Main 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