A5021247224- Sensory Analysis and Statistical Methods
- Biochemical Analysis and Sensing Techniques
- Nutrition and Health in Aging
- Meat and Animal Product Quality
- Dysphagia Assessment and Management
- Food composition and properties
- Nutritional Studies and Diet
- Child Nutrition and Feeding Issues
- Olfactory and Sensory Function Studies
- Consumer Attitudes and Food Labeling
- Polysaccharides Composition and Applications
- Multisensory perception and integration
- Proteins in Food Systems
- Microbial Metabolites in Food Biotechnology
- Advanced Chemical Sensor Technologies
- Clinical Nutrition and Gastroenterology
- Culinary Culture and Tourism
- Sodium Intake and Health
- Postharvest Quality and Shelf Life Management
- Nutrition, Health and Food Behavior
- Esophageal and GI Pathology
- Phytoestrogen effects and research
- Food Chemistry and Fat Analysis
- Stoma care and complications
- Material Properties and Processing
University of Guelph
2016-2025
Deakin University
2019
Heinrich Heine University Düsseldorf
2019
University of Waterloo
1996-2017
Research Institute for Aging
2017
Acadia University
2006-2008
Massey University
1998-2004
Abstract The overall objective of this research was to explore ageing consumers' attitudes towards currently available food packaging in New Zealand. Ninety‐nine individuals (over the age 60) Zealand were surveyed determine attributes importance when selecting products. This followed with a focus group 13 discuss improvements packaging. Frequencies responses calculated for survey data, and cross‐tabulations chi‐square tests used relationships between variables. Price, safety, size ability...
The objective of this study was to determine whether single nucleotide polymorphisms (SNPs) in the SCNN1A (3), SCNN1B (12), SCNN1G (6), and TRPV1 (10) genes affect salt taste perception. Participants were men (n = 28) women 67) from Toronto Nutrigenomics Health aged 21–31 years. Taste thresholds determined using a 3-alternative forced-choice staircase model with solutions ranging 9×10−6 0.5mol/L. Suprathreshold sensitivity 0.01–1.0mol/L assessed general labeled magnitude scales. None SNPs...
<b><i>Background/Aims:</i></b> To determine whether variation in the <i>TAS1R2</i> gene affects sucrose taste perception and sugar intake. <b><i>Methods:</i></b> Participants were men (n = 238) women 458) aged 20-29 years. A subset 95) with body mass index (BMI) data available completed a sensory analysis study. food frequency questionnaire assessed dietary intake, eight polymorphisms genotyped (rs12033832, rs12137730, rs35874116,...
Older adults living in long term care (LTC) homes are nutritionally vulnerable, often consuming insufficient energy, macro- and micronutrients to sustain their health function. Multiple factors proposed influence food intake, yet our understanding of these diverse interactions limited. The purpose this paper is fully describe the protocol used examine determinants fluid intake among older participating Making Most Mealtimes (M3) study. A conceptual framework that considers multi-level...
Abstract This study determines the prevalence of inadequate micronutrient intakes consumed by long-term care (LTC) residents. cross-sectional was completed in thirty-two LTC homes four Canadian provinces. Weighed and estimated food beverage intake were collected over 3 non-consecutive days from 632 randomly selected Nutrient adjusted for intra-individual variation compared with Dietary Reference Intakes. Proportion participants, stratified sex use modified (MTF) or regular texture foods,...
Taste is a fundamental determinant of food selection, and inter-individual variations in taste perception may be important risk factors for poor eating habits obesity. Characterizing differences their influences on dietary intake lead to an improved understanding obesity potential develop personalized nutrition recommendations. This study explored associations between 93 single nucleotide polymorphisms (SNPs) sweet, fat, bitter, salt, sour, umami receptors psychophysical measures taste....
ABSTRACT Emotions can provide meaningful information for understanding food choices. Most methods collecting emotions in sensory evaluation are list‐based questionnaires. Lists, however, might reduce data accuracy and lead to lost information. Therefore, an adaptation of projective mapping emotional responses, called Emotional Projective Mapping (EmoMap) is being piloted. To validate the EmoMap, online, it was compared two lexicon techniques (EsSense25/emotion circumplex). Pictures eight...
This qualitative study is based on in-depth interviews with 15 consumers (+4 family members) of pureed food. Transcripts were thematically analyzed to summarize and interpret these data. Although no consumer enjoyed eating food, some grateful be able nourished orally. Food was described as being poor in terms sensory appeal, products often indistinguishable from each other. Consistency production, delivery, approach presentation identified a challenge that affected the acceptance products,...
Long term care (LTC) menus need to contain sufficient nutrients for health and pureed may have lower nutritional quality than regular texture due processes (e.g., recipe alterations) required modify textures. The aims of this study were to: determine adequacy planned when compared the Dietary Reference Intake (DRI); compare energy, macronutrients, micronutrients fibre across LTC homes any texture, home or regional level differences; identify characteristics associated with energy protein...
Modified texture food (MTF), especially pureed is associated with a high prevalence of under-nutrition and weight loss among older adults in long term care (LTC); however, this may be confounded by other factors such as dependence eating. This study examined if the prescription MTF compared to regular malnutrition risk residents LTC homes when diverse relevant resident home-level covariates are considered.