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CASE NOTES
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PROGRAMME INFO |
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Dr Mark Porter gives listeners the low-down on what the medical profession does and doesn't know. Each week an expert in the studio tackles a particular topic and there are reports from around the UK on the health of the nation - and the NHS.
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Contact Case Notes |
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LISTEN AGAIN Ìý30 min |
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PRESENTER |
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"I spend half my week practising medicine and the other half writing and talking about it as a GP in Gloucestershire. Working on Case Notes has been a boon for both me and my patients. One of the principal aims of the programme is to keep our listeners up-to-date with the latest developments in healthcare, and to accomplish that I get to interview a wide range of specialists at the cutting edge of medicine. A rare privilege that ensures our listeners aren't the only ones to learn something new."
Mark Porter
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PROGRAMME DETAILS |
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 Full programme transcript >>
Taste
Ìý
In the first episode of a new series of Case Notes, Dr Mark Porter investigates taste.
He visits Bristol University to meet Lucy Donaldson, senior lecturer in physiology and pharmacology, who is one of the UK's leading experts on taste.Ìý Dr Donaldson tests Mark's sense of taste and how receptive he is to bitter flavours.ÌýÌý
Taste and smell
Taste is closely linked to another sense - smell.
When we get a blocked nose, we often notice that food tastes bland, but someone who has lost their sense of smell completely can’t even tell the difference between liquidised apple and onion.
Mark hears from Zoe Adams who lost her sense of smell when she developed a rare complication after a heavy cold.Ìý
Her olfactory nerve, which controls our sense of smell, was damaged to such an extent that she began smelling smells and tasting tastes which weren't really there, andÌýshe could no longer enjoy the foods she used to.
Fussy eaters
Persuading young children to eat anything savoury is something that many parents struggle with.
But could the mother's diet while pregnantÌýinfluence their child's culinary likes and dislikes.
Flavours from our diet pass in to the amniotic fluid surrounding baby, and he or she can start to smell and taste them from around the six month of pregnancy – a process that continues with breastfeeding.
Mark talks to Julie Mennella, aÌýbiopsychologist at the Monell Chemical Senses Centre in Philadelphia about the effect of maternal diet on a child’s palate.
She explains that a child’s tastes will be largely determined by a combination of genes, the tastes and flavours they are exposed to in the womb and the breast milk, and their natural tendency to favour sweet and salty foods.
Next week: Antibiotics |
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RELATED LINKS
³ÉÈËÂÛ̳ Science and Nature: Taste
The ³ÉÈËÂÛ̳ is not responsible for the content of external websites
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