It has been shown that the identification of many foods including vegetables based on flavour cues is often difficult. The effect of providing texture cues in addition to flavour cues on the identification of foods and the effect of providing taste cues only on the identification of foods have not been studied. The aim of this study was to assess the role of smell, taste, flavour and texture cues in the identification of ten vegetables commonly consumed in The Netherlands (broccoli, cauliflower, French bean, leek, bell pepper, carrot, cucumber, iceberg lettuce, onion and tomato). Subjects (n ¼ 194) were randomly assigned to one smell (orthonasal), flavour (taste and smell) and flavour-texture (taste, smell and texture). Blindfolded subjects were asked to identify the vegetable from a list of 24 vegetables. Identification was the highest in the flavour-texture condition (87.5%). Identification was significantly lower in the flavour condition (62.8%). Identification was the lowest when only taste cues (38.3%) or only smell cues (39.4%) were provided. For four raw vegetables (carrot, cucumber, onion and tomato) providing texture cues in addition to flavour cues did not significantly change identification suggesting that flavour cues were sufficient to identify these vegetables. Identification frequency increased for all vegetables when perceived intensity of the smell, taste or flavour cue increased. We conclude that providing flavour cues (taste and smell) increases identification compared to only taste or only smell cues, combined flavour and texture cues are needed for the identification of many vegetables commonly consumed in The Netherlands.
BACKGROUND AND AIMS: Patients with COVID-19 infection presents with a broad clinical spectrum of symptoms and complications. As a consequence nutritional requirements are not met, resulting in weight- and muscle loss, and malnutrition. The aim of the present study is to delineate nutritional complaints, the (course of the) nutritional status and risk of sarcopenia of COVID-19 patients, during hospitalisation and after discharge.METHODS: In this prospective observational study in 407 hospital admitted COVID-19 patients in four university and peripheral hospitals, data were collected during dietetic consultations. Presence of nutrition related complaints (decreased appetite, loss of smell, changed taste, loss of taste, chewing and swallowing problems, nausea, vomiting, feeling of being full, stool frequency and consistency, gastric retention, need for help with food intake due to weakness and shortness of breath and nutritional status (weight loss, BMI, risk of sarcopenia with SARC-F ≥4 points) before, during hospital stay and after discharge were, where possible, collected.RESULTS: Included patients were most men (69%), median age of 64.8 ± 12.4 years, 60% were admitted to ICU at any time point during hospitalisation with a median LOS of 15 days and an in-hospital mortality rate of 21%. The most commonly reported complaints were: decreased appetite (58%), feeling of being full (49%) and shortness of breath (43%). One in three patients experienced changed taste, loss of taste and/or loss of smell. Prior to hospital admission, 67% of the patients was overweight (BMI >25 kg/m2), 35% of the patients was characterised as malnourished, mainly caused by considerable weight loss. Serious acute weight loss (>5 kg) was showed in 22% of the patents during the hospital stay; most of these patients (85%) were admitted to the ICU at any point in time. A high risk of sarcopenia (SARC-F ≥ 4 points) was scored in 73% of the patients during hospital admission.CONCLUSION: In conclusion, one in five hospital admitted COVID-19 patients suffered from serious acute weight loss and 73% had a high risk of sarcopenia. Moreover, almost all patients had one or more nutritional complaints. Of these complaints, decreased appetite, feeling of being full, shortness of breath and changed taste and loss of taste were the most predominant nutrition related complaints. These symptoms have serious repercussions on nutritional status. Although nutritional complaints persisted a long time after discharge, only a small group of patients received dietetic treatment after hospital discharge in recovery phase. Clinicians should consider the risks of acute malnutrition and sarcopenia in COVID-19 patients and investigate multidisciplinary treatment including dietetics during hospital stay and after discharge.
