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Satiation, Satiety and the Control of Food Intake

Satiation, Satiety and the Control of Food Intake
  • Author : John E Blundell,France Bellisle
  • Publisher :Unknown
  • Release Date :2013-09-30
  • Total pages :432
  • ISBN : 9780857098719
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Summary : 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: Theory and Practice

Satiation, Satiety and the Control of Food Intake: Theory and Practice
  • Author : John E. Blundell,France Bellisle
  • Publisher :Unknown
  • Release Date :2017-11-13
  • Total pages :432
  • ISBN : 0081014112
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Summary : 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 regulationFocuses on the effects of biological factors, food composition and hedonic, cultural and environmental factors affecting appetite controlDiscusses implications for public health

Fat Detection

Fat Detection
  • Author : Jean-Pierre Montmayeur,Johannes le Coutre
  • Publisher :Unknown
  • Release Date :2009-09-14
  • Total pages :643
  • ISBN : 1420067761
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Summary : 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.

Appetite and Food Intake

Appetite and Food Intake
  • Author : Ruth Harris,Ruth B.S. Harris,Richard D. Mattes
  • Publisher :Unknown
  • Release Date :2008-02-21
  • Total pages :376
  • ISBN : 1420047841
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Summary : 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

Satiation

Satiation
  • Author : Gerard P. Smith
  • Publisher :Unknown
  • Release Date :1998
  • Total pages :291
  • ISBN : 019510515X
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Summary : This is the first comprehensive, critical review of all the recent evidence on the neurophysiological mechanisms of satiation. It deals with the stimuli at sites in the mouth, stomach and intestine that initiative this negative-feedback process, provides a detailed behavioral analysis, and reviews the satiating effects of cholecystokinin, bombesin-like peptides, lucogen and insulin as well as brain serotonin.

Intuitive Eating, 2nd Edition

Intuitive Eating, 2nd Edition
  • Author : Evelyn Tribole, M.S., R.D.,Elyse Resch, M.S., R.D., F.A.D.A.
  • Publisher :Unknown
  • Release Date :2007-04-01
  • Total pages :304
  • ISBN : 1429909692
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Summary : 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
  • Author : Ruth Harris
  • Publisher :Unknown
  • Release Date :2017-05-25
  • Total pages :310
  • ISBN : 9781351646482
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Summary : 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.

The Psychology of Desire

The Psychology of Desire
  • Author : Wilhelm Hofmann,Loran F. Nordgren
  • Publisher :Unknown
  • Release Date :2016-06-29
  • Total pages :474
  • ISBN : 9781462527687
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Summary : 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.

Nutrition in the Prevention and Treatment of Abdominal Obesity

Nutrition in the Prevention and Treatment of Abdominal Obesity
  • Author : Ronald Ross Watson
  • Publisher :Unknown
  • Release Date :2014-02-26
  • Total pages :560
  • ISBN : 9780124079342
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Summary : Nutrition in the Prevention and Treatment of Abdominal Obesity focuses on the important roles that exercise, dietary changes, and foods play in promoting as well as reducing visceral fat. Nutritionists, dieticians, and healthcare providers seeking to address the abdominal obesity epidemic will use this comprehensive resource as a tool in their long-term goal of preventing chronic diseases, especially heart, vascular, and diabetic diseases. Experts from a broad range of disciplines are involved in dealing with the consequences of excessive abdominal fat: cardiology, diabetes research, studies of lipids, endocrinology and metabolism, nutrition, obesity, and exercise physiology. They have contributed chapters that define a range of dietary approaches to reducing risk and associated chronic diseases. They begin by defining visceral obesity and its major outcomes; they also discuss the importance and the challenges of dietary approaches to reduce abdominal obesity, as compared to clinical approaches, with major costs and risks. Offers detailed, well-documented reviews outlining the various dietary approaches to visceral obesity with their benefits and failures Includes chapters on types of foods, exercise, and supplements in reducing obesity and its chronic clinical companions, especially diabetes and cardiovascular disease Helps nutritionists, dieticians, and healthcare providers approach patients in making decision about nutritional therapies and clinical treatments for abdominal obesity, from an evidence-based perspective

Culinary Nutrition

Culinary Nutrition
  • Author : Jacqueline B. Marcus
  • Publisher :Unknown
  • Release Date :2013-04-15
  • Total pages :660
  • ISBN : 9780123918833
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Summary : 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

