Satiation, Satiety and the Control of Food Intake
Theory and Practice
Published on 30. October 2018
Book
Paperback/Softback
432 pages
978-0-08-101411-0 (ISBN)
Description
With growing concerns about the rising incidence of obesity, there is interest in understanding how the human appetite contributes to energy balance and how it might be affected by the foods we consume, as well as other cultural and environmental factors. Satiation, satiety and the control of food intake provides a concise and authoritative overview of these areas. Part one introduces the concepts of satiation and satiety and discusses how these concepts can be quantified. Chapters in part two focus on biological factors of satiation and satiety before part three moves on to explore food composition factors. Chapters in part four discuss hedonic, cultural and environmental factors of satiation and satiety. Finally, part five explores public health implications and evaluates consumer understanding of satiation and satiety and related health claims.
Reviews / Votes
"...a concise and authoritative overview of appetite regulation...serves to demonstrate the current status of science in this field and it can be expected that it will stimulate further thinking and research."--Journal of Food and Nutrition ResearchMore details
Series
Language
English
Place of publication
Cambridge
United Kingdom
Publishing group
Elsevier Science & Technology
Target group
Professional and scholarly
Dimensions
Height: 234 mm
Width: 156 mm
ISBN-13
978-0-08-101411-0 (9780081014110)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
John E. Blundell | France Bellisle
Satiation, Satiety and the Control of Food Intake
Theory and Practice
Book
09/2013
Woodhead Publishing Ltd
€257.44
Shipment within 10-15 days
Persons
France Bellisle is a Director of Reserach at the Centre de Recherche en Nutrition Humaine (CRNH), University of Paris 13, Bobigny, France.
Content
Part 1 Introductory issues: Satiation, satiety: Concepts and organization of behaviour; Quantifying satiation and satiety. Part 2 Biological factors: Peripheral mechanisms of satiation and satiety control; Genetics of satiety; Metabolism and satiety. Part 3 Food composition factors: Impact of energy density and portion size on satiation and satiety; Protein and satiety; Fats and satiety; Carbohydrates and satiety; Satiation, satiety: The puzzle of solids and liquids; Functional foods, satiation and satiety. Part 4 Hedonic, cultural and environmental factors: Hedonics, satiation and satiety; Satiation, satiety and the daily intake pattern; Sensory specific satiation and satiety. Part 5 Public health implications: The low satiety phenotype; Satiation and satiety in obesity; Bringing satiety to the market through commercial foods: Technology, product development and claims; Consumer understanding of satiation and satiety and related health claims; How important are satiation and satiety for weight regulation? The control of eating: Is there any function for satiation and satiety?