0000000000647835
AUTHOR
Marion Amand
showing 8 related works from this author
Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutrit…
2012
Le déclin de la perception sensorielle des personnes âgées cache une grande variabilité : est-il lié aux préférences alimentaires et au statut nutritionnel ?. Le Sensolier, 10. journée : Des différences de perception entre individus
Food pickiness in the elderly: Relationship with dependency and malnutrition
2014
Special Issue: 5th European Conference on Sensory and Consumer Research (Eurosense) 2012 "A sense of inspiration"; International audience; Among factors contributing to malnutrition in the elderly, the present study aimed at assessing the impact of food selectivity (also referred as food "pickiness") on the nutritional status of the elderly. A survey with 559 French people over 65 years old was conducted to collect data on food selectivity, dependency and nutritional status. Food selectivity was assessed by asking respondents to tick each food they dislike among a list of familiar foods. Since some foods could be ticked as disliked because elderly people experience physical difficulties in …
Impact of dependance on the act of food: contributions of sociology
2012
National audience
Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency
2014
Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency. 6. european conference on sensory and consumer research (eurosense)
Evidence for different patterns of chemosensory alterations in the elderly population: impact of age versus dependency
2015
The present experiment aimed to explore the interindividual variability in chemosensory abilities among the elderly population. The chemosensory abilities of 559 subjects, aged from 65 to 99 years, were evaluated. Various categories of the elderly, including people who were living at home either without or with assistance, and people who were living in a nursing home, were interviewed. The results revealed that 43% of the sample presented well-preserved chemosensory abilities, whereas 21% of the participants presented a moderate impairment. Of the sample, 33% presented well-preserved olfactory abilities but strong impairment in gustatory abilities and 3% were nearly anosmic but remained abl…
Impact de la dépendance liée à l’âge sur l’alimentation des personnes âgées
2012
Impact de la dépendance liée à l’âge sur l’alimentation des personnes âgées. 32. journées annuelles de la Société française de gériatrie et gérontologie (SFGG)
Evolution de la perception sensorielle et des préférences alimentaires chez les personnes âgées : quel lien avec le statut nutritionnel ?
2012
Le processus de vieillissement, même lorsqu’il se déroule normalement, est associé à de nombreuses modifications d’ordre physiologiques (ralentissement du transit intestinal, du métabolisme basal, perte de dents, altérations des capacités chimiosensorielles), psychologiques (solitude, dépression, démence) et sociologiques (retraite, veuvage, déménagement…) susceptibles d’avoir un impact sur la prise alimentaire et le statut nutritionnel de la personne âgée. Au-delà de ces changements, l’apparition d’une dépendance pour l’alimentation, qui fait généralement suite à une perte d’autonomie de la personne (apparition d’une incapacité physique ou psychique, veuvage…), modifie en profondeur le rap…
Tell me what you are eating, I will tell you who you are: The different eater styles among the elderly population
2012
National audience; Fish or rare steak? Fruit or pastry? Soup and ham or roast and dessert?... In order to explore the favourite meal of the elderly, a large survey was conducted including 559 people older than 65 (AUPALESENS survey). Different categories of elderly were interviewed, including people who are living at home either without any assistance or with assistance, and people who are living in a nursing home.Each respondent completed a questionnaire designed to explore three dimensions, namely meal content, eater style and pickiness. Regarding meal content, respondents were asked to choose among broad categories of dishes (e.g., salad, soup, roast, stew, veggies, cheese, fruit, pastry…