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.