Food Preferences And Taste

Autore: Principal Lecturer in Anthropology Helen Macbeth
Editore: Berghahn Books
ISBN: 9781571819703
Grandezza: 48,15 MB
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Vista: 8897
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Food preferences and tastes are among the fundamentals affecting human existence; the sociocultural, physiological and neurological factors involved have therefore been widely researched and are well documented. However, information and debate on these factors are scattered across the academic literature of different disciplines. In this volume cross-disciplinary perspectives are brought together by an international team of contributors that includes socialand biological anthropologists, ethologists and ethnologists, psychologists, neurologists and zoologists in order to provide access to the different specialisms on the topic.

Food Choice Acceptance And Consumption

Autore: H.J.H. MacFie
Editore: Springer Science & Business Media
ISBN: 1461312213
Grandezza: 54,61 MB
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Vista: 645
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It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Pediatric Food Preferences And Eating Behaviors

Autore: Julie C. Lumeng
Editore: Academic Press
ISBN: 0128117176
Grandezza: 53,53 MB
Formato: PDF
Vista: 2293
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Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introduction and historical perspective, and then delves into the development of flavor preferences, the role of repeated exposure and other types of learning, the effects of modeling eating behavior, picky eating, food neophobia, and food selectivity. Other sections discuss appetite regulation, the role of reward pathways, genetic contributions to eating behaviors, environmental influences, cognitive aspects, the development of loss of control eating, and food cognitions and nutrition knowledge. Written by leading researchers in the field, each chapter presents basic concepts and definitions, methodological issues pertaining to measurement, and the current state of scientific knowledge as well as directions for future research. Delivers an up-to-date synthesis of the research evidence addressing the development of children’s eating behaviors, from birth to age 18 years Provides an in-depth synthesis of the basic eating behaviors that contribute to consumption patterns Translates the complex and sometimes conflicting research in this area to clinical and public health practice Concludes each chapter with practical implications for practice Presents the limits of current knowledge and the next steps in scientific inquiry

The Relationship Between Taste Preference For Sucrose And Food Preference In Four Year Old Children

Autore: Karen Penner Gemmill
Editore:
ISBN:
Grandezza: 31,64 MB
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Vista: 9667
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A Psychology Of Food

Autore: B. Lyman
Editore: Springer Science & Business Media
ISBN: 9401170339
Grandezza: 44,73 MB
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Vista: 4377
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Writing this book has been a pleasure, but it has also been frustrating. It was a delight to see that the facts of food preferences, eating, and food behavior conform in many ways to the general principles of psychology. Matching these, however, was often like putting together a jigsaw puz zle-looking at a fact and trying to figure out which psychological theories or principles were relevant. This was made more difficult by conflicting principles in psychology and contradictory findings in psychological as well as food-preference research. The material cited is not meant to be exhaustive. Undoubtedly, I have been influenced by my own research interests and points of view. When conflicting data exist, I selected those that seemed to me most representa tive or relevant, and I have done so without consistently pointing out contrary findings. This applies also to the discussion of psychological prin ciples. Much psychological research is done in very restrictive conditions. Therefore, it has limited applicability beyond the confines of the context in which it was conducted. What holds true of novelty, complexity, and curiosity when two-dimensional line drawings are studied, for example, may not have much to do with novelty, complexity, and curiosity in rela tion to foods, which vary in many ways such as shape, color, taste, texture, and odor. Nevertheless, I have tried to suggest relationships between psy chological principles and food preferences.

