The Chemical Senses and Nutrition - 1st Edition - ISBN: 9780123978509, 9780323147613

The Chemical Senses and Nutrition

1st Edition

Editors: Morley R. Kare
eBook ISBN: 9780323147613
Imprint: Academic Press
Published Date: 28th January 1977
Page Count: 510
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Description

The Chemical Senses and Nutrition focuses on the basic physiology, biochemistry, and molecular biology of the chemical senses. This book examines the role of the chemical senses in nutrition.
Organized into eight parts encompassing 24 chapters, this book starts with an overview of how taste can influence activity along the digestive tract, the character of secretions of the exocrine pancreas, and the level of circulating metabolic hormones. This text then explains the efficacy of external food-related stimuli to start and sustain an ingestion response. Other chapters consider the experimentally supported models of ingestive behavior, which generally emphasize energy relationships between the animal and its food. This book discusses as well how caloric intake is adjusted by modification to meal size, consumption rate, frequency, and duration of feeding. The final chapter deals with the gastronomic limits of an animal. This book is a valuable resource for nutritionists, psychophysicists, scientists, and researchers.

Table of Contents


List of Contributors

List of Participants

Foreword

Preface

Palatability and Ingestion

Chapter 1 Gastropod Mollusks as Model Systems for the Study of Integrative Mechanisms Controlling Feeding Behavior

Experimental Advantages of Gastropods

Black Box "B"

Black Box "A"

Black Box "SAT"

Black Box "L"

Black Box "F"

The Significance of Gastropod Neurobiology

References

Discussion

Chapter 2 External Influences on the Feeding of Carnivores

Introduction

Characteristics of Ingestive Behavior

Social Factors Affecting Ingestive Behavior

Effects of Prior Experience upon Food Selection and Intake

Olfactory Influences over Ingestive Behavior

References

Discussion

Chapter 3 Nutritional States, Food Odors, and Olfactory Function

Coding Related Variability

Variability Related to Internal State

References

Discussion

Sensory Quality and Ingestion

Chapter 4 Intensity and Hedonic Functions for Chemosensory Stimuli

Introduction

Psychophysical Measurement Methods

Intensity Measurement in the Chemical Senses

Pleasantness (Hedonic) Measurement in the Chemical Senses

Problems with Simple Systems

The Approach of the Present Paper

Discussion

An Overview

References

Discussion

Chapter 5 Influence of Internal Factors on the Perceived Intensity and Pleasantness of Gustatory and Olfactory Stimuli

Method

Results

Discussion

Summary

References

Discussion

Chapter 6 Sensory-Neuroendocrine Reflexes and Their Anticipatory and Optimizing Role on Metabolism

Oroglycemic Responses

Early Insulin and Glucagon Release during Ingestion

Preabsorptive Metabolic Changes

Metabolic Consequences of the Suppression of Orogastrointestinal Information

Neurophysiological Mechanism of Sensory Metabolic Anticipatory Responses

References

Discussion

Chapter 7 Taste Stimuli and Pancreatic Functions

Text

References

Discussion

Nutritive State

Chapter 8 Nutritional State/Taste Interactions in Food Intake: Behavioral and Physiological Evidence for Gastric/Taste Modulation

Introduction

Energy Balance—Input/Output Variables

Taste and Energy Deficit—Behavior Analysis

Energy Deficit—Gastric Modulation of Taste

Summary

References

Discussion

Chapter 9 Influence of Protein Nutrition on the Olfactory Bulb

Text

References

Discussion

Chapter 10 The Role of Vitamins and Minerals in Taste

Text

References

Discussion

Chapter 11 The Control of Food Intake: When and How are Amino Acids Involved?

What are the Food Intake Responses of Animals to Dietary Protein and Amino Acids?

What are the Metabolites Mediating the Effect of Amino Acids on Food Intake?

Where Is the Receptor System Mediating the Effect of Dietary Amino Acids on the Control of Food Intake?

What Is the Mechanism of the Behavioral Responses of Animals Fed Disproportionate Quantities of Amino Acids?

What Senses are Important and/or Essential in the Response of Animals to Amino Acids?

References

Discussion

Perception and Experience

Chapter 12 The Ontogeny, Evolution, and Stimulus Control of Feeding in Humans and Reptiles

Introduction

The Influence of Color on Odor Recognition

Snakes and Digestion

Prey Recognition in Neonate Snakes

Ontogenetic Changes in Prey Preferences

Visual Cues and Prey Selection in Snakes

The Evolution of Feeding Behavior

Conclusion

References

Discussion

Chapter 13 Conditioned Responses to Food Odor and Taste in Rats and Wild Predators

Taste and Odor Cues in Food Regulation

Taste and Odor Cues in Pain Avoidance

Taste and Odor Cues in Predatory Behavior

References

Discussion

Chapter 14 The Development of Flavor Preferences in Humans: A Review

Experience and Food Preferences

The Role of Experience in Taste Preferences

The Role of Experience in Olfactory Preferences

Conclusions

References

Discussion

Flavor Recognition

Chapter 15 Food Preference Ratings of Congenitally Anosmic Humans

Subjects

Food Preference Surveys

Survey Administration Procedures

Reliability of the Food Preference Surveys

Correlation of Food Preference Data with Results from Similar Preference Inventories

Major Findings of Present Surveys

Discussion of Survey Results

References

Discussion

Chapter 16 Sweet Taste Sensitivity in Japanese Macaques

Chorda Tympani Nerve Responses in Japanese Macaques to Various Sweeteners Including Aspartame and Stevioside

Ingestive Responses in Japanese Macaques to Various Sweeteners

Interaction of Protein Extracted from Monkey Tongue Epithelium with Sweeteners

Conclusions

References

Discussion

Chapter 17 A Framework for the Mechanisms of Action of Special Taste Substances: The Example of Monosodium Glutamate

Taste Effects of Monosodium Glutamate

MSG as a Flavor Enhancer

Possible Sites of Action of Monosodium Glutamate

Summary

References

Discussion

Dysfunctions

Chapter 18 Disordered Oral Sensation and Appetite

Introduction

Literature Review

Study Population

Ingestive Behavior of Patients with Disordered Oral Sensation

Conclusions

References

Discussion

Chapter 19 Changes in Taste Sensation in Cancer Patients: Correlation with Caloric Intake

Text

References

Discussion

Chapter 20 Palatability and Oral Factors and Their Role in Obesity

Text

References

Discussion

Overview

Chapter 21 The Role of the Chemical Senses in Nutrition

Introduction

Hunger, Appetite, and Urges for Food in Animals

Hunger, Appetite, and Urges for Food in Human Beings

Food-Seeking Behavior

Recognition of Food: The Chemical Senses

Selection of the Needed Dietary Nutrients

Eating: Gastrointestinal Tract

Satiety

Monotony: Flagging Appetite

The Role of Flavor in Human Beings

Deprivation of Sensory Stimuli and the Taste of Food in Man

When Is a Sensory Stimulus a Flavor? The Onion

References

Discussion

Chapter 22 Socioeconomic Factors in Fat and Sugar Consumption

The Problem

Social and Cultural Factors

Consumption Data: Change and Significance

Industrialization of the Food System

Food Decision-Making

Nutrition and the Chemical Senses

Consumption Marketing

References

Discussion

Chapter 23 The Nimrod Connection: Myth and Science in the Hunting Model

Text

References

Summation

Chapter 24 Concluding Comments

Text

Index


Details

No. of pages:
510
Language:
English
Copyright:
© Academic Press 1977
Published:
Imprint:
Academic Press
eBook ISBN:
9780323147613

About the Editor

Morley R. Kare

Ratings and Reviews