Olfactory Stimulation with Japanese Soy Sauce Improves Upper Limb Performance

• Main Authors: Yutaka Yano (Author), Yoshihiro Murata (Author), Mutsuo Taniguchi (Author), Fumino Okutani (Author), Masahiro Yamaguchi (Author), Hideto Kaba (Author)
• Format: Book
• Published: Hindawi-Wiley, 2019-01-01T00:00:00Z.
• Subjects: article
• Online Access: Connect to this object online.

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...