Encyclopedia of Nutritional Psychology

The "Food Reinforcement Value Questionnaire" (FRVQ) is a psychological assessment tool used to measure how much effort a person is willing to exert to obtain a specific food, essentially gauging…

Food security is a broader concept encompassing not only affordability but also availability, accessibility, and utilization of food. It is the condition in which all people, at all times, have…

Food texture is defined as a group of physical properties derived from food structure that can be sensed by elements of the oral and pharyngeal cavities (Paik & Nam-Jong, 2020).

Viscosity refers to the thickness or the "resistance to flow" of a substance. Foods and fluids that are thinner have lower viscosity, and those that are thicker have higher viscosity.…

Food-extrinsic factors are influences on how people perceive and evaluate a food item that come from outside the food itself. Food-extrinsic factors include food packaging, labelling, branding, price of the…

Food-intrinsic sensory factors are characteristics of a food item that human senses can perceive. These include the color of the food product, its texture, viscosity, etc. The taste and smell…

Free radicals are reactive molecules with unpaired electrons, causing them to seek stability by taking electrons from other molecules. This process, called oxidative stress, can damage cells and is linked…

Fullness hormones induce a feeling of satiety and reduce the desire to eat. Cholecystokinin (CCK) and leptin are examples of fullness hormones.