Nutrition and Sensation
Editat de Alan R. Hirschen Limba Engleză Paperback – 4 oct 2024
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.
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Specificații
ISBN-13: 9781032302829
ISBN-10: 1032302828
Pagini: 352
Ilustrații: 116
Dimensiuni: 178 x 254 mm
Greutate: 0.65 kg
Ediția:2
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
ISBN-10: 1032302828
Pagini: 352
Ilustrații: 116
Dimensiuni: 178 x 254 mm
Greutate: 0.65 kg
Ediția:2
Editura: CRC Press
Colecția CRC Press
Locul publicării:Boca Raton, United States
Public țintă
Academic and Professional ReferenceNotă biografică
Alan R. Hirsch, MD, FACP, a board certified neurologist and psychiatrist specializing in the treatment of smell and taste loss, is the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago. He is a senior attending in the Department of Medicine at Mercy Hospital and Medical Center. Dr. Hirsch is certified by the American Board of Neurology and Psychiatry in Neurology, Psychiatry, Pain Medicine, Geriatric Psychiatry, Addiction Psychiatry, and Brain Injury Medicine, and by the United Council for Neurologic Subspecialties · Behavioral Neurology and Neuropsychiatry. Dr. Hirsch conducts in-depth studies of the chemosensory system and its relation to all aspects of life. Some examples include studies observing the effects of aromas on behavior, emotions, mood, and interactions between individuals. An inventor and investigative researcher in the areas of smell and taste, Dr. Hirsch frequently lectures across the country and has extensively published many of his studies’ findings. He has served as an expert on smell and taste for CNN, Good Morning America, Dateline, 20/20, The Oprah Winfrey Show, CBS Early Show, and Extra. Dr. Hirsch’s expertise has also been utilized by many national and local governmental agencies such as the Illinois State’s Attorney Office, the Environmental Protection Agency, and the Attorney General of the United States. Additionally, Dr. Hirsch is a member of numerous professional organizations, including the American Academy of Neurology, American College of Physicians, and the American Medical Association. He has served on the Editorial Advisory Board of The International Journal of Aromatherapy, as associate editor of Neurology Healthcare USA, on the Advisory Board of the National Academy of Sports Medicine, on the Medical Advisory Board of the Chronic Fatigue Syndrome Society of Illinois, and on the Editorial Advisory Board of the Professional Journal of Sports Fitness/ CPT News. He has also served as an ad hoc reviewer for peer-reviewed publications such as Journal of Neurology, Neurosurgery, and Psychiatry, Physiology & Behavior, Laryngoscope, and Journal of the Neurological Sciences, to name a few. Dr. Hirsch earned both his BA and MD degrees from the University of Michigan in Ann Arbor and completed his residencies in both neurology and psychiatry at Rush University Medical Center in Chicago
Cuprins
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
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
Recenzii
"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
Descriere
Fully revised and updated, this edition includes new information on sensory modalities; disease states affecting sensation; nutritional manipulation; unusual sensory hallucinations of food; using flavor to suppress appetite; and the concept of a sixth taste in gustation, lipid and fat receptors on the tongue.