Download Satiation, Satiety and the Control of Food Intake Ebook PDF

Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake
Theory and Practice

by John E Blundell,France Bellisle

  • Publisher : Elsevier
  • Release : 2013-09-30
  • Pages : 432
  • ISBN : 0857098713
  • Language : En, Es, Fr & De
GET BOOK

With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims. Provides a concise and authoritative overview of appetite regulation Focuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite control Discusses implications for public health

Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake
Theory and Practice

by John E. Blundell,France Bellisle

  • Publisher : Woodhead Pub Limited
  • Release : 2013
  • Pages : 432
  • ISBN : 9780857095435
  • Language : En, Es, Fr & De
GET BOOK

"Satiation, satiety and the control of food intake addresses various aspects of the rich investigation of satiation and satiety mechanisms that have developed over the past decades. A chapter is devoted to the various methods that have been used in scientific studies to quantify satiation and satiety in animal and human research. In part two, biological factors affecting satiation and satiety are discussed. Various peripheral manifestations of satiation and satiety are described and the influences of genetics and metabolism are developed. The large body of literature bearing on food-associated influences is presented in part three, addressing the contributions of macronutrients and energy load. The specific influence of the physical state of ingested substances (liquid or solid), the impact of portion size and the potential benefits of 'functional' agents on satiation and satiety are discussed in different contributions. In part four the important impact of sensory and hedonic aspects is developed, as well as various behavioural influences that affect satiation and satiety in human societies. The expression of satiation and satiety in free-living persons is presented in one chapter. Finally, part five explores public health implications. Chapters address the importance of satiation and satiety for weight regulation, satiation and satiety in obesity and the low-satiety phenotype, consideration of satiety in the commercial food market and consumers' understanding of satiety-related health claims"--Publisher's description.

Appetite and Food Intake

Appetite and Food Intake
Behavioral and Physiological Considerations

by Ruth Harris,Ruth B.S. Harris,Richard D. Mattes

  • Publisher : CRC Press
  • Release : 2008-02-21
  • Pages : 376
  • ISBN : 9781420047844
  • Language : En, Es, Fr & De
GET BOOK

A complex interplay of social, economic, psychological, nutritional and physiological forces influence ingestive behavior and demand an integrated research approach to advance understanding of healthful food choices and those that contribute to health disordersincluding obesity-related chronic diseases. Taking a multifaceted approach, Appe

Flavor, Satiety and Food Intake

Flavor, Satiety and Food Intake
A Book

by Beverly Tepper,Martin Yeomans

  • Publisher : John Wiley & Sons
  • Release : 2017-06-12
  • Pages : 248
  • ISBN : 1119044898
  • Language : En, Es, Fr & De
GET BOOK

This unique book provides a comprehensive review of the latest science on a key aspect of appetite control. It brings together contributions by leading researchers worldwide who approach this complex, multifaceted issue from a variety of differing perspectives, including those of food science, psychology, nutrition, and medicine, among others. 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.

Satiation

Satiation
From Gut to Brain

by Gerard P. Smith

  • Publisher : Oxford University Press, USA
  • Release : 1998
  • Pages : 291
  • ISBN : 9780195105155
  • Language : En, Es, Fr & De
GET BOOK

This volume presents the first detailed account of the neurobiological mechanisms of satiation. The ten chapters of the book detail the neural, endocrine, and cellular underpinnings of the process. Authors expert in different aspects of satiation have compiled a critical overview of recent advances and current problems in this field. Recent scientific evidence has revealed that food stimuli activate satiation before the actual absorption of digested food--a significant change to the traditional perspective that satiation depends on the post-absorptive repletion of metabolic fuels. The inclusion of a chapter on the satiation of alcohol is unique in a book on food intake, and shows the convergence of ideas on satiation in these two areas. Comprehensive in scope and accessible to a wide array of advanced students and professionals, Satiation: From Gut to Brain is an authoritative and up-to-date review of every aspect of this important physiological process. Although intended primarily for neuroscientists, nutritionists, and psychobiologists, the book will also be useful for physiologists, pharmacologists, and psychologists concerned with eating and its disorders.

