Book Details
| Print ISBN | 9781032302829 |
| eText ISBN | 9781000599534 |
| Publisher | CRC Press |
| Publishing Year | 2022 |
| Edition | 2nd Edition |
| Language | English |
| Pages | 352 |
Nutrition and Sensation, 2nd Edition, is a book that examines how sensory experiences control appetite, nutritional desires, and food consumption. Edited by Alan R. Hirsch and published by CRC Press in 2022, the volume also addresses using the sensory system to treat nutritional disorders.
The text examines the impact of multiple sensory modalities, including olfaction, gustation, vision, hearing, and tactile factors. It details how cues such as the aroma of chocolate fuel consumption and considers how smell and taste mechanisms affect satiety and weight in conditions such as obesity.
Providing cross-disciplinary discussion for scholars and practitioners across multiple fields, the 2022 edition added coverage of chemosensory dysfunction in relation to the COVID-19 pandemic.
Table of Contents
Chapter 1: Tasting History
Chapter 2: Chemosensory Disorders & Nutrition
Chapter 3: Retronasal Olfaction
Chapter 4: Taste and Food Choice
Chapter 5: Psychophysical Measurement of Human Oral Experience
Chapter 6: Colour 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
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