating and analysing data from publicationsin peer-reviewed scientific journals written in English language. Key findings and conclusions: As indicated in several studies, ancient cereal varieties might have beneficialnutritional profile and consumers appreciate the taste and flavour of foods based on ancient cereals. These cerealshave the potential to contribute to the improved sustainability and resilience of cropping systems. Inaddition, the production and consumption of foods based on ancient cereals indirectly encourages biodiversity,which has become a priority in environmental and organic farming circles. In conclusion, due to their uniquenutritional value and phytochemical profile as well as their sensory characteristics, there is good potential forancient cereals and associated products to become a part of a healthy diet.

Keywords
Ancient grains, ancient wheat, consumer preferences, nutritional properties, sensory profiles, wholegrain
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21417 (URN)10.1016/j.tifs.2020.12.006 (DOI)000603429800010 ()
Projects
Sustainable organic bread from heritage cereals: using history to form the future
Funder
Swedish Research Council Formas, 2018-02393
Available from: 2020-12-13 Created: 2020-12-13 Last updated: 2021-01-21Bibliographically approved
Honnens de Lichtenberg Broge, E., Wendin, K., Rasmussen, M. & Bredie, W. (2021). Changes in perception and liking for everyday food odours among older adults. Food Quality and Preference, 93, 1-12, Article ID 104254.
Open this publication in new window or tab >>Changes in perception and liking for everyday food odours among older adults
2021 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 93, p. 1-12, article id 104254Article in journal (Refereed) Published
Abstract [en]

The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.

Keywords
Ageing, Olfaction, Food odors, Hedonic response, Intensity perception
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21822 (URN)10.1016/j.foodqual.2021.104254 (DOI)000694920500013 ()
Projects
ELDORADO project ’Preventing malnourishment and promoting well-being in the older adults at home through personalized cost-effective food and meal supply’ supported by grant (4105-00009B) from the Innovation Fund Denmark.
Available from: 2021-04-23 Created: 2021-04-23 Last updated: 2021-09-27Bibliographically approved
Wendin, K., Petersson, K., Schönemyr, P. & Schönemyr, L. (2021). Consumer culture and acceptance. In: : . Paper presented at Seaweed Seminar - From Fark to Fork and Beyond.
Open this publication in new window or tab >>Consumer culture and acceptance
2021 (English)Conference paper, Oral presentation only (Other academic)
Keywords
Consumer Acceptance Seaweed
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21538 (URN)
Conference
Seaweed Seminar - From Fark to Fork and Beyond
Funder
Swedish Research Council Formas, 2018-01839
Available from: 2021-01-19 Created: 2021-01-19 Last updated: 2021-01-20Bibliographically approved
Honnens de Lichtenberg Broge, E., Wendin, K., Hyldig, G. & Bredie, W. L. P. (2021). Development of an olfactory test method for measuring perception of everyday food odours among older adults. Journal of sensory studies, 1-16, Article ID e12706.
Open this publication in new window or tab >>Development of an olfactory test method for measuring perception of everyday food odours among older adults
2021 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, p. 1-16, article id e12706Article in journal (Refereed) Epub ahead of print
Abstract [en]

Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.

Keywords
food odors, food intake, implications, older adults, olfactory function, olfactory test method, food appreciation
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-22276 (URN)10.1111/joss.12706 (DOI)
Note

Funding information: Innovation Fund Denmark, Grant/Award Number: 4105-00009B

Available from: 2021-08-10 Created: 2021-08-10 Last updated: 2021-08-17Bibliographically approved
Wendin, K. & Nyberg, M. (2021). Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science
Open this publication in new window or tab >>Factors influencing consumer perception and acceptability of insect-based foods
2021 (English)In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000Article in journal (Refereed) In press
Abstract [en]

The interest in eating insects as food is increasing, not least for sustainability reasons. However, the acceptance among consumers remains low. The aim of this review was to identify the key factors influencing consumer perception and acceptability of insect-based foods described in recent literature. Even though sustainability factors are important, they are seldom the main reasons influencing insect consumption. Instead, a complexity of emotional factors, such as disgust and neophobia, as well as familiar tastes, textures and contexts, were found to have a major influence. In addition, exposure and positive tasting experiences have been identified as important factors for increasing acceptance. It could be concluded that there is a great complexity of different factors influencing consumers’ perceptions and acceptability of insects as food.

Keywords
Insects as food, perception, acceptability, disgust, sensory
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21637 (URN)10.1016/j.cofs.2021.01.007 (DOI)
Available from: 2021-02-08 Created: 2021-02-08 Last updated: 2021-02-08Bibliographically approved
Wendin, K. & Nyberg, M. (2021). Factors influencing consumer perception and acceptability of insect-based foods. Current Opinion in Food Science, 40, 67-71
Open this publication in new window or tab >>Factors influencing consumer perception and acceptability of insect-based foods
2021 (English)In: Current Opinion in Food Science, ISSN 2214-7993, E-ISSN 2214-8000, Vol. 40, p. 67-71Article in journal (Refereed) Published
Abstract [en]

The interest in eating insects as food is increasing, not least forsustainability reasons. However, the acceptance amongconsumers remains low. The aim of this review was to identifythe key factors influencing consumer perception andacceptability of insect-based foods described in recentliterature. Even though sustainability factors are important, theyare seldom the main reasons influencing insect consumption.Instead, a complexity of emotional factors, such as disgust andneophobia, as well as familiar tastes, textures and contexts,were found to have a major influence. In addition, exposure andpositive tasting experiences have been identified as importantfactors for increasing acceptance. It could be concluded thatthere is a great complexity of different factors influencingconsumers’ perceptions and acceptability of insects as food.

