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

Karen Wistoft; Lars Qvortrup

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

Research output: Contribution to conference › Paper › Research › peer-review

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.

Original language	Danish
Publication date	2019
Publication status	Published - 2019
Event	Food Studies 2019 - Taiwan, Kaohsiung City, Taiwan Duration: 24 Oct 2019 → 25 Oct 2019 https://food-studies.com/2019-conference

Conference

Conference	Food Studies 2019
Location	Taiwan
Country/Territory	Taiwan
City	Kaohsiung City
Period	24/10/2019 → 25/10/2019
Internet address	https://food-studies.com/2019-conference

1 Finished

SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Project manager), Mouritsen, O. G. (Project manager), Hedegaard, L.-L. (Project manager), Sørensen, S. (Project manager), Schneider, M. (Project coordinator), Højgaard Christensen, J. (Participant), Stovgaard, M. (Participant), Thrane, C. (Participant) & Brahe, T. (Participant)
01/07/2018 → 30/06/2021
Project: Research

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3 Conference abstract for conference
3 Journal article
1 Book
1 Report
More

Food for Health – Teaching Taste: Seven Dimensions of Taste for Sustainable Health in Home Economics Education
Wistoft, K., 30 Apr 2022.
Research output: Contribution to conference › Conference abstract for conference › Research
Religious taste: A reflection repertoire for teaching food diversity
Wistoft, K., Nov 2022, In: Food Studies: An Interdisciplinary Journal. 12, 2, p. 49-63 15 p.
Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaper › Journal article › Research › peer-review

Open Access
File
123 Downloads (Pure)
Seven dimensions of taste: taste in a sociological and educational perspective
Wistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (ed.). Amsterdam: Elsevier, p. 227-251 24 p.
Research output: Contribution to book/anthology/report/proceeding › Book chapter › Research › peer-review

2 Participation in or organisation af a conference
1 Participation in or organisation of workshop, seminar or course
1 Lecture and oral contribution

The Eleventh International Conference on Food Studies
Wistoft, K. (Organizer) & Qvortrup, L. (Organizer)
28 Oct 2021 → 30 Oct 2021
Activity: Participating in or organising an event types › Participation in or organisation af a conference

File
Taste in a sociological and didactic perspectiveSeven Dimensions of Taste
Wistoft, K. (Invited speaker) & Qvortrup, L. (Invited speaker)
28 Oct 2021
Activity: Presentations, memberships, ownership and other activities › Lecture and oral contribution

File
Book launch
Wistoft, K. (Speaker) & Qvortrup, L. (Speaker)
10 Mar 2021
Activity: Participating in or organising an event types › Participation in or organisation of workshop, seminar or course

File

İştahsız çocuğu mutfağa sokun
Wistoft, K.
22/02/2021
1 Media contribution
Press/Media: Press / Media
Professor: Mellemmåltider er afgørende for unges koncentration
Wistoft, K.
09/09/2019
1 Media contribution
Press/Media: Press / Media
Sådan lærer du din krop at være sund
Wistoft, K.
01/09/2019
1 Media contribution
Press/Media: Press / Media

Cite this

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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.",

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AU - Qvortrup, Lars

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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 -

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

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Cite this