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Food Choice, Acceptance and Consumption

  • Book
  • © 1996

Overview

Editors:
  1. H. L. Meiselman

    1. Development and Engineering Center, US Army Natick Research, Natick, USA

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  2. H. J. H. MacFie

    1. Consumer Sciences Department, Institute of Food Research, Reading, UK

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    You can also search for this editor in PubMed   Google Scholar

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Table of contents (11 chapters)

  1. Front Matter

    Pages i-xiv
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  2. The role of the human senses in food acceptance

    • Armand V. Cardello
    Pages 1-82

  3. The socio-cultural context of eating and food choice

    • Paul Rozin
    Pages 83-104

  4. What animal research tells us about human eating

    • Harry R. Kissileff, Janet L. Guss, Laurence J. Nolan
    Pages 105-160

  5. The development of children’s eating habits

    • Leann L. Birch, Jennifer Orlet Fisher, Karen Grimm-Thomas
    Pages 161-206

  6. What does abnormal eating tell us about normal eating?

    • C. Peter Herman, Janet Polivy
    Pages 207-238

  7. The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual

    • H. L. Meiselman
    Pages 239-263

  8. Marketing and consumer behaviour with respect to foods

    • Hans C. M. van Trijp, Matthew T. G. Meulenberg
    Pages 264-292

  9. Economic influences on food choice—non-convenience versus convenience food consumption

    • Jens Bonke
    Pages 293-318

  10. Food choice, mood and mental performance: some examples and some mechanisms

    • Peter J. Rogers
    Pages 319-345

  11. Attitudes and beliefs in food habits

    • Richard Shepherd, Monique M. Raats
    Pages 346-364

  12. Dietary change: changing patterns of eating

    • David A. T. Southgate
    Pages 365-391

  13. Back Matter

    Pages 393-397
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Keywords

About this book

It is critical for the food industry to maintain a current understanding of the factors affecting food choice, acceptance and consumption since these influence all aspects of its activities. This subject has matured in recent years and, for the first time, this book brings together a coherent body of knowledge which draws on the experiences in industrial and academic settings of an international team of authors. Written for food technologists and marketeers, the book is also an essential reference for all those concerned with the economic, social, and psychological aspects of the subject.

Editors and Affiliations

  • Development and Engineering Center, US Army Natick Research, Natick, USA

    H. L. Meiselman

  • Consumer Sciences Department, Institute of Food Research, Reading, UK

    H. J. H. MacFie

Bibliographic Information

  • Book Title: Food Choice, Acceptance and Consumption

  • Editors: H. L. Meiselman, H. J. H. MacFie

  • DOI: https://doi.org/10.1007/978-1-4613-1221-5

  • Publisher: Springer New York, NY

  • eBook Packages: Springer Book Archive

  • Copyright Information: Chapman & Hall 1996

  • Hardcover ISBN: 978-0-7514-0192-9Published: 30 April 1996

  • Softcover ISBN: 978-1-4612-8518-2Published: 09 February 2012

  • eBook ISBN: 978-1-4613-1221-5Published: 06 December 2012

  • Edition Number: 1

  • Number of Pages: XIV, 397

  • Topics: Sociology, general, Food Science, Business and Management, general

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