Author : Sylvia Lou Stultz
Publisher :
Page : 122 pages
File Size : 19,33 MB
Release : 1974
Category : Flavor
ISBN :
Author : D Mela
Publisher : Elsevier
Page : 545 pages
File Size : 23,82 MB
Release : 2005-10-14
Category : Technology & Engineering
ISBN : 1845690540
The global obesity epidemic is arguably the most serious health issue facing the food industry today. Food manufacturers are under increasing pressure over both the degree to which they are seen as contributing to the problem, and the role they should play in solving it. Drawing on the expertise of many of the world’s leading experts in this area, Food, diet and obesity summarises the key research on the links between obesity and diet. Topics discussed include trends in obesity, the evidence behind popular diets and meal replacers, the effectiveness of fat and sugar replacers in food, emerging issues such as the value of the glycemic index, protein content and calcium in weight control, and potential functional food targets and ingredients for weight control.After an introductory chapter on global trends in obesity, part one looks at the range of contributing factors to obesity, from nutrient-gene interactions, energy metabolism and physical activity to sensory responses to food, portion size and the psychology of overeating. Part two looks at macronutrients and their role in weight gain or loss, with chapters on topics such as energy density, dietary fat, carbohydrates, protein and dietary fibre. The final part of the book discusses issues in developing effective strategies for weight control, from gaining consumer acceptance of weight-control food products, through functional food ingredients, to community-based public health approaches in preventing obesity.With its distinguished editor and contributors, Food, diet and obesity is a standard work for health professionals, nutritionists and R&D staff throughout the food industry, as well as all those concerned with understanding and reducing obesity. Summarises key research which links diet and obesity Trends in obesity are examined Contributory factors to obesity are investigated, including lifestyle and genetics
Author : Jean-Pierre Montmayeur
Publisher : CRC Press
Page : 646 pages
File Size : 10,77 MB
Release : 2009-09-14
Category : Medical
ISBN : 1420067761
Presents the State-of-the-Art in Fat Taste TransductionA bite of cheese, a few potato chips, a delectable piece of bacon - a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the se
Author : Elisabeth Guichard
Publisher : Woodhead Publishing
Page : 506 pages
File Size : 37,53 MB
Release : 2022-08-18
Category : Technology & Engineering
ISBN : 0323914934
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers Explains how flavor compounds may modulate food intake and behavior Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
Author : C. Peter Herman
Publisher : Springer Nature
Page : 235 pages
File Size : 48,67 MB
Release : 2019-09-05
Category : Psychology
ISBN : 303028817X
This book examines how the social environment affects food choices and intake, and documents the extent to which people are unaware of the significant impact of social factors on their eating. The authors take a unique approach to studying eating behaviors in ordinary circumstances, presenting a theory of normal eating that highlights social influences independent of physiological and taste factors. Among the topics discussed: Modeling of food intake and food choice Consumption stereotypes and impression management Research design, methodology, and ethics of studying eating behaviors What happens when we overeat? Effects of social eating Social Influences on Eating is a useful reference for psychologists and researchers studying food and nutritional psychology, challenging commonly held assumptions about the dynamics of food choice and intake in order to promote a better understanding of the power of social influence on all forms of behavior.
Author : Eleanor E. Maccoby
Publisher : Stanford University Press
Page : 244 pages
File Size : 35,80 MB
Release : 1978
Category : Psychology
ISBN : 9780804709750
A Stanford University Press classic.
Author : Institute of Medicine
Publisher : National Academies Press
Page : 287 pages
File Size : 44,37 MB
Release : 2001-07-02
Category : Medical
ISBN : 0309132975
It's obvious why only men develop prostate cancer and why only women get ovarian cancer. But it is not obvious why women are more likely to recover language ability after a stroke than men or why women are more apt to develop autoimmune diseases such as lupus. Sex differences in health throughout the lifespan have been documented. Exploring the Biological Contributions to Human Health begins to snap the pieces of the puzzle into place so that this knowledge can be used to improve health for both sexes. From behavior and cognition to metabolism and response to chemicals and infectious organisms, this book explores the health impact of sex (being male or female, according to reproductive organs and chromosomes) and gender (one's sense of self as male or female in society). Exploring the Biological Contributions to Human Health discusses basic biochemical differences in the cells of males and females and health variability between the sexes from conception throughout life. The book identifies key research needs and opportunities and addresses barriers to research. Exploring the Biological Contributions to Human Health will be important to health policy makers, basic, applied, and clinical researchers, educators, providers, and journalists-while being very accessible to interested lay readers.
Author : Institute of Medicine
Publisher : National Academies Press
Page : 497 pages
File Size : 16,40 MB
Release : 1995-09-01
Category : Medical
ISBN : 0309176107
Eating enough food to meet nutritional needs and maintain good health and good performance in all aspects of lifeâ€"both at home and on the jobâ€"is important for all of us throughout our lives. For military personnel, however, this presents a special challenge. Although soldiers typically have a number of options for eating when stationed on a base, in the field during missions their meals come in the form of operational rations. Unfortunately, military personnel in training and field operations often do not eat their rations in the amounts needed to ensure that they meet their energy and nutrient requirements and consequently lose weight and potentially risk loss of effectiveness both in physical and cognitive performance. This book contains 20 chapters by military and nonmilitary scientists from such fields as food science, food marketing and engineering, nutrition, physiology, psychology, and various medical specialties. Although described within a context of military tasks, the committee's conclusions and recommendations have wide-reaching implications for people who find that job-related stress changes their eating habits.
Author : Joan C. Chrisler
Publisher : Springer Science & Business Media
Page : 715 pages
File Size : 21,59 MB
Release : 2010-03-12
Category : Social Science
ISBN : 144191465X
Donald R. McCreary and Joan C. Chrisler The Development of Gender Studies in Psychology Studies of sex differences are as old as the ?eld of psychology, and they have been conducted in every sub?eld of the discipline. There are probably many reasons for the popularity of these studies, but three reasons seem to be most prominent. First, social psychological studies of person perception show that sex is especially salient in social groups. It is the ?rst thing people notice about others, and it is one of the things we remember best (Fiske, Haslam, & Fiske, 1991; Stangor, Lynch, Duan, & Glass, 1992). For example, people may not remember who uttered a witty remark, but they are likely to remember whether the quip came from a woman or a man. Second, many people hold ?rm beliefs that aspects of physiology suit men and women for particular social roles. Men’s greater upper body strength makes them better candidates for manual labor, and their greater height gives the impression that they would make good leaders (i. e. , people we look up to). Women’s reproductive capacity and the caretaking tasks (e. g. , breastfeeding, baby minding) that accompany it make them seem suitable for other roles that require gentleness and nurturance. Third, the logic that underlies hypothesis testing in the sciences is focused on difference. Researchers design their studies with the hope that they can reject the null hypothesis that experimental groups do not differ.
Author : Halliday MacFie
Publisher : Springer Science & Business Media
Page : 312 pages
File Size : 46,40 MB
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 1461521718
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.
