The Psychology of Eating and Drinking

ISBN-13: 9780415817080 / Angielski / Twarda / 2014 / 392 str.

Alexandra W. Logue

Opis

Choice Recommended Read This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective-explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.

Spis treści

1. Introduction: The Essential Nutrients of the Psychology of Eating and Drinking 2. Down the Hatch: Hunger and Satiety 3."You Never Miss the Water Till the Well Runs Dry": Thirst 4. The Nose Knows (and So Does the Tongue) 5. Genes Rule—Or Do They? 6. One Person’s Meat is Another Person’s Poison: The Effects of Experience on Food Preferences 7. This or That: Choosing What We Eat and Drink 8. You Are What You Eat and Drink 9."Hunger Talks a Most Persuasive Language": Anorexia and Bulimia 10. The Battle With the Bulge: Overeating and Obesity 11. Drinking Your Life Away: Alcohol Use and Abuse 12. How Sweet It Is: Type 2 Diabetes 13. Strictly About Females 14. When and Why Smoking Affects Your Weight 15. We Do Not Live by Bread Alone: Cuisine, Beer, and Wine

O autorze

Alexandra W. Logue, PhD, is an internationally known behavioral scientist. Her general research area is learning and motivation, with special research interests in higher education, choice behavior, self-control, and food aversions and preferences. She has published over 130 books, articles, and chapters on higher education, quantitative models of choice behavior, and food aversions and preferences, and has served on the editorial boards of many prestigious journals.