A conditioned response to food is frequently accompanied by increased salivation, physiological arousal, and neural activity in brain regions such as the ventral striatum (VS). This response is conditioned through environmental (smell, sight of foods), interoceptive (stress, negative affect, hormones), and physiological cues that accompany the thought of or ingestion of food (Boswell & Kober, 2016).
Encyclopedia of Nutritional Psychology
Last updated on: December 5, 2024
Editorial Board
Executive and Associate Editors
| Co-Principal Editors: |
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| Associate Editors: |
Nabila Pervaiz The Center for Nutritional Psychology |
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| Technical Support: |
Tahir Yasin The Center for Nutritional Psychology |
Subject Editors
| Psychology: |
Vladimir Hedrih University of Niš, Faculty of Philosophy, Department of Psychology |
| Nutrition and Dietetics: |
Eileen Santana The Center for Nutritional Psychology |
| Nutritional Immunology: |
Emilia Vassiloupolou Department of Nutritional Sciences and Dietetics, School of Health Sciences, International Hellenic University, 57400 Thessaloniki, Greece and Department of Clinical Sciences and Community Health, Università degli Studi di Milano, 20122 Milan, Italy |
