The Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental and social determinants of how humans find and assimilate food.
Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing ‘normal’ eating, eating in environments of food scarcity, and the phenomenon of ‘abnormal’ eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include:
With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.
1: Eating – you, the world, and food
2: Macronutrients, micro-nutrients, and metabolism
3: You are what you eat – economics & opportunism
4: Genetics, epigenetics, and microbiome
5: Chemosensation – nose, tongue, and gut
6: The hungry brain
7: Basic learning processes and eating behavior
8: The development of eating behaviors
9: Social influences on eating
10: Mood and food, cravings and addiction
11: Eating disorders and treatment
12: Personal weight loss strategies in obesity
13: Institutional approaches to healthful eating