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Population approaches to promote healthful eating behaviours

Simone A. French

in Obesity Epidemiology: From Aetiology to Public Health

Published in print:
2010
Published Online:
January 2011
ISBN:
9780199571512
eISBN:
9780191595097
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199571512.003.0011
Subject:
Public Health and Epidemiology, Public Health, Epidemiology

This chapter presents an overview of the latest research on population-based interventions to promote healthful food choices. It begins by providing an overview of the theoretical models and ... More


Social Learning

Bennett G. Galef, Jr.

in The Behavior of the Laboratory Rat: A Handbook with Tests

Published in print:
2004
Published Online:
May 2009
ISBN:
9780195162851
eISBN:
9780199863891
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780195162851.003.0034
Subject:
Neuroscience, Behavioral Neuroscience, Techniques

This chapter begins with a brief review of the literature on social influences on food choices of Norway rats. It describes fieldwork strongly suggesting that interactions between adult free-living ... More


Consumer Perceptions of the Risks and Benefits Associated With Food Hazards

Lynn Frewer, Heleen van Dijk, and Arnout Fischer

in Risk Communication and Public Health

Published in print:
2010
Published Online:
February 2010
ISBN:
9780199562848
eISBN:
9780191722523
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199562848.003.03
Subject:
Public Health and Epidemiology, Public Health, Epidemiology

This chapter discusses both behavioural changes and consumer responses to public health information, and consumer perceptions of risk and benefit associated with specific food choices. These are ... More


Introduction

Mario Mazzocchi, W. Bruce Traill, and Jason F. Shogren

in Fat Economics: Nutrition, Health, and Economic Policy

Published in print:
2009
Published Online:
October 2011
ISBN:
9780199213856
eISBN:
9780191695902
Item type:
chapter
Publisher:
Oxford University Press
DOI:
10.1093/acprof:oso/9780199213856.003.0001
Subject:
Economics and Finance, Public and Welfare

This introductory chapter starts by raising the question on the obesity epidemic and the public policy that should be done. It then examines the economic mindset beyond the food choice and market ... More


Food Selection

Dietland Müller-Schwarze

in The Beaver: Its Life and Impact

Published in print:
2011
Published Online:
August 2016
ISBN:
9780801450105
eISBN:
9780801460869
Item type:
chapter
Publisher:
Cornell University Press
DOI:
10.7591/cornell/9780801450105.003.0009
Subject:
Biology, Animal Behavior / Behavioral Ecology

This chapter explains how beavers select their food. Direct observation of the beavers' feeding behavior shows that they consume much nonwoody vegetation that leaves little trace. Aside from trees, ... More


The ambiguity of halal food in Hong Kong

Paul O’Connor

in Islam in Hong Kong: Muslims and Everyday Life in China's World City

Published in print:
2012
Published Online:
May 2013
ISBN:
9789888139576
eISBN:
9789888180165
Item type:
chapter
Publisher:
Hong Kong University Press
DOI:
10.5790/hongkong/9789888139576.003.0007
Subject:
Society and Culture, Asian Studies

Chapter 7 brings an even sharper focus to the discussion of religious practices by looking at the topic of halal food. This chapter sheds an important light on the ambiguity of food choices in Hong ... More


Decisions and the Neuroeconomics of Flavor and Nutrition

Gordon M. Shepherd

in Neurogastronomy: How the Brain Creates Flavor and Why It Matters

Published in print:
2013
Published Online:
November 2015
ISBN:
9780231159111
eISBN:
9780231530316
Item type:
chapter
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231159111.003.0023
Subject:
Neuroscience, Sensory and Motor Systems

The most important ultimate function of the human brain flavor system is making the right choices in consuming healthy or unhealthy food. The key to making these choices lies in the decision-making ... More


Conclusion

E.C. Spary

in Eating the Enlightenment: Food and the Sciences in Paris, 1670-1760

Published in print:
2012
Published Online:
September 2013
ISBN:
9780226768861
eISBN:
9780226768885
Item type:
chapter
Publisher:
University of Chicago Press
DOI:
10.7208/chicago/9780226768885.003.0008
Subject:
History, European Early Modern History

This chapter argues that food seems to be a domain in which everybody feels they are an expert, and that ordinary eaters should be responsible for making the right food choices for their own daily ... More


Umami: Unlocking the Secrets of the Fifth Taste

Ole Mouritsen and Klavs Styrbæk

Published in print:
2014
Published Online:
November 2015
ISBN:
9780231168908
eISBN:
9780231537582
Item type:
book
Publisher:
Columbia University Press
DOI:
10.7312/columbia/9780231168908.001.0001
Subject:
Sociology, Science, Technology and Environment

In the West, we have identified only four basic tastes—sour, sweet, salty, and bitter—that, through skillful combination and technique, create delicious foods. Yet in many parts of East Asia over the ... More


Free and Orderly Bodies

E. Melanie DuPuis

in Dangerous Digestion: The Politics of American Dietary Advice

Published in print:
2015
Published Online:
September 2016
ISBN:
9780520275478
eISBN:
9780520962132
Item type:
chapter
Publisher:
University of California Press
DOI:
10.1525/california/9780520275478.003.0002
Subject:
Sociology, Social Theory

This chapter analyzes the emergence of the autonomous self, capable of free will. The bifurcation of American popular consciousness into a free “us” and a captured “other” started with slavery; and ... More


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