AIMS AND OBJECTIVES To provide an overview of available sensory stimulation interventions, and their effect on persons with dementia and to present theoretical and methodological characteristics of the studies included. BACKGROUND Different sensory stimulation interventions are used for persons with dementia to increase alertness, reduce agitation and improve quality of life. However, the eff...

PURPOSE Following the International Classification of Functioning, Disability and Health (ICF) concepts, this study examines body functions such as sensory modulation and sleep quality among adults with learning disabilities (LD). METHODS One hundred and ten participants, 55 adults with LD and 55 matched controls (mean age 30 years) filled in a socio-demographic questionnaire, the Adults/Adol...

This study aims to examine the sensory quality of meatballs made from Balinese beef and buffalo meat after the addition of smoke powder prior to storage at the temperatures of 25°C for 7 days. This study used meat from Longissimus dorsi muscle of male Balinese cattle aged 3 years and of male buffalo aged 5 years as the main raw materials, and smoke powder as a binder and preservative in making ...

We suggest that within a skill-based, sensorimotor approach to sensory consciousness, two measurable properties of perceivers' interaction with the environment, "corporality" and "alerting capacity", explain why sensory stimulation is experienced as having a "sensory feel", unlike thoughts or memories. We propose that the notions of "corporality" and "alerting capacity" make possible the constr...

Currently Colombia does not have enough studies on avocado sensory quality. So, the aim of this work was to evaluate harvest index and storage duration Avocado fruit were harvested from 5 farms in Antioquia. Sensory descriptors evaluated a scale 0 5, general quality (GQ) 3. Fruit with low GQ exhibit hard, wet, fibrous textures; they taste green, astringent, spicy, sour, umami, acid, odor is aci...