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An eating disorder is a mental disorder defined by abnormal eating behaviors that adversely affect a person's physical or mental health. These behaviors include eating either too much or too little. Types of eating disorders include binge eating disorder,where the patient keeps eating large amounts in a short period of time typically while not being hungry;anorexia nervosa,where the person has an intense fear of gaining weight and restricts food or overexercises to manage this fear;bulimia nervosa,where individuals eat a large quantity (binging) then try to rid themselves of the food (purging);pica,where the patient eats non-food items;rumination syndrome,where the patient regurgitates undigested or minimally digested food;avoidant/restrictive food intake disorder (ARFID),where people have a reduced or selective food intake due to some psychological reasons;and a group of other specified feeding or eating disorders. Anxiety disorders,depression and substance abuse are common among people with eating disorders. These disorders do not include obesity. People often experience comorbidity between an eating disorder and OCD. It is estimated 20–60% of patients with an ED have a history of OCD.
Eating is the ingestion of food. In biology,this is typically done to provide a heterotrophic organism with energy and nutrients and to allow for growth. Animals and other heterotrophs must eat in order to survive —carnivores eat other animals,herbivores eat plants,omnivores consume a mixture of both plant and animal matter,and detritivores eat detritus. Fungi digest organic matter outside their bodies as opposed to animals that digest their food inside their bodies.
Orthorexia nervosa is a proposed eating disorder characterized by an excessive preoccupation with eating healthy food. The term was introduced in 1997 by American physician Steven Bratman,who suggested that some people's dietary restrictions intended to promote health may paradoxically lead to unhealthy consequences,such as social isolation,anxiety,loss of ability to eat in a natural,intuitive manner,reduced interest in the full range of other healthy human activities,and,in rare cases,severe malnutrition or even death.
A flexitarian diet,also called a semi-vegetarian or fauxtarian diet,is one that is centered on plant foods with limited or occasional inclusion of meat. For example,a flexitarian might eat meat only some days each week. Flexitarian is a portmanteau of the words flexible and vegetarian,signifying its followers' less strict diet pattern when compared to vegetarian pattern diets.
Avoidant/restrictive food intake disorder (ARFID) is a feeding or eating disorder in which individuals significantly limit the volume or variety of foods they consume,causing malnutrition,weight loss,or psychosocial problems. Unlike eating disorders such as anorexia nervosa and bulimia,body image disturbance is not a root cause. Individuals with ARFID may have trouble eating due to the sensory characteristics of food,executive dysfunction,fears of choking or vomiting,low appetite,or a combination of these factors. While ARFID is most often associated with low weight,ARFID occurs across the whole weight spectrum.
Palatability is the hedonic reward provided by foods or drinks that are agreeable to the "palate",which often varies relative to the homeostatic satisfaction of nutritional and/or water needs. The palatability of a dish or beverage,unlike its flavor or taste,varies with the state of an individual:it is lower after consumption and higher when deprived. It has increasingly been appreciated that this can create a hunger that is independent of homeostatic needs.
Hunger is a sensation that motivates the consumption of food. The sensation of hunger typically manifests after only a few hours without eating and is generally considered to be unpleasant. Satiety occurs between 5 and 20 minutes after eating. There are several theories about how the feeling of hunger arises. The desire to eat food,or appetite,is another sensation experienced with regard to eating.
Research into food choice investigates how people select the food they eat. An interdisciplinary topic,food choice comprises psychological and sociological aspects,economic issues and sensory aspects.
Social class differences in food consumption refers to how the quantity and quality of food varies according to a person's social status or position in the social hierarchy. Various disciplines,including social,psychological,nutritional,and public health sciences,have examined this topic. Social class can be examined according to defining factors —education,income,or occupational status —or subjective components,like perceived rank in society. The food represents a demarcation line for the elites,a "social marker",throughout the history of the humanity.
Drunkorexia is a colloquialism for anorexia or bulimia combined with an alcohol use disorder. The term is generally used to denote the utilization of extreme weight control methods to compensate for planned binge drinking. Research on the combination of an eating disorder and binge drinking has primarily focused on college-aged women,though the phenomenon has also been noted among young men. Studies suggest that individuals engage in this combination of self-imposed malnutrition and binge drinking to avoid weight gain from alcohol,to save money for purchasing alcohol,and to facilitate alcohol intoxication.
Ingestive behaviors encompass all eating and drinking behaviors. These actions are influenced by physiological regulatory mechanisms;these mechanisms exist to control and establish homeostasis within the human body. Disruptions in these ingestive regulatory mechanisms can result in eating disorders such as obesity,anorexia,and bulimia.
