A influência da gastronomia e da estética na percepção sensorial de idosos
Ano de defesa: | 2018 |
---|---|
Autor(a) principal: | |
Orientador(a): | |
Banca de defesa: | |
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: | |
Palavras-chave em Inglês: | |
Área do conhecimento CNPq: | |
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 |
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. |
id |
UCB_ac917e6436d710a4697f8f0339d7e9db |
---|---|
oai_identifier_str |
oai:bdtd.ucb.br:tede/2445 |
network_acronym_str |
UCB |
network_name_str |
Biblioteca Digital de Teses e Dissertações da UCB |
spelling |
Chariglione, Isabelle Patriciá Freitas Soareshttp://lattes.cnpq.br/7556751200220301http://lattes.cnpq.br/0262227477793022Coelho, Jennifer Ângelo de Lacerda2018-08-09T14:01:41Z2018-05-10COELHO, Jennifer Ângelo de Lacerda. A influência da gastronomia e da estética na percepção sensorial de idosos. 2018. 67 f. Dissertação (Programa Stricto Sensu em Gerontologia) - Universidade Católica de Brasília, Brasília, 2018.https://bdtd.ucb.br:8443/jspui/handle/tede/2445Gastronomy 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.A gastronomia é uma das ciências mais antigas da humanidade. Sua importância para a sociedade é grande, pois o ser humano precisa se alimentar para viver. Para tanto, é preciso preparar a comida, aliando a cultura e as técnicas de culinária utilizadas na gastronomia para um maior e melhor aproveitamento de cada alimento. O trabalho da gastronomia é tornar as refeições mais saborosas e atraentes ao comensal, proporcionado, assim, não só nutrição do corpo, mas o prazer em se alimentar. Esta pesquisa teve como objetivo avaliar se a estética, ou seja, a percepção visual, pode influenciar na percepção dos sabores. A pesquisa foi realizada com 38 idosos (idade = 67,65 DP= 6,15) que degustaram uma preparação montada de duas formas, uma mais e outra menos estética. Esses idosos responderam a um questionário semiestruturado para os dados sociodemográficos, além de medidas hedônicas relacionadas às preparações e medidas psicológicas para avaliação dos estados de humor. Para análise dos dados, foram utilizados os testes Shapiro-Wilks, Wilcoxon, Mann Whitney e Kruskal-Wallis. Além disso, optou-se por trabalhar com o delta da diferença com três grupos, de acordo com a sua preferência de prato, utilizando o teste Qui-quadrado (Monte Carlo). Os resultados demonstraram que o prato mais estético foi melhor avaliado por todos os idosos (p=0,000), que o prato mais estético foi percebido com maior quantidade de sal quando dividido por faixa etária (p=0,020) e não havendo diferença entre idosos e idosas (p≥0,05). Também não foram encontradas diferenças quanto às percepções pelo fato do idoso cozinhar ou não, assim como, se a ansiedade e a depressão influenciavam na percepção, visto que o grupo tinha baixos escores de ansiedade e depressão. Concluindo-se que a utilização de pratos estéticos na gastronomia pode vir a favorecer a melhora do comportamento alimentar neste grupo, assim como, melhorar a percepção de gostos, especialmente do sal que é diminuído no processo de envelhecer.Submitted by Sara Ribeiro (sara.ribeiro@ucb.br) on 2018-08-09T14:01:19Z No. of bitstreams: 1 JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf: 984682 bytes, checksum: 373f2bdd2f174da8d2fdcd92996ba0ac (MD5)Approved for entry into archive by Sara Ribeiro (sara.ribeiro@ucb.br) on 2018-08-09T14:01:41Z (GMT) No. of bitstreams: 1 JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf: 984682 bytes, checksum: 373f2bdd2f174da8d2fdcd92996ba0ac (MD5)Made available in DSpace on 2018-08-09T14:01:41Z (GMT). No. of bitstreams: 1 JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf: 984682 bytes, checksum: 373f2bdd2f174da8d2fdcd92996ba0ac (MD5) Previous issue date: 2018-05-10application/pdfhttps://bdtd.ucb.br:8443/jspui/retrieve/5888/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.jpgporUniversidade Católica