Olfactory Performance in Culinary Arts Students
Loss of Smell, Olfactory Disorder
About this trial
This is an interventional treatment trial for Loss of Smell focused on measuring Olfactory training, Olfaction, Smell, Hyposmia, Anosmia, Olfactory Disfunction
Eligibility Criteria
Inclusion Criteria: age 18 years or older enrolled in an introductory training program at Fanshawe collage (Culinary arts or Information Technology) capable of providing informed written consent capable of reading and writing in English Exclusion Criteria: Participants with a history of anosmia, and chronic sinus disease.
Sites / Locations
- Fanshawe CollegeRecruiting
Arms of the Study
Arm 1
Arm 2
Arm 3
Arm 4
Experimental
No Intervention
Experimental
No Intervention
Olfactory training - Culinary arts students
Control group - Culinary arts students
Olfactory training - Information Technology students
Control group - Information Technology students
Students in culinary skill training program will perform olfactory training by sniffing four specific essential oils twice daily, over the entire semester (4-month period). The odors will comprise four major odor categories: flowery (phenyl ethyl alcohol/rose), aromatic (eucalyptol), fruity (citronellal/lemon), and resinous (eugenol). They will be assessed before and after the school semester.
Students in culinary skill training program will be assessed before and after the school semester, without any intervention throughout this period.
Students in Information Technology program will perform olfactory training by sniffing four specific essential oils twice daily, over the entire semester (4-month period). The odors will comprise four major odor categories: flowery (phenyl ethyl alcohol/rose), aromatic (eucalyptol), fruity (citronellal/lemon), and resinous (eugenol). They will be assessed before and after the school semester.
Students in Information Technology program will be assessed before and after the school semester, without any intervention throughout this period.