Safety at work The objective of the project Safety at Work is to increase safety at the workplace by applying and combining state of the art artefacts from personal protective equipment and ambient intelligence technology. In this state of the art document we focus on the developments with respect to how (persuasive) technology can help to influence behaviour in a natural, automatic way in order to make industrial environments safer. We focus on personal safety, safe environments and safe behaviour. Direct ways to influence safety The most obvious way to influence behaviour is to use direct, physical measures. In particular, this is known from product design. The safe use of a product is related to the characteristics of the product (e.g., sharp edges), the condition of people operating the product (e.g., stressed or tired), the man-machine interface (e.g., intuitive or complex) and the environmental conditions while operating the product (e.g., noisy or crowded). Design guidelines exist to help designers to make safe products. A risk matrix can be made with two axis: product hazards versus personal characteristics. For each combination one might imagine what can go wrong, and what potential solutions are. Except for ‘design for safety’ in the sense of no sharp edges or a redundant architecture, there is a development called ‘safety by design’ as well. Safety by design is a concept that encourages construction or product designers to ‘design out’ health and safety risks during design development. On this topic, we may learn from the area of public safety. Crime Prevention Through Environmental Design (or Designing Out Crime) is a multi-disciplinary approach to deterring criminal behaviour through environmental design. Designing Out Crime uses measures like taking steps to increase (the perception) that people can be seen, limiting the opportunity for crime by taking steps to clearly differentiate between public space and private space, and promoting social control through improved proprietary concern. Senses Neuroscience has shown that we have very little insight into our motivations and, consequently, are poor at predicting our own behaviour. It seems emotions are an important predictor of our behaviour. Input from our senses are important for our emotional state, and therefore influence our behaviour in an ‘ambient’ (invisible) way. The first sense we focus on is sight. Sight encompasses the perception of light intensity (illuminance) and colours (spectral distribution). Several researchers have studied the effects of light and colour in working environments. Results show, e.g., that elderly people can be helped with higher light levels, that cool colours like blue and green have a relaxing effect, while long-wavelength colours such as orange and red are stimulating and give more arousal, and that concentration and motivation of pupils at school can be influenced with light and colour settings. Identically, sound (hearing) has physiological effects (unexpected sounds cause extra cortisol -the fight or flight hormone- and the opposite for soothing sounds), psychological effects (sounds effect our emotions), cognitive effects (sounds effect our concentration) and behavioural effects (the natural behaviour of people is to avoid unpleasant sounds, and embrace pleasurable sounds). Smell affects 75% of daily emotions and plays an important role in memory, itis also important as a warning for danger (gas, burning smell). Research has shown that smell can influence work performance. Haptic feedback is a relative new area of research, and most studies focus on haptic feedback on handheld and automotive devices. Finally, employers have a duty to take every reasonable precaution to protect workers from heat stress disorders. Influence mechanisms: Cialdini To influence behaviour, we may learn from marketing psychology. Robert Cialdini states that if we have to think about every decision
MULTIFILE
At gas stations, tetrahydrothiophene (THT) is added to odorless biogas (and natural gas) for quick leak detection through its distinctive smell. However, for low bio and natural gas velocities, evaporation is not complete and the odorization process is compromised, causing odor fluctuations and undesired liquid accumulation on the pipeline. Inefficient odorization not only endangers the safety and well-being of gas users, but also increases gas distribution companies OPEX. To enhance THT evaporation during low bio and natural gas flow, an alternative approach involves improve the currently used atomization process. Electrohydrodynamic Atomization (EHDA), also known as Electrospray (ES), is a technology that uses strong electric fields to create nano and micro droplets with a narrow size distribution. This relatively new atomization technology can improve the odorization process as it can manipulate droplet sizes according to the natural and bio gas flow. BiomEHD aims to develop, manufacture, and test an EHDA odorization system for applying THT in biogas odorization.
Het is essentieel dat cliënten na een opname in een ziekenhuis of revalidatiecentrum blijven werken aan een actieve leefstijl die bijdraagt aan preventie, participatie en kwaliteit van leven. Hoewel gezondheid en gedrag primair de verantwoordelijkheid is van mensen zelf, is niet iedereen in staat na thuiskomst het geleerde zelfstandig voort te zetten. Na een opname wordt de transitie naar de thuissituatie door patiënten als moeilijk ervaren, soms met achteruitgang en heropnames als gevolg. Zorgprofessionals herkennen dit ook en willen de transitie naar huis beter vormgeven. De centrale vraag die Hogeschool Leiden (Lectoraat Eigen Regie bij Fysiotherapie en Beweegzorg), Haagse Hogeschool (Lectoraat Revalidatie en Technologie), Hanze Hogeschool (Lectoraat Healthy Ageing, Allied Health & Nursing Care), zorginstellingen Basalt (revalidatiecentrum) en Nij Smellinghe (ziekenhuis) en fysiotherapiepraktijken Medifit en Havenfysio (MKB-bedrijf) willen beantwoorden is: WAT is, gezien vanuit het perspectief van de ervaringsdeskundige cliënt, bepalend voor het fysiek actief blijven en integreren van duurzaam beweeggedrag in de eigen thuissituatie tot 1 jaar na transitie vanuit de intramurale zorg. Vanuit positieve gezondheid wordt breed onderzocht hoe mensen de fysieke, sociale en emotionele uitdagingen in relatie tot fysieke activiteit hebben benaderd en ervaren in hun thuissituatie na intramurale zorgopname. Cliënten wordt gevraagd naar hun meest waardevolle en frustrerende ervaringen en activiteiten met betrekking tot fysiek actief blijven in de eerste 3 tot 12 maanden na thuiskomst. Door het gebruik van storytelling worden de ervaringsdeskundigheid en dieperliggende motivaties van cliënten centraal gesteld binnen hun persoonlijke thuissituatie. We brengen vervolgens beïnvloedbare factoren van fysieke activiteit in de thuissituatie van mensen in kaart vanuit de perspectieven positieve gezondheid, eigen regie en gedrag. Op basis van de bevindingen wordt in co-creatie een innovatieve interventie agenda opgeleverd over hoe de betrokken partners fysieke activiteit in de thuissituatie kunnen ondersteunen en hoe de samenwerking in de zorgketen beter georganiseerd kan worden.
