The Chemical Senses and Nutrition

Content: 
THE NUTRITION FOUNDATION, Page ii
Front Matter, Page iii
Copyright, Page iv
List of Contributors, Pages xiii-xv
List of Participants, Page xvi
Foreword, Pages xvii-xviii, William J. Darby
Preface, Pages xix-xxi, J.G. Harrar
Chapter 1 - Gastropod Mollusks as Model Systems for the Study of Integrative Mechanisms Controlling Feeding Behavior, Pages 3-23, DAVID M. SENSEMAN
Chapter 2 - External Influences on the Feeding of Carnivores, Pages 25-50, ROGER A. MUGFORD
Chapter 3 - Nutritional States, Food Odors, and Olfactory Function, Pages 51-68, JEANNE PAGER
Chapter 4 - Intensity and Hedonic Functions for Chemosensory Stimuli, Pages 71-101, HOWARD R. MOSKOWITZ
Chapter 5 - Influence of Internal Factors on the Perceived Intensity and Pleasantness of Gustatory and Olfactory Stimuli, Pages 103-121, GEORGE D. MOWER, ROBERT G. MAIR, TRYGG ENGEN
Chapter 6 - Sensory–Neuroendocrine Reflexes and Their Anticipatory and Optimizing Role on Metabolism, Pages 123-143, STYLIANOS NICOLAIDIS
Chapter 7 - Taste Stimuli and Pancreatic Functions, Pages 145-163, MICHAEL NAIM, MORLEY R. KARE
Chapter 8 - Nutritional State/Taste Interactions in Food Intake: Behavioral and Physiological Evidence for Gastric/Taste Modulation, Pages 167-188, K.N. SHARMA, H.L. JACOBS, V. GOPAL, S. DUA-SHARMA
Chapter 9 - Influence of Protein Nutrition on the Olfactory Bulb, Pages 189-200, HANS FISHER
Chapter 10 - The Role of Vitamins and Minerals in Taste, Pages 201-211, STANLEY N. GERSHOFF
Chapter 11 - The Control of Food Intake: When and How Are Amino Acids Involved?, Pages 213-249, Q.R. ROGERS, P.M.B. LEUNG
Chapter 12 - THE ONTOGENY, EVOLUTION, AND STIMULUS CONTROL OF FEEDING IN HUMANS AND REPTILES, Pages 253-275, GORDON M. BURGHARDT
Chapter 13 - Conditioned Responses to Food Odor and Taste in Rats and Wild Predators, Pages 277-290, JOHN GARCIA, LINDA P. BRETT
Chapter 14 - The Development of Flavor Preferences in Humans: A Review, Pages 291-311, GARY K. BEAUCHAMP, OWEN MALLER
Chapter 15 - Food Preference Ratings of Congenitally Anosmic Humans, Pages 315-325, RICHARD L. DOTY
Chapter 16 - Sweet Taste Sensitivity in Japanese Macaques, Pages 327-342, MASAYASU SATO, YASUTAKE HIJI, HIROSUMI ITO, TOSHIAKI IMOTO
Chapter 17 - A Framework for the Mechanisms of Action of Special Taste Substances: The Example of Monosodium Glutamate, Pages 343-360, ROBERT H. CAGAN
Chapter 18 - Disordered Oral Sensation and Appetite, Pages 363-380, VERNON J. BRIGHTMAN
Chapter 19 - Changes in Taste Sensation in Cancer Patients: Correlation with Caloric Intake, Pages 381-391, WILLIAM D. DeWYS
Chapter 20 - Palatability and Oral Factors and Their Role in Obesity, Pages 393-410, HENRY A. JORDAN, THERESA A. SPIEGEL
Chapter 21 - The Role of the Chemical Senses in Nutrition, Pages 413-428, SAMUEL LEPKOVSKY
Chapter 22 - Socioeconomic Factors in Fat and Sugar Consumption, Pages 429-446, S.M. CANTOR, M.B. CANTOR
Chapter 23 - The Nimrod Connection: Myth and Science in the Hunting Model, Pages 447-459, TIMOTHY PERPER, CARMEL SCHRIRE
Chapter 24 - Concluding Comments, Pages 463-475, C. PFAFFMANN, V.G. DETHIER, D.M. HEGSTED
Index, Pages 477-488