Interaction of the chemical senses with nutrition

著者

• Kare, Morley Richard
• Brand, Joseph G.
• International Conference on the Chemical Senses and Nutrition

書誌事項

Interaction of the chemical senses with nutrition

edited by Morley R. Kare, Joseph G. Brand

（A monograph series (Nutrition Foundation)）

Academic Press, 1986

注記

"The Third International Conference on the Chemical Senses and Nutrition, Monell Chemical Senses Center, October 10-12, 1984"--P. xvii

Includes bibliographies and index

内容説明・目次

内容説明

Interaction of the Chemical Senses with Nutrition provides an understanding of the relationship of smell and taste to nutrition. This book discusses how the flavor of food can have substantial physiological effects influencing ingestion, digestion, and metabolism. Organized into five parts encompassing 21 chapters, this book starts with an overview of the significant role of saliva, which is involved in diet-taste relationships through dietary effects on saliva and salivary effects on taste perception. This text then reviews the literature on early salt acceptance in humans, contrasting and comparing those findings with data on the development of sweet preference. Other chapters consider the gustatory and anticipatory cephalic stimuli detected during a meal, which yield nutritional information and help in the efficient digestion of food. The final chapter deals with the transition stage in nutritional research. This book is a valuable resource for nutritionists, psychophysicists, scientists, public health professionals, and researchers.

