TY  - BOOK
AU  - Blundell,J.E.
AU  - Bellisle,France
TI  - Satiation, satiety and the control of food intake: theory and practice 
T2  - Woodhead Publishing series in food science, technology and nutrition
SN  - 9780857095435 (hbk.)
AV  - QP136 .S27 2013
U1  - 612.39 23
PY  - 2013///
CY  - Oxford, Philadelphia
PB  - Woodhead Publishing
KW  - Appetite
KW  - Physiological aspects
KW  - Ingestion
KW  - Metabolism
KW  - physiology
KW  - Satiation
KW  - Eating
N1  - Includes bibliographical references and index; Pt. I. Introductory issues -- Satiation, satiety: concepts and organisation of behaviour -- Quantifying satiation and satiety -- Pt. II. Biological factors -- Peripheral mechanisms of satiation and satiety control -- Genetics of satiety -- Metabolism and satiety -- Pt. III. 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 -- Pt. IV. Hedonic, cultural and environmental factors -- Hedonics, satiation and satiety -- Satiation, satiety and the daily intake pattern -- Sensory-specific satiation and satiety -- Pt. V. 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, 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?
N2  - "Satiation, satiety and the control of food intake addresses various aspects of the rich investigation of satiation and satiety mechanisms that have developed over the past decades. A chapter is devoted to the various methods that have been used in scientific studies to quantify satiation and satiety in animal and human research. In part two, biological factors affecting satiation and satiety are discussed. Various peripheral manifestations of satiation and satiety are described and the influences of genetics and metabolism are developed. The large body of literature bearing on food-associated influences is presented in part three, addressing the contributions of macronutrients and energy load. The specific influence of the physical state of ingested substances (liquid or solid), the impact of portion size and the potential benefits of 'functional' agents on satiation and satiety are discussed in different contributions. In part four the important impact of sensory and hedonic aspects is developed, as well as various behavioural influences that affect satiation and satiety in human societies. The expression of satiation and satiety in free-living persons is presented in one chapter. Finally, part five explores public health implications. Chapters address the importance of satiation and satiety for weight regulation, satiation and satiety in obesity and the low-satiety phenotype, consideration of satiety in the commercial food market and consumers' understanding of satiety-related health claims"--
ER  -