Food choice, acceptance and consumption:
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
London [u.a.]
Blackie
1996
|
| Edition: | 1. ed. |
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Literaturangaben |
| Physical Description: | XIV, 397 S. graph. Darst. |
| ISBN: | 0751401927 |
Staff View
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Record in the Search Index
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|---|---|
| adam_text | Food Choice, Acceptance
and Consumption
Edited by
H L Meiselman
US Army Natick Research, Development and Engineering Center
Natick, Massachusetts
USA
and
HJH MacFie
Institute of Food Research
Reading
UK
BLACKIE ACADEMIC amp; PROFESSIONAL
An Imprint of Chapman amp; Hall
London • Weinheim • New York • Tokyo • Melbourne • Madras
Contents
1 The role of the human senses in food acceptance 1
ARMAND V CARDELLO
1 1 Introduction 1
111 The role of the human senses in philosophy and science 1
112 Food acceptance: A model 1
113 Sensation vs perception 4
114 Number and nature of sensory systems 5
115 Basic dimensions of sensory experience 5
116 The hedonic dimension 7
117 Sensory-hedonic relationships 9
118 Modes of sensory influence on food acceptance (liking) 10
1 2 The role of vision in food acceptance 11
121 Basic mechanisms and food-related attributes 11
122 Innate color preferences 12
123 Color-taste interactions 13
124 Color-odor interactions 15
125 Color-flavor interactions 16
126 Appropriate vs inappropriate colors 17
127 Color-acceptance relationships 17
1 3 The role of somesthesis and kinesthesis in food acceptance 19
131 Basic mechanisms and food-related attributes 19
132 Trigeminal (irritant) sensitivity 20
133 Somesthesis, kinesthesis and food texture 21
134 Texture preferences 21
135 Viscosity-taste interactions 22
136 Viscosity-odor/flavor interactions 24
137 Temperature-taste interactions 24
138 Temperature-oral trigeminal interactions 25
139 Temperature-acceptance relationships 26
1 3 10 Other influences of texture on food acceptability 27
1 4 The role of audition in food acceptance 29
141 Basic mechanisms and food-related attributes 29
142 Innate auditory preferences 33
143 Auditory-acceptance relationships 33
1 5 The role of gustation in food acceptance 34
151 Basic mechanisms and food-related attributes 34
152 Innate taste preferences 38
153 Effects of aging on taste and food acceptance 39
154 Intramodal taste interactions 40
155 Taste-viscosity interactions 42
156 Taste-oral trigeminal interactions 43
157 Taste-smell/flavor interactions 43
158 Taste-acceptance relationships 45
159 Taste preference/aversion learning 47
1 5 10 Sensory specific satiety 48
1 6 The role of olfaction in food acceptance 49
161 Basic mechanisms and dimensions 49
162 Innate odor preferences 50
X FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
163 Effects of aging on olfaction 51
164 Intramodal olfactory interactions 52
165 Oral-nasal irritant interactions 53
166 Olfactory-acceptance relationships 54
1 7 Food acceptance measurement: The relative importance of the senses 55
171 Measures of food acceptance 56
172 Individual variability in sensory-hedonic relationships 57
173 The hedonics of tasting vs swallowing 58
174 Relative importance of the senses to food acceptance 59
1 8 Future perspectives 63
References 64
2 The socio-cultural context of eating and food choice 83
PAUL ROZIN
2 1 Indirect socio-cultural effects 86
211 Availability, price and convenience/technology 86
212 Food intake 86
213 Food choice 86
2 2 Indirect personal effects 87
221 Food intake 87
222 Food choice 88
2 3 Direct on-line influences 90
231 Inadvertent (unintentional) influences 90
2 4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and
attitudes 93
241 Parental influence and the family paradox 93
242 Other social influences 95
243 Mechanisms of acquisition 96
244 Mechanisms of inadvertent social effects 97
245A summary of basic issues: The example of disgust 100
2 5 Conclusion 101
Acknowledgements 101
References 102
3 What animal research tells us about human eating 105
HARRY R KISSILEFF, JANET L GUSS and
LAURENCE J NOLAN
3 1 Introduction 105
311 Goals and strategies 105
