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Food Choice, Acceptance and Consumption [[electronic resource] /] / by H.J.H. MacFie, Herbert L. Meiselman
| Food Choice, Acceptance and Consumption [[electronic resource] /] / by H.J.H. MacFie, Herbert L. Meiselman |
| Autore | MacFie H.J.H |
| Edizione | [1st ed. 1996.] |
| Pubbl/distr/stampa | New York, NY : , : Springer US : , : Imprint : Springer, , 1996 |
| Descrizione fisica | 1 online resource (XIV, 258 p.) |
| Disciplina | 301 |
| Soggetto topico |
Sociology
Food—Biotechnology Business Management science Sociology, general Food Science Business and Management, general |
| ISBN | 1-4613-1221-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating—both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children’s eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children’s food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating—quantity -- 5.3 Abnormal eating—speed -- 5.4 Abnormal eating—frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice—non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology—data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References. |
| Record Nr. | UNINA-9910478900603321 |
MacFie H.J.H
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| New York, NY : , : Springer US : , : Imprint : Springer, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman
| Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman |
| Edizione | [1st ed. 1996.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1996 |
| Descrizione fisica | 1 online resource (409 pages) |
| Disciplina | 301 |
| Altri autori (Persone) | MacFieH. J. H |
| Soggetto topico |
Food consumption
Food habits Food preferences |
| ISBN | 1-4613-1221-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating—both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children’s eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children’s food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating—quantity -- 5.3 Abnormal eating—speed -- 5.4 Abnormal eating—frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice—non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology—data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References. |
| Record Nr. | UNINA-9910789221103321 |
| New York : , : Springer US : , : Imprint : Springer, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman
| Food choice, acceptance, and consumption / / edited by H.J.H. MacFie, Herbert L. Meiselman |
| Edizione | [1st ed. 1996.] |
| Pubbl/distr/stampa | New York : , : Springer US : , : Imprint : Springer, , 1996 |
| Descrizione fisica | 1 online resource (409 pages) |
| Disciplina | 301 |
| Altri autori (Persone) | MacFieH. J. H |
| Soggetto topico |
Food consumption
Food habits Food preferences |
| ISBN | 1-4613-1221-3 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating—both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children’s eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children’s food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating—quantity -- 5.3 Abnormal eating—speed -- 5.4 Abnormal eating—frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice—non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology—data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References. |
| Record Nr. | UNINA-9910807082903321 |
| New York : , : Springer US : , : Imprint : Springer, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of Eating and Drinking [[electronic resource] ] : Interdisciplinary Perspectives / / edited by Herbert L. Meiselman
| Handbook of Eating and Drinking [[electronic resource] ] : Interdisciplinary Perspectives / / edited by Herbert L. Meiselman |
| Edizione | [1st ed. 2020.] |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource (1,615 pages) |
| Disciplina | 394.12 |
| Collana | Springer reference |
| Soggetto topico |
Health psychology
Motivation research (Marketing) Nutrition Psychology Public health Personality Social psychology Health Psychology Consumer Behavior Nutrition Psychology, general Public Health Personality and Social Psychology |
| ISBN | 3-030-14504-2 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910409710003321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Handbook of eating and drinking : interdisciplinary perspectives / / editor, Herbert L. Meiselman
| Handbook of eating and drinking : interdisciplinary perspectives / / editor, Herbert L. Meiselman |
| Pubbl/distr/stampa | Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 |
| Descrizione fisica | 1 online resource |
| Disciplina | 572 |
| Collana | Springer reference |
| Soggetto topico |
Diet
Diet - Research Food habits Food habits - Research |
| ISBN | 3-319-75388-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910349513803321 |
| Cham : , : Springer International Publishing : , : Imprint : Springer, , 2020 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||