In this activity children were able to learn how involved is our brain in food. For this workshop, you begin by introducing the relationship of taste and smell with the brain. To teach a demonstration, 3 volunteers are asked. They will taste 3 juices with their eyes and nose covered. They are shown to have difficulty identifying juice. The taking of the 3 juices is repeated this time only with the eyes closed, where it is observed that they are able to recognize some of the juices but for others they have more difficulties. These are explained by the brain’s relationship with taste and smell.
The workshop is linked to the importance of nutrition for cognitive impairment, which has been investigated in recent years. For this reason, tests are usually done on Alzheimer’s patients and it is observed that the diagnosis of these diseases is very late.
Finally, it is explained how a complete diet with important food groups can help in the prevention of these diseases.
The children showed a lot of interest in how food can affect health at the level of the brain and how the consumption of a varied and balanced diet can help in the prevention of cognitive deseases.
Event Introduction
Neuroscience and food are related. We all imagine that by taste and smell but there is more. If you want to know how diet influences cognitive impairment, you cannot miss our workshop.
Organisers
CSIC
Date
November 4th, 2021
Place
CIAL (Food Science Research Institute)
Calle Nicolas Cabrera, 9 28049
Target audience
Register
Only for attendees
Contact email
victoria.moreno@csic.es; laura.parro@csic.es
Speakers
Marta Montero – predoctoral researcher in Food Science Research Institute, gratuated in Biology by Universidad Autonoma de Madrid.
Laura Parro – researcher in Food Science Research Institute, graduated in Human Nutrition and Dietetics by Universidad Autonoma de Madrid.
