Effect of sensory education on school children’s food perception: A 2-year follow-up study
Effect of sensory education on school children’s food perception: A 2-year follow-up study
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感官教育对学童食物感知的影响：一项为期两年的跟踪研究
DOI：
10.1016/j.foodqual.2008.10.003
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发表时间：
2009
影响因子：
5.3
通讯作者：
H. Tuorila
中科院分区：
文献类型：
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作者：
Sari Mustonen;Reetta Rantanen;H. Tuorila
我们研究了感官教育对学龄儿童味觉和气味意识以及食物评级的影响。来自赫尔辛基地区两所学校的244名二年级和五年级学生(基线年龄为7-11岁)参与了这项研究。在两年的研究结束时，这些小组包括96名(教育，学校一)和79名(对照，学校二)学生。在基线和四次跟踪测量中，两组人都完成了六项任务：(1)自由气味命名(5种气味)，(2)味道识别(6种解决方案)，(3)两种面包的描述性特征，(4)受试者对食物感官特性的关注程度，(5)对陌生食物与熟悉食物的尝试程度评级，以及(6)辅助气味命名(5种气味，10个语言标签)。随后，教育组接受了两波感官教育：第一波包括10节Du Goút课，第二节课是5节课，让孩子熟悉不同的食物类别。第二波只对2/3的教育组进行。受过教育的儿童在辨别味道和气味以及确定食物特征方面的技能有所提高，而对照组的表现没有差异。然而，教育的效果只对年龄较小的儿童进行了观察。尽管在研究期间，改善幅度很小，而且并不总是一致的，但总体方向是令人鼓舞的：感官教育激活了儿童的气味和味觉感知，并提高了他们描述食物感官特性的能力。
We studied the effect of sensory education on taste and odor awareness and food ratings in school children. Second and fifth graders (n=244, 7–11 years at the baseline) from two schools in Helsinki area participated in the study. At the completion of the study at two years, the groups consisted of 96 (education, school one) and 79 (control, school two) students. At baseline and in four follow-up measurements, both groups performed six tasks: (1) free odor naming (five odors), (2) taste identification (six solutions), (3) descriptive characterization of two breads, (4) ratings of the extent to which subjects paid attention to sensory properties of food, (5) willingness-to-try ratings of unfamiliar vs. familiar foods and (6) aided odor naming (five odors, 10 verbal labels). Subsequently, the education group received two waves of sensory education: the first wave comprised of 10 Classes du goût lessons and the 2nd of 5 lessons familiarizing the children with different food categories. The second wave was performed only for 2/3 of the education group. The educated children improved their skills in identifying tastes and odors, and characterizing foods, while no difference was seen in the performance of the control group. However, effects of education were mainly observed for the younger children only. Although the improvements were small and not always consistent over the study period, their general direction was encouraging: the sensory education activated children’s odor and taste perceptions and improved their ability to describe sensory properties of food.
DOI：
10.1001/archfami.9.3.235
发表时间：
2000-03-01
期刊：
ARCHIVES OF FAMILY MEDICINE
影响因子：
--
作者：
Gillman, MW;Rifas-Shiman, SL;Colditz, GA
通讯作者：
Colditz, GA