Psychology of Eating: From Biology to Culture to Policy

The Psychology of Eating is the essential multidisciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, this new, third edition brings multifaceted expertise to the topic of normal and dysfunctional food intake, juxtaposing ‘normal’ eating, eating in environments of food scarcity, and the phenomenon of ‘abnormal’ eating prevalent in many modern-day developed societies. The book includes some discussion of eating disorders but takes a much broader approach to the psychology of eating. Key updates in this edition include: A new discussion of food allergies. A fully updated chapter on eating disorders, which includes discussion of binge-eating. Greater focus on junk food addition and updated information on epigenetics and the microbiome Featuring student-friendly materials such as learning objectives, talking points, glossaries, and self-assessment questions, this book is essential reading for students of psychology, eating behavior, or health sciences. It will also be useful reading for professionals in health psychology and anyone supporting those with eating disorders and obesity. Cover Half Title Title Page Copyright Page Dedication Table of Contents For Instructors: Using This Book Preface Chapter 1 Eating – You, the World, and Food Psychology: The Integrative Science Measuring Underweight, Overweight, and Obesity What Is the Goal of Eating? Biomedical Or Environmental Approaches? Fake Facts – How Do I Know What I Read Is the Truth? References Chapter 2 Macronutrients, Micronutrients, and Metabolism Energy, Bioenergetics, and Metabolism Proteins Fats (Lipids) Micronutrients Salts Vitamins Specialist and Generalist Eaters References Chapter 3 You Are What You Eat: Energy Flow Hominid Evolution Energy Flow Periodicity of Food Intake Autonomic Nervous System Food for Thought Optimal Foraging Energy Output: Exercise Motivation and the Economics of Food References Chapter 4 The Brain and Sensory Mechanisms of Feeding Basic Organization of the Brain Olfaction Odorants and Receptors Olfactory Projections to the Brain Gustation Taste Pathways and the Brain Chemical Sensing and the Enteric Nervous System Insulin and Leptin References Chapter 5 Brain: Outputs and Integration Hacking Into the Brain Functional Magnetic Resonance Imaging (FMRI) Chemogenetics Optogenetics Brain Regions Involved in Feeding The Hypothalamus and Feeding Hedonic Mechanisms and Feeding References Chapter 6 Genetics, Epigenetics, and Microbiome Genetics A Short Primer Single-Gene Approach and Monogenic Obesity Multiple-Gene Approach and Polygenic Obesity Epigenetics Microbiome References Chapter 7 Basic Learning Processes and Eating Behavior Overview of Classical Conditioning and Its Terminology Learning of Postingestive Consequences: Taste Aversions and Preferences Taste and Food Aversions Practical Implications – Animals Practical Implications – Humans Learning About Food By Experience: Increasing Preferences Medicine Effect Mere Exposure Flavor–Flavor Associative Learning Flavor–Nutrient Associative Learning Learning of Appropriate Food Quantity: Conditioned Satiety Learning About When to Eat: Conditioned Hunger Influence of Learned Contextual Cues Conditioned Immune System Activity Neurobiology of Food Learning References Chapter 8 The Development of Eating Behaviors Ontogeny of Human Feeding: Prenatal Experience Early Postnatal Eating: From Suckling to Eating Solid Foods Breast Versus Bottle (Formula) Feeding Adding Solid Foods to the Diet Not Needing a Bottle But Still Needing Guidance: Eating in Early Childhood Can Infants and Young Children Self-Regulate Energy Needs? Experimental Study of Caloric Regulation in Children External Influences On Children’s’ Eating: Disruptions in Energy Self-Regulation Parenting Styles, Attitudes, and Weights Social Influences Food Availability and Portion Sizes Media Implications for Instilling Healthy Eating Behaviors in Children References Chapter 9 Social Influences On Eating Cuisine Determinants of Cuisine Religious Beliefs and Cultural Attitudes Culturally Determined Food Rules Perception of Risk Attitudes About Health Direct Versus Indirect Influences Indirect Influences Direct Influences of Others Why Do We Eat Previously Disliked Foods? Food Associations With the Provider Media’s Influence Concluding Remarks References Chapter 10 Mood and Food, Cravings, and Addiction The Mood–Food Connection A Biological Explanation for Carbohydrate (Sugar) Craving? Stress and Eating Food Cravings Is Chocolate Special? Psychological and Sociocultural Explanations for Chocolate Craving Can Someone Actually Be a Food Addict? Neurobiology of Food Addiction Dopamine System Endogenous Opioid System Orexin System Cannabinoids Concluding Remarks References Chapter 11 Eating Disorders and Treatment Anorexia Nervosa Katie Medical Problems Associated With AN Bulimia Nervosa Medical Problems Associated With BN Andrea Binge Eating Disorder Medical Problems Associated With BED Risk Factors for AN and BN Risk Factors for BED Biopsychosocial Explanations of AN and BN Biological Factors Serotonin Dopamine and the Endogenous Opioid System Psychological Factors Sociocultural Factors Biopsychosocial Explanations for BED Biological Factors Psychological Factors Sociocultural Factors Treatments Is Treatment Effective? Animal Models of Eating Disorders Concluding Remarks References Chapter 12 Personal Weight Loss Strategies in Obesity Energy Balance and Weight Loss Efficacy of Exercise for Weight Loss Efficacy of Dieting and Energy Restriction for Weight Loss Exercise and Diet Fads Intermittent Fasting and the Timing of Meals Chrononutrition and the Timing of Meals Behavior Therapy Mobile Apps as Weight Loss Tools Anti-Obesity Drugs Calorie Substitutes Surgery for Obesity (Bariatric Surgery) Endoscopic Bariatric Therapies (EBTs) Physiological Effects of Surgery Factors to Consider Regarding Surgery Adolescents and Surgery Cost of Surgery Weight Regain After Surgery Concluding Remarks References Chapter 13 Institutional Approaches to Healthful Eating Role of Industry and Government in Addressing the Obesity Epidemic Will You Lose Weight If You Get Paid to Do It? Food Deserts and the Built Environment Food Insecurity and the COVID-19 Pandemic Carrot Or Stick? Taxing “Unhealthy” Foods Or Subsidizing “Healthy” Foods Nudging Our Way Out of the Obesity Epidemic Human Population, Environmental Impact, and Technological Solutions Human Population, Then and Now Environmental Impact of Human Overpopulation Environmental Impact of Agriculture (Crops and Livestock) Technological Solutions Genetically Modified Organisms (GMOs) Agrochemicals CRISPR – The Future of Gene-Edited Food? Balancing Issues of Population Growth With the Need to Produce More Food Economics of Food and Food Waste Concluding Remarks References Index