Food Neophobia

Behavioral and Biological Influences
Erscheinungsjahr 2018
ISBN: 978-0-08-101931-3
Verlag: Elsevier Science & Technology

Buch, Englisch, 430 Seiten, Format (B × H): 228 mm x 152 mm, Gewicht: 686 g

Reihe: Woodhead Publishing Series in Food Science, Technology and Nutrition

Food Neophobia: Behavioral and Biological Influences brings together academic and applied studies to give a comprehensive overview of this topic in both sensory and consumer science and pediatric psychology. The effects of food neophobia can have a huge impact on children's lives and an influence across their lifespan. Split into two main sections, the book focuses on both the environmental and biological aspects of food neophobia. It covers social, contextual and psychosocial factors that affect food neophobia. Sensory aspects of food neophobia are covered with chapters on disgust and sensation seeking, and genetic and evolutionary influences are also thoroughly discussed.

The book is essential reading for academic researchers studying food neophobia from a sensory, consumer science and psychological perspective. It will also be of value to food product developers, especially those working on products for children. Finally, healthcare professionals treating patients suffering from food neophobia will be able to gain greater insight into this condition.

Zielgruppe

<li>Academic researchers studying food neophobia</li> <li>Sensory and consumer scientists</li> <li>Industrial sensory and consumer insight managers and product developers within food companies </li> <li>Psychologists and psychology students</li> <li>Professionals treating patients suffering from food neophobia</li>

Autoren/Hrsg.

Reilly, Steve

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

Part I: Non-Human Animal Research 1. Social Influences on Food Neophobia 2. Taste Neophobia over the Life Span 3. Stimulus-Stimulus Interactions and the Habituation of Neophobia 4. Context and Taste Neophobia 5. Palatability and the Neural Substrates of Taste Neophobia 6. Neuorbiology of Neophobia and Its Attenuation 7. The Insular Cortext and Taste Novelty 8. Dopamine and Taste Novelty

Part II: Human Perspective 9. Conceptualization and Measurement of Human Food Neophobia 10. Neophobia at 20 Months: A Visual Categorisation Problem? 11. Multi-Sensory Evaluation and the Neophobia Food Response 12. Genetic and Environmental Influences on Food Neophobia 13. Food Neophobia in Children and Its Relationship with Parental Feeding Practices/Style 14. Food Neophobia and Its Association with Diet Quality and Weight Status in Children 15. The Origins of Disordered Eating and Childhood Food Neophobia: Applying an Anxiety Perspective 16. Avoidant/Restrictive Food Intake Disorder: An Eating Disorder on a Spectrum with Food Neophobia 17. Neophobia in Children with Special Needs: Selective Eating and Its Treatment

Über Autor(innen)

Reilly, Steve
Prof. Steve Reilly obtained his D.Phil. from the University of York, England, for research concerning the neural basis of learning and memory. He has held positions in Canada and the USA (Pennsylvania State University College of Medicine) and since 1996, has been in the Department of Psychology at the University of Illinois at Chicago. He is the author of over 75 published articles on taste aversion and food neophobia, as well as being the co-editor of two books.