Zobrazeno 1 - 10 of 106 pro vyhledávání: '"Lisa M. Duizer"'
1
Akademický článek
Sensory Perception and Food-Evoked Emotions of Older Adults Assessing Microwave-Processed Meals with Different Salt Concentrations
Autor: Maria Laura Montero, Lisa M. Duizer, Carolyn F. Ross
Publikováno v: Foods, Vol 13, Iss 4, p 631 (2024)
This study employed a home-use test to explore the sensory perception and evoked emotions of older adults in the assessment of chicken pasta meals with different salt concentrations. Ready-to-eat (RTE) meals with three salt levels (100%, 75%, and 50%
Externí odkaz: https://doaj.org/article/603d7dc3c6884836bc239268a35b73c7
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2
Akademický článek
Nutritional quality of regular and pureed menus in Canadian long term care homes: an analysis of the Making the Most of Mealtimes (M3) project
Autor: Vanessa Vucea, Heather H. Keller, Jill M. Morrison, Alison M. Duncan, Lisa M. Duizer, Natalie Carrier, Christina O. Lengyel, Susan E. Slaughter
Publikováno v: BMC Nutrition, Vol 3, Iss 1, Pp 1-11 (2017)
Abstract Background Long term care (LTC) menus need to contain sufficient nutrients for health and pureed menus may have lower nutritional quality than regular texture menus due to processes (e.g., recipe alterations) required to modify textures. The
Externí odkaz: https://doaj.org/article/30beba35336340e890b082cc86606758
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3
Akademický článek
Nutrition in Disguise: Effects of Food Neophobia, Healthy Eating Interests and Provision of Health Information on Liking and Perceptions of Nutrient-Dense Foods in Older Adults
Autor: Olivia C. Romaniw, Ritika Rajpal, Alison M. Duncan, Heather H. Keller, Lisa M. Duizer
Publikováno v: Foods, Vol 10, Iss 1, p 60 (2020)
Older adults (60+ years) are at higher risk of malnutrition. Improving the nutrient-density of their diets is important but presents challenges due to the introduction of new ingredients, liking implications and heterogeneity of older consumers. Ten
Externí odkaz: https://doaj.org/article/6483c297fd8d40e8bcba83014f67e776
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4
Investigating the patient food experience: Understanding hospital staffs' perspectives on what leads to quality food provision in Ontario hospitals
Autor: Heather H. Keller, Lisa M. Duizer, Shannon M Pare, Vanessa Trinca
Publikováno v: Journal of Human Nutrition and Dietetics. 35:980-994
BACKGROUND Food quality influences patient food satisfaction, which may subsequently affect food intake and recovery, influencing hospital costs. The present qualitative study aimed to gain an understanding of hospital staff/volunteers experiences of
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::079274ad1b8107330c6caee8218fba1a
https://doi.org/10.1111/jhn.12964
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5
Putting quality food on the tray: Factors associated with patients’ perceptions of the hospital food experience
Autor: Vanessa Trinca, Lisa M. Duizer, Heather H. Keller
Publikováno v: Journal of Human Nutrition and Dietetics. 35:81-93
INTRODUCTION Perceptions of hospital meal quality can influence patient food intake. Understanding what patients prioritise and what they think of current meals can support menu development. The present study assessed patients' food and food-related
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa290cfee58fae5ac2981f47f793afc4
https://doi.org/10.1111/jhn.12929
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7
Single nucleotide polymorphisms in sweet, fat, umami, salt, bitter and sour taste receptor genes are associated with gustatory function and taste preferences in young adults
Autor: Lisa M. Duizer, Alison M. Duncan, David W.L. Ma, Gerarda Darlington, Angel S. Liu, Jess Haines, Elie Chamoun, Zeny Feng
Publikováno v: Nutrition Research. 85:40-46
Taste is a fundamental mechanism whereby compounds are detected orally, yet it is highly variable among individuals. The variability in taste that is attributable to genetics is not well-characterized despite its potential role in food selection, and
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::400202b1903978e9ae8c5f19179974c3
https://doi.org/10.1016/j.nutres.2020.12.007
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8
Creating foods for older adults: Emotional responses and liking of microwave-assisted thermal sterilization processed meals
Autor: Olivia C. Romaniw, Maria Laura Montero, Madhu Sharma, Carolyn F. Ross, Lisa M. Duizer
Publikováno v: Journal of food scienceREFERENCES. 87(7)
The purpose of this study was to examine emotional and liking responses to foods designed for older adults and made using microwave-assisted thermal sterilization technology (MATS). Six chicken pasta meals (three each with and without herbs) were for
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f804d826987c850792e32e68c32cfbdb
https://pubmed.ncbi.nlm.nih.gov/35638326
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9
Planning Micronutrient-Dense Menus in Ontario Long-Term Care Homes: Strategies and Challenges
Autor: Heather H. Keller, Lisa M. Duizer
Publikováno v: Canadian Journal of Dietetic Practice and Research. 81:198-203
Prevalence of micronutrient malnutrition is high in individuals living in long-term care (LTC) homes with many individuals consuming low levels of vitamins B6, D, and E; folate; calcium; magnesium; and zinc. The focus of this research was to identify
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bfdc5c24513d6e7d3d32002cfde3a750
https://doi.org/10.3148/cjdpr-2020-014
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