Nutrition and Sensation

by Alan R. Hirsch (Editor)

Overview

Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption. 

 

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.

Product Details

ISBN-13:	9780367236182
Publisher:	CRC Press
Publication date:	08/25/2022
Edition description:	2nd ed.
Pages:	352
Product dimensions:	7.00(w) x 10.00(h) x (d)

About the Author

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

Table of Contents

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

Editorial Reviews

Reviewer: Madison L Simons, PsyD (Cleveland Clinic Foundation)
Description: This book provides a comprehensive review of how the sensory characteristics of food and eating shape behavior, as well as cognitive-affective factors involved in nutrition. Topics covered include chemosensory disorders and nutrition, the relationship between each of the sensory systems and eating behavior, and the impacts of sensory input on nutrition in chronic illness. Originally published in 2015, this second edition was compiled to account for the effects COVID-19 has had on taste and smell and the subsequent impact on nutrition/eating behavior.
Purpose: The aim of this book is to provide an in-depth discussion of the cognitive, affective, and sensory processes involved in eating behavior, especially in the context of chemosensory distortion. This book has become extremely valuable in light of the effects of COVID-19 on sensory processing. However, more broadly than this, this book is valuable for any practitioners who care for patients with alterations in sensory processing that affect eating, such as aversion to sensory characteristics of food, loss of interest in eating, or fear of aversive consequences of eating. The book offers invaluable information as to the etiology of these concerns as well as practical guidance for studying these constructs.
Audience: This is a scientifically based text intended for readers with an academic background. The content is well supported with evidence across all the chapters and the level of detail is appropriate for the intended audience. The book will benefit researchers and practitioners who work with patients whose changes in sensory processing have impacted their ability to eat. There is a chapter dedicated to research methods and measures in sensation and nutrition that would benefit researchers/practitioner-scholars specifically. Although this book appears to be intended primarily for researchers, the information could be applicable for clinicians who have an interest in the sensory aspects of food and eating. Gastroenterologists, endocrinologists, neurologists, behavioral specialists, and dietitians may equally enjoy and benefit from reading. This book was compiled by 17 contributing authors, all of whom have demonstrated expertise in nutrition and sensation based on their credentials and publications. The editor is a recognized expert on how the loss of smell and taste affects mood, behavior, and disease.
Features: The book covers three main topics across its 14 chapters: a background on normal and disordered chemosensory experiences, each sensory system and its role in facilitating eating behaviors, and chemosensation in the context of both mental and physical illness. The authors delicately place the biological aspects of sensation in the cognitive-affective-and social environments of eating, and thus offer a very person-centered understanding of eating and sensing. This is perhaps what stood out most about the book — there are no "siloes" presented. Instead, there is great attention to the richness of human experience, starting from the cells responsible for sensory input to the signals communicated to and perceived by the brain about nutrition and how disorder can develop along these pathways. There is little the authors do not do well in this book. They provide a very engaging and clear discussion around all aspects of sensation and nutrition, which fuels readers' curiosity and interest. Every chapter is supported by over 100 references, which provide the earliest research in a particular area up to the most current knowledge. Despite the scientific rigor of the book, the authors communicate in a way that is easy to understand.
Assessment: 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).

Doody's Review Service

"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

From the Publisher