Culinary Nutrition

Culinary Nutrition
The Science and Practice of Healthy Cooking

by Jacqueline B. Marcus

  • Publisher : Academic Press
  • Release : 2013-04-15
  • Pages : 660
  • ISBN : 0123918839
  • Language : En, Es, Fr & De
GET BOOK

Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Intuitive Eating, 2nd Edition

Intuitive Eating, 2nd Edition
A Revolutionary Program That Works

by Evelyn Tribole, M.S., R.D.,Elyse Resch, M.S., R.D., F.A.D.A.

  • Publisher : St. Martin's Griffin
  • Release : 2007-04-01
  • Pages : 304
  • ISBN : 9781429909693
  • Language : En, Es, Fr & De
GET BOOK

We've all been there-angry with ourselves for overeating, for our lack of willpower, for failing at yet another diet that was supposed to be the last one. But the problem is not you, it's that dieting, with its emphasis on rules and regulations, has stopped you from listening to your body. Written by two prominent nutritionists, Intuitive Eating focuses on nurturing your body rather than starving it, encourages natural weight loss, and helps you find the weight you were meant to be. Learn: *How to reject diet mentality forever *How our three Eating Personalities define our eating difficulties *How to feel your feelings without using food *How to honor hunger and feel fullness *How to follow the ten principles of Intuitive Eating, step-by-step *How to achieve a new and safe relationship with food and, ultimately, your body With much more compassionate, thoughtful advice on satisfying, healthy living, this newly revised edition also includes a chapter on how the Intuitive Eating philosophy can be a safe and effective model on the path to recovery from an eating disorder.

Appetite and Food Intake

Appetite and Food Intake
Central Control, Second Edition

by Ruth Harris

  • Publisher : CRC Press
  • Release : 2017-05-25
  • Pages : 310
  • ISBN : 1351646486
  • Language : En, Es, Fr & De
GET BOOK

Nearly half of the world’s adult population is either clinically obese or overweight. Excess weight increases risk for multiple other chronic diseases and represents a major global health issue. Weight gain results from an imbalance between energy intake and expenditure, which can only be corrected if the physiologic and neuroendocrine systems that have the potential to control energy balance are identified. The first edition of this book reviewed knowledge on the intake of micro- and macronutrients, food choice, and opposing views on whether or not there are mechanisms that control food intake. Appetite and Food Intake: Central Control, Second Edition contains all new chapters and serves as a companion to the first by reviewing current knowledge on neuroendocrine mechanisms that influence food intake and glucose metabolism, including environmental influences on their development, with an emphasis on recent progress in understanding forebrain and hindbrain control of ingestive behavior. In addition, there is a discussion on the benefits derived from novel models for exploring ingestive behavior and the progress that has been achieved due to new technologies. Although major progress is being made in understanding the complex interplay between different control systems, the limits of our knowledge are acknowledged in chapters that review the efficacy of current weight control drugs and the relative importance of fat free mass and body fat in driving food intake.

Feasting and Fasting

Feasting and Fasting
The History and Ethics of Jewish Food

by Aaron S. Gross,Jody Myers,Jordan D. Rosenblum

  • Publisher : NYU Press
  • Release : 2020-01-07
  • Pages : 384
  • ISBN : 147989933X
  • Language : En, Es, Fr & De
GET BOOK

How Judaism and food are intertwined Judaism is a religion that is enthusiastic about food. Jewish holidays are inevitably celebrated through eating particular foods, or around fasting and then eating particular foods. Through fasting, feasting, dining, and noshing, food infuses the rich traditions of Judaism into daily life. What do the complicated laws of kosher food mean to Jews? How does food in Jewish bellies shape the hearts and minds of Jews? What does the Jewish relationship with food teach us about Christianity, Islam, and religion itself? Can food shape the future of Judaism? Feasting and Fasting explores questions like these to offer an expansive look at how Judaism and food have been intertwined, both historically and today. It also grapples with the charged ethical debates about how food choices reflect competing Jewish values about community, animals, the natural world and the very meaning of being human. Encompassing historical, ethnographic, and theoretical viewpoints, and including contributions dedicated to the religious dimensions of foods including garlic, Crisco, peanut oil, and wine, the volume advances the state of both Jewish studies and religious studies scholarship on food. Bookended with a foreword by the Jewish historian Hasia Diner and an epilogue by the novelist and food activist Jonathan Safran Foer, Feasting and Fasting provides a resource for anyone who hungers to understand how food and religion intersect.

