Nutrition and Sensation

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.

Tasting History
Gabriella Petrick

Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction
Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman

Retronasal Olfaction
Jason J. Gruss and Alan R. Hirsch

Taste and Food Choice
Thomas R. Scott

Psychophysical Measurement of Human Oral Experience
Derek J. Snyder and Linda M. Bartoshuk

Color Correspondences in Chemosensation: The Case of Food and Drinks
Betina Piqueras-Fiszman and Charles Spence

Effect of Visual Cues on Sensory and Hedonic Evaluation of Food
Debra A. Zellner

Chemesthesis, Thermogenesis, and Nutrition
Hilton M. Hudson, Mary Beth Gallant-Shean, and Alan R. Hirsch

The Look and Feel of Food
Sanford S. Sherman, Mary Beth Gallant-Shean, and Alan R. Hirsch

Auditory System and Nutrition
Alan R. Hirsch

Sensory-Specific Satiety and Nutrition
Alan R. Hirsch

Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation
David A. Booth

Review of Chemosensation for Weight Loss
Darin D. Dougherty

Chemosensation to Enhance Nutritional Intake in Cancer Patients
Cheryl A. Bacon and Veronica Sanchez Varela

Edited by

Alan R. Hirsch isa neurologist and psychiatrist specializing in the treatment of smell and taste loss. He is the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago and a faculty member in the Department of Medicine at Mercy Hospital and Medical Center. He earned his medical degree from the University of Michigan. Dr. Hirsch is board certified by the American Board of Neurology and Psychiatry in neurology, psychiatry, pain medicine, geriatric psychiatry, and addiction psychiatry. He has served as an expert on smell and taste disorders for many local governmental agencies, the Environmental Protection Agency, and the US Attorney General.