Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption.
This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight.
Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition
Author(s): Alan R. Hirsch
Edition: Second
Publisher: CRC Press
Year: 2022
Language: English
Pages: 352
City: Boca Raton
Cover
Half Title
Title
Copyright
Contents
Introduction
Acknowledgments
Contributors
Chapter 1 Tasting History
Chapter 2 Chemosensory Disorders and Nutrition
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 Drink
Chapter 7 The 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 The 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
Index