Keywords
Consumer, perception, acceptance, insect-based food
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21667 (URN)10.1016/j.cofs.2021.01.007 (DOI)
Available from: 2021-02-16 Created: 2021-02-16 Last updated: 2021-02-17Bibliographically approved
Lucie, B. & Chambard, E. (2021). Fingerfoods, goda maträtter för att återfinna matglädjen: Enkla recept för större och mindre rätter. Kristianstad: Högskolan Kristianstad
Open this publication in new window or tab >>Fingerfoods, goda maträtter för att återfinna matglädjen: Enkla recept för större och mindre rätter
2021 (Swedish)Other (Other (popular science, discussion, etc.))
Abstract [sv]

Är du redo att äta med händerna? Traditionellt kräver våra normer och bordsskick att vi använder bestick när vi äter. Och även om traditionen luckrats upp en del, så är det fortfarande inte helt vedertaget att äta med händerna. Att tvingas äta med bestick är inte helt enkelt för alla och kan man inte äta enligt gällande normer är det lätt att känna sig socialt utestängd. Med en ökande andel äldre tar de äldre generationerna en allt större plats, i Sverige och i resten av världen. Det är dags att se till att de som behöver äta på alternativa sätt också får göra det och få i sig den mat och näring som behövs, och att det är socialt accepterat. De allra flesta äldre kan använda bestick, men inte alla. Faktum är att vissa människor har fysiska svårigheter att hantera bestick, vilket oftast beror på motoriska problem och bristande muskelkontroll. Att inte kunna göra som andra kan kännas svårt för dem som inte kan äta med bestick, utan måste använda händerna. Det kan leda till att man drar sig undan och riskerar att hamna utanför sociala sammanhang som handlar om mat. För att ändra på detta vill vi dra ett strå till stacken genom att utveckla maträtter och mellanmål som är enkla att äta med händerna, och som inte är kladdiga eller smutsar ned. Därför pågår nu ett projekt som handlar om fingerfood och denna receptbroschyr är en del av det. Recepten är anpassade till att kunna ätas med händerna och har dessutom gjorts extra näringsrika. Framförallt är de proteinrika, vilket är viktigt för alla äldre personer.

Place, publisher, year, pages
Kristianstad: Högskolan Kristianstad, 2021. p. 10
Series
Kristianstad University Press
Keywords
Fingerfoods, recept
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-22573 (URN)978-91-87973-63-5 (ISBN)
Projects
Fingerfoods – en väg till ökad matglädje, ökad självständighet och ökat välmående bland äldre
Funder
The Kamprad Family Foundation, 20180029
Note

Publikationstyp: Receptbroschyr.

Fingerfoodrecept för äldre med motoriska ätsvårigheter. På svenska, engelska och franska.

Alternativa titlar: Fingerfoods, rediscover the pleasure of eating - Simple recipes for meals and snacks; Les fingerfoods, retrouver le plaisir de manger - Des recettes simples pour les repas et pour les encas.

Available from: 2021-09-20 Created: 2021-09-20 Last updated: 2021-09-21Bibliographically approved
Wendin, K. (2021). Future food. In: : . Paper presented at Sustainability - Thematic Seminars.
Open this publication in new window or tab >>Future food
2021 (English)Conference paper, Oral presentation only (Other academic)
Keywords
Future food, sustainability, nutrition, acceptance
National Category
Food Science
Identifiers
urn:nbn:se:hkr:diva-21630 (URN)
Conference
Sustainability - Thematic Seminars
Available from: 2021-02-05 Created: 2021-02-05 Last updated: 2021-02-08Bibliographically approved
Pálsdóttir, A.-M. M., Spendrup, S., Mårtensson, L. & Wendin, K. (2021). Garden Smellscape: experiences of plant scents in a nature-based intervention. Frontiers in Psychology, 12, 1-10, Article ID 667957.
Open this publication in new window or tab >>Garden Smellscape: experiences of plant scents in a nature-based intervention
2021 (English)In: Frontiers in Psychology, E-ISSN 1664-1078, Vol. 12, p. 1-10, article id 667957Article in journal, Editorial material (Refereed) Published
Abstract [en]

This study explores how participants suffering from stress-related mental disorders describe their perception, interaction, and lived experience of garden smellscape during their nature-based rehabilitation. Natural elements, and especially nature smells, have been found to have a profound effect on stress reduction, suggesting an interesting link between odor in nature and stress reduction. The study was conducted as a longitudinal case-study, running over a period of 5 years, investigating participants’ perceptions of a garden smellscape, after completing a 12-weeks nature-based rehabilitation in Alnarp Rehabilitation Garden, Sweden. All participants were treated for stress-related mental disorders. Data were collected through retrospective semi-structured individual interviews and analyzed according to interpretative phenomenological analysis. The results revealed in what way nature odor (odor in nature) evoked associations, emotions, and physical reactions and provide examples of how nature scents function as a catalyst for sensory awareness and memories. Findings supported the understanding that experiencing the smell of plants, especially pelargonium, may facilitate stress reduction and support mental recovery in a real-life context. The results of the study can be used for several purposes; thus, they are relevant for actors within the development of nature-based therapy, as well as stakeholders within the horticultural industry. 

Keywords
pelargonium, horticulture therapy, odor, public health, ambient scent, stress-related mental disorder, well-being
National Category
Other Agricultural Sciences not elsewhere specified
Identifiers
urn:nbn:se:hkr:diva-22156 (URN)10.3389/fpsyg.2021.667957 (DOI)000674386600001 ()
Available from: 2021-07-05 Created: 2021-07-05 Last updated: 2022-02-10Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-7249-2628

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