Fat Detection

Fat Detection
Taste, Texture, and Post Ingestive Effects

by Jean-Pierre Montmayeur,Johannes le Coutre

  • Publisher : CRC Press
  • Release : 2009-09-14
  • Pages : 643
  • ISBN : 9781420067767
  • Language : En, Es, Fr & De
GET BOOK

Presents the State-of-the-Art in Fat Taste Transduction A bite of cheese, a few potato chips, a delectable piece of bacon – a small taste of high-fat foods often draws you back for more. But why are fatty foods so appealing? Why do we crave them? Fat Detection: Taste, Texture, and Post Ingestive Effects covers the many factors responsible for the sensory appeal of foods rich in fat. This well-researched text uses a multidisciplinary approach to shed new light on critical concerns related to dietary fat and obesity. Outlines Compelling Evidence for an Oral Fat Detection System Reflecting 15 years of psychophysical, behavioral, electrophysiological, and molecular studies, this book makes a well-supported case for an oral fat detection system. It explains how gustatory, textural, and olfactory information contribute to fat detection using carefully designed behavioral paradigms. The book also provides a detailed account of the brain regions that process the signals elicited by a fat stimulus, including flavor, aroma, and texture. This readily accessible work also discusses: The importance of dietary fats for living organisms Factors contributing to fat preference, including palatability Brain mechanisms associated with appetitive and hedonic experiences connected with food consumption Potential therapeutic targets for fat intake control Genetic components of human fat preference Neurological disorders and essential fatty acids Providing a comprehensive review of the literature from the leading scientists in the field, this volume delivers a holistic view of how the palatability and orosensory properties of dietary fat impact food intake and ultimately health. Fat Detection represents a new frontier in the study of food perception, food intake, and related health consequences.

Beverage Impacts on Health and Nutrition

Beverage Impacts on Health and Nutrition
Second Edition

by Ted Wilson,Norman J. Temple

  • Publisher : Humana Press
  • Release : 2016-02-24
  • Pages : 369
  • ISBN : 3319236725
  • Language : En, Es, Fr & De
GET BOOK

This comprehensive and authoritative second edition offers food scientists, nutritionists, public health specialists, and those involved in the research and development of new beverages an exhaustive survey of how common beverages impact our health and nutrition, as well as a basis for research designed to produce healthier beverages.​ Every year brings an improvement in our understanding of how the many types and aspects of what we drink (beverages) impact our health and a desire to understand the current state of affairs for beverage technology. There is still no new single book that provides objective reviews on the wide range of global health issues associated with alcoholic ad non-alcoholic beverages. Beverage Impacts on Nutrition and Health, Second Edition is the single best source of reviews that describe beverage history; coffee, tea, alcohol, wine, cranberry and citrus juice, tea, coffee, dairy milk, soy milks and breast milk. Furthermore the book contains up-to-date reviews that describe beverage effects on satiety and energy balance, recommendations for persons with diabetes and metabolic syndrome, nutritional supplementation for the elderly, performance enhancement by athletes, energy drinks, and bottled water qualities. The final chapters summarize soft drink marketing issues, health effects of sugar and high fructose corn syrup, beverage ingredient functions, beverage labeling regulation and the importance of trends in beverage development. These updated chapters are objectively written to emphasize peer-reviewed references and minimize the anecdotal references often seen in the current literature describing beverages and their impact on our health and nutrition. All chapters are authored by recognized authorities from industry, the health-care system, and universities. This book contains 24 concise and user-friendly chapters intended to enable readers to grasp the message quickly and easily.

