Alan R. Hirsch

This book explores how sensations can be used in modifying nutritional disorders. The first section addresses sensory deficiency or excess states and how they affect nutritional states. It includes chapters on olfaction, gustation, retronasal olfaction, vision, hearing and vestibular function, as well as somatosensory and tactile nature. The second section examines the use of the sensory system to treat nutritional disorders including anorexia, cachexia, and obesity. The book focuses on the mechanisms of sense of smell and taste and how they influence on satiety and weight.