de BrasíliaPrograma Stricto Sensu em GerontologiaUCBBrasilEscola de Saúde e MedicinaIdososEstéticaGastronomiaPercepção visualVisual perceptionGastronomyAestheticsElderlyCNPQ::CIENCIAS DA SAUDEA influência da gastronomia e da estética na percepção sensorial de idososinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UCBinstname:Universidade Católica de Brasíliainstacron:UCBTHUMBNAILJenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.jpgJenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.jpgimage/jpeg5666https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/4/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.jpg32af502f132636b96f2fb07e03516352MD54TEXTJenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.txtJenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.txttext/plain113701https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/3/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.txt7fca0291028cc3930f51ded0024aafd2MD53ORIGINALJenniferAngelodeLacerdaCoelhoDissertacao2018.pdfJenniferAngelodeLacerdaCoelhoDissertacao2018.pdfapplication/pdf984682https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/2/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf373f2bdd2f174da8d2fdcd92996ba0acMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81905https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/1/license.txt75558dcf859532757239878b42f1c2c7MD51tede/2445oai:bdtd.ucb.br:tede/24452018-08-10 01:08:39.932Biblioteca Digital de Dissertações da Universidade Católica de Brasília - UCBsdi@ucb.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 |
dc.title.por.fl_str_mv |
A influência da gastronomia e da estética na percepção sensorial de idosos |
title |
A influência da gastronomia e da estética na percepção sensorial de idosos |
spellingShingle |
A influência da gastronomia e da estética na percepção sensorial de idosos Coelho, Jennifer Ângelo de Lacerda Idosos Estética Gastronomia Percepção visual Visual perception Gastronomy Aesthetics Elderly CNPQ::CIENCIAS DA SAUDE |
title_short |
A influência da gastronomia e da estética na percepção sensorial de idosos |
title_full |
A influência da gastronomia e da estética na percepção sensorial de idosos |
title_fullStr |
A influência da gastronomia e da estética na percepção sensorial de idosos |
title_full_unstemmed |
A influência da gastronomia e da estética na percepção sensorial de idosos |
title_sort |
A influência da gastronomia e da estética na percepção sensorial de idosos |
author |
Coelho, Jennifer Ângelo de Lacerda |
author_facet |
Coelho, Jennifer Ângelo de Lacerda |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Chariglione, Isabelle Patriciá Freitas Soares |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/7556751200220301 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/0262227477793022 |
dc.contributor.author.fl_str_mv |
Coelho, Jennifer Ângelo de Lacerda |
contributor_str_mv |
Chariglione, Isabelle Patriciá Freitas Soares |
dc.subject.por.fl_str_mv |
Idosos Estética Gastronomia Percepção visual |
topic |
Idosos Estética Gastronomia Percepção visual Visual perception Gastronomy Aesthetics Elderly CNPQ::CIENCIAS DA SAUDE |
dc.subject.eng.fl_str_mv |
Visual perception Gastronomy Aesthetics Elderly |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS DA SAUDE |
dc.description.abstract.eng.fl_txt_mv |
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. |
dc.description.abstract.por.fl_txt_mv |
