Table Of ContentNUTRITION
Nutrition and
Nutrition and Sensation
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Nutrition and Sensation explores how sensations can impact nutrition. It unravels
the hidden sensory universe acting to control our appetite and nutritional desires. Sensation
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.
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This book is a fascinating read for anyone looking for deeper understanding of the
link between the sensory system and nutrition. u
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“Evaluating smell and taste is the ‘new essential’ for nutritional medicine. Through r
fascinating neuroscience and invaluable clinical insights, Hirsch’s 18-author team i
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literally brings us to our senses.”
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—Ingrid Kohlstadt, MD, MPH, Johns Hopkins University
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“Highly accessible and informative! [This book] is a compendium of expert
knowledge and the latest findings about how our senses, especially smell and taste, a
influence our perception of food. Written by world leaders in the field, this book is n
a must-read for sensory scientists and anyone who wants to know more about the
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factors and processes that impact ingestion.”
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—Rachel Herz, PhD, Brown University
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“This interesting and very readable book fills a critical gap in the scientific literature— n
the relationship between sensory experience and nutrition. I recommend this volume
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wholeheartedly to anyone who has an interest in this important topic.”
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—Richard L. Doty, PhD, The University of Pennsylvania
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“Dr. Hirsch has engaged a group of A-list scholars to summarize the current fund of o
knowledge in gustation and olfaction. While the text offers a multitude of historical
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and scientific findings, it is written in a very approachable and relatable style.
This text is not only for clinicians and researchers, but for anyone wishing to know
more about the mysteries of the chemical senses, as each chapter weaves a new
and compelling story.”
—Bryan Raudenbush, PhD, Wheeling Jesuit University
K16417
Alan R. Hirsch, MD
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Nutrition and
Sensation
Nutrition and
Sensation
Alan R. Hirsch, MD
Boca Raton London New York
CRC Press is an imprint of the
Taylor & Francis Group, an informa business
CRC Press
Taylor & Francis Group
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Contents
Preface......................................................................................................................vii
Acknowledgments .....................................................................................................ix
Editor ........................................................................................................................xi
Contributors ...........................................................................................................xiii
Chapter 1 Tasting History .....................................................................................1
Gabriella Petrick
Chapter 2 Chemosensory Disorders: Emerging Roles in Food Selection,
Nutrient Inadequacies, and Digestive Dysfunction ............................25
Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman
Chapter 3 Retronasal Olfaction ...........................................................................65
Jason J. Gruss and Alan R. Hirsch
Chapter 4 Taste and Food Choice .......................................................................81
Thomas R. Scott
Chapter 5 Psychophysical Measurement of Human Oral Experience ..............103
Derek J. Snyder and Linda M. Bartoshuk
Chapter 6 Color Correspondences in Chemosensation: The Case of Food
and Drinks ........................................................................................139
Betina Piqueras-Fiszman and Charles Spence
Chapter 7 Effect of Visual Cues on Sensory and Hedonic Evaluation of Food ...159
Debra A. Zellner
Chapter 8 Chemesthesis, Thermogenesis, and Nutrition ..................................175
Hilton M. Hudson, Mary Beth Gallant-Shean, and Alan R. Hirsch
Chapter 9 The Look and Feel of Food ..............................................................193
Sanford S. Sherman, Mary Beth Gallant-Shean, and Alan R. Hirsch
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vi Contents
Chapter 10 Auditory System and Nutrition ........................................................203
Alan R. Hirsch
Chapter 11 Sensory-Specific Satiety and Nutrition ............................................209
Alan R. Hirsch
Chapter 12 Chemosensory Influences on Eating and Drinking, and Their
Cognitive Mediation .........................................................................221
David A. Booth
Chapter 13 Review of Chemosensation for Weight Loss ....................................295
Darin D. Dougherty
Chapter 14 Chemosensation to Enhance Nutritional Intake in Cancer Patients .....309
Cheryl A. Bacon and Veronica Sanchez Varela
Preface
Of the estimated 130 million books published in the last two millennia, nutrition has
maintained a preeminent position. While mostly about weight reduction diets, topics
have spanned the spectrum ranging from anthropological to zoological nutrition.
What has been missing has been a book solely devoted to the effect of the senses
on nutrition. Clearly, the sensory influence on food choice is ubiquitous. It is trite to
highlight that if a food does not look, taste, or smell good, then it will not readily be
eaten. However, there are exceptions: the ugly fruit or capsaicin-induced trigeminal
pain. Part of hedonics, and thus consumption of foods, is based on past experience
and expectation. When indigenous cultures cannibalize the captivated warriors’ brains,
they are dapatical; raw, poisonous puffer fish sushi is a delicacy in Japan; and scrotum
is treasured to many as an Asian gourmet.
Such expectations are grounded in the sensory properties of the consumable.
Whether it be the color of soda; the creaminess of ice cream, the astringency of wine,
the viscosity of maple syrup, the bitterness of coffee, or the aroma of chocolate, the
sensory experience is the fuel of the locomotion of the hedonics of consumption.
Ultimately, behavior results from integration and higher cognitive interpretation
of the sensory experience of eating. Sensory components of consumption are inte-
grated in the posterior insular cortex (for taste) and orbitofrontal cortex (for smell)
(Rolls 2006). The behavioral response to such sensations is directed through these
and the anterior cingulate cortex to control behavior, and it is these behaviors that
ultimately act to regulate nutrition (Benarroch 2010).
REFERENCES
Benarroch, E.E. 2010. Neural control of feeding behavior. Overview and clinical correlations.
Neurology 74:1643–1650.
Rolls, E.T. 2006. Neural mechanisms of taste, smell, and flavour. Chemical Senses 31:E38–E39.
Alan R. Hirsch, M.D.
Smell & Taste Treatment and Research Foundation
Chicago, IL
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