312 Human eating has a biological aspect 105
313 Quantification of eating 106
314 Need for integration of the biological and socio-cultural aspects
of eating 106
3 2 Methods for studying eating—both strategic and practical 107
321 Importance of selecting a method 107
322 Types of methods 108
323 Animal research established the strategies for studying human eating
behavior 109
324 Observational methods in eating 112
325 Animal research established the basis for study of human eating by
interventions 115
3 3 Phenomena of eating in humans uncovered by studies in animals 118
331 Food intake is relatively stable 118
332 Episodic meal patterns 120
CONTENTS XI
333 Food intake responds to excesses and deficits in energy stores 122
334 Food intake is self-limiting 122
335 Availability and orosensory factors affect food intake 123
336 Food intake is controlled both by genetics and environment 123
337 Feeding over the lifespan 124
3 4 Theoretical framework and experimental evidence 125
341 Constructs and the use of animal experiments to explain human feeling 125
342 Learning 128
343 Theory and evidence that food intake is controlled by physiological
variables 130
344 The role of gut peptides 131
3 5 What animal research tells us about eating disorders in humans 135
351 Introduction 135
352 Historical perspective 135
353 Neurotransmitters 136
354 Neurochemical implications for human eating disorders 139
355 Eating disturbances in human obesity—application of the
animal models 139
356 Genetic obesity 140
357 Dietary manipulations inducing obesity 141
358 Anorexia nervosa—the use of animal models 141
359 Animal models of bulimia nervosa 142
3 6 Conclusions and limitations 143
Acknowledgements 144
References 144
4 The development of children s eating habits 161
LEANN L BIRCH, JENNIFER ORLET FISHER and
KAREN GRIMM-THOMAS
4 1 The frequency and timing of meals 162
411 Innate predispositions: biological constraints and meal frequency 162
4 2 Learning, experience and meal size 166
421 Evidence for innate predispositions in the control of meal size 166
422 Dietary variety and meal size 167
423 The energy content of foods and meal size 168
424 Child feeding practices and meal size 171
4 3 Children s food preferences and food selection 175
431 Biological constraints on the effects of experience 176
432 What is perceived? 176
433 What is preferred? Innate preferences and neophobia 178
434 Neophobia and effects of repeated exposure on food preference 180
435 Which learning processes? What is learned? 183
436 The social and cultural context of eating and learned food preferences 186
437 Effects of social interaction on food preference 191
438 The impact of food preferences on food selection and intake 196
4 4 Summary and implications for child feeding 198
References 201
5 What does abnormal eating tell us about normal eating? 207
C PETER HERMAN and JANET POLIVY
5 1 Introduction 207
5 2 Abnormal eating—quantity 209
521 Anorexics 210
522 Bulimics 210
Xll FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
523 The obese 214
5 3 Abnormal eating—speed 214
531 Anorexics 215
532 Bulimics 217
5 4 Abnormal eating—frequency 219
5 5 Type of food 222
551 Anorexics 223
552 Bulimics 223
5 6 Internal and extenal cues 226
5 7 Social influence 229
5 8 Precipitants 233
5 9 Conclusions 234
References 236
The contextual basis for food acceptance, food choice and
food intake: the food, the situation and the individual 239
H L MEISELMAN
7 Marketing and consumer behaviour with respect to foods 264
HANS CM van TRIJP and
MATTHEW T G MEULENBERG
7 1 Introduction 264
7 2 Marketing 267
7 3 Marketing strategies at the product and brand level 270
731 Market segmentation 270
732 Product differentiation 270
733 Product development/innovation 271
734 Competitive strategy 272
7 4 Marketing tactics: organizing the marketing mix 273
741 Product 273
742 Price 274
Introduction
The food
Effects of one food on another in a meal
Food variety
Food culinary context
Package, name, label
Summary: food context
The eating situation
Where the food is eaten
Physical environment
Social environment
Summary: situational context
The individual
Is the individual part of the eating context?
