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Author: Alan R. Hirsch
Publisher: CRC Press
ISBN: 1466569085
Category : Medical
Languages : en
Pages : 340
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Book Description
Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.T
Author: Alan R. Hirsch
Publisher: CRC Press
ISBN: 1466569085
Category : Medical
Languages : en
Pages : 340
Get Book Here
Book Description
Nutrition and Sensation explores how sensations can impact nutrition. It unravels the hidden sensory universe acting to control our appetite and nutritional desires. The sensory influence on food choice is ubiquitous. Whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate, the sensory experience fuels consumption.T
Author: Aristotle
Publisher: Cosimo, Inc.
ISBN: 1605204331
Category : Religion
Languages : en
Pages : 110
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Book Description
Knowledge, however, is an attribute of the soul, and so are perception, opinion, desire, wish, and appetency generally; animal locomotion also is produced by the soul; and likewise growth, maturity, and decay. Shall we then say that each of these belongs to the whole soul, that we think, that is, and perceive and are moved and in each of the other operations act and are acted upon with the whole soul, or that the different operations are to be assigned to different parts? -from Book I The writings of Greek philosopher ARISTOTLE (384Bi322Be-student of Plato, teacher of Alexander the Great-are among the most influential on Western thought, and indeed upon Western civilization itself. From theology and logic to politics and even biology, there is no area of human knowledge that has not been touched by his thinking. In De Anima-which means, literally, On the Soul-the philosopher ponders the very nature of life itself. What is the essence of the lifeforce? Can we consider that plants and animals have souls? How does human intellect divide us from other animals? Is the human mind immortal? All these questions, and others that seem unanswerable, are explored in depth in this, one of the most important works ever written on such eternal questions. Students and armchair philosophers will find it a challenging-and rewarding-read.
Author: Klaus Corcilius
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 3110376989
Category : Philosophy
Languages : en
Pages : 308
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Book Description
Does the soul have parts? What kind of parts? And how do all the parts make together a whole? Many ancient, medieval and early modern philosophers discussed these questions, thus providing a mereological analysis of the soul. Their starting point was a simple observation: we tend to describe the soul of human beings by referring to different types of activities (perceiving, imagining, thinking, etc.). Each type of activity seems to be produced by a special part of the soul. But how can a simple, undivided soul have parts? Classical thinkers gave radically different answers to this question. While some claimed that there are indeed parts, thus assigning an internal complexity to the soul, others emphasized that there can only be a plurality of functions that should not be conflated with a plurality of parts. The eleven chapters reconstruct and critically examine these answers. They make clear that the metaphysical structure of the soul was a crucial issue for ancient, medieval and early modern philosophers.
Author: Elaine B. FELDMAN
Publisher: Grand Central Publishing
ISBN: 9780446567268
Category : Health & Fitness
Languages : en
Pages : 250
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Book Description
Here is the authoritative guidebook on nutrition for the aging and elderly, including advice on vitamins and dietary supplements.
Author: Alan R. Hirsch
Publisher: CRC Press
ISBN: 1000599531
Category : Medical
Languages : en
Pages : 392
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Book Description
Nutrition and Sensation, Second Edition continues to explore how sensations unravel the hidden sensory universe which acts to control our appetite and nutritional desires. The sensory influence on food is found everywhere—whether it is the color of soda, the viscosity of maple syrup, or the aroma of chocolate—the sensory experience fuels consumption. This book continues to discuss the impact of olfaction, gustation, retronasal olfaction, vision, vestibular function, hearing, and somatosensory and tactile nature on nutrition. It also focuses on the use of the sensory system to treat nutritional disorders including obesity, with attention to the mechanisms encompassing smell and taste and how this can influence satiety and weight. Nutrition and Sensation, Second Edition provides a deeper understanding of the fascinating link between the sensory system and nutrition.
Author: Herbert L. Meiselman
Publisher: Springer
ISBN: 9783030145033
Category : Psychology
Languages : en
Pages : 0
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Book Description
Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Author: Victor R. Preedy
Publisher: Springer Science & Business Media
ISBN: 0387922717
Category : Medical
Languages : en
Pages : 3527
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Book Description
This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.
Author: Sir David Ross
Publisher: Routledge
ISBN: 1134333803
Category : Biography & Autobiography
Languages : en
Pages : 336
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Book Description
This book has bong been established as one of the foremost works on Aristotle's life, work and philosophy
Author:
Publisher:
ISBN:
Category : Medicine
Languages : en
Pages : 324
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Book Description
Author: Beverly J. Tepper
Publisher: MDPI
ISBN: 3039284444
Category : Social Science
Languages : en
Pages : 350
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Book Description
The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.
