Nutrition and Sensation

CRC Press Inc
  • erschienen am 18. März 2015
  • |
  • 353 Seiten
E-Book | PDF mit Adobe DRM | Systemvoraussetzungen
978-1-4665-6908-9 (ISBN)
Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.The book covers the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also discusses the use of the sensory system to treat nutritional disorders including obesity. Special attention is given to the mechanisms surrounding smell and taste and how they can influence satiety and weight. This book is a fascinating read for anyone looking for deeper understanding of the link between the sensory system and nutrition.
  • Englisch
  • Baton Rouge
  • |
  • USA
Taylor & Francis Inc
  • Für höhere Schule und Studium
6 Tables, black and white; 28 Illustrations, black and white
  • 4,98 MB
978-1-4665-6908-9 (9781466569089)
1466569085 (1466569085)
weitere Ausgaben werden ermittelt
Edited by

Alan R. Hirsch is a neurologist and psychiatrist specializing in the treatment of smell and taste loss. He is the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago and a faculty member in the Department of Medicine at Mercy Hospital and Medical Center. He earned his medical degree from the University of Michigan. Dr. Hirsch is board certified by the American Board of Neurology and Psychiatry in neurology, psychiatry, pain medicine, geriatric psychiatry, and addiction psychiatry. He has served as an expert on smell and taste disorders for many local governmental agencies, the Environmental Protection Agency, and the US Attorney General.
  • Front Cover
  • Contents
  • Preface
  • Acknowledgments
  • Editor
  • Contributors
  • Chapter 1: Tasting History
  • Chapter 2: Chemosensory Disorders : Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction
  • Chapter 3: Retronasal Olfaction
  • Chapter 4: Taste and Food Choice
  • Chapter 5: Psychophysical Measurement of Human Oral Experience
  • Chapter 6: Color Correspondences in Chemosensation : The Case of Food and Drinks
  • Chapter 7: Effect of Visual Cues on Sensory and Hedonic Evaluation of Food
  • Chapter 8: Chemesthesis, Thermogenesis, and Nutrition
  • Chapter 9: The Look and Feel of Food
  • Chapter 10: Auditory System and Nutrition
  • Chapter 11: Sensory-Specific Satiety and Nutrition
  • Chapter 12: Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
  • Chapter 13: Review of Chemosensation for Weight Loss
  • Chapter 14: Chemosensation to Enhance Nutritional Intake in Cancer Patients
  • Back Cover
"Evaluating smell and taste is the `new essential' for nutritional medicine. Through fascinating neuroscience and invaluable clinical insights, Hirsch's 18-author team literally brings us to our senses."
-Ingrid Kohlstadt, MD, MPH, Johns Hopkins University

"Highly accessible and informative! Nutrition and Sensation is a compendium of expert knowledge and the latest findings about how our senses, especially smell and taste, influence our perception of food. Written by world leaders in the field, this book is a must-read for sensory scientists and anyone who wants to know more about the factors and processes that impact ingestion."
-Rachel Herz, PhD, Brown University

"This interesting and very readable book fills a critical gap in the scientific literature-the relationship between sensory experience and nutrition. I recommend this volume wholeheartedly to anyone who has an interest in this important topic."
-Richard L. Doty, PhD, The University of Pennsylvania

"Dr. Hirsch has engaged a group of A-list scholars to summarize the current fund of knowledge in gustation and olfaction. While the text offers a multitude of historical and scientific findings, it is written in a very approachable and relatable style. This text is not only for clinicians and researchers, but for anyone wishing to know more about the mysteries of the chemical senses, as each chapter weaves a new and compelling story."
-Bryan Raudenbush, PhD, Wheeling Jesuit University

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