In recent years there has been an emerging body of research looking into the psychological mechanisms underlying food consumption and eventually modulating energy intake. This chapter reviews the empirical evidence demonstrating how everything from the label of a food and the properties of the container, through to the variety of the components of the food affect our perception of food, the portion estimation and its consumption. I also discuss the concepts and theories that explain these mechanisms, as well as the existing measurement methods.
|Title of host publication||Interdisciplinary approaches to food digestion|
|Editors||O. Gouseti, G. Bornhorst, S. Bakalis, A. Mackie|
|Publication status||Published - 2019|