Managing and Preventing Obesity

Managing and Preventing Obesity
Behavioural Factors and Dietary Interventions

by Timothy Gill

  • Publisher : Elsevier
  • Release : 2014-12-03
  • Pages : 372
  • ISBN : 1782420991
  • Language : En, Es, Fr & De
GET BOOK

Obesity is an increasing problem on a global scale, and strategies for its prevention involve experts from many disciplines including nutritionists, physicians, policy-makers and public health professionals. This book covers the latest advances in obesity development, management and prevention with specific focus on dietary interventions. Part one covers the development of obesity and key drivers for its continuation and increase. Part two looks at the role of specific dietary components in obesity management, and part three discusses the role of behavioural factors such as eating patterns in managing and preventing obesity. Part four focuses on structured dietary interventions for obesity treatment, and part five looks at public interventions and consumer issues. Reviews how different foods and diets can affect obesity management Examines various ways of preventing and treating obesity Explores how governments and industries are preventing and treating obesity

The Psychology of Desire

The Psychology of Desire
A Book

by Wilhelm Hofmann,Loran F. Nordgren

  • Publisher : Guilford Publications
  • Release : 2016-06-29
  • Pages : 474
  • ISBN : 146252768X
  • Language : En, Es, Fr & De
GET BOOK

Providing a comprehensive perspective on human desire, this volume brings together leading experts from multiple psychological subdisciplines. It addresses such key questions as how desires of different kinds emerge, how they influence judgment and decision making, and how problematic desires can be effectively controlled. Current research on underlying brain mechanisms and regulatory processes is reviewed. Cutting-edge measurement tools are described, including practical recommendations for their use. The book also examines pathological forms of desire and the complex relationship between desire and happiness. The concluding section analyzes specific applied domains--eating, sex, aggression, substance use, shopping, and social media.

Handbook of Behavior, Food and Nutrition

Handbook of Behavior, Food and Nutrition
A Book

by Victor R. Preedy,Ronald Ross Watson,Colin R. Martin

  • Publisher : Springer Science & Business Media
  • Release : 2011-04-15
  • Pages : 2094
  • ISBN : 9780387922713
  • Language : En, Es, Fr & De
GET BOOK

This book disseminates current information pertaining to the modulatory effects of foods and other food substances on behavior and neurological pathways and, importantly, vice versa. This ranges from the neuroendocrine control of eating to the effects of life-threatening disease on eating behavior. The importance of this contribution to the scientific literature lies in the fact that food and eating are an essential component of cultural heritage but the effects of perturbations in the food/cognitive axis can be profound. The complex interrelationship between neuropsychological processing, diet, and behavioral outcome is explored within the context of the most contemporary psychobiological research in the area. This comprehensive psychobiology- and pathology-themed text examines the broad spectrum of diet, behavioral, and neuropsychological interactions from normative function to occurrences of severe and enduring psychopathological processes.

Pediatric Food Preferences and Eating Behaviors

Pediatric Food Preferences and Eating Behaviors
A Book

by Julie C. Lumeng,Jennifer O. Fisher

  • Publisher : Academic Press
  • Release : 2018-07-04
  • Pages : 318
  • ISBN : 0128117176
  • Language : En, Es, Fr & De
GET BOOK

Pediatric Food Preferences and Eating Behaviors reviews scientific works that investigate why children eat the way they do and whether eating behaviors are modifiable. The book begins with an introduction and historical perspective, and then delves into the development of flavor preferences, the role of repeated exposure and other types of learning, the effects of modeling eating behavior, picky eating, food neophobia, and food selectivity. Other sections discuss appetite regulation, the role of reward pathways, genetic contributions to eating behaviors, environmental influences, cognitive aspects, the development of loss of control eating, and food cognitions and nutrition knowledge. Written by leading researchers in the field, each chapter presents basic concepts and definitions, methodological issues pertaining to measurement, and the current state of scientific knowledge as well as directions for future research. Delivers an up-to-date synthesis of the research evidence addressing the development of children’s eating behaviors, from birth to age 18 years Provides an in-depth synthesis of the basic eating behaviors that contribute to consumption patterns Translates the complex and sometimes conflicting research in this area to clinical and public health practice Concludes each chapter with practical implications for practice Presents the limits of current knowledge and the next steps in scientific inquiry

Food Acceptance and Nutrition

Food Acceptance and Nutrition
A Book

by J. Solms

  • Publisher : Unknown Publisher
  • Release : 1987
  • Pages : 490
  • ISBN : 9780126544305
  • Language : En, Es, Fr & De
GET BOOK

Objective measurement of determinants of food acceptance: sensory, Physiological and psychosocial; Acceptance response to sensory and attributed properties of foods and food components: color, odor and taste; Food structure; Physiological consequences of food composition and acceptance; Historical and physiological determinants of acceptance;Trends in health and food acceptance.