A gastronomia é uma das ciências mais antigas da humanidade. Sua importância para a sociedade é grande, pois o ser humano precisa se alimentar para viver. Para tanto, é preciso preparar a comida, aliando a cultura e as técnicas de culinária utilizadas na gastronomia para um maior e melhor aproveitamento de cada alimento. O trabalho da gastronomia é tornar as refeições mais saborosas e atraentes ao comensal, proporcionado, assim, não só nutrição do corpo, mas o prazer em se alimentar. Esta pesquisa teve como objetivo avaliar se a estética, ou seja, a percepção visual, pode influenciar na percepção dos sabores. A pesquisa foi realizada com 38 idosos (idade = 67,65 DP= 6,15) que degustaram uma preparação montada de duas formas, uma mais e outra menos estética. Esses idosos responderam a um questionário semiestruturado para os dados sociodemográficos, além de medidas hedônicas relacionadas às preparações e medidas psicológicas para avaliação dos estados de humor. Para análise dos dados, foram utilizados os testes Shapiro-Wilks, Wilcoxon, Mann Whitney e Kruskal-Wallis. Além disso, optou-se por trabalhar com o delta da diferença com três grupos, de acordo com a sua preferência de prato, utilizando o teste Qui-quadrado (Monte Carlo). Os resultados demonstraram que o prato mais estético foi melhor avaliado por todos os idosos (p=0,000), que o prato mais estético foi percebido com maior quantidade de sal quando dividido por faixa etária (p=0,020) e não havendo diferença entre idosos e idosas (p≥0,05). Também não foram encontradas diferenças quanto às percepções pelo fato do idoso cozinhar ou não, assim como, se a ansiedade e a depressão influenciavam na percepção, visto que o grupo tinha baixos escores de ansiedade e depressão. Concluindo-se que a utilização de pratos estéticos na gastronomia pode vir a favorecer a melhora do comportamento alimentar neste grupo, assim como, melhorar a percepção de gostos, especialmente do sal que é diminuído no processo de envelhecer. |
description |
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. |
publishDate |
2018 |
dc.date.accessioned.fl_str_mv |
2018-08-09T14:01:41Z |
dc.date.issued.fl_str_mv |
2018-05-10 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
status_str |
publishedVersion |
format |
masterThesis |
dc.identifier.citation.fl_str_mv |
COELHO, Jennifer Ângelo de Lacerda. A influência da gastronomia e da estética na percepção sensorial de idosos. 2018. 67 f. Dissertação (Programa Stricto Sensu em Gerontologia) - Universidade Católica de Brasília, Brasília, 2018. |
dc.identifier.uri.fl_str_mv |
https://bdtd.ucb.br:8443/jspui/handle/tede/2445 |
identifier_str_mv |
COELHO, Jennifer Ângelo de Lacerda. A influência da gastronomia e da estética na percepção sensorial de idosos. 2018. 67 f. Dissertação (Programa Stricto Sensu em Gerontologia) - Universidade Católica de Brasília, Brasília, 2018. |
url |
https://bdtd.ucb.br:8443/jspui/handle/tede/2445 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Católica de Brasília |
dc.publisher.program.fl_str_mv |
Programa Stricto Sensu em Gerontologia |
dc.publisher.initials.fl_str_mv |
UCB |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Saúde e Medicina |
publisher.none.fl_str_mv |
Universidade Católica de Brasília |
dc.source.none.fl_str_mv |
reponame:Biblioteca Digital de Teses e Dissertações da UCB instname:Universidade Católica de Brasília instacron:UCB |
reponame_str |
Biblioteca Digital de Teses e Dissertações da UCB |
collection |
Biblioteca Digital de Teses e Dissertações da UCB |
instname_str |
Universidade Católica de Brasília |
instacron_str |
UCB |
institution |
UCB |
bitstream.url.fl_str_mv |
https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/4/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.jpg https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/3/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf.txt https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/2/JenniferAngelodeLacerdaCoelhoDissertacao2018.pdf https://bdtd.ucb.br:8443/jspui/bitstream/tede/2445/1/license.txt |
bitstream.checksum.fl_str_mv |
32af502f132636b96f2fb07e03516352 7fca0291028cc3930f51ded0024aafd2 373f2bdd2f174da8d2fdcd92996ba0ac 75558dcf859532757239878b42f1c2c7 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Biblioteca Digital de Dissertações da Universidade Católica de Brasília - UCB |
repository.mail.fl_str_mv |
sdi@ucb.br |
_version_ |
1643299889618092032 |