Detalhes bibliográficos
| Ano de defesa: |
2018 |
| Autor(a) principal: |
Coelho, Jennifer Ângelo de Lacerda
 |
| Orientador(a): |
Chariglione, Isabelle Patriciá Freitas Soares
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| Banca de defesa: |
Não Informado pela instituição |
| Tipo de documento: |
Dissertação
|
| Tipo de acesso: |
Acesso aberto |
| Idioma: |
por |
| Instituição de defesa: |
Universidade Católica de Brasília
|
| Programa de Pós-Graduação: |
Programa Stricto Sensu em Gerontologia
|
| Departamento: |
Escola de Saúde e Medicina
|
| País: |
Brasil
|
| Palavras-chave em Português: |
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| Palavras-chave em Inglês: |
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| Área do conhecimento CNPq: |
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| Resumo em Inglês: |
Gastronomy is one of the oldest humanity science. Its importance for the society is great, because the human being need to feed to be alive. For this, it is necessary to prepare the food, combining cooking’s culture and techniques for a better use of each ingredient. Cooking’s job is to make meals look more tasty and attractive for the diner, thus provided, not only nourishment of the body, but pleasure in feeding. This research had as objective to evaluate if the aesthetics, that is, the visual perception, can influence flavor’s perception. The research was performed with 38 elderly (age = 67.65 SD = 6.15) who tasted a preparation assembled in two ways, one more and one less esthetic. These elderly respond to a semi-structured questionnaire for sociodemographic data, as well as hedonic measures related to the preparation and psychological measures to assess mood states. For data analysis, Shapiro-Wilks, Wilcoxon, Mann Whitney and Kruskal-Wallis tests were used. In addition, we chose to work with the deltas´s difference with three groups, according to their dish preference, using the Chi-square test (Monte Carlo). The results showed that the most esthetic dish was better evaluated by all the elderly (p = 0.000), that a better perception of salt quantity on most esthetic dish was perceived when divided by age group (p = 0.020) and there was no difference between elderly men and women (p≥0.05). No differences were found regarding perceptions of the fact that the elderly cook or not, nor anxiety and depression influenced perception, since the group had low anxiety and depression scores. It is concluded that the use of aesthetic dishes while cooking may favor the improvement of food perception in this group, as well as improve the perception of tastes, especially the salt that is decreased in the aging process. |
| Link de acesso: |
https://bdtd.ucb.br:8443/jspui/handle/tede/2445
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Resumo: |
Gastronomy is one of the oldest humanity science. Its importance for the society is great, because the human being need to feed to be alive. For this, it is necessary to prepare the food, combining cooking’s culture and techniques for a better use of each ingredient. Cooking’s job is to make meals look more tasty and attractive for the diner, thus provided, not only nourishment of the body, but pleasure in feeding. This research had as objective to evaluate if the aesthetics, that is, the visual perception, can influence flavor’s perception. The research was performed with 38 elderly (age = 67.65 SD = 6.15) who tasted a preparation assembled in two ways, one more and one less esthetic. These elderly respond to a semi-structured questionnaire for sociodemographic data, as well as hedonic measures related to the preparation and psychological measures to assess mood states. For data analysis, Shapiro-Wilks, Wilcoxon, Mann Whitney and Kruskal-Wallis tests were used. In addition, we chose to work with the deltas´s difference with three groups, according to their dish preference, using the Chi-square test (Monte Carlo). The results showed that the most esthetic dish was better evaluated by all the elderly (p = 0.000), that a better perception of salt quantity on most esthetic dish was perceived when divided by age group (p = 0.020) and there was no difference between elderly men and women (p≥0.05). No differences were found regarding perceptions of the fact that the elderly cook or not, nor anxiety and depression influenced perception, since the group had low anxiety and depression scores. It is concluded that the use of aesthetic dishes while cooking may favor the improvement of food perception in this group, as well as improve the perception of tastes, especially the salt that is decreased in the aging process. |
