Food for patients at nutritional risk: A model of food sensory quality to promote intake

Clinical Nutrition

Volumn 31, Issue 5, 2012, Pages 637-646

  Sorensen, Janice ^a   Holm, Lotte ^a,b   Frøst, Michael Bom ^a   Kondrup, Jens ^a,c  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF COPENHAGEN   (Denmark)

^c University of Copenhagen   (Denmark)

Author keywords

Disease related malnutrition in hospital; Early satiety; IQR; Low appetite; Low food intake; NRS 2002; Qualitative food sensory quality; VAS

Indexed keywords

ADULT; APPETITE; AROMA; ARTICLE; CLINICAL ARTICLE; FEMALE; FOOD INTAKE; FOOD PREFERENCE; FOOD QUALITY; FOOD SENSORY QUALITY; FOOD TEXTURE; HOSPITAL PATIENT; HUMAN; HUNGER; MALE; MOTIVATION; NUTRITIONAL HEALTH; NUTRITIONAL PARAMETERS; PLEASURE; SEMI STRUCTURED INTERVIEW; SURVIVAL; TASTE; TEMPERATURE;

ADULT; AGED; APPETITE; EATING; ENERGY INTAKE; FEMALE; FOLLOW-UP STUDIES; FOOD QUALITY; HUMANS; HUNGER; LONGITUDINAL STUDIES; MALE; MALNUTRITION; MEALS; MIDDLE AGED; PROSPECTIVE STUDIES; QUESTIONNAIRES; RISK FACTORS; SMELL; TASTE; YOUNG ADULT;

EID: 84866625856     PISSN: 02615614     EISSN: 15321983     Source Type: Journal    
DOI: 10.1016/j.clnu.2012.01.004     Document Type: Article

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