Titlebook: Handbook of Eating and Drinking; Interdisciplinary Pe Herbert L. Meiselman Reference work 2020 Springer Nature Switzerland AG 2020 behavior

物質(zhì)

Giulia Lane,Paholo Barboglio Romoe whether it is congruent with the image or schema we had about it, and if not, to some extent, it will accommodate, and that image will be adjusted. Now, certain products inherently trigger predominantly certain types of simulations (e.g., a cake triggers simulations related more to short-term effe

誹謗

Laparoscopy in Urological Oncologyly between the sensory marketing approach to atmospherics (that may be encouraging us all to consume more than perhaps we should) and the emerging sensory nudging approach to modifying the environment (in order to try and help bias us toward slightly less unhealthy food behaviors).

Factual

Gerald P. Murphy,Edwin A. Mirandext in which food is ingested. Thus satiation and satiety are viewed as the product of a cascade of signals which interact to generate the overall satiety state. Expectations about how filling a product will be modifies portion size selection and influences subsequent satiety. Sensory cues such as o

Cholagogue

Inveterate

Normal Eatingn account for food intake and choice, although not all three elements are equally important and they vary in terms of their importance in different situations. We suggest that various factors that are regarded as influential in food intake and choice (e.g., dieting, emotional arousal) may be understood in terms of our three basic elements.

defibrillator

Herbert L. MeiselmanProvides a complete overview on topics related to eating.Covers the applied sciences as well as behavioral sciences.Details current trends and predictions of the future.Includes supplementary material

JEER

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性上癮

Springer Nature Switzerland AG 2020

建筑師

https://doi.org/10.1007/978-3-030-14504-0behavioral nutrition; cultural differences in eating; eating in ancient civilizations; development of t

過份

The Origin and Evolution of Human-Centered Food Product Researchof food business in the early 1900s and moves through a variety of themes and disciplines, including the period of testing for quality, the reign of the “golden palate,” the emergence of descriptive analysis, and the growth of psychophysical thinking. The chapter traces the history of this field up