The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
Key Points Taste sensations serve multiple feeding-related functions. There are inherent likes and dislikes for taste qualities, but all are modifiable through dietary experience. Mere exposure to the taste of food elicits numerous physiological responses that may prime the body to efficiently absorb and utilize ingested nutrients. Gustatory disorders...
The chemical senses are intimately tied to nutrition. Appetitive and flavor sensations are components of multiple inter‐related mechanisms that influence energy and nutrient balance. Hunger promotes the initiation of feeding, satiation influences its termination, and satiety affects the inter‐meal interval whereas sensory factors guide food choice. The primary sensation associated with carbohydrates...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.