The social psychology of eating
著者
書誌事項
The social psychology of eating
Springer, 2023
大学図書館所蔵 全2件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
内容説明・目次
内容説明
Our eating decisions are guided by several psychological dimensions: cognitive, emotional, value-based, social, and behavioural. The social psychology of eating helps us understand these dimensions and how we can promote healthy and sustainable eating to improve people's wellbeing. What is most important in deciding what we want to eat? What drives people to go vegan? Do we tend to eat more when we are nervous? Does it change our behavior when we sit at the table with others? Why do we put off starting the diet until the next week? How does online and offline communication influence our eating behaviour? Is it possible to help people change their eating habits thanks to artificial intelligence? These and other questions are answered in this book, with up-to-date literature references and pointers to the most promising developments in the field. An essential text for undergraduate and graduate students, as well as researchers in the fields of psychology and nutrition.
目次
Preface
1. Area of study
1.1 The social psychology of eating
1.2 Food characteristics
1.3 Psychosocial dimension
1.4 Other micro-dimensions
1.5 Macro-dimensions
2. Processes and stages of choice
2.1 Food choice process
2.2 Theory of planned behavior
2.3 The stages of the choice
2.4 Buying and transporting food
2.5 Preparing food
2.6 Serving food and eating it
2.7 Storing, accumulating, and wasting
3. Cognitive factors
3.1 Food literacy
3.2 Motives
3.3 Attitudes
4. Emotional factors
4.1 Emotional eating
4.2 Eating pleasure
4.3 Anticipated emotions
5. Norms, identities, and values
5.1 Relational factors and food choices
5.2 Social facilitation
5.3 Impression management and stereotypes
5.4 Modelling and social norms
5.5 Descriptive rules and food choices
5.6 Moderators of the descriptive norms
5.7 Is food shaping conscious or automatic?
5.8 Identity and food choice
5.9 Food values and choices
6. Habits and behavior change
6.1 Past behavior and habits
6.2 Stages of change
6.3 Feeling effective
6.4 Strengthening knowledge and positive attitudes
6.5 Developing implementation intentions
6.6 Receiving extrinsic and intrinsic rewards
6.7 Establishing achievable goals
6.8 Self-monitoring
7. Communicating healthy eating
7.1 Communication for change
7.2 Superficial or deep processing
7.3 Message source
8. Types of messages
8.1 Giving information on health, well-being, environment
8.2 Activating sensory pleasure
8.3 Activating negative or positive emotions
8.4 Giving information or activating emotions?
8.5 Enable descriptive, injunctive, or dynamic norms
8.6 Activating goal setting and self-monitoring
8.7 Message valence
8.8 Factual or prefactual communication
9. Characteristics of the recipient
9.1 Targeted communication
9.2 Receivers' profiling criteria
9.3 Regulatory focus
9.4 Motives
9.5 Beliefs and attitudes
9.6 Self-efficacy
9.7 Stages of change and past behavior
10. Digital communication and artificial intelligence
10.1 Automatic communication strategies
10.2 Chatbots
10.3 Digital communication risks
10.4 Digital communication opportunities
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