目次

Contributors Participants Preface Samuel Lepkovsky Part I Effects of Nutritive State on Chemical Senses 1 Importance of Saliva in Diet-Taste Relationships I. Introduction II. The Salivary Glands III. Dietary Influences on Saliva IV. Salivary Influences on Taste Perception V. Research Needs References 2 Factors Affecting Acceptance of Salt by Human Infants and Children I. Introduction II. Responses to Salt and Sugar in Early Development: A Review III. Developmental Shifts in Salt Acceptance IV. Research Needs References 3 Effects of Dietary Protein on the Taste Preference for Amino Acids in Rats I. Introduction II. Taste Preference and Protein Intake in Rats during Growth III. Changes of Taste Preference in Rats Fed a Diet with or without L-Lysine Deficiency IV. Relation among Protein Intake, Taste Preference, and Genetic Predispositions V. Research Needs VI. Conclusion References 4 Preference Threshold for Maltose Solutions in Rats Treated Chronically with the Components of an Oral Contraceptive I. Introduction II. Methods III. Results IV. Discussion V. Summary References 5 The Chemical Senses and Nutrition in the Elderly I. Introduction: Nutritional Status in the Elderly II. Chemosensory Loss in the Elderly: Review of the Literature III. Chemosensory Preference and Biochemical Indexes in the Elderly IV. Discussion and Conclusions V. Research Needs References 6 Micronutrients and Taste Stimulus Intake I. Introduction II. Effects of Deficiencies on Taste Preferences III. Experimental Data IV. Future Research References 7 Effect of Non-Insulin-Dependent Diabetes Mellitus on Gustation and Olfaction I. Introduction II. Methods III. Results IV. Discussion V. Summary References Part I Discussion Part II Effects of the Cephalic Phase on Digestion and Absorption 8 Intragastric Feeding of Fats I. Introduction II. Review of Intragastric Feeding III. Research Needs References 9 The Stomach and Satiety I. Introduction II. Gastric Emptying of Liquids III. Intestinal Control of Gastric Emptying IV. The Two Phases of Gastric Emptying V. The Stomach and Glucose Consumption VI. The Stomach and Chow Intake VII. Cholecystokinin and Gastric Distention VIII. Conclusions References 10 The Cephalic Phase of Gastric Secretion I. Introduction II. The Cephalic Phase of Gastric Secretion III. Research Needs References 11 The Gut Brain and the Gut-Brain Axis I. Introduction II. The Gut Brain III. The Gut-Brain Axis IV. Peptides V. Research Goals VI. Summary References 12 Cephalic Phase of Digestion: The Effect of Meal Frequency I. Introduction II. Critical Review and Discussion of Subject Matter References Part II Discussion Part III Consequences of Food Palatability to Nutrition 13 Changing Hedonic Responses to Foods during and after a Meal Introduction Sensory-Specific Satiety: Basic Studies Nutrient-Specific Satiety The Role of Sensory Properties of Food in Satiety Changes in the Palatability of Uneaten Foods Effects of Variation in the Sensory Properties of Foods on Food Intake Conclusions References 14 Role of Variety of Food Flavor in Fat Deposition Produced by a "Cafeteria" Feeding of Nutritionally Controlled Diets Introduction "Cafeteria" Feeding as a Model for Dietary Obesity Preference Tests for Food Flavors and Texture "Cafeteria" Feeding Experiments with Nutritionally Controlled Diets V. Conclusions References 15 Quantitative Relationship between Palatability and Food Intake in Man I. Introduction II. A Brief-Exposure Taste Test for Measuring Intrinsic Palatability III. Relationship of Intrinsic Palatability to Food Consumption IV. Needs for Future Research V. Summary and Conclusions References Part III Discussion Part IV Interplay of Chemical Senses with Nutrient Metabolism 16 Taste and the Autonomic Nervous System I. Introduction II. The Afferent Limb III. The Efferent Limb IV. The Central Projections References 17 Caudal Brainstem Integration of Taste and Internal State Factors in Behavioral and Autonomic Responses I. Introduction II. The CBS Receives Input from Oral Exteroceptors That Evaluate the Sensory Characteristics of Food III. The CBS Is a Site of Metabolic Interoceptors IV. The CBS Contains Simple Reflex Connections between Oral Exteroceptor Input and Autonomic and Behavioral Effector Output V. The CBS Contains Connections between Exteroceptive Input and Behavioral Effector Output for the Production of Discriminative Responses to Taste VI. Interoceptive Input from Food Deprivation and Insulin-Induced Hypoglycemia Is Integrated with Oral Afferent Information within the CBS to Control the Ingestive Consummatory Behavior of Chronically Decerebrate Rats VII. Conclusion References 18 Possible Participation of Oro-, Gastro-, and Enterohepatic Reflexes in Preabsorptive Satiation I. Introduction II. Regulation of Glycemia III. Hepatic Receptors and Control of Food Intake IV. The Hepatic Hypothesis of Feeding V. Preabsorptive Satiation VI. Oropharyngeal Receptors VII. Gastric Distention Receptors VIII. Gastrointestinal Chemoreceptors IX. Gastrointestinal Hormones X. Possible Relation between Satiation and Lipostasis XI. Conclusions References 19 Effects of Protein and Carbohydrate Ingestion on Brain Tryptophan Levels and Serotonin Synthesis: Putative Relationship to Appetite for Specific Nutrients I. Introduction II. Diet, Brain Tryptophan Uptake, and Serotonin Synthesis III. Diet, Brain Tryptophan and Serotonin, and Appetite IV. Summary and Conclusions References 20 Time Course of Food Intake and Plasma and Brain Amino Acid Concentrations in Rats Fed Amino Acid-Imbalanced or -Deficient Diets I. Introduction II. Time Course of the Food-Intake Response III. Feeding Patterns IV. Dietary Choice V. Amino Acid Concentrations in Plasma, Brain, and Cerebrospinal Fluid VI. Operant Response VII. Brain Areas Implicated VIII. Amino Acid and Neurotransmitter Concentrations in Brain IX. Monoamines in the Prepyriform Cortex References Part IV Discussion Part V Conclusion 21 Concluding Remarks Text Index

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詳細情報

• NII書誌ID(NCID): BA03416111
• ISBN:
  • 0123978556
• LCCN: 85023003
• 出版国コード: us
• タイトル言語コード: eng
• 本文言語コード: eng
• 出版地: Orlando, Fla. ; Tokyo
• ページ数/冊数: xxiv, 477 p.
• 大きさ: 24 cm
• 分類:
  • LCC : QP455
  • DC19 : 599/.01826
• 件名:
  • LCSH : Chemical senses -- Congresses
  • LCSH : Nutrition -- Congresses
  • LCSH : Flavor -- Congresses
• 親書誌ID:
  • BA03416508