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People with food aversions usually have a strong reaction when they see, smell or taste foods they don't like, Boswell says. "Some people will cough, gag or vomit when exposed to these foods," she ...
As it has grown, nutrition psychology has directly and indirectly influenced research on dieting, food labels, the way food is marketed, food technology, obesity, and the attitude of the public towards food, among other topics. [1] Some research discusses the idea of "food faddism", which is loosely defined as, "the idea that too much weight is ...
The term “comfort food” first appeared in a 1966 article in the Palm Beach Post newspaper, but people were likely eating chocolate after a heartbreak long before. The word was added to the ...
Meat is an important and highly preferred human food. [2] Individuals' attitudes towards meat are of interest to consumer psychologists, to the meat industry, and to advocates of reduced meat consumption. [11] [12] [13] These attitudes can be affected by issues of price, health, taste, and ethics.
Food psychology is the psychological study of how people choose the food they eat (food choice), along with food and eating behaviors. [1] Food psychology is an applied psychology , using existing psychological methods and findings to understand food choice and eating behaviors. [ 2 ]
The Psychology Today website, which includes archived articles since 1992, features a continuous stream of blogs by laboratory researchers, clinical practitioners, and writers with a broad range of expertise. Daily reports of the findings of new research on human behavior accompany accounts of common concerns and explorations of the impact of ...
With environmentally sound practices and healthy eating initiatives, the world of food is continually transitioning. Women have played a particularly large role in these changes throughout history ...
Alongside writing books, Wilson has also been a prolific journalist, mostly writing about food but sometimes covering other subjects such as film, biography, music and history. For five years from 1998, Wilson was the weekly food critic of the New Statesman magazine, where she wrote about subjects including school meals, the history of food and ...