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Food Choice
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the organoleptic qualities of food). Factors that guide food choice include taste preference, sensory attributes, cost, availability, convenience, cognitive restraint, and cultural familiarity. In addition, environmental cues and increased portion sizes play a role in the choice and amount of foods consumed. Food choice is the subject of research in nutrition, food science, food psychology, anthropology, sociology, and other branches of the natural and social sciences. It is of practical interest to the food industry and especially its marketing endeavors. Social scientists have developed different conce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body Mass Index
Body mass index (BMI) is a value derived from the mass (weight) and height of a person. The BMI is defined as the body mass divided by the square of the body height, and is expressed in units of kg/m2, resulting from mass in kilograms and height in metres. The BMI may be determined using a table or chart which displays BMI as a function of mass and height using contour lines or colours for different BMI categories, and which may use other units of measurement (converted to metric units for the calculation). The BMI is a convenient rule of thumb used to broadly categorize a person as ''underweight'', ''normal weight'', ''overweight'', or ''obese'' based on tissue mass (muscle, fat, and bone) and height. Major adult BMI classifications are underweight (under 18.5 kg/m2), normal weight (18.5 to 24.9), overweight (25 to 29.9), and obese (30 or more). When used to predict an individual's health, rather than as a statistical measurement for groups, the BMI has limitations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Weightism
Social stigma of obesity is broadly defined as bias or discriminatory behaviors targeted at overweight and obese individuals because of their weight. Such social stigmas can span one's entire life, as long as excess weight is present, starting from a young age and lasting into adulthood. Several studies from across the world (e.g., United States, University of Marburg, University of Leipzig) indicate overweight and obese individuals experience higher levels of stigma relative to their thinner counterparts. In addition, they marry less often, experience fewer educational and career opportunities, and on average earn a lesser income than normal weight individuals. Although public support regarding disability services, civil rights, and anti-workplace discrimination laws for obese individuals have gained support across the years, overweight and obese individuals still experience discrimination, which may have detrimental implications in relation to both physiological and psychologi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Impression Management
Impression management is a conscious or subconscious process in which people attempt to influence the perceptions of other people about a person, object or event by regulating and controlling information in social interaction.Sanaria, A. D. (2016). A conceptual framework for understanding the impression management strategies used by women in indian organizations. South Asian Journal of Human Resources Management, 3(1), 25-39. https://doi.org/10.1177/2322093716631118 https://www.researchgate.net/publication/299373178_A_Conceptual_Framework_for_Understanding_the_Impression_Management_Strategies_Used_by_Women_in_Indian_Organizations It was first conceptualized by Erving Goffman in 1959 in ''The Presentation of Self in Everyday Life,'' and then was expanded upon in 1967. Impression management behaviors include accounts (providing "explanations for a negative event to escape disapproval"), excuses (denying "responsibility for negative outcomes"), and opinion conformity ("speak(ing) or be ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Social Facilitation
Social facilitation is a social phenomenon in which being in the presence of others improves individual task performance. That is, people do better on tasks when they are with other people rather than when they are doing the task alone. Situations that elicit social facilitation include coaction, performing for an audience, and appears to depend on task complexity. Norman Triplett's early investigations describes social facilitation to occur during instances of coaction, which is performing a task in the presence of other people performing a similar task, while not necessarily engaging in direct interactions with each other. Triplett first observed this in cyclists, finding that cyclists rode at faster speeds when competing against other cyclists compared to when cycling alone. Social facilitation has also been known to occur when performing a task in front of an audience, or during periods of observation, sometimes referred to as audience effects. For instance, during exercise M ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Behavioral Economics
Behavioral economics studies the effects of psychological, cognitive, emotional, cultural and social factors on the decisions of individuals or institutions, such as how those decisions vary from those implied by classical economic theory. Behavioral economics is primarily concerned with the bounds of rationality of economic agents. Behavioral models typically integrate insights from psychology, neuroscience and microeconomic theory. The study of behavioral economics includes how market decisions are made and the mechanisms that drive public opinion. The concepts used in behavioral economics today can be traced back to 18th-century economists, such as Adam Smith, who deliberated how the economic behavior of individuals could be influenced by their desires. The status of behavioral economics as a subfield of economics is a fairly recent development; the breakthroughs that laid the foundation for it were published through the last three decades of the 20th century. Behavio ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dietary Guidelines For Americans
