New: Can food psychology help Alzheimer’s patients?

Summary:

Youssed, the chef, talks about the power of the senses when we eat something. He worked with Oxford professor Charles Spence who probed the psychology of diners. In that moment, the Kitchen Theory was born; it’s about the influence of the different senses in the perception of a meal and consists in a “synaesthesia” experience, in other words: all the senses interact when people eat. There’s a multisensory nature of flavors, incorporating sight, sound, smell, taste and touch; all this factors make people have expectations thanks their perceptions, and there’re psychological studies about that, for example: a research about sounds discovered that loud white noise can affect the taste of food, finding sweetness and sourness to correlated with high sound; a research about vision discovered that looking at images of high-calorie food is linked to a rise in levels of an appetite-inducing hormone, while research the following year found that looking ar images of salty foods decreased enjoyment of eating a salted snack. Many scientist follow this line of investigation. Even though this results can help to big companies make money, Spence and Youseef want apply his insights to hospitals: for the medication in cancer patients and  using multisensory stimuli to help Alzheimer’s patients.  

My reason why I chose it:
I choose this new because the Alzheimer's disease is very current in this moment of my life. My grandmother lives with us and she suffers it. I think that psychology's advances can help a lot of people whit their problems, and in this case, psychology can give a great contribution for this hard complaint. Hopefully, the professionals can discover any kind of cure someday.  


The link: http://www.theguardian.com/lifeandstyle/2015/sep/20/food-psychology-alzheimers-patients-multisensory-eating-kitchen-theory