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Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance
المؤلفون المشاركون
Yano, Yutaka
Murata, Yoshihiro
Taniguchi, Mutsuo
Okutani, Fumino
Yamaguchi, Masahiro
Kaba, Hideto
المصدر
Occupational Therapy International
العدد
المجلد 2019، العدد 2019 (31 ديسمبر/كانون الأول 2019)، ص ص. 1-4، 4ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2019-10-01
دولة النشر
مصر
عدد الصفحات
4
التخصصات الرئيسية
الملخص EN
Background.
We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy.
The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation.
Objectives.
We investigated whether odor components contained in seasonings could facilitate the human motor system and the specificity of this effect.
Methods.
The subjects were 72 healthy adults, randomly assigned to a water exposure group, a phenylethyl alcohol (PEA, pleasant rose-like odor) exposure group, and a Japanese soy sauce (Koikuchi Shoyu) exposure group (n=24 each).
The subjects’ olfactory sense was stimulated by their sniffing of three different test tubes containing 5 ml of water, PEA, or Japanese soy sauce for 20 sec while they were seated.
The modified Functional Reach Test (mFRT), which mimics a functional activity that is required in daily living and assesses a reliable measure of sitting balance, was performed prior to and immediately after the sniffing.
Results.
Sniffing the soy sauce increased the subjects’ mFRT scores.
This facilitation effect was odorant-specific and was absent when the subjects were presented with water or PEA.
Conclusions.
Cooking interventions are aimed at improving tool-handling skills such as using knives and chopsticks.
The results indicate that treatment interventions using odors of seasonings would be effective for improving subjects’ physical functions.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Yano, Yutaka& Murata, Yoshihiro& Taniguchi, Mutsuo& Okutani, Fumino& Yamaguchi, Masahiro& Kaba, Hideto. 2019. Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance. Occupational Therapy International،Vol. 2019, no. 2019, pp.1-4.
https://search.emarefa.net/detail/BIM-1206686
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Yano, Yutaka…[et al.]. Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance. Occupational Therapy International No. 2019 (2019), pp.1-4.
https://search.emarefa.net/detail/BIM-1206686
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Yano, Yutaka& Murata, Yoshihiro& Taniguchi, Mutsuo& Okutani, Fumino& Yamaguchi, Masahiro& Kaba, Hideto. Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance. Occupational Therapy International. 2019. Vol. 2019, no. 2019, pp.1-4.
https://search.emarefa.net/detail/BIM-1206686
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1206686
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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