Food for patients at nutritional risk: a model of food sensory quality to promote intake

Janice Marie Sorensen; Lotte Holm; Michael Bom Frøst; Jens Kondrup

doi:10.1016/j.clnu.2012.01.004

Food for patients at nutritional risk: a model of food sensory quality to promote intake

Janice Marie Sorensen, Lotte Holm, Michael Bom Frøst, Jens Kondrup

38 Citationer (Scopus)

Abstract

The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.

Originalsprog	Engelsk
Tidsskrift	Clinical Nutrition
Vol/bind	31
Udgave nummer	5
Sider (fra-til)	637-46
Antal sider	10
ISSN	0261-5614
DOI	https://doi.org/10.1016/j.clnu.2012.01.004
Status	Udgivet - 2012

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10.1016/j.clnu.2012.01.004

Citationsformater

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title = "Food for patients at nutritional risk: a model of food sensory quality to promote intake",

abstract = "The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.",

author = "Sorensen, {Janice Marie} and Lotte Holm and Fr{\o}st, {Michael Bom} and Jens Kondrup",

year = "2012",

doi = "10.1016/j.clnu.2012.01.004",

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AU - Sorensen, Janice Marie

AU - Holm, Lotte

AU - Frøst, Michael Bom

AU - Kondrup, Jens

PY - 2012

Y1 - 2012

N2 - The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.

AB - The aim was to investigate food sensory quality as experienced and perceived by patients at nutritional risk within the context of establishing a framework to develop foods to develop foods to promote intake.

U2 - 10.1016/j.clnu.2012.01.004

DO - 10.1016/j.clnu.2012.01.004

M3 - Journal article

C2 - 22365612

SN - 0261-5614

VL - 31

SP - 637

EP - 646

JO - Clinical Nutrition

JF - Clinical Nutrition

IS - 5

ER -

Food for patients at nutritional risk: a model of food sensory quality to promote intake

Abstract

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