Emotional eating,also known as stress eating and emotional overeating,is defined as the "propensity to eat in response to positive and negative emotions". While the term commonly refers to eating as a means of coping with negative emotions,it sometimes includes eating for positive emotions,such as overeating when celebrating an event or to enhance an already good mood.
Hedonic hunger or hedonic hyperphagia is the "drive to eat to obtain pleasure in the absence of an energy deficit". Particular foods may have a high "hedonic rating" or individuals may have increased susceptibility to environmental food cues. Weight loss programs may aim to control or to compensate for hedonic hunger. Therapeutic interventions may influence hedonic eating behavior.
Susan Ann Jebb is Chair of the United Kingdom's Food Standards Agency and Professor of Diet and Population Health at the Nuffield Department of Primary Care Health Sciences,University of Oxford.
Expected satiety is the amount of relief from hunger that is expected from a particular food. It is closely associated with expected satiation which refers to the immediate fullness that a food is expected to generate.
The psychology of eating meat is an area of study seeking to illuminate the confluence of morality,emotions,cognition,and personality characteristics in the phenomenon of the consumption of meat. Research into the psychological and cultural factors of meat-eating suggests correlations with masculinity,support for hierarchical values,and reduced openness to experience. Because meat eating is widely practiced but is sometimes associated with ambivalence,it has been used as a case study in moral psychology to illustrate theories of cognitive dissonance and moral disengagement. Research into the consumer psychology of meat is relevant to meat industry marketing,as well as for advocates of reduced meat consumption.
Leann L. Birch was an American developmental psychologist,best known for her research on children's eating behaviors.
Suzanne L Dickson is a neurobiologist and Professor of Neuroendocrinology in the Department of Physiology within the Institute of Neuroscience and Physiology at the Sahlgrenska Academy at the University of Gothenburg in Sweden. She graduated from the University of Edinburgh with a B.Sc. (honours) in Pharmacology. Her doctorate research was undertaken at the Babraham Institute with Professor Gareth Leng and she graduated with a Ph.D. in Neuroendocrinology from the University of Cambridge in 1993. She is also an Honorary Professor in the College of Medicine and Veterinary Medicine at the University of Edinburgh.
Food psychology is the psychological study of how people choose the food they eat,along with food and eating behaviors. Food psychology is an applied psychology,using existing psychological methods and findings to understand food choice and eating behaviors. Factors studied by food psychology include food cravings,sensory experiences of food,perceptions of food security and food safety,price,available product information such as nutrition labeling and the purchasing environment. Food psychology also encompasses broader sociocultural factors such as cultural perspectives on food,public awareness of "what constitutes a sustainable diet",and food marketing including "food fraud" where ingredients are intentionally motivated for economic gain as opposed to nutritional value. These factors are considered to interact with each other along with an individual's history of food choices to form new food choices and eating behaviors.
Selective eating,also known as picky eating,is a variety of behaviors whereby people are highly selective in what they eat and do not eat. Selective eating is common in younger children and can also sometimes be seen in adults.
References
- ↑ "Professor Suzanne Higgs". birmingham.ac.uk. Retrieved 14 August 2020.
- ↑ Higgs, Suzanne (October 2002). "Memory for recent eating and its influence on subsequent food intake". Appetite . 39 (2): 159–166. doi:10.1006/appe.2002.0500. PMID 12354684. S2CID 22842724 . Retrieved 14 August 2020.
- ↑ Higgs, Suzanne (19 May 2005). "Memory and its role in appetite regulation". Physiology & Behavior . 85 (1): 67–72. doi:10.1016/j.physbeh.2005.04.003. PMID 15924907. S2CID 12971264 . Retrieved 14 August 2020.
- ↑ "S. Higgs Editor-in-Chief, Appetite". Appetite. 59 (3). December 2012. doi: 10.1016/S0195-6663(12)00417-5 . S2CID 54253966.
- ↑ "£333K grant awarded to research a social norms approach to encourage healthier eating". birmingham.ac.uk. 27 September 2013. Retrieved 14 August 2020.
- ↑ Higgs, Suzanne (March 2015). "Social norms and their influence on eating behaviours". Appetite. 86: 38–44. doi:10.1016/j.appet.2014.10.021. PMID 25451578. S2CID 13510190 . Retrieved 14 August 2020.
- ↑ "Dr Suzanne Higgs named President Elect of the Society for the Study of Ingestive Behavior". birmingham.ac.uk. 24 July 2014. Retrieved 14 August 2020.
- ↑ "Taking a new approach to appetite". birmingham.ac.uk. 4 December 2015. Retrieved 14 August 2020.
- ↑ "ESRC grant awarded to study how eating with others affects appetite". birmingham.ac.uk. 7 November 2017. Retrieved 14 August 2020.
