Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

The Roles of Bacteria and Fungi in Plant Nutrition02:11

The Roles of Bacteria and Fungi in Plant Nutrition

47.4K
Plants have the impressive ability to create their own food through photosynthesis. However, plants often require assistance from organisms in the soil to acquire the nutrients they need to function correctly. Both bacteria and fungi have evolved symbiotic relationships with plants that help the species to thrive in a wide variety of environments.
47.4K
The Physiology of Taste01:24

The Physiology of Taste

7.8K
The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
7.8K
Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

12.9K
Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
The olfactory...
12.9K
The Tongue and Taste Buds00:49

The Tongue and Taste Buds

41.1K
The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
41.1K
Parentral Nutrition: Centeral and Peripheral Parental Nutrition01:27

Parentral Nutrition: Centeral and Peripheral Parental Nutrition

972
Parenteral Nutrition (PN) delivers essential nutrients directly into the bloodstream, bypassing the digestive system. It is commonly used for individuals with severe digestive disorders or conditions that prevent normal nutrient absorption.
PN can be administered through two primary routes:
1. Central Parenteral Nutrition (CPN):
CPN involves delivering a high concentration of nutrients through a large vein. This is typically achieved using a Peripherally Inserted Central Catheter (PICC) or,...
972
Taste Buds and Receptors01:20

Taste Buds and Receptors

5.3K
Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
5.3K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

A Critical Review of the Science on "Highly" Processed Food Intake and Body Weight.

Advances in nutrition (Bethesda, Md.)·2026
Same author

Attenuation of Adaptive Thermogenesis by a Culinary Dose of Red Pepper During 24-Hour Negative Energy Balance.

Nutrition reviews·2026
Same author

Examining widely held propositions on human dietary protein needs and benefits: a critical review of the science that shapes both the data and our understanding of an essential macronutrient.

Critical reviews in food science and nutrition·2026
Same author

GLP-1 Receptor Agonists and Weight Loss: A Critical Review of Mechanisms.

Obesity reviews : an official journal of the International Association for the Study of Obesity·2026
Same author

Low- and no-calorie sweeteners and health: unravelling the evidence and controversy.

Applied physiology, nutrition, and metabolism = Physiologie appliquee, nutrition et metabolisme·2026
Same author

How Micronutrient Status May Affect Eating Behavior-Hypothesis and Perspectives.

Nutrients·2026

Related Experiment Video

Updated: Feb 7, 2026

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
06:19

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

881

Nutrition and taste and smell dysfunction.

Jonathan C Kershaw1,2, Richard D Mattes1,2

  • 1Department of Nutrition Science, 700 W State St, Purdue University, West Lafayette, IN, USA.

World Journal of Otorhinolaryngology - Head and Neck Surgery
|July 24, 2018
PubMed
Summary

Understanding how taste and smell influence food choices is crucial for health and disease management. This review explores sensory impacts on eating habits and offers strategies for chemosensory disorders.

Keywords:
Food choiceNutritionSensory systemsTaste and smell

More Related Videos

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

5.1K
Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.2K

Related Experiment Videos

Last Updated: Feb 7, 2026

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction
06:19

Integration of Animal Behavioral Assessment and Convolutional Neural Network to Study Wasabi-Alcohol Taste-Smell Interaction

Published on: August 16, 2024

881
Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells
07:57

Generation and Culture of Lingual Organoids Derived from Adult Mouse Taste Stem Cells

Published on: April 5, 2021

5.1K
Taste Exam: A Brief and Validated Test
07:10

Taste Exam: A Brief and Validated Test

Published on: August 17, 2018

17.2K

Area of Science:

  • Nutrition Science
  • Sensory Science
  • Gastroenterology

Background:

  • Food selection is vital for nutrient intake, health maintenance, and disease management.
  • Taste and smell are primary drivers of food choice, significantly impacting dietary habits.
  • Sensory dysfunction can alter food preferences and consumption patterns, particularly in chronic diseases.

Purpose of the Study:

  • To review the influence of sensory stimulation on food selection and metabolism.
  • To examine the relationship between taste and smell dysfunction and food preferences.
  • To provide recommendations for managing chemosensory disorders.

Main Methods:

  • Literature review of sensory stimulation's effects on food choice.
  • Analysis of studies linking taste and smell dysfunction to food preferences and selection.
  • Consideration of environmental, cultural, and exposure factors.

Main Results:

  • Sensory stimulation significantly impacts food selection and metabolic processes.
  • Taste and smell dysfunction are associated with altered food preferences and dietary intake.
  • Chronic diseases can exacerbate chemosensory deficits, affecting nutritional status.

Conclusions:

  • Sensory perception is a key determinant of food choice and nutritional health.
  • Management of chemosensory disorders is important for maintaining adequate intake and health.
  • Environmental and cultural contexts are critical when considering the impact of sensory dysfunction on diet.