Food Preferences And Taste
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Food Preferences And Taste
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Author : Helen M. Macbeth
language : en
Publisher: Berghahn Books
Release Date : 1997
Food Preferences And Taste written by Helen M. Macbeth and has been published by Berghahn Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 1997 with Cooking categories.
An international team of contributors present cross-disciplinary perspectives on food preferences and tastes, showing the common themes of these fundamentals of human existence. A comprehensive introduction outlines the themes and the links between them.
Taste And Development
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Author : James M. Weiffenbach
language : en
Publisher:
Release Date : 1977
Taste And Development written by James M. Weiffenbach and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1977 with Food categories.
Taste Matters
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Author : John Prescott
language : en
Publisher: Reaktion Books
Release Date : 2013-02-15
Taste Matters written by John Prescott and has been published by Reaktion Books this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-02-15 with Cooking categories.
The human tongue has somewhere up to eight thousand taste buds to inform us when something is sweet, salty, sour, or bitter—or as we usually think of it—delicious or revolting. Tastes differ from one region to the next, and no two people’s seem to be the same. But why is it that some people think maple syrup is too sweet, while others can’t get enough? What makes certain people love Roquefort cheese and others think it smells like feet? Why do some people think cilantro tastes like soap? John Prescott tackles this conundrum in Taste Matters, an absorbing exploration of why we eat and seek out the foods that we do. Prescott surveys the many factors that affect taste, including genetic inheritance, maternal diet, cultural traditions, and physiological influences. He also delves into what happens when we eat for pleasure instead of nutrition, paying particularly attention to affluent Western societies, where, he argues, people increasingly view food selection as a sensory or intellectual pleasure rather than a means of survival. As obesity and high blood pressure are on the rise along with a number of other health issues, changes in the modern diet are very much to blame, and Prescott seeks to answer the question of why and how our tastes often lead us to eat foods that are not the best for our health. Compelling and accessible, this timely book paves the way for a healthier and more sustainable understanding of taste.
Measurement Of Food Preferences
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Author : Halliday MacFie
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
Measurement Of Food Preferences written by Halliday MacFie and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Technology & Engineering categories.
This book provides comprehensive coverage of the numerous methods used to characterise food preference. It brings together, for the first time, the broad range of methodologies that are brought to bear on food choice and preference. Preference is not measured in a sensory laboratory using a trained panel - it is measured using consumers by means of product tests in laboratories, central locations, in canteens and at home, by questionnaires and in focus groups. Similarly, food preference is not a direct function of sensory preference - it is determined by a wide range of factors and influences, some competing against each other, some reinforcing each other. We have aimed to provide a detailed introduction to the measurement of all these aspects, including institutional product development, context effects, variation in language used by consumers, collection and analysis of qualitative data by focus groups, product optimisation, relating prefer ence to sensory perception, accounting for differences in taste sensitivity between consumers, measuring how attitudes and beliefs determine food choice, measuring how food affects mood and mental performance, and how different expectations affect sensory perception. The emphasis has been to provide practical descriptions of current methods. Three of the ten first-named authors are university academics, the rest are in industry or research institutes. Much of the methodology is quite new, particularly the repertory grid coupled with Generalised Procrustes Analysis, Individualised Difference Testing, Food and Mood Testing, and the Sensory Expectation Models.
Taste Experience And Feeding
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Author : Elizabeth D. Capaldi
language : en
Publisher: American Psychological Association (APA)
Release Date : 1990
Taste Experience And Feeding written by Elizabeth D. Capaldi and has been published by American Psychological Association (APA) this book supported file pdf, txt, epub, kindle and other format this book has been release on 1990 with Health & Fitness categories.
Discusses the recent surge of work on taste, experience and feeding, and presents the papers of investigators who use different perspectives, methods and experimental subjects in the study of the various aspects of these topics. The volume is divided into six parts, each dealing with a different aspect of taste and feeding. Topics covered are current perspective of and approach to feeding used by most researchers; taste perception; the genetic and developmental aspects of taste and feeding; learning and feeding; taste preferences, food consumption, and human obesity; and social influences and feeding.
A Psychology Of Food
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Author : B. Lyman
language : en
Publisher: Springer Science & Business Media
Release Date : 2012-12-06
A Psychology Of Food written by B. Lyman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-12-06 with Psychology categories.
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.
Nurturing A Healthy Generation Of Children
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Author : Christiani J. Henry
language : en
Publisher:
Release Date : 2019
Nurturing A Healthy Generation Of Children written by Christiani J. Henry and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019 with Children categories.
Nutrition during infancy and childhood is the basis of an individual's health in later life. It plays an important role in metabolic programming, physiological growth, and cognition. Diet and eating behavior can provide important insights as food choices and dietary habits go hand in hand with nutrition. This book highlights the importance of childhood diets, eating behaviors, and their potential impacts on development and health. The first part examines the development of taste in infants: It shows how taste preferences are shaped in utero and throughout weaning, and how they guide the individual's later food choices. The second part focuses on what children really eat in different parts of the world. FITS (Feeding Infants and Toddlers Study) and KNHS (Kids Nutrition and Health Study) provide a glimpse into the diets of children around the world, identifying nutrition gaps and potential areas for intervention. The last part deals with breakfast and its significance as the most important meal of the day. The insights presented in this book provide valuable information for policy makers, researchers, and health care professionals.
Fat Detection
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Author : Jean-Pierre Montmayeur
language : en
Publisher: CRC Press
Release Date : 2009-09-14
Fat Detection written by Jean-Pierre Montmayeur and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-14 with Science categories.
Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.
Flavor
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Author : Elisabeth Guichard
language : en
Publisher: Woodhead Publishing
Release Date : 2022-08-18
Flavor written by Elisabeth Guichard and has been published by Woodhead Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-18 with Technology & Engineering categories.
Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference. Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers Explains how flavor compounds may modulate food intake and behavior Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor
The Relationship Between Taste Preference For Sucrose And Food Preference In Four Year Old Children
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Author : Karen Penner Gemmill
language : en
Publisher:
Release Date : 1980
The Relationship Between Taste Preference For Sucrose And Food Preference In Four Year Old Children written by Karen Penner Gemmill and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Children categories.