Booth, David A (2015) Chemosensory influences on eating and drinking, and their cognitive mediation. In: Hirsch, Alan R (ed.) Nutrition and sensation. CRC Press, Boca Raton. ISBN 9781466569072

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Abstract

This book explores how sensations can be used in modifying nutritional disorders. The first section addresses sensory deficiency (or excess) states and how they affect nutritional states. It includes chapters on olfaction, gustation, retronasal olfaction, vision, hearing and vestibular function, as well as somatosensory and tactile nature. The second section examines the use of the sensory system to treat nutritional disorders including anorexia, cachexia, and obesity. The book focuses on the mechanisms of sense of smell and taste and how they influence on satiety and weight.

Item Type:	Book Section
Schools and Departments:	School of Psychology > Psychology
Subjects:	B Philosophy. Psychology. Religion > BF Psychology
Depositing User:	Catrina Hey
Date Deposited:	27 Oct 2014 11:54
Last Modified:	22 Apr 2015 11:40
URI:	http://srodev.sussex.ac.uk/id/eprint/50736

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