Nutrition and Sensation

Among all the basic needs of life, food is the one that is mostly ruled by senses. The complexity of our senses decide the acceptability and popularity of food. The book on nutrition and sensation gives a broad outlook on the inter-relationship of the senses to accept a food and thereby nutrition. In the opening chapter the author traces the history of senses to the ancient works of Galen who laid down the relationship between health and diet. The chapter helps the reader to understand the discovery of Umami with scientific updates and the author concludes that taste is not only a biological function but is one which undergoes changes constantly. The second chapter on chemosensory disorders explores the anatomy of smell and discusses about aetiologies of chemosensory disorders and the treatment advised for the chemosensory dysfunction.