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Biomedical Gastronomy in the Interventions of Smell and Taste Disorders in ‘Altered Eating’

Open AccessPublished:November 10, 2022DOI:https://doi.org/10.1016/j.nutos.2022.11.003
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      Highlights

      • Biomedical gastronomy in management of patients.
      • Physiological cues lost in smell and taste alterations.
      • Value of the eating environment in altered eating.
      • Extrinsic cues and psychosocial factors could ameliorate ‘altered eating’.

      Summary

      Altered eating represents a deviation from ‘normal eating’ and often leads to malnutrition and loss of quality of life. Cues derived from smell and taste direct the cephalic phase responses in the complex process of eating and digestion. Other cues derived from psychosocial aspects of the eating process combined with extrinsic cues derived from the eating environment could compensate partially in providing an environment which is conducive to encourage the meaningful and purposeful consumption of food and beverages when the pleasures of smell and taste are lost or altered. Biomedical gastronomy has the potential to promote a conducive environment in which eating problems can be managed and which in many cases provides purpose and pride; it employs many of the well-recognized practices on which hospitality and restaurant professions are assumed and founded; studies of gastrophysics provide a scientific basis.

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