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Exploring the Relationship Between Food Oral Processing and Sensory Perception in Older Adults

dc.contributor.authorBrennan, An
dc.contributor.copyright-releaseNot Applicable
dc.contributor.degreeMaster of Science
dc.contributor.departmentSchool of Communication Sciences and Disorders
dc.contributor.ethics-approvalReceived
dc.contributor.external-examinerDr. Elaine Moody
dc.contributor.manuscriptsNot Applicable
dc.contributor.thesis-readerDr. Steven Aiken
dc.contributor.thesis-readerDr. Matt McSweeney
dc.contributor.thesis-supervisorDr. Rebecca Affoo
dc.date.accessioned2025-04-10T14:23:39Z
dc.date.available2025-04-10T14:23:39Z
dc.date.defence2025-03-31
dc.date.issued2025-04-08
dc.description.abstractFood oral processing (FOP) and sensory perception (SP) are interconnected processes that change across the lifespan. Additional investigations of the interaction between FOP and SP are required to delineate this relationship, especially in older adults. Twenty-six adults over 64 years were recruited to participate in FOP measures —salivary flow rate, maximum isometric anterior and posterior tongue pressure, Test of Mastication and Swallowing Solids (TOMASS); and a SP measure — Temporal Check-All-That-Apply (TCATA). Four foods were assessed, cracker, toast, banana, and peach. Descriptive analyses and Pearson’s correlations were conducted. There were few significant correlations found between OP and SP measures and no patterns between food items that would support a robust conclusion about the relationship between processes. There were also no significant impacts of age or gender on OP or SP. This research offers novel experimental findings on the relationship between FOP and SP in older adults.
dc.identifier.urihttps://hdl.handle.net/10222/84939
dc.language.isoen
dc.subjectFood Oral Processing
dc.subjectSensory Perception
dc.subjectOlder Adults
dc.titleExploring the Relationship Between Food Oral Processing and Sensory Perception in Older Adults

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