Nutrigenomics

Autore: E. Shyong Tai
Editore: Karger Medical and Scientific Publishers
ISBN: 3805582161
Grandezza: 37,82 MB
Formato: PDF, ePub
Vista: 2379
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Nutrigenomics seeks to understand the variability of the individual's response to food and the underlying mechanisms whereby foods exert their health-promoting activities. With a deeper molecular understanding of nutrition, we may some day be able to design diets that truly maximize an individual's potential for health and wellness. Many Asian societies are currently experiencing a transition in diet-related morbidity and mortality. The identification and provision of an optimal diet relevant to all the people living in Asia is an extraordinary challenge as there exists a tremendous diversity in diet, dietary intake patterns, local culture, and nutritional needs. This volume explores the role of ethnic diversity, dietary patterns and genetic adaptation in determining individual nutrient requirements throughout the life-cycle. Conceptualized as an introductory publication providing a general overview as well as specific examples of the applications of concepts and methods, this publication will help scientists, medical, nutrition and other health professionals to learn more about the field of nutrigenomics.

Researching Food Habits

Autore: Helen M. Macbeth
Editore: Berghahn Books
ISBN: 9781571815453
Grandezza: 53,83 MB
Formato: PDF, ePub, Mobi
Vista: 3930
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The term 'Anthropology of Food' has become an accepted abbreviation for the study of anthropological perspectives on food, diet and nutrition, an increasingly important subdivision of anthropology that encompasses a rich variety of perspectives, academic approaches, theories, and methods. Its multi-disciplinary nature adds to its complexity. This is the first publication to offer guidance for researchers working in this diverse and expanding field of anthropology.

Consumption Food And Taste

Autore: Alan Warde
Editore: SAGE
ISBN: 1446264165
Grandezza: 30,49 MB
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Vista: 8695
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Exploring the expression of taste through the processes of consumption this book provides an incisive and accessible evaluation of the current theories of consumption, and trends in the representation and purchase of food. Alan Warde outlines various theories of change in the twentieth century, and considers the parallels between their diagnoses of consumer behaviour and actual trends in food practices. He argues that dilemmas of modern practical life and certain imperatives of the culture of consumption make sense of food selection. He suggests that contemporary consumption is best viewed as a process of continual selection among an unprecedented range of generally accessible items which are made available both commercially and informally.

6 N Propylthiouracil Prop Taster Status Food Preferences And Dietary Practices Of Children

Autore: Janna Mariette Smith
Editore:
ISBN:
Grandezza: 20,80 MB
Formato: PDF, Kindle
Vista: 2663
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Eating Behavior And Obesity

Autore: Shahram Heshmat
Editore: Springer Publishing Company
ISBN: 0826106218
Grandezza: 57,54 MB
Formato: PDF
Vista: 1171
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A Social Psychological Perspective On Food Related Behavior

Autore: Marta L. Axelson
Editore: Springer Science & Business Media
ISBN: 1461396611
Grandezza: 78,95 MB
Formato: PDF
Vista: 6977
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Many of the diseases which afflict people in an affluent society like the United States seem to be related to food consumption (e.g., adult-onset diabetes mellitus, hyperlipidemia, and colon cancer). In recent years, the health-related professions have become aware that their exclusive aim of disease treatment must be expanded to include health promotion. Professionals in food and nutrition, health education, social marketing, and psychology, as well as others have become interested in finding ways to promote healthy behaviors such as appropriate food consumption patterns. To modify food-related behavior, knowledge about why people eat what they eat is required. Both biological and sociocultural factors determine people's consumption behavior. This monograph, however, examines only the sociocultural determinants of individuals' food-related behaviors within their zone of biological indifference. The sociocultural variables are divided into two major categories - sociodemographic and psychological. Sociodemographic variables are often called external variables and include income, ethnicity, age, and the like. Psychosocial variables are thought to reflect the individual's internal state, and commonly examined variables include knowledge, beliefs, and attitudes.

