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The Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food.
Emily Crews Splane is Associate Professor of Psychology in the Department of Behavioral Sciences at Flagler College, U.S.A. She has conducted extensive research in behavioral neuroscience using techniques including autoradiography, immunohistochemistry, and operant conditioning. Neil E. Rowland is Professor Emeritus in the Department of Psychology at the University of Florida, U.S.A. His research centers around food intake and obesity, and drug abuse. Anaya Mitra is Associate Professor of Psychology at St. Catherine University, Minnesota, U.S.A. Her research interests revolve around the biological, psychological, and sociocultural factors which impact ingestive behaviors and the development of obesity.
1. Eating - You, the World, and Food 2. Macronutrients, Micronutrients, and Metabolism 3. You Are What You Eat: Energy Flow 4. The Brain and Sensory Mechanisms of Feeding 5. Brain: Outputs and Integration 6. Genetics, Epigenetics, and Microbiome 7. Basic Learning Processes and Eating Behavior 8. The Development of Eating Behaviors 9. Social Influences on Eating 10. Mood and Food, Cravings, and Addiction 11. Eating Disorders and Treatment 12. Personal Weight Loss Strategies in Obesity 13. Institutional Approaches to Healthful Eating
