Nutrition and Sensation

By: Alan R. Hirsch (Editor)

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Hardcover | 25 August 2022 | Edition Number 2

At a Glance

Hardcover
354 Pages

Edition Type
New edition

Dimensions(cm)
25.4 x 17.8 x 2.06

Hardcover

RRP $179.00

$131.75

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Since the publication of Nutrition and Sensation , there has been an explosion of information on how sensations impact nutrition. This new edition updates information on sensory experiences including the impacts of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. New chapters on integration of sensory modalities; disease states affecting sensation; methods of nutritional manipulation to overcome deficits; unusual sensory hallucinations of food; using flavor to suppress appetite to help excess consumption of foods; and the concept of a sixth taste in gustation, lipid and fat receptors on the tongue.

Key Selling Features:

Presents information on sensory experiences in promoting wellness, including satiety, exercise and athletic vigor,

and achieving and maintaining a normal body mass index.

Details the effects of visual presentation or auditory stimuli on ingestion and nutrition.

Demonstrates the use of the sensory system to treat nutritional disorders including obesity.

Discusses mechanisms surrounding smell and taste and how they can influence satiety and weight

Reviews hedonics and sensory interactions including taste as in sweetness, texture with hardness, olfactory, and

pain.

Industry Reviews

"This is a unique book that does not overlap with other published titles. The authors have differentiated themselves by providing a cross-disciplinary discussion of this topic, which makes the book relevant to scholars/practitioners from several disciplines. The content presented is of utmost quality and backed by substantial scientific research. Based on the recent COVID-19 pandemic, there is additional discussion around chemosensory dysfunction, which justifies its replacement of the previous edition (although COVID has likely just brought to light the importance of sensation in nutrition as it relates to other disorders as well)." - Madison L Simons, Cleveland Clinic Foundation

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