- 504 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Interaction of The Chemical Senses With Nutrition
About this book
Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet–taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.
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Information
Table of contents
- Front Cover
- Interaction of the Chemical Senses with Nutrition
- Copyright Page
- Table of Contents
- Contributors
- Participants
- Preface
- Samuel Lepkovsky
- Interaction of the Chemical Senses with Nutrition
- Part I: Effects of Nutritive State on Chemical Senses
- Part II: Effects of the Cephalic Phase on Digestion and Absorption
- Part III: Consequences of Food Palatability to Nutrition
- Part IV: Interplay of Chemical Senses with Nutrient Metabolism
- Part V: Conclusion
- Index
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Yes, you can access Interaction of The Chemical Senses With Nutrition by Morley Kare in PDF and/or ePUB format, as well as other popular books in Biological Sciences & Zoology. We have over 1.5 million books available in our catalogue for you to explore.