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Food for Health: The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context

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Food for Health: The Importance of Taste : Seven Dimensions of Taste in a Health Promotion Context. / Wistoft, Karen; Qvortrup, Lars.

2019. Paper præsenteret ved Food Studies 2019, Kaohsiung City, Taiwan.

Publikation: KonferencebidragPaperForskningpeer review

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Wistoft, K & Qvortrup, L 2019, 'Food for Health: The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context', Paper fremlagt ved Food Studies 2019, Kaohsiung City, Taiwan, 24/10/2019 - 25/10/2019.

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Bibtex

@conference{096502fcb9154a08811eb243a3a6a14f,
title = "Food for Health: The Importance of Taste: Seven Dimensions of Taste in a Health Promotion Context",
abstract = "raditionally, in the medical health context taste is seen as having a gatekeeper function. The idea is that our ability to taste helps us to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. There is a focus on diseases and treatments that reduce the function of taste buds. However, our ability to taste has a much wider function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is even as important in a health promotion context. In this presentation, we demonstrate a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for prevention and treatment of diseases and health promotion. In our research, we have identified seven dimensions of taste, and we have developed an empirically based theory of the system of taste dimensions. The aim is to support the understanding of the importance of food tastiness for health promotion and to develop a research-based vocabulary of taste in order to strengthen the professional communication of food among health professionals.",
keywords = "Food, Taste, Health promotion, Didaktik, Madkundskab",
author = "Karen Wistoft and Lars Qvortrup",
year = "2019",
language = "Dansk",
note = "Food Studies 2019 ; Conference date: 24-10-2019 Through 25-10-2019",
url = "https://food-studies.com/2019-conference",

}

RIS

TY - CONF

T1 - Food for Health: The Importance of Taste

T2 - Food Studies 2019

AU - Wistoft, Karen

AU - Qvortrup, Lars

PY - 2019

Y1 - 2019

N2 - raditionally, in the medical health context taste is seen as having a gatekeeper function. The idea is that our ability to taste helps us to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. There is a focus on diseases and treatments that reduce the function of taste buds. However, our ability to taste has a much wider function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is even as important in a health promotion context. In this presentation, we demonstrate a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for prevention and treatment of diseases and health promotion. In our research, we have identified seven dimensions of taste, and we have developed an empirically based theory of the system of taste dimensions. The aim is to support the understanding of the importance of food tastiness for health promotion and to develop a research-based vocabulary of taste in order to strengthen the professional communication of food among health professionals.

AB - raditionally, in the medical health context taste is seen as having a gatekeeper function. The idea is that our ability to taste helps us to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. There is a focus on diseases and treatments that reduce the function of taste buds. However, our ability to taste has a much wider function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is even as important in a health promotion context. In this presentation, we demonstrate a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for prevention and treatment of diseases and health promotion. In our research, we have identified seven dimensions of taste, and we have developed an empirically based theory of the system of taste dimensions. The aim is to support the understanding of the importance of food tastiness for health promotion and to develop a research-based vocabulary of taste in order to strengthen the professional communication of food among health professionals.

KW - Food

KW - Taste

KW - Health promotion

KW - Didaktik

KW - Madkundskab

M3 - Paper

Y2 - 24 October 2019 through 25 October 2019

ER -