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Chemosensory influences on eating and drinking, and their cognitive mediation

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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URL of Published Version: http://www.crcpress.com/product/isbn/9781466569072


[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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