Nutrition and Sensation  book cover
1st Edition

Nutrition and Sensation

Edited By

Alan R. Hirsch

ISBN 9781032098784
Published June 30, 2021 by CRC Press
354 Pages 28 B/W Illustrations

SAVE ~ $10.99
was $54.95
USD $43.96

Prices & shipping based on shipping country


Book Description

Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. 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. This book is a fascinating read for anyone looking for deeper understanding of the link between the sensory system and nutrition.

Table of Contents

Tasting History
Gabriella Petrick

Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction

Carl M. Wahlstrom, Jr., Alan R. Hirsch, and Bradley W. Whitman

Retronasal Olfaction

Jason J. Gruss and Alan R. Hirsch

Taste and Food Choice

Thomas R. Scott

Psychophysical Measurement of Human Oral Experience

Derek J. Snyder and Linda M. Bartoshuk

Color Correspondences in Chemosensation: The Case of Food and Drinks

Betina Piqueras-Fiszman and Charles Spence

Effect of Visual Cues on Sensory and Hedonic Evaluation of Food

Debra A. Zellner

Chemesthesis, Thermogenesis, and Nutrition

Hilton M. Hudson, Mary Beth Gallant-Shean, and Alan R. Hirsch

The Look and Feel of Food

Sanford S. Sherman, Mary Beth Gallant-Shean, and Alan R. Hirsch

Auditory System and Nutrition

Alan R. Hirsch

Sensory-Specific Satiety and Nutrition

Alan R. Hirsch

Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation

David A. Booth

Review of Chemosensation for Weight Loss

Darin D. Dougherty

Chemosensation to Enhance Nutritional Intake in Cancer Patients

Cheryl A. Bacon and Veronica Sanchez Varela

View More



Edited by

Alan R. Hirsch is a neurologist and psychiatrist specializing in the treatment of smell and taste loss. He is the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago and a faculty member in the Department of Medicine at Mercy Hospital and Medical Center. He earned his medical degree from the University of Michigan. Dr. Hirsch is board certified by the American Board of Neurology and Psychiatry in neurology, psychiatry, pain medicine, geriatric psychiatry, and addiction psychiatry. He has served as an expert on smell and taste disorders for many local governmental agencies, the Environmental Protection Agency, and the US Attorney General.


"Evaluating smell and taste is the ‘new essential’ for nutritional medicine. Through fascinating neuroscience and invaluable clinical insights, Hirsch’s 18-author team literally brings us to our senses."
—Ingrid Kohlstadt, MD, MPH, Johns Hopkins University

"Highly accessible and informative! Nutrition and Sensation is a compendium of expert knowledge and the latest findings about how our senses, especially smell and taste, influence our perception of food. Written by world leaders in the field, this book is a must-read for sensory scientists and anyone who wants to know more about the factors and processes that impact ingestion."
—Rachel Herz, PhD, Brown University

"This interesting and very readable book fills a critical gap in the scientific literature—the relationship between sensory experience and nutrition. I recommend this volume wholeheartedly to anyone who has an interest in this important topic."
—Richard L. Doty, PhD, The University of Pennsylvania

"Dr. Hirsch has engaged a group of A-list scholars to summarize the current fund of knowledge in gustation and olfaction. While the text offers a multitude of historical 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