Food preferences and aversions
Variety seeking
Neophobia-neophilia
Restrained eating
Expectations
Summary: individual
Summary
Reference!i
CONTENTS X1U
743 Promotion 275
744 Place 276
745 Coherence in marketing mix decisions 276
7 5 Consumer orientation in marketing 277
751 Problem recognition 279
752 Search behaviour 280
753 Evaluation of alternatives 281
754 Choice and outcomes of choice 282
755 Consumer behaviour under low involvement 282
7 6 Food choice behaviour in affluent societies 283
7 7 Implications for food marketing 284
771 Market segmentation 285
772 Product differentiation 285
773 Product development and innovation 286
774 Marketing organization 287
7 8 Illustration: consumer oriented product development 287
7 9 Conclusions 289
References 290
8 Economic influences on food choice—non-convenience versus
convenience food consumption 293
JENS BONKE
8 1 Introduction 293
8 2 Time-saving and time-buying strategies 294
8 3 Methodology—data and variables 297
8 4 Food regimes 302
8 5 Statistical model 303
8 6 Estimation results 306
8 7 Conclusion 315
Acknowledgement 316
References 317
9 Food choice, mood and mental performance:
some examples and some mechanisms 319
PETER J ROGERS
9 1 Introduction 319
9 2 Effects of foods and food constituents on mood and mental performance 319
921 Breakfast and lunch 319
922 Meal composition—serotonin and carbohydrate versus protein 321
923 Carbohydrates and depression 323
924 Normal dietary variations do not alter serotonergic function in
human subjects 324
925 Meal composition—carbohydrate versus fat 325
926 Chocolate 326
927 Dieting and dietary restriction 328
928 Are there net benefits from caffeine use for mood and cognitive
performance? 330
9 3 Relationship between the mood and performance effects of foods and
food choice 332
931 Learned preferences reinforced by the psychoactive effects of food and
drinks 333
932 Carbohydrate craving and the self-medication of depression 336
933 Sugar, fat and endogenous opioids 338
XIV FOOD CHOICE, ACCEPTANCE AND CONSUMPTION
1934 Possible motivational effects of learned associations between mood and
eating 338
9 4 Conclusions 339
Acknowledgement 340
References 340
10 Attitudes and beliefs in food habits 346
RICHARD SHEPHERD and MONIQUE M RAATS
10 1 Models of food choice 346
10 2 Theory of planned behaviour 347
10 3 Extensions of the theory of planned behaviour 349
10 4 Self-identity and organic food consumption 350
10 5 Moral obligation 352
10 5 1 Choice of milks 352
10 5 2 Attitudes towards additives in foods 354
10 5 3 Genetic engineering and ethical concerns 357
10 6 Conclusions 361
Acknowledgements 362
References 362
11 Dietary change: changing patterns of eating 365
DAVID A T SOUTHGATE
11 1 Introduction 365
11 2 Sources of evidence for dietary change 366
11 2 1 The measurement of food consumption 366
11 3 Dietary patterns 371
11 3 1 Defining patterns 371
11 3 2 Describing dietary patterns 371
11 3 3 Measurement level and interpretation of dietary change 372
11 4 Factors involved in dietary change 374
11 4 1 Cultural factors 375
11 4 2 Socio-economic factors 376
11 4 3 Food availability 379
11 4 4 Changes in food production and food technology 380
11 4 5 Microbiological safety 382
11 5 Impact of recommendations on diet and health 382
11 5 1 Principal features of the recommendations 383
11 5 2 Implementation of dietary advice: effects on dietary patterns 383
11 5 3 Development of modified food products 384
11 5 4 Overall impact of dietary advice on eating patterns 386
