Booth, David A. (2013) Chemosensory influences on eating and drinking, and their cognitive mediation. In: Nutrition and Chemosensation. Taylor & Francis (CRC Press), Boca Raton, FL. (In Press)
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Abstract
[first paragraph of Introduction to Chapter]
The only way that the chemical senses can affect nutrition is by influencing selection among amounts of foods and drinks to ingest. Fundamental to the science of nutrition, therefore, is a correct theoretical understanding of the mechanisms by which tasted and smelled molecules affect the choice of each mouthful, and hence also the number of mouthfuls consumed of each material available on a particular occasion.
| Type of Work: | Book Section |
|---|---|
| School/Faculty: | Colleges (2008 onwards) > College of Life & Environmental Sciences |
| Department: | School of Psychology |
| Date: | November 2013 |
| Keywords: | Ingestive Chemosensory Cognition |
| Subjects: | B Philosophy. Psychology. Religion > BF Psychology Q Science > QD Chemistry Q Science > QP Physiology R Medicine > RC Internal medicine > RC0321 Neuroscience. Biological psychiatry. Neuropsychiatry |
| Editors: | Hirsch, Alan R. |
| Copyright Status: | Author's Manuscript |
| Copyright Holders: | David A. Booth, University of Birmingham |
| ID Code: | 1852 |
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