The Dietary Guidelines for Americans (DGA) provide nutritional advice for Americans who are healthy or who are at risk for chronic disease but do not currently have chronic disease. The Guidelines are published every five years by the US Department of Agriculture, together with the US Department of Health and Human Services. Notably, the most recent ninth edition for 2020–25 includes dietary guidelines for children from birth to 23 months. In addition to the Dietary Guidelines per se, there are additional tools for assessing diet and nutrition, including the Healthy Eating Index (HEI), which can be used to assess the quality of a given selection of foods in the context of the Dietary Guidelines."Customizing the Dietary Guidelines Framewor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Homeothermy
Homeothermy, homothermy or homoiothermy is thermoregulation that maintains a stable internal body temperature regardless of external influence. This internal body temperature is often, though not necessarily, higher than the immediate environment (from Greek ὅμοιος ''homoios'' "similar" and θέρμη ''thermē'' "heat"). Homeothermy is one of the three types of thermoregulation in warm-blooded animal species. Homeothermy's opposite is poikilothermy. A poikilotherm is an organism that does not maintain a fixed internal temperature but rather fluctuates based on their environment and physical behaviour. Homeotherms are ''not'' necessarily endothermic. Some homeotherms may maintain constant body temperatures through behavioral mechanisms alone, ''i.e.'', behavioral thermoregulation. Many reptiles use this strategy. For example, desert lizards are remarkable in that they maintain near-constant activity temperatures that are often within a degree or two of their lethal critic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thermal Neutral Zone
Endothermic organisms known as homeotherms maintain internal temperatures with minimal metabolic regulation within a range of ambient temperatures called the thermal neutral zone (TNZ). Within the TNZ the basal rate of heat production is equal to the rate of heat loss to the environment. Homeothermic organisms adjust to the temperatures within the TNZ through different responses requiring little energy. Environmental temperatures can cause fluctuations in a homeothermic organism’s metabolic rate. This response is due to the energy required to maintain relatively constant body temperature above ambient temperature by controlling heat loss and heat gain. The degree of this response depends not only on the species, but also on the levels of insulative and metabolic adaptation. Environmental temperatures below the TNZ, the lower critical temperature (LCT), require an organism to increase its metabolic rate to meet the environmental demands for heat. Regulation about the TNZ require ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Body Mass Index
Body mass index (BMI) is a value derived from the mass (weight) and height of a person. The BMI is defined as the body mass divided by the square of the body height, and is expressed in units of kg/m2, resulting from mass in kilograms and height in metres. The BMI may be determined using a table or chart which displays BMI as a function of mass and height using contour lines or colours for different BMI categories, and which may use other units of measurement (converted to metric units for the calculation). The BMI is a convenient rule of thumb used to broadly categorize a person as ''underweight'', ''normal weight'', ''overweight'', or ''obese'' based on tissue mass (muscle, fat, and bone) and height. Major adult BMI classifications are underweight (under 18.5 kg/m2), normal weight (18.5 to 24.9), overweight (25 to 29.9), and obese (30 or more). When used to predict an individual's health, rather than as a statistical measurement for groups, the BMI has limitations ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sensory-specific Satiety
Sensory specific satiety is a sensory hedonic phenomenon that refers to the declining satisfaction generated by the consumption of a certain type of food, and the consequent renewal in appetite resulting from the exposure to a new flavour or food.Raynor H, Epstein L. Dietary Variety, Energy Regulation, and Obesity. ''Psychological Bulletin'' 2001; 127: 325-341full text/ref> The phenomenon was first described in 1956 by the French physiologist Jacques Le Magnen. The term "sensory specific satiety" was coined in 1981 by Barbara J. Rolls and Edmund T. Rolls. The concept illustrates the role of physical stimuli in generating appetite and, more specifically, explains the significance of taste, or food flavour in relation to hunger. Besides conditioned satiety and alimentary alliesthesia, it is one of the three major phenomena of satiation. An Ingestive Classics paper on the topic has been written in conversation with Barbara J. Rolls (see https://www.ssib.org/web/classic24.php) Sens ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Food Guide Pyramid- A Guide To Daily Food Choices - NARA - 5710010
Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin, and contains essential nutrients, such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their unique metabolisms, often evolved to fill a specific ecological niche within specific geographical contexts. Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. The majority of the food energy required is supplied by the industrial food industry, which produces food with intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
