Nutrition and Sensation

Edited by Alan R. Hirsch is a neurologist and psychiatrist specializing in the treatment of smell and taste loss. He is the neurological director of the Smell & Taste Treatment and Research Foundation in Chicago and a faculty member in the Department of Medicine at Mercy Hospital and Medical Center. He earned his medical degree from the University of Michigan. Dr. Hirsch is board certified by the American Board of Neurology and Psychiatry in neurology, psychiatry, pain medicine, geriatric psychiatry, and addiction psychiatry. He has served as an expert on smell and taste disorders for many local governmental agencies, the Environmental Protection Agency, and the US Attorney General.

Tasting History. Chemosensory Disorders: Emerging Roles in Food Selection, Nutrient Inadequacies, and Digestive Dysfunction. Retronasal Olfaction. Taste and Food Choice. Psychophysical Measurement of Human Oral Experience. Color Correspondences in Chemosensation: The Case of Food and Drinks. Effect of Visual Cues on Sensory and Hedonic Evaluation of Food. Chemesthesis, Thermogenesis, and Nutrition. The Look and Feel of Food. Auditory System and Nutrition. Sensory-Specific Satiety and Nutrition. Chemosensory Influences on Eating and Drinking, and Their Cognitive Mediation. Review of Chemosensation for Weight Loss. Chemosensation to Enhance Nutritional Intake in Cancer Patients.