Postdoctoral Fellow, Monell Chemical Senses Center
PhD, Nutrition Science, Purdue University, West Lafayette, IN
Dr. Pamela Dalton
It is clear that people choose diets because of their sensory properties. Further, an enjoyable sensory experience is essential for adherence to any dietary regimen. My research interests lie in understanding how the chemical senses contribute to food choice and eating patterns, with the aim of developing strategies to alter the sensory properties of the diet to better align with dietary recommendations. I am specifically interested in understanding how to practically alter food preferences through sensory manipulation and sensory influences on appetite, ingestive behavior, metabolic outcomes, and risk for chronic disease. Alternatively, I am interested in understanding the impact of COVID-19 on taste and smell, and how lack of taste or smell influence food choice and eating patterns.
Taste, olfaction, sensory nutrition, ingestive behavior, obesity, chronic disease
Hunter SR, Reister EJ, Cheon E, Mattes RD. (2019) Low calorie sweeteners differ in their physiological effects in humans. Nutrients. 11(11):2717. doi: 10.3390/nu11112717. PMID: 31717525. PMCID: PMC6893706.
Mattes RD, Hunter SR, Higgins KA. (2019) Sensory, gastric, and enteroendocrine effects of carbohydrates, fat, and protein on appetite. Current Opinion in Endocrine and Metabolic Research. 4:14-20. doi: 10.1016/j.coemr.2018.09.002.
Hunter SR, Mattes RD. (2019) The Role of Eating Frequency and Snacking on Energy Intake and BMI. In: Meiselman HL, editor. Handbook of Eating and Drinking: Interdisciplinary Perspectives. Cham: Springer International Publishing; p. 1-21.