1 |
Chyun JH, Woo KJ, Chung KS. 1994. Taste preference and taste perception of Korean elderly. J Korea Home Economics Asso 32:143-151
|
2 |
Cornelis MC, Tordoff MG, El-Sohemy A, van Dam RM. 2017. Recalled taste intensity, liking and habitual intake of commonly consumed foods. Appetite 109:182-189
DOI
|
3 |
Doets EL, Kremer S. 2016. The silver sensory experience - A review of senior consumers' food perception, liking and intake. Food Quality & Pref 48:316-332
DOI
|
4 |
Donaldson LF, Bennett L, Baic S, Melichar JK. 2009. Taste and weight: Is there a link? Am J Clin Nutr 90(suppl):800S-803S
DOI
|
5 |
Drewnowski A, Henderson SA, Driscoll A, Rolls BJ. 1996. Salt taste perceptions and preferences are unrelated to sodium consumption in healthy older adults. J Am Diet Assoc 96:471-474
DOI
|
6 |
Duffy VB. 2007. Variation in oral sensation: Implications for diet and health. Current Opinion in Gastroenterology 23:171-177
DOI
|
7 |
Shim E, Yang YJ, Yang YK. 2016. Relationship between thresholds and self-assessed preference for saltiness and sodium intake in young women. J Nutr Health 49:88-98
DOI
|
8 |
Simpson EEA, Rae G, Parr H, O'Connor JM, Bonham M, Polito A, Meunier N, Andriollo-Sanchez M, Intorre F, Coudray C, Strain JJ, Stewart-Knox B. 2012. Predictors of taste acuity in healthy older Europeans. Appetite 58:188-195
DOI
|
9 |
Song DY, Park JE, Shim JE, Lee JE. 2013. Trends in the major dish groups and food groups contributing to sodium intake in the Korea national health and nutrition examination survey 1998-2010. Korean J Nutr 46:72-85
DOI
|
10 |
Tomiko M, Sadako T, Keiko H. 2008. Taste sensitivity and preference of elderly. J Cookery Sci Japan 41:241-247
|
11 |
van Langeveld AWB, Gibbons S, Koelliker Y, Civille GV, de Vries JHM, de Graaf C, Mars M. 2017. The relationship between taste and nutrient content in commercially available foods from the United States. Food Quality & Pref 57:1-7
DOI
|
12 |
Viskaal-van Dongen M, van den Berg MC, Vink N, Kok FJ, de Graaf C. 2012. Taste.nutrient relationships in commonly consumed foods. Br J Nutr 108:140-147
DOI
|
13 |
Chang SK, Kim YS, Lee SD, Suh SK, Yu SW. 1983. A study on optimum gustation of salt in hypertensive patients in Korea. Korean J Nutr 16:21-26
|
14 |
Goldman A, McKay B, Mojet J, Kremer S. 2014. Meeting the food needs of the ageing population - Implications for food science and technology over 65 year olds - An overlooked segment of the population. IUFoST Scientific Information Bulletin 01/2014
|
15 |
Hardikar S, Hochenberger R, Villringer A, Ohla K. 2017. Higher sensitivity to sweet and salty taste in obese compared to lean individuals. Appetite 111:158-165
DOI
|
16 |
Kim G, Hwang J, Song K, Kim M, Lee H. 2006. The factors affecting sweet taste sensitivity and preferences of the Korean middle-aged females. J Community Nutrition 8:107-113
|
17 |
Korean Food and Drug Administration 2011. Sodium reduction of processed foods, fermented soy industry. Available from www.mfds.go.kr/index.do?searchkey=charge_dept&mid=675&pageNo...v [cited 30 September 2011]
|
18 |
Kim JH, Choi MK. 2007. Salt intake behavior and blood pressure: The effect of taste sesitivity and preference. Korean J Human Ecology 16:837-848
DOI
|
19 |
Kim MK, Han JI, Chung YJ. 2011. Dietary behavior related to salty food intake of adults living in a rural area according to saline sensitivity. Korean J Nutr 44:537-550
DOI
|
20 |
Kim WY, Won HS, Kim KO. 1997. Effect of age-related changes in taste perception on dietary intake in Korean elderly. Korean J Nutr 30:995-1008
|
21 |
Korean Statistical Information Service 2017. Health statistics. databsae source: Ministry of health and welfare, Korea national health and nutrition examination survey. Available from http://kosis.kr/eng/statisticsList/statisticsList_01List.jsp?vwcd=MT_ETITLE&parentId=D#SubCont [cited 24 February 2017]
|
22 |
Kremer S, Bult JHF, Mojet J, Kroeze JHA. 2007. Food perception with age and its relationship to pleasantness. Chemical Senses 32:591-602
DOI
|
23 |
Lease H, Hendrie GA, Poelman AAM, Delahunty C, Cox DN. 2016. A sensory-diet database: A tool to characterise the sensory qualities of diets. Food Quality & Pref 49:20-32
DOI
|
24 |
Lee HM. 2006. Effects of lifestyles, dietary habits, food preferences and nutrient intakes on sensitivity to and preference for salty tastes of Korean women. Korean J Community Nutr 8:185-192
|
25 |
Lee MS. 2013. Association between preferences of salty food and acuity and preferences of taste of the elderly people living in rural area. Korean J Community Nutr 18:223-232
DOI
|
26 |
Mojet J, Christ-Hazelhof E, Heidema J. 2001. Taste perception with age: Generic or specific losses in threshold sensitivity to the five basic tastes? Chem Senses 26:845-860
DOI
|
27 |
Lee MS. 2010. Taste perceptions of middle-aged and elderly people living in rural areas: Relationships among threshold, taste preference and physical activity. Korean J Community Nutr 15:670-678
|
28 |
Lee MS. 2014. The relationship between dietary behaviors/health risk factors and preference for salty taste among Korean elderly people living in rural area. Korean J Community Nutr 19:448-458
DOI
|
29 |
Mattes RD. 2002. The chemical senses and nutrition in aging: Challenging old assumptions. J Am Diet Assoc 102:192-196
DOI
|
30 |
Methven L, Allen VJ, Withers CA, Gosney MA. 2012. Ageing and taste. Proc Nutr Soc 71:556-565
DOI
|
31 |
Mojet J, Christ-Hazelhof E, Heidema J. 2005. Taste perception with age: Pleasantness and its relationships with threshold sensitivity and supra-threshold intensity of five taste qualities. Food Quality & Pref 16:413-423
DOI
|
32 |
Murphy C. 2008. The chemical senses and nutrition in older adults. J Nutr Elder 27:247-265
DOI
|
33 |
Pangborn RM, Pecore SD. 1982. Taste perception of sodium chloride in relation to dietary intake of salt. Am J Clin Nutr 35:510-520
DOI
|
34 |
Pingel J, Ostwald J, Pau HW, Hummel T, Just T. 2010. Normative data for a solution-based taste test. Eur Arch Otorhinolaryngol DOI 10.1007/s00405-010-1276-1
DOI
|
35 |
Rabin M, de Figueiredo CEP, Wagner MB, Antonello ICF. 2009. Salt taste sensitivity threshold and exercise-induced hypertension. Appetite 52:609-613
DOI
|
36 |
Schiffman SS. 2000. Intensification of sensory properties of food for the elderly. J Nutr 130:927S-930S
DOI
|
37 |
Brownie S. 2006. Why are elderly individuals at risk of nutritional deficiency? Inter J Nurs Prac 12:110-118
DOI
|