Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance

BACKGROUND: We have observed changes in body reactions during cooking, which is one of the treatment modalities used in occupational therapy. The perception of food-related odors during cooking may have behavioral effects on human activities through the activation of appetitive motivation. OBJECTIVE...

Celý popis

Uloženo v:
Podrobná bibliografie
Vydáno v:Occup Ther Int
Hlavní autoři: Yano, Yutaka, Murata, Yoshihiro, Taniguchi, Mutsuo, Okutani, Fumino, Yamaguchi, Masahiro, Kaba, Hideto
Médium: Artigo
Jazyk:Inglês
Vydáno: Hindawi 2019
Témata:
Research Article
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC6791263/
https://ncbi.nlm.nih.gov/pubmed/31656454
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2019/2748721
Tagy: Přidat tag
Žádné tagy, Buďte první, kdo otaguje tento záznam!

Podobné jednotky