Main description:

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.

Contents:

Tasting History. Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction. Retronasal Olfaction. Taste and Food Choice. Psychophysical Measurement of Human Oral Experience. Color Correspondences in Chemosensation: The Case of Food and Drinks. Effect of Visual Cues on Sensory and Hedonic Evaluation of Food. Chemesthesis, Thermogenesis, and Nutrition. The Look and Feel of Food. Auditory System and Nutrition. Sensory-Specific Satiety and Nutrition. Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation. Review of Chemosensation for Weight Loss. Chemosensation to Enhance Nutritional Intake in Cancer Patients.