Sunday, Oct 4, 2015
Our sense of taste has more influence than just how much we like or dislike a food or beverage. It also associated with the amount we consume and how it can prevent or even contribute to a wide variety of chronic diseases. An individual's sensitivity to bitter and sweet foods may determine their food choices, the nutrients they consume, and their risks of chronic diseases. This session highlights case studies with practical applications for RDN's whether clinicians, practitioners, food and recipe developers or others in the food and nutrition fields.Planned with the Academy Committee for Professional Development
Define and identify the continuum of taste sensation sensitivity
Identify chronic disease risks associated with variation in bitter and sweet taste phenotypes
Interpret and apply recent advances in taste biology to better understand clients' palate and chronic disease risks
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