Learning Objectives

Upon completion of this course, the dental professional should be able to:

  • List the three types of tasters in the population.
  • Understand the mechanisms involved in the nerve supply to the oral tissues affecting taste.
  • Logically assess the patient to determine if a referral to a specialist for taste and smell is warranted.
  • List the three ways to determine a supertaster.
  • List three foods that supertasters usually do not consume.
  • Discuss the benefits and/or the disease states associated with each of the tasters.
  • State the function of the taste buds and understand how taste is perceived.