Satiety is a feeling of “fullness” that occurs after an eating episode and has an appetite-suppressant effect (Booth, 2003).
Satiety is a feeling of “fullness” that occurs after an eating episode and has an appetite-suppressant effect (Booth, 2003).
Satiety hormones promote feelings of fullness and satisfaction after eating. Hormones like cholecystokinin (CCK) and leptin fall into this category.
Schizophrenia, which derives from the Greek words “schízein” (splitting) and “phrḗn” (mind), is a severe psychotic disorder characterized by significant deficits in cognition, behavior, and social functioning (Gaebel & Kerst, 2018; McCutcheon et al., 2020).
sIgA is an antibody secreted by plasma cells into the gut lumen. It forms a protective barrier against harmful pathogens that enter the gut through the mouth or skin. sIgA is present in bodily secretions such as saliva, tears, and breast milk (Mantis et al., 2011),.
Secure attachment style is characterized by low anxiety and low avoidance. It develops when caregivers provide consistent warmth, safety, and responsiveness, enabling the child to form trust and effective self-soothing abilities.
Selective attention is the cognitive process that allows individuals to focus on a specific stimulus while ignoring other irrelevant information in the environment. It allows people to process important details and filter out distractions efficiently.
Self-regulation refers to the conscious and nonconscious processes by which people manage their thoughts, emotions, attention, behavior, and impulses (Petinelli, 2008).
The process by which we receive information from the environment (Wozniak, 2011),.
Internal or external events have a signaling significance to an organism and subsequently affect learning and behavior. Sensory signals (sometimes referred to as “cues”) can be internally generated (i.e., through brain processes associated with perception, for example) or externally generated (through a visual cue from a food commercial). Food cues affect hunger and nutritional choices (Duszka et al., 2020).
The transformation of physiological sensory stimulus (sight, sound, smell, taste) into meaningful information that is informed by cognitive (i.e., memory/decision making), behavioral (i.e., habits), psychological (i.e., emotions/mood), psychosocial (environment), and interoceptive (internal sensation) processes and experience.
| 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 |
| 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 |