Full Description
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.
Contents
Contents
Chapter 1: Tasting History
Gabriella Petrick
Chapter 2: Chemosensory Disorders & Nutrition
Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman
Chapter 3: Retronasal Olfaction
Jason J. Gruss, and Alan R. Hirsch
Chapter 4: Taste and Food Choice
Thomas R. Scott
Chapter 5: Psychophysical Measurement of Human Oral Experience
Derek J. Snyder, and Linda M. Bartoshuk
Chapter 6: Colour Correspondences in Chemosensation: The Case of Food and Drink
Betina Piqueras-Fiszman, and Charles Spence
Chapter 7: The Effect of Visual Cues on Sensory and Hedonic Evaluation of Food
Debra A. Zellner
Chapter 8: Chemesthesis, Thermogenesis, and Nutrition
Hilton M. Hudson, Mary Beth Gallant-Shean, and Alan R. Hirsch
Chapter 9: The Look and Feel of Food
Sanford S. Sherman, Mary Beth Gallant-Shean, and Alan R. Hirsch
Chapter 10: The Auditory System and Nutrition
Alan R. Hirsch
Chapter 11: Sensory Specific Satiety and Nutrition
Alan R. Hirsch
Chapter 12: Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
David A. Booth
Chapter 13: Review of Chemosensation for Weight Loss
Darin D. Dougherty
Chapter 14: Chemosensation to Enhance Nutritional Intake in Cancer Patients
Cheryl A. Bacon, and Veronica Sanchez Varela