Nutrigenetics

Nutrigenetics
  • Author : Martin Kohlmeier
  • Publisher :Unknown
  • Release Date :2012-12-31
  • Total pages :396
  • ISBN : 9780123859013
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Summary : Nutrigenetics: Applying the Science of Personal Nutrition provides a fully referenced, readable guide to understanding the rationale and importance of nutrigenetic applications and explains why single nutrition recommendations will not fit everybody or even a majority of modern humans. This books explains how genetic variation shapes individual nutrition requirements and sensitivities, presents questions to ask about reported gene-nutrient interactions, and what needs to be done before putting nutrigenetic tests to practical use. This book blends key concepts from the fields of genetics, biochemistry, epidemiology, public health, and clinical medicine to give a rich perspective on the genetically diverse nutritional needs and sensitivities of individuals in health and disease. A steadily increasing number of people order genetic tests to find out what they should eat for better health, well being and performance, and an even greater number asks their healthcare providers about such tests. Most of the currently offered tests are not grounded in current knowledge, often absurdly so, but few professionals can explain why they are misguided. On the other hand, there are more evidence-supported genetic variants that can guide nutrition decisions, but again most healthcare providers know little about them, much less use them in their daily practice. There is a great need for a solidly evidence-based yet accessible book that explains the science of nutrigenetics and provides the tools to evaluate new nutrigenetic tests. Comprehensive coverage of the emerging science of nutritional genetics and its promise for individually tailored nutrition guidance Presents practical examples to enhance comprehension and spur additional research Offers a logical progression from what nutrigenetics is, to its possibilities in enhancing health

Clinical Neuroendocrinology

Clinical Neuroendocrinology
  • Author : Michael Wilkinson,S. Ali Imran
  • Publisher :Unknown
  • Release Date :2018-12-31
  • Total pages :320
  • ISBN : 9781316645192
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Summary : A concise and innovative account of clinical neuroendocrine disorders and the key principles underlying their diagnosis and management.

Translational Research Methods in Diabetes, Obesity, and Nonalcoholic Fatty Liver Disease

Translational Research Methods in Diabetes, Obesity, and Nonalcoholic Fatty Liver Disease
  • Author : Andrew J. Krentz,Christian Weyer,Marcus Hompesch
  • Publisher :Unknown
  • Release Date :2019-04-02
  • Total pages :556
  • ISBN : 9783030117481
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Summary : This book aims to aid the selection of the most appropriate methods for use in early phase (1 and 2) clinical studies of new drugs for diabetes, obesity, non-alcoholic fatty liver disease (NAFLD) and related cardiometabolic disorders. Clinical research methods to assess the pharmacokinetics and pharmacodynamics of new diabetes drugs, e.g. the euglycemic clamp technique, have become well-established in proof-of-mechanism studies. However, selection of the most appropriate techniques is by no means straightforward. Moreover, the application of such methods must conform to the regulatory requirements for new drugs. This book discusses the need for new pharmacotherapies for diabetes, obesity and NAFLD and the molecular targets of drugs currently in development. Emerging technologies including functional imaging, circulating biomarkers and omics are considered together with practical and ethical issues pertaining to early phase clinical trials in subjects with cardiometabolic disorders. Translational Research Methods in Diabetes, Obesity, and Non-Alcoholic Fatty Liver Disease is of interest to biomedical scientists, pharmacologists, academics involved in metabolic research and clinicians practicing in these specialties.

Claiming Satiety: Consumer Perception, Interpretation & Subsequent Food

Claiming Satiety: Consumer Perception, Interpretation & Subsequent Food
  • Author : Els Bilman
  • Publisher :Unknown
  • Release Date :2013
  • Total pages :172
  • ISBN : 9461738668
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Summary :

Flavor, Satiety and Food Intake

Flavor, Satiety and Food Intake
  • Author : Beverly Tepper,Martin Yeomans
  • Publisher :Unknown
  • Release Date :2017-06-12
  • Total pages :248
  • ISBN : 9781119044895
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Summary : 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.

