HUN 2201 Lecture Notes - Lecture 2: Conditioned Taste Aversion, Nutrient Density, Comfort Food

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Appetite: a psychological desire to consume specific foods: commonly triggered by sensory data (cues that stimulate our five senses) Olfaction: our sense of smell, which plays a key role in the stimulation of appetite: the aroma of foods such as freshly brewed coffee and baked goods can be powerful stimulants. ** social events influence food choices: at holiday gatherings, our culture gives us permission to eat forbidden foods. ** cultural group influences food choices: japanese american, regularly cooks with white rice, fish, and seaweed. ** the culture in which you were raised influences food choices, but we learn to enjoy new foods at any point in our lives. ** the food and drug association (fda) first established label regulations in 1973, which provided general information and were not required for many available foods: more detailed regulations were established in 1990 under the nutrition labeling and education.

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