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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.
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.
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.
The abundance of food in the developed countries of the world has seemingly spawned an epidemic of disorders connected to the food. Extremes such as intensive concern about one's body image and total disregard for it have resulted in countries which contain enormous segments of the population who are either obese and proud of it or bordering on anorexia nervosa. This new book gathers state-of-the-art research from leading scientists throughout the world which offers important information on understanding the underlying causes and discovering the most effective treatments for eating disorders.
Mindful Eating from the Dialectical Perspective is both a research reference and exhaustive guide to implementing a practice of mindful eating grounded in dialectical behavior therapy. This informative and timely new resource balances a presentation of empirical data with thorough and engaging instruction for hands-on application that features an innovative forbidden foods hierarchy construction. This invaluable guide makes the empirically supported approach accessible for therapists and anyone struggling with patterns of unbalanced eating.
Stress: Concepts, Cognition, Emotion, and Behavior: Handbook in Stress Series, Volume 1, examines stress and its management in the workplace and is targeted at scientific and clinical researchers in biomedicine, psychology, and some aspects of the social sciences. The audience is appropriate faculty and graduate and undergraduate students interested in stress and its consequences. The format allows access to specific self-contained stress subsections without the need to purchase the whole nine volume Stress handbook series. This makes the publication much more affordable than the previously published four volume Encyclopedia of Stress (Elsevier 2007) in which stress subsections were arranged alphabetically and therefore required purchase of the whole work. This feature will be of special significance for individual scientists and clinicians, as well as laboratories. In this first volume of the series, the primary focus will be on general stress concepts as well as the areas of cognition, emotion, and behavior. - Offers chapters with impressive scope, covering topics including the interactions between stress, cognition, emotion and behaviour - Features articles carefully selected by eminent stress researchers and prepared by contributors representing outstanding scholarship in the field - Includes rich illustrations with explanatory figures and tables - Includes boxed call out sections that serve to explain key concepts and methods - Allows access to specific self-contained stress subsections without the need to purchase the whole nine volume Stress handbook series
Bringing together cognitive therapy clinicians, researchers, and theoreticians, this volume integrates the latest findings on the conceptualization and treatment of a range of psychological and psychiatric problems. From depression and anxiety, to eating disorders, hypochondriasis, obsessive-compulsive disorder, panic, personality disorders, sexual problems, social phobia, and substance abuse, authors discuss the needs of individual patients and structuring effective interventions. Factors such as therapist competencey, the theraputic relationship and empathy are systematially examined. Chapters also consider the specific needs of populations such as children and adolescents and the mentally ill.
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.
The relationship between nutrition and behaviour is bi-directional in nature, with nutritional factors able to affect activity and disposition, and behavior impacting diet and food intake. This book reviews these links, starting with their complex neurobiological basis, such as in the case of folate deficiency and cognitive decline. It also illustrates how behaviour may determine nutritional choices or status through peer modelling and poor dietary habits. Micronutrients and eating disorders are then critically addressed, with a review of current research methods and results, before extra-nutritional influencers on behaviour such as caffeine, herbal supplements and alcohol are discussed in the final section.