Encyclopedia of Nutritional Psychology

Brain-derived neurotrophic factor (BDNF) is a protein involved in the growth, maturation, and survival of nerve cells in the brain. It plays a vital role in learning and memory and…

The brain's reward system, involving regions like the nucleus accumbens (NAc), regulates pleasure, motivation, and reinforcement. It's tied to behaviors seeking rewards and is linked to dopamine release, reinforcing pleasurable…

Bulimia nervosa is an eating disorder defined by recurrent episodes of binge eating, followed by compensatory behaviors, such as self-induced vomiting, laxative misuse, or excessive exercise, to prevent weight gain.…

C-reactive protein (CRP) is a protein produced by the liver in response to inflammation. It is commonly used as a biomarker to assess levels of systemic inflammation in the body,…

A diet used in animal research that includes human foods high in palatability, including sugar, salt, spices, and contents (e.g., biscuits, wafers, condensed milk, sausages, and soft drinks) that have…

Calorie restriction refers to the practice of reducing calorie intake while still maintaining essential nutrient intake for optimal health. This dietary approach involves consuming fewer calories than what is typically…

Carbohydrates are one of the three macronutrients and a primary source of energy for the body and brain. They include sugars, starches, and fiber and are found in foods such as fruits, vegetables, grains, legumes, and dairy products.

One of the mini-theories that are part of the Self-determination theory. It proposes that there are three main ways in which a person can motivate oneself called causality orientations. People…

The central nervous system (CNS) is the body’s command center, consisting of the brain and spinal cord. It receives, processes, transfers information, and regulates all bodily functions (Farley et al.,…

Innate and learned physiological reactions to sensory signals that prepare the gastrointestinal tract for the optimal processing of ingested foods (Smeets, 2010).