Gut Hormones

Gut Hormones
  • Author : Stephen Robert Bloom,Julia M. Polak
  • Publisher :Unknown
  • Release Date :1981
  • Total pages :605
  • ISBN : UOM:39015004413145
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Summary :

Flavor, Satiety and Food Intake

Flavor, Satiety and Food Intake
  • Author : Beverly Tepper,Martin Yeomans
  • Publisher :Unknown
  • Release Date :2017-04-05
  • Total pages :248
  • ISBN : 9781119044925
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Summary : 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.

The Ghrelin System

The Ghrelin System
  • Author : A. Benso,F.F. Casanueva,E. Ghigo,R. Granata
  • Publisher :Unknown
  • Release Date :2013-04-22
  • Total pages :180
  • ISBN : 9783805599092
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Summary : 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.

Food Acceptance and Nutrition

Food Acceptance and Nutrition
  • Author : J. Solms
  • Publisher :Unknown
  • Release Date :1987
  • Total pages :490
  • ISBN : 0126544301
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Summary : 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.

Nourishment

Nourishment
  • Author : Fred Provenza
  • Publisher :Unknown
  • Release Date :2018-11-27
  • Total pages :416
  • ISBN : 9781603588027
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Summary : Reflections on feeding body and spirit in a world of change Animal scientists have long considered domestic livestock to be too dumb to know how to eat right, but the lifetime research of animal behaviorist Fred Provenza and his colleagues has debunked this myth. Their work shows that when given a choice of natural foods, livestock have an astoundingly refined palate, nibbling through the day on as many as fifty kinds of grasses, forbs, and shrubs to meet their nutritional needs with remarkable precision. In Nourishment Provenza presents his thesis of the wisdom body, a wisdom that links flavor-feedback relationships at a cellular level with biochemically rich foods to meet the body's nutritional and medicinal needs. Provenza explores the fascinating complexity of these relationships as he raises and answers thought-provoking questions about what we can learn from animals about nutritional wisdom. What kinds of memories form the basis for how herbivores, and humans, recognize foods? Can a body develop nutritional and medicinal memories in utero and early in life? Do humans still possess the wisdom to select nourishing diets? Or, has that ability been hijacked by nutritional "authorities"? Consumers eager for a "quick fix" have empowered the multibillion-dollar-a-year supplement industry, but is taking supplements and enriching and fortifying foods helping us, or is it hurting us? On a broader scale Provenza explores the relationships among facets of complex, poorly understood, ever-changing ecological, social, and economic systems in light of an unpredictable future. To what degree do we lose contact with life-sustaining energies when the foods we eat come from anywhere but where we live? To what degree do we lose the mythological relationship that links us physically and spiritually with Mother Earth who nurtures our lives? Provenza's paradigm-changing exploration of these questions has implications that could vastly improve our health through a simple change in the way we view our relationships with the plants and animals we eat. Our health could be improved by eating biochemically rich foods and by creating cultures that know how to combine foods into meals that nourish and satiate. Provenza contends the voices of "authority" disconnect most people from a personal search to discover the inner wisdom that can nourish body and spirit. That journey means embracing wonder and uncertainty and avoiding illusions of stability and control as we dine on a planet in a universe bent on consuming itself.

Methods in Consumer Research, Volume 2

Methods in Consumer Research, Volume 2
  • Author : Gaston Ares,Paula Varela
  • Publisher :Unknown
  • Release Date :2018-01-02
  • Total pages :478
  • ISBN : 9780081017449
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Summary : Methods for Consumer Research, Volume Two: Alternative Approaches and Special Applications brings together world leading experts in global consumer research who provide a fully comprehensive state-of-the-art coverage of emerging methodologies and their innovative application. The book puts consumer research in-context with coverage of immersive techniques and virtual reality, while also looking at health-related Issues in consumer science, including sections on food intake and satiation. Other sections delve into physiological measurements within the context of consumer research and how to design studies for specific populations. In conjunction with the first volume, which covers new approaches to classical methodology, this book is an invaluable reference for academics working in the fields of in-sensory and consumer science, psychology, marketing and nutrition. With examples of the methodology being applied throughout, it serves as a practical guide to research and development managers in both food and non-food companies. Presents comprehensive coverage of new and emerging techniques in consumer science Provides examples of successful application of the methodologies presented throughout Identifies how to design research for special populations, including children, the elderly and low-income consumers Discusses sensitivity to cross-cultural populations and emerging markets Includes research design for food, cosmetic and household products Highlights both psychological and physiological consumer measurements