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The identification of intensity, agreeability and perceived time and effort of the sensory and chemesthetic properties of selected taste stimuli among non-dysphagic populations

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dc.contributor.advisor McCurtin, Arlene
dc.contributor.author Barden, Aoife
dc.date.accessioned 2016-03-18T15:18:38Z
dc.date.available 2016-03-18T15:18:38Z
dc.date.issued 2015
dc.identifier.uri http://hdl.handle.net/10344/4958
dc.description non-peer-reviewed en_US
dc.description.abstract Factors such as cognitive ability, fatigue and patient compliance hinder the effectiveness of current treatment measures for the dysphagic population (Sdravou et al. 2012, Bulow et al 2003, McCurtin 2012). Research highlights limitations within treatments approaches for oropharyngeal dysphagia which lack a neurological and long-term patient agreeable element. Previous research indicated that sensory and chemesthetic agents may provoke changes in the swallow of dysphagic patients (Bulow et al. 2003, Pelletier and Lawless 2003, Hamdy et al. 2003). According to Feeney et al. (2011) taste is often cited as the greatest significant factor in food choice, it therefore emphasizes its importance within selected sensory and chemesthetic agents as a potentially effective integrated neurological treatment approach. This study aimed to (i) identify the agreeability, intensity and perceived impact of sensory and chemesthetic tastes selected from a previous pilot study (Smyth et al. 2014), (ii) examine associations between age, gender, time effort, intensity and agreeability and their impact ratings for tastes, (iii) identify individual tastes that will aid in the future management of dysphagia. A total of 204 non-dysphagic participants, aged 18+ (males: 114, females: 90) who met the eligible criteria were recruited for the blinded study. Fourteen different taste stimuli were selected from a previous pilot study by Smyth et al. 2014. Under sensory classifications depicted by factor analysis, all tastes except one (pasta: identified as bland and used a control) were identified from the study to be significant in intensity or agreeability. Tastes were administered to the participants and individually rated using hedonic scales for intensity and agreeability, and scales of less/no difference/more for time and effort. There were significant positive correlations of intensity and agreeability for mints and dark chocolate. Age and gender positively influenced the effect of agreeability on intensity in mints, and gender positively influenced the agreeability on intensity in dark chocolate. There were high ratings associated with less effort and less time and high ratings associated with more effort and more time. Results indicate dark chocolate and mints as taste stimuli that may be potentially beneficial to future dysphagia management. The variables used in the study should be considered within these tastes and investigated further. en_US
dc.language.iso eng en_US
dc.publisher University of Limerick en_US
dc.subject dysphagia en_US
dc.subject treatment en_US
dc.subject sensory en_US
dc.subject chemesthetic en_US
dc.subject taste en_US
dc.subject agreeability en_US
dc.subject intensity en_US
dc.subject time en_US
dc.subject effort en_US
dc.title The identification of intensity, agreeability and perceived time and effort of the sensory and chemesthetic properties of selected taste stimuli among non-dysphagic populations en_US
dc.type info:eu-repo/semantics/masterThesis en_US
dc.type.supercollection all_ul_research en_US
dc.type.supercollection ul_theses_dissertations en_US
dc.rights.accessrights info:eu-repo/semantics/openAccess en_US


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