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Fully revised to reflect the DSM-5, the second edition of The Oxford Handbook of Eating Disorders features the latest research findings, applications, and approaches to understanding eating disorders. Including foundational topics alongside practical specifics, like literature reviews and clinical applications, this handbook is essential for scientists, clinicians, and students alike.
This book examines how the social environment affects food choices and intake, and documents the extent to which people are unaware of the significant impact of social factors on their eating. The authors take a unique approach to studying eating behaviors in ordinary circumstances, presenting a theory of normal eating that highlights social influences independent of physiological and taste factors. Among the topics discussed: Modeling of food intake and food choice Consumption stereotypes and impression management Research design, methodology, and ethics of studying eating behaviors What happens when we overeat? Effects of social eating Social Influences on Eating is a useful reference for psychologists and researchers studying food and nutritional psychology, challenging commonly held assumptions about the dynamics of food choice and intake in order to promote a better understanding of the power of social influence on all forms of behavior.
Eating, including the provision of food and the consumption of food, is the biggest industry in the world, and a major contributor to our health, and to our enjoyment. This book on “Eating” is a unique and novel multi-disciplinary presentation of the whole breadth of research and discussion of the factors that impact eating, and reciprocally the factors that eating impacts. The purpose of this book is to familiarize readers with the areas of eating research and discussion with which they might not be familiar. The multi-disciplinary approach includes the basic and applied sciences (including biology, ecology, nutrition, and food science, as well as important behavioral and social sciences (including history, development, culinary arts, food service, business and marketing). The book ends with a review of current trends and predictions of the future for multiple aspects of eating.
Originally published in 1974, this volume examines the behavioural similarities of obese humans and animals whose so-called feeding centre (the ventro-medial hypothalamic nuclei) has been lesioned. Both the obese human and the VMH-lesioned animal seem to share a hyposensitivity to the internal (physiological) cues to eating and hypersensitivity to external cues associated with food. Beginning with a review, these obese animals and the human obese are compared point by point on experimental results reported in the literature. Then, new findings are presented that specifically tested humans for relationships that are well-established for lesioned animals. Next, a theoretical framework integrates the human and animal data to postulate that the relationship of cue prominence and probability of response is stronger for the obese than for normal. The causes for this, and the extension of the basis for the obese’s eating behaviour to other areas, are discussed in light of further experiments that will make this invaluable reading for all concerned with the history of obesity and the issues of regulatory behaviour.
Recently there has been growing awareness and acceptance of the proposition that people do not exist in a world of physically defined forces and events, but in a world defined by their own perceptions, cognitions, conclusions, and imaginations. We respond and react not to some objectively defined set of stimuli, but to our own apperceptions of stimuli that we define subjectively. The original essays in this volume center on one aspect of this process of attribution: The extent to which the perception of events and causes results in the determination, modification, or alteration of emotions, feelings, and affective states.This book is divided into five sections, each of which elucidates and extends these theoretical conceptions. Part 1 provides a historical background and analytical framework for the rest of the book. Part 2 presents chapters dealing with the sorts of internal cues which may give rise to a feeling state. Part 3 presents a chapter discussing the evaluative needs aroused by the internal cues. Part 4 is concerned with the process of explanation triggered by the evaluative needs. Part 5 deals with various external cues and how they are used to label the internal feeling state. There is a concluding discussion of the cognitive alteration of feeling states.The authors deal with aggression, boredom, obesity, the control of pain, and delusional systems. This volume is of continuing importance to clinical and experimental psychologists as well as social psychologists. Each of the authors takes the theoretical concept of cognition and relates it to research in biofeedback, physiology, social psychology, altered states of consciousness, etc. Thus, the book bridges the gap between cognitive theory and the use of that theory in applied research.
Recently, research on the ways in which goals, affect, and self-regulation influence one another has enjoyed an upsurge. New findings are being published and new theories are being developed to integrate these findings. This volume reports on the latest of this work, including a substantial amount of data and theory that has not yet been published. Emanating from a conference exploring affect as both a cause and effect in various social contexts, this book examines some of the complex and reciprocal relationships among goals, self structures, feelings, thoughts, and behavior. The chapters address: *the effects of intrinsic versus extrinsic goals; *the different effects of approach versus avoidance goals; *the role of awareness in goal pursuit and affective states; *the meaning of affective states in relation to goal attainment; *the impact of hedonistic concerns as motivational factors; *how people regulate their moods; and *the role of the self in affective experiences.
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.
The Dutch Eating Behaviour Quetionnaire (DEBQ) assesses the structure of an individual's eating behaviour. the DEBQ contains separate scales for emotional, external, and restrained eating behaviour.
In the World Library of Psychologists series, international experts present career-long collections of what they judge to be their finest pieces - extracts from books, key articles, salient research findings, and their major practical theoretical contributions. In this volume: Overweight and obesity rates have increased dramatically in most industrialized countries, even though more and more people are chronically dieting. Dieters can manage to lose substantial amounts of weight while actively dieting, but most regain it within a few years. So why do most chronic dieters have such difficulty controlling their weight and why is there only a small minority of successful dieters? To address these questions, Stroebe developed the goal conflict model of eating behavior, a social cognitive theory that attributes the difficulty of chronic dieters to a conflict between two incompatible goals: eating enjoyment and weight control. Although chronic dieters are motivated to pursue their weight control goal, most fail in food-rich environments: Surrounded by palatable food cues that activate thoughts of eating enjoyment, incompatible weight control thoughts are inhibited and weight control intentions are "forgotten". For successful dieters - probably due to past success in exerting self-control - tasty high-calorie food has become associated with weight control thoughts. For them, exposure to palatable food makes weight control thoughts more accessible, enabling them to control their body weight in food-rich environments. This book contains the key articles of a research program by Stroebe and collaborators to assess the validity of this theory. They succeeded in tracing the processes that lead from temptation to a breakdown of dieting intentions. They also demonstrated that these theoretical principles can be used to develop effective weight loss interventions. The book should be of value for all researcgers, students and clinicians involved in obesity research and treatment.