Making Taste Public

Autore: Carole Counihan
Editore: Bloomsbury Academic
ISBN: 9781350152083
Grandezza: 11,60 MB
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Vista: 1444
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Making Taste Public takes an ethnographic approach to show how social relations shape - and are shaped by - the taste of food. Recognizing that different cultures have different taste preferences and flavour principles embedded in cuisine, editors Carole Counihan and Susanne Højlund ask how these differences are generated. The editors have compiled 14 chapters to show how specific influences become a part of our sensorial apparatus and identity through shared experiences of making, eating, and talking about food. Using case studies from Asia, Europe and America, the book presents a theory of how taste is made public through everyday practices. The authors are exploring how place, production methods and cooking techniques create tastes. They discuss the criteria determining good and bad tastes, and how tastes and memories evolve over time. Subjects such as how values can be embedded in taste, and the role of taste education in food movements, homes, and schools are explored. The different chapters examine definitions and mobilizations of taste in different institutions, public places, and regions around the world to reveal ethnographic understandings of how people learn, experience, and share taste. With contributions spanning the Solomon Islands, Denmark, Japan, Canada, France, the USA, and Italy, Making Taste Public is a fascinating account of how our sense of taste is continuously shaped and re-shaped in relation to social and cultural context, societal and environmental premises. The book will interest anyone studying anthropology, sociology, food studies, sensory studies and human geography.

Textbook Of Veterinary Internal Medicine Ebook

Autore: Stephen J. Ettinger
Editore: Elsevier Health Sciences
ISBN: 1437702821
Grandezza: 69,43 MB
Formato: PDF
Vista: 5937
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Now in its 7th edition, this popular, must-have text remains the only encyclopedic resource for veterinary internal medical problems. The internationally acclaimed "gold standard" offers unparalleled coverage of pathophysiology, diagnosis, and treatment of diseases affecting dogs and cats, as well as the latest information on the genome, clinical genomics, euthanasia, innocent heart murmurs, hyperbaric medicine, home prepared and raw diets, obesity, botulism, artificial pacing of the heart, cancer vaccines, and more. The 7th edition combines the convenience of a two-volume printed textbook with the enhanced functionality of an Expert Consult website that enables you to electronically search your entire book and study more efficiently. With instant access to the most reliable information available, you’ll always be at the forefront of veterinary care! Fully searchable online text provides fast, easy access to the most reliable information in the field. More than 150 clinical algorithms throughout the text aid in disease-identification and decision-making. Expanded online chapter content enhances your understanding through additional text, illustrations, tables, and boxes. Hyperlinked client information sheets streamline reference of specific conditions and enhance communication with clients. Extensive online reference list directs you to full-text PubMed abstracts for additional research. Thoroughly updated and expanded content, including 90 new chapters, addresses the latest developments across the full spectrum of small animal care. Companion Expert Consult website enhances your learning experience with the ability to search the entire electronic text instantly for easy reference. Expert Consult also gives you instant access to: More than 150 procedural videos that guide you step-by-step through essential procedures. Audio files that help you identify heart abnormalities by their sound.

Food

Autore: Paul Freedman
Editore: Univ of California Press
ISBN: 9780520254763
Grandezza: 75,38 MB
Formato: PDF, Docs
Vista: 488
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This richly illustrated book applies the discoveries of the new generation of food historians to the pleasures of dining and the culinary accomplishments of diverse civilizations, past and present. Freedman gathers essays by French, German, Belgian, American, and British historians to present a comprehensive, chronological history of taste.

Food Culture In Southeast Asia

Autore: Penny Van Esterik
Editore: ABC-CLIO
ISBN: 0313344191
Grandezza: 33,92 MB
Formato: PDF, Kindle
Vista: 6906
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This richly informative overview encapsulates the diverse peoples and geographies that have produced such popular cuisines.

Advances In Food Research

Autore:
Editore: Academic Press
ISBN: 9780080567778
Grandezza: 78,82 MB
Formato: PDF, ePub, Mobi
Vista: 3205
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Advances in Food Research

