The chemical senses and nutrition
1978
Extract: The chemical senses, taste and smell, have been considered by many to be trivial or "lower" senses in the well being and survival of man when compared with the visual and auditory senses. Although modern man is visually oriented, the senses of taste and smell have significant influences on ingestive behavior, particularly in the recognition, selection, and rejection of food and in motivation for feeding. Alterations in the sensitivity of the chemical senses have been noted as a result of several factors, including nutritional disorders and metabolic and non metabolic diseases. However, the mechanisms for such observations are not understood fully.
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