The Chemical Senses and Nutrition

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.

Contenu

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