Navigating Smell And Taste Disorders

Autore: Marjorie Calvert
Editore: Demos Medical Publishing
ISBN: 1935281526
Grandezza: 36,67 MB
Formato: PDF, Kindle
Vista: 6323
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Demos Health and the American Academy of Neurology Present a New Book for Patients with Smell and Taste Disorders Over 200,000 people visit doctors each year for smell and taste problems. Since our ability to smell and taste decreases with age, up to 14 million Americans aged 55 and older may live with these disorders, undiagnosed. Smell and taste disorders affect a person's ability to enjoy food and drink and may result in decreased appetite, weight loss, and too much added sugar and salt in the diet. In severe cases they may lead to depression. Smell and taste problems can also interfere with personal safety, limiting the ability to notice smoke and potentially harmful chemicals and gases. Navigating Smell and Taste Disorders is a unique collaboration between a doctor and a food consultant that both addresses the subject of smell and taste loss and provides food preparation tips and a special recipe section that will appeal to other senses and make food attractive again. This is a must-have reference book for all those living with smell and taste disorders. The book covers the whole disorder including How smell and taste work Causes of smell and taste problems Treatments What you can expect when you visit a specialist Recipes that will appeal to other senses and make food attractive again First-person accounts of coping with this disorder Navigating Smell and Taste Disorders is the inaugural book in the series Neurology Now Books from the American Academy of Neurology. Inspired by Neurology Now, the AAN's leading neurologic patient information magazine, Neurology Now Books are written from a multidisciplinary approach, combining the expertise of a neurologist with other related experts and patients and caregivers. Each volume will provide the reader with the most up-to-date information, answers to questions and concerns, and first-person accounts of others who are living with a neurologic disorder.

All Manners Of Food

Autore: Stephen Mennell
Editore: University of Illinois Press
ISBN: 9780252064906
Grandezza: 78,10 MB
Formato: PDF, Mobi
Vista: 4187
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So close geographically, how could France and England be so enormously far apart gastronomically? Not just in different recipes and ways of cooking, but in their underlying attitudes toward the enjoyment of eating and its place in social life. In a new afterword that draws the United States and other European countries into the food fight, Stephen Mennell also addresses the rise of Asian influence and "multicultural" cuisine. All Manners of Food debunks long-standing myths and provides a wealth of information. It is a sweeping look at how social and political development has helped to shape different culinary cultures. Food and almost everything to do with food - fasting and gluttony, cookbooks, women's magazines, chefs and cooks, types of foods, the influential difference between "court" and "country" food - are comprehensively explored and tastefully presented in a dish that will linger in the memory long after the plates have been cleared.

Food In Zones Of Conflict

Autore: Paul Collinson
Editore: Berghahn Books
ISBN: 1782384030
Grandezza: 13,86 MB
Formato: PDF, ePub
Vista: 6550
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The availability of food is an especially significant issue in zones of conflict because conflict nearly always impinges on the production and the distribution of food, and causes increased competition for food, land and resources Controlling the production of and access to food can also be used as a weapon by protagonists in conflict. The logistics of supply of food to military personnel operating in conflict zones is another important issue. These themes unite this collection, the chapters of which span different geographic areas. This volume will appeal to scholars in a number of different disciplines, including anthropology, nutrition, political science, development studies and international relations, as well as practitioners working in the private and public sectors, who are currently concerned with food-related issues in the field.

Writing Food History

Autore: Kyri W. Claflin
Editore: Berg
ISBN: 0857852175
Grandezza: 55,60 MB
Formato: PDF, Mobi
Vista: 5547
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The vibrant interest in food studies among both academics and amateurs has made food history an exciting field of investigation. Taking stock of three decades of groundbreaking multidisciplinary research, the book examines two broad questions: What has history contributed to the development of food studies? How have other disciplines - sociology, anthropology, literary criticism, science, art history - influenced writing on food history in terms of approach, methodology, controversies, and knowledge of past foodways? Essays by twelve prominent scholars provide a compendium of global and multicultural answers to these questions. The contributors critically assess food history writing in the United States, Africa, Mexico and the Spanish Diaspora, India, the Ottoman Empire, the Far East - China, Japan and Korea - Europe, Jewish communities and the Middle East. Several historical eras are covered: the Ancient World, the Middle Ages, Early Modern Europe and the Modern day. The book is a unique addition to the growing literature on food history. It is required reading for anyone seeking a detailed discussion of food history research in diverse times and places.