1 results match your criteria: "School of Biological and Molecular Sciences Oxford Brookes University[Affiliation]"
Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong.
Int J Food Sci Nutr
July 2003
Nutrition and Food Science Group, School of Biological and Molecular Sciences Oxford Brookes University, Gipsy Lane Campus OX3 0BP Headington, Oxford, UK.
The present study investigated the effect of natural food flavours on food and nutrient intake in hospitalized elderly patients in Hong Kong. Food intake was directly measured for breakfast, lunch and dinner over five consecutive days -- two control days and three experimental days. For the three experimental days, six natural food flavours, based on familiarity of use and wide acceptance to the patient population, were added to each standard lunch and dinner meal.
View Article and Find Full Text PDF