Claire Sulmont-Rossé
Biographic Data
| ID | 6254912 |
|---|---|
| NAME | Claire Sulmont-Rossé |
| GIVEN NAMES | Claire |
| FAMILY NAME | Sulmont-Rossé |
| SIGNATURE | SULMONT-ROSSÉ C |
| VERIFIED | No |
| TOTAL WORKS | 14 |
| TOTAL CITATIONS | 65 |
| WORKS AS AUTHOR | 14 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2008 |
| LATEST PUBLICATION YEAR | 2024 |
| H-INDEX | 3 |
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Age related impairments in ingestion from a large population based-sample
OBJECTIVES: Epidemiological data regarding the evolution of problems related to mastication and swallowing with age are lacking. This study aims to (i) describe changes in oral function with age, using data from a large French population, (ii) validate online, self-report uses of an ICF questionnaire in older persons, and (iii) assess whether impairment is related to avoidance of certain foods, xerostomia, body mass index (BMI) and oral health re…
Co-creation of food solutions to improve nutritional status in older adults
Food perception, lifestyle, nutritional and health status in the older people
Optimizing sensory quality and variety
Functional determinants of dietary intake in community-dwelling older adults
Objective The identification of determinants of dietary intake is an important prerequisite for the development of interventions to improve diet. The present systematic literature review aimed to compile the current knowledge on individual functional determinants of dietary intake in community-dwelling older adults. Design A systematic search was performed in PubMed, Scopus, Web of Science and the Cochrane Library. Titles, abstracts and full text…
Providing choice and/or variety during a meal
The structure of a food product assortment modulates the effect of providing choice on food intake
Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure
Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake
This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of th…
Influence of substrate oxidation on the reward system, no role of dietary fibre
Alliesthesia is greater for odors of fatty foods than of non-fat foods
Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
Optimizing sensory quality and variety
Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure
Alliesthesia is greater for odors of fatty foods than of non-fat foods
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Food perception, lifestyle, nutritional and health status in the older people
Providing choice and/or variety during a meal
The structure of a food product assortment modulates the effect of providing choice on food intake
Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake
This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of th…
Consumer-driven definition of traditional food products and innovation in traditional foods. A qualitative cross-cultural study
Influence of substrate oxidation on the reward system, no role of dietary fibre
Alliesthesia is greater for odors of fatty foods than of non-fat foods
Consumers’ acceptance of innovations in traditional cheese. A comparative study in France and Norway
Monotonous consumption of fibre-enriched bread at breakfast increases satiety and influences subsequent food intake
This study aimed to observe the influence of the monotonous consumption of two types of fibre-enriched bread at breakfast on hedonic liking for the bread, subsequent hunger and energy intake. Two groups of unrestrained normal weight participants were given either white sandwich bread (WS) or multigrain sandwich bread (MG) at breakfast (the sensory properties of the WS were more similar to the usual bread eaten by the participants than those of th…
Improving meal context in nursing homes. Impact of four strategies on food intake and meal pleasure
The structure of a food product assortment modulates the effect of providing choice on food intake
Providing choice and/or variety during a meal
Functional determinants of dietary intake in community-dwelling older adults
Objective The identification of determinants of dietary intake is an important prerequisite for the development of interventions to improve diet. The present systematic literature review aimed to compile the current knowledge on individual functional determinants of dietary intake in community-dwelling older adults. Design A systematic search was performed in PubMed, Scopus, Web of Science and the Cochrane Library. Titles, abstracts and full text…
Optimizing sensory quality and variety
Food perception, lifestyle, nutritional and health status in the older people
Co-creation of food solutions to improve nutritional status in older adults
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating complications is a major determinant of this protein undernutrition. If nutritional interventions are to be effective and sustainable, they must enable eating pleasure, cater for personal preferences and be adaptable to differ…
Age related impairments in ingestion from a large population based-sample
OBJECTIVES: Epidemiological data regarding the evolution of problems related to mastication and swallowing with age are lacking. This study aims to (i) describe changes in oral function with age, using data from a large French population, (ii) validate online, self-report uses of an ICF questionnaire in older persons, and (iii) assess whether impairment is related to avoidance of certain foods, xerostomia, body mass index (BMI) and oral health re…
Medicine (9 works) · Psychology (9 works) · Food Science (7 works) · Gerontology (5 works) · Sensory Analysis and Statistical Methods (5 works) · Biology (4 works) · Environmental health (4 works) · Food choice (4 works) · Nutrition and Health in Aging (4 works) · Chemistry (3 works)