By Bernard Lyman Ph.D. (auth.)
Writing this publication has been a excitement, however it has additionally been difficult. It used to be a satisfaction to determine that the proof of meals personal tastes, consuming, and foodstuff habit conform in lots of how you can the overall rules of psychology. Matching those, in spite of the fact that, used to be frequently like placing jointly a jigsaw puz zle-looking at a truth and attempting to work out which mental theories or rules have been correct. This was once made more challenging via conflicting rules in psychology and contradictory findings in mental in addition to food-preference examine. the fabric pointed out isn't intended to be exhaustive. unquestionably, i've been encouraged through my very own learn pursuits and issues of view. whilst conflicting information exist, I chosen those who looked as if it would me such a lot representa tive or suitable, and i've performed so with out regularly declaring opposite findings. this is applicable additionally to the dialogue of mental prin ciples. a lot mental examine is completed in very restrictive stipulations. as a result, it has restricted applicability past the confines of the context during which it was once performed. What holds actual of novelty, complexity, and interest whilst two-dimensional line drawings are studied, for instance, won't have a lot to do with novelty, complexity, and interest in rela tion to meals, which fluctuate in lots of methods resembling form, colour, style, texture, and smell. however, i've got attempted to indicate relationships among psy chological ideas and nutrients preferences.
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Additional info for A Psychology of Food: More Than a Matter of Taste
In intense emotions, the hand shakes and trembles, and if safety in the situation requires the precise and delicate finger movements needed for tying off an artery, injecting a serum, or removing a splinter from the eye, the "emergency function" makes these acts impossible. In spite of reservations regarding the wisdom of the body and the efficiency of the self-selection of diets, the studies do show that there is a tendency for the body to cope with disequilibrium and adverse situations and to restore the body to an optimal level of physiological functioning.
On weekends, when the pressure of time is less, we tend to want more variety in our breakfasts, and we have more time to prepare them. , Variety in a meal, 1981). Overeating on Thanksgiving and other holidays may be due more to the variety of foods offered than to custom. If we are filled with one food, we usually don't refuse a different one, and no matter how stuffed we are, we always seem to have room for dessert. Self-Selection of Diets and the Wisdom of the Body Are there innate physiological mechanisms that regulate food preferences and intakes?
05 or better level. Reprinted by permission from: Lyman, B. (1982). The nutritional values and food group characteristics of foods preferred during various emotions. Journal of Psychology, 112: 121-27. Reprinted with permission of the Helen Dwight Reid Educational Foundation. C. 20016. Copyright © 1982. 56; AL suggest that the psychonutritionists may be confusing cause and effect-in some instances, at least. The argument is made that sugar, although it gives a temporary lift, causes depression in the long run, and that individuals become depressed as a result of high carbohydrate intakes.