11 6 Understanding dietary change: future directions 386
References 389
Index 393
|
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| publisher | Blackie |
| record_format | marc |
| spelling | Food choice, acceptance and consumption ed. by H. L. Meiselman ... 1. ed. London [u.a.] Blackie 1996 XIV, 397 S. graph. Darst. txt rdacontent n rdamedia nc rdacarrier Literaturangaben Alimentos (análise sensorial) larpcal Aliments - Analyse sensorielle ram Aliments - Consommation Aliments - Consommation ram Consumo de alimentos larpcal Habitudes alimentaires ram Hábitos alimentares larpcal Preferências alimentares larpcal Préférences alimentaires Régimes alimentaires ram Eating Feeding Behavior Food Habits Food Preferences Food consumption Food preferences Auswahl (DE-588)4214540-5 gnd rswk-swf Lebensmittel (DE-588)4034870-2 gnd rswk-swf Verbraucherverhalten (DE-588)4062644-1 gnd rswk-swf Akzeptanz (DE-588)4000996-8 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Auswahl (DE-588)4214540-5 s DE-604 Akzeptanz (DE-588)4000996-8 s Verbraucherverhalten (DE-588)4062644-1 s Meiselman, Herbert L. Sonstige oth HEBIS Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007240927&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Food choice, acceptance and consumption Alimentos (análise sensorial) larpcal Aliments - Analyse sensorielle ram Aliments - Consommation Aliments - Consommation ram Consumo de alimentos larpcal Habitudes alimentaires ram Hábitos alimentares larpcal Preferências alimentares larpcal Préférences alimentaires Régimes alimentaires ram Eating Feeding Behavior Food Habits Food Preferences Food consumption Food preferences Auswahl (DE-588)4214540-5 gnd Lebensmittel (DE-588)4034870-2 gnd Verbraucherverhalten (DE-588)4062644-1 gnd Akzeptanz (DE-588)4000996-8 gnd |
| subject_GND | (DE-588)4214540-5 (DE-588)4034870-2 (DE-588)4062644-1 (DE-588)4000996-8 (DE-588)4143413-4 |
| title | Food choice, acceptance and consumption |
| title_auth | Food choice, acceptance and consumption |
| title_exact_search | Food choice, acceptance and consumption |
| title_full | Food choice, acceptance and consumption ed. by H. L. Meiselman ... |
| title_fullStr | Food choice, acceptance and consumption ed. by H. L. Meiselman ... |
| title_full_unstemmed | Food choice, acceptance and consumption ed. by H. L. Meiselman ... |
| title_short | Food choice, acceptance and consumption |
| title_sort | food choice acceptance and consumption |
| topic | Alimentos (análise sensorial) larpcal Aliments - Analyse sensorielle ram Aliments - Consommation Aliments - Consommation ram Consumo de alimentos larpcal Habitudes alimentaires ram Hábitos alimentares larpcal Preferências alimentares larpcal Préférences alimentaires Régimes alimentaires ram Eating Feeding Behavior Food Habits Food Preferences Food consumption Food preferences Auswahl (DE-588)4214540-5 gnd Lebensmittel (DE-588)4034870-2 gnd Verbraucherverhalten (DE-588)4062644-1 gnd Akzeptanz (DE-588)4000996-8 gnd |
| topic_facet | Alimentos (análise sensorial) Aliments - Analyse sensorielle Aliments - Consommation Consumo de alimentos Habitudes alimentaires Hábitos alimentares Preferências alimentares Préférences alimentaires Régimes alimentaires Eating Feeding Behavior Food Habits Food Preferences Food consumption Food preferences Auswahl Lebensmittel Verbraucherverhalten Akzeptanz Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=007240927&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT meiselmanherbertl foodchoiceacceptanceandconsumption |