Psychology of eating and drinking [electronic resource] / Alexandra W. Logue.

ISBN:

9781135067625

Title:

Author:

Logue, A. W. (Alexandra W.)

Personal Author:

Logue, A. W. (Alexandra W.)

Edition:

4th ed.

Publication Information:

New York : Taylor and Francis, 2015.

Physical Description:

1 online resource (855 p.)

General Note:

Description based upon print version of record.

Contents:

Preface -- Acknowledgments -- 1 Introduction: The Essential Nutrients of the Psychology of Eating and Drinking -- 2 Down the Hatch: Hunger and Satiety -- 3 You Never Miss the Water till the Well Runs Dry : Thirst -- 4 The Nose Knows (and So Does the Tongue) -- 5 Genes Rule? Or Do They? -- 6 One Person's Meat is Another Person's Poison: The Effects of Experience on Food Preferences -- 7 This or That : Choosing What We Eat and Drink -- 8 You Are What You Eat and Drink -- 9 Hunger Talks a Most Persuasive Language : Anorexia and Bulimia -- 10 The Battle with the Bulge : Overeating and Obesity -- 11 Drinking Your Life Away: Alcohol Use and Abuse -- 12 How Sweet It Is : Type 2 Diabetes -- 13 Strictly about Females -- 14 When and Why Smoking Affects Your Weight -- 15 We Do Not Live by Bread Alone : Cuisine, Beer, and Wine

Subject Term:

Drinking behavior.

Food habits -- Psychological aspects.

Food preferences.

Nutrition -- Psychological aspects.

Format:

Electronic Resources

Electronic Access:

Click here to view ebook

Publication Date:

2015

Publication Information:

New York : Taylor and Francis, 2015.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
616.8526 LOG	1:E-BOOK	1	1:ONLINE	Searching... Unknown

Bound With These Titles

On Order

Summary

Choice Recommended Read

This insightful, thought-provoking, and engaging book explores the truth behind how and why we eat and drink what we do. Instead of promising easy answers to eliminating picky eating or weight loss, this book approaches controversial eating and drinking issues from a more useful perspective--explaining the facts to promote understanding of our bodies. The only book to provide an educated reader with a broad, scientific understanding of these topics, The Psychology of Eating and Drinking explores basic eating and drinking processes, such as hunger and taste, as well as how these concepts influence complex topics such as eating disorders, alcohol use, and cuisine. This new edition is grounded in the most up-to-date advances in scientific research on eating and drinking behaviors and will be of interest to anyone.

Author Notes

Alexandra W. Logue, PhD, is an internationally known behavioral scientist. Her general research area is learning and motivation, with special research interests in higher education, choice behavior, self-control, and food aversions and preferences. She has published over 130 books, articles, and chapters on higher education, quantitative models of choice behavior, and food aversions and preferences, and has served on the editorial boards of many prestigious journals.

Reviews (1)

Choice Review

Behavioral scientist Alexandra Logue first wrote The Psychology of Eating and Drinking as a textbook for her own introductory course; this fourth edition is designed for the educated lay reader. Based on solid scientific research on eating and drinking behaviors, it presents an overview of the current understanding of controversial topics in a personal, accessible, and conversational style. Its goal is to create informed consumers who understand why we eat and drink the way we do. Chapters include the psychology of eating and drinking; hunger, satiety, and thirst; taste and smell; and food aversions and preferences. Logue also discusses the effect of food and drink consumption on our behavior; the relationship of food to the menstrual cycle, pregnancy, and breastfeeding; anorexia and bulimia; overeating and obesity; the use and abuse of alcohol; type 2 diabetes; the effect of smoking on body weight; and the constituents of cuisine. The extensive references for each chapter and the author and subject indexes provide the opportunity for students and faculty to delve deeper into questions of interest. Summing Up: Recommended. Lower- and upper-level undergraduates, graduate students, researchers/faculty, and professionals/practitioners. --Andrea P Boyar, CUNY Herbert H. Lehman College