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AppetiteNeural and Behavioural Bases$
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Charles R. Legg and David Booth

Print publication date: 1994

Print ISBN-13: 9780198547877

Published to Oxford Scholarship Online: March 2012

DOI: 10.1093/acprof:oso/9780198547877.001.0001

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PRINTED FROM OXFORD SCHOLARSHIP ONLINE (www.oxfordscholarship.com). (c) Copyright Oxford University Press, 2019. All Rights Reserved. An individual user may print out a PDF of a single chapter of a monograph in OSO for personal use. date: 22 September 2019

Small objects of desire: the recognition of appropriate foods and drinks and its neural mechanisms

Small objects of desire: the recognition of appropriate foods and drinks and its neural mechanisms

Chapter:
(p.98) 5 Small objects of desire: the recognition of appropriate foods and drinks and its neural mechanisms
Source:
Appetite
Author(s):

D.A. Booth

E.L. Gibson

Anne-Marie Toase

R.P.J. Freeman

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780198547877.003.0005

This chapter examines the processes involved in the recognition of appropriate foods and drinks and its neural mechanisms. It explains that the cognitive approach to ingestive behaviour is based on the concept of recognizing certain materials as objects of greater or lesser desire, often contingently on the context of other materials, the social and physical environment, and bodily state. It discusses the concepts of learned appetites and satieties, food recognition performance, desire for a particular level of a taste, and physiologically appropriate food-specific satiation.

Keywords:   food recognition, cognitive approach, ingestive behaviour, neural mechanisms, learned appetites, satieties, taste, food-specific satiation

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