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Inhaltsverzeichnis
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
Über den Autor / die Autorin
Emily Crews Splane, Ph.D., works in the Department of Behavioral Sciences at Flagler College, Florida. She received her Ph.D. in Behavioral Neuroscience from the University of Florida, where she also earned an M.S. in Behavioral Neuroscience. She earned a B.S. in Biology from Stetson University. She has conducted extensive research in behavioral neuroscience using techniques including autoradiography, immunohistochemistry, and operant conditioning.
Neil E. Rowland, Ph.D., is Professor in the Department of Psychology at the University of Florida. He received an M.Sc. Experimental Psychology from the Sussex University in 1971 and a Ph.D. in Physiological Psychology from the University of London in 1971. His research interests center on the neurobiology of ingestive and addictive behaviors.
Anaya Mitra, Ph.D., MPH, is an Associate Professor in the Psychology Department at St. Catherine University, Minnesota. She earned both her Ph.D. in Behavioral Neuroscience and her MPH from the University of Florida. She earned her B.A. in Psychology and Biology from Gustavus Adolphus College, Minnesota. Her research interests revolve around the biological, psychological and sociocultural factors which impact ingestive behaviors and the development of obesity.
Zusammenfassung
This text provides a multi-faceted introduction to the psychology of eating, looking at how the human body is constructed to find and assimilate food. It also considers the role of business and government in creating eating cultures and potentially addressing the issue of abnormal eating.
