This title explores the psychological processes involved in the
selection and consumption of foods and drink. The exposition is
firmly linked to research evidence on the cognitive, socio-economic
and physiological influences on the desire to eat and drink. The
basic theory is that appetite is a learned response to a recognized
complex of cues from foods, the body and the social and physical
environment. The volume starts with infant-care giver interactions
in feeding, then moves on to consider how physical and social
maturation in Western culture affects attitudes to foods,
concentrating on the phenomena of ordinary dieting and the extremes
of disordered eating. The concluding chapters deal with the process
within the lives of individual consumers which causes the same
eating habits to form in different segments of society. It also
looks at food technology, marketing and governmental regulation.
"The Psychology of Nutrition" tackles questions about what goes on
in eaters' and drinkers' minds about the foods and beverages they
are consuming, and about the cultural meaning of the eating
occasion in industrialized cultures.
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