The Ghrelin System

The Ghrelin System
A Book

by A. Benso,F.F. Casanueva,E. Ghigo,R. Granata

  • Publisher : Karger Medical and Scientific Publishers
  • Release : 2013-04-22
  • Pages : 180
  • ISBN : 3805599080
  • Language : En, Es, Fr & De
GET BOOK

The ghrelin story started more than 30 years ago with the discovery of synthetic GH secretagogues. Only in 1999 was ghrelin‚ a natural GH-releasing peptide, discovered. Ghrelin, however, is much more than simply a natural GH secretagogue. In fact, this hormone is one of the most important factors known for regulating appetite and energy expenditure. Furthermore, ghrelin is the trigger for other neuroendocrine, metabolic and nonendocrine actions.This book, written by researchers who provided the major contributions to our current knowledge of this complex system, gives a comprehensive overview of the recent advances in ghrelin research. The hormone's influence on the cardiovascular, metabolic and gastroenteropancreatic system, hypothalamus-pituitary-adrenal axis, prolactin secretion, thyroid axis, gonadal axis as well as on behavior is discussed in detail. Furthermore, the clinical perspectives for ghrelin-derived therapeutic products are presented.Illustrating the tight inter-relationship between endocrinology, metabolism, cardiovascular disease and internal medicine, this book is essential reading for all scientists interested in appetite control, body weight and energy expenditure, as well as diabetes mellitus and neuroendocrinology.

The Hungry Brain

The Hungry Brain
Outsmarting the Instincts That Make Us Overeat

by Stephan J. Guyenet, Ph.D.

  • Publisher : Flatiron Books
  • Release : 2017-02-07
  • Pages : 304
  • ISBN : 1250081238
  • Language : En, Es, Fr & De
GET BOOK

A Publishers Weekly Best Book of the Year From an obesity and neuroscience researcher with a knack for engaging, humorous storytelling, The Hungry Brain uses cutting-edge science to answer the questions: why do we overeat, and what can we do about it? No one wants to overeat. And certainly no one wants to overeat for years, become overweight, and end up with a high risk of diabetes or heart disease--yet two thirds of Americans do precisely that. Even though we know better, we often eat too much. Why does our behavior betray our own intentions to be lean and healthy? The problem, argues obesity and neuroscience researcher Stephan J. Guyenet, is not necessarily a lack of willpower or an incorrect understanding of what to eat. Rather, our appetites and food choices are led astray by ancient, instinctive brain circuits that play by the rules of a survival game that no longer exists. And these circuits don’t care about how you look in a bathing suit next summer. To make the case, The Hungry Brain takes readers on an eye-opening journey through cutting-edge neuroscience that has never before been available to a general audience. The Hungry Brain delivers profound insights into why the brain undermines our weight goals and transforms these insights into practical guidelines for eating well and staying slim. Along the way, it explores how the human brain works, revealing how this mysterious organ makes us who we are.

Advanced Nutrition and Dietetics in Obesity

Advanced Nutrition and Dietetics in Obesity
A Book

by Catherine Hankey

  • Publisher : John Wiley & Sons
  • Release : 2018-02-05
  • Pages : 392
  • ISBN : 0470670762
  • Language : En, Es, Fr & De
GET BOOK

This addition to the British Dietetic Association Advanced Nutrition and Dietetics book series is written for clinicians and researchers who work with any aspect of obesity and its comorbid conditions. Featuring contributions from leading researchers and practitioners from around the globe Advanced Nutrition and Dietetics in Obesity offers a uniquely international perspective on what has become a worldwide public health crisis. Chapters cover a full range of new ideas and research on the underlying drivers of obesity in populations including discussions on the genetic and clinical aspects of obesity, along with expert recommendations on how to effectively manage and prevent this chronic and persistent disease. Providing a comprehensive overview of the key literature in this field, Advanced Nutrition and Dietetics in Obesity is an invaluable resource for all those whose work should or does embrace any aspect of obesity.

Dietary Phenylalanine and Brain Function

Dietary Phenylalanine and Brain Function
A Book

by WURTMAN,RITTER-WALKER

  • Publisher : Springer Science & Business Media
  • Release : 2012-12-06
  • Pages : 391
  • ISBN : 1461598214
  • Language : En, Es, Fr & De
GET BOOK