Taking a multifaceted approach, Appetite and Food Intake: Behavioral and Physiological Considerations summarizes current understanding of environmental and physiological determinants of food choice and energy balance. The editors juxtapose pairs of chapters drawn from animal research and human clinical findings to highlight the synergies, and gaps in research approaches to highlight current knowledge and identify areas of needed and promising study.
Beginning with a theoretical consideration of the purported existence and functionality of mechanisms for the regulation of feeding and energy balance, the book progresses through a more detailed consideration of knowledge related to mechanisms recruited from the initial thought of eating through post-ingestive events. Chapters address preingestive motivational, cognitive, and orosensory processes that influence food selection and continue with critical reviews of intestinal and postabsorptive signaling systems and nutrient metabolism. The book concludes with a consideration of how the micro- and macro-nutrient composition of foods influences ingestive behavior and the physiologic consequences of consumption.
By comparing research from basic and applied scientific disciplines and knowledge from animal models and human trials, the editors provide a critical review of current knowledge of ingestive behavior and future research needs.
The text examines dietary choices and obesity through a multidisciplinary lens of biological, psychological, and social factors, and draws from the disciplines of behavioral economics, nutrition, public health, and health promotion. Based on the premise that humans are hardwired to make judgment errors and need a ìnudgeî to make decisions in their best interests, the book argues that increasing consumer well-being requires changing an individualís personal environment. It describes the power of irrational forces that compete with sensible judgment in regard to food choices, and provides strategies for improving decisions and health habits. Highly accessible, the text will be of interest to students, professors, and practitioners in nutrition-related health programs, as well as to public health policy makers.Key Features:
Assesses the social determinants that affect nutrition choices, including food availability, nutrition education, income, culture, and other key factorsDemonstrates how flawed decisions and self-control difficulties can affect eating behaviorProvides a valuable framework for improving public health through understanding and changing the way individuals make food decisionsExplains the link between obesity rates and economics of food choice (fast food, food marketing, and social factors)Provides strategies and tools to help people improve their decision-making and health habits
This e-book — a curated collection from eLS, WIREs, and Current Protocols — offers a fantastic introduction to the field of obesity research for students or interdisciplinary collaborators.
Table of Contents:
Energy Balance, Obesity and Type 2 Diabetes
M. Daniel Lane
Neurobiology of Overeating
Eric Stice and Kyle S. Burger
Primary Hormones and Receptors Studied in Obesity Research
Obesity Hormones in Health and Disease
Central Dopaminergic Circuitry Controlling Food Intake and Reward: Implications for the Regulation of Obesity
WIREs Systems Biology and Medicine
Zivjena Vuceti and Teresa M. Reyes
Overview of Animal Models of Obesity
Current Protocols in Pharmacology
Thomas A. Lutz and Stephen C. Woods
Diet-Induced Models of Obesity (DIO) in Rodents
Current Protocols in Neuroscience
Didier Bagnol, Hussien Al-Shamma, Dominic Behan, Kevin Whelan and Andrew J. Grottick
Dietary Manipulation of Mouse Metabolism
Current Protocols in Molecular Biology
Jerome N. Feige, Marie Lagouge and Johan Auwerx
It is well known that products that require greater oral processing tend to be more sating. At the same time, the orosensory exposure hypothesis holds that flavor and texture in the mouth are critical in determining meal-size. They may act as key predictors of nutritional benefits and so promote better processing of foods. These two related ideas are at the forefront of current thinking on flavor-satiety interactions. Yet, until Flavor, Satiety and Food Intake no book has offered an integrated treatment of both concepts. The only single-source reference of its kind, it brings health professionals, product developers, and students up to speed on the latest thinking and practices in this fascinating and important area of research.Provides readers with a unique and timely summary of critical recent developments in research on the impact of flavor on satiety Explores a topic of central importance both for food professionals seeking to develop healthier products and health professionals concerned with obesity and over-eating Brings together relevant topics from the fields of food science, psychology, nutrition and medicine
Flavor, Satiety and Food Intake provides product developers with valuable information on how to integrate sensory evaluation with product formulation and marketing. It will also serve as a useful resource for health professionals and is a must-read for students of a range of disciplines in which appetite and satiety are studied.