Encyclopedia of Nutritional Psychology

An environment that promotes excessive weight gain and obesity by encouraging unhealthy eating habits and physical inactivity. It includes physical, social, and economic factors—such as easy access to high-calorie foods,…

A process that starts in the nose with the stimulation of olfactory sensory neurons and terminates in higher cerebral centers which, when activated, make us consciously aware of an odor…

Oligosaccharides are carbohydrates comprised of 3 to 7 saccharide (or sugar) units. For instance, lactose ("milk sugar") is an oligosaccharide in breast milk and baby formula. In addition, oligosaccharides are…

Opportunistic microbes (bacteria) are typically non-pathogenic microorganisms that act as pathogens in certain circumstances. They lay dormant for long periods until the hosts' immune system is suppressed, and they seize…

The pathway by which oral microbes can be translocated to the gut and vice versa during compromised oral gut integrity. For instance, Fusobacterium nucleatum is an oral-gut translocator and can…

The OFC is a region of the prefrontal cortex involved in evaluating the subjective reward value of stimuli, including food. It integrates sensory inputs, such as taste, texture, and visual…

The orexigenic gut peptides are derived from the Greek word ὄρεξις (órexis,"appetite"). They are primarily produced in the stomach to stimulate appetite and food intake (Sobrino Crespo et al., 2014).

The in-mouth sensory perception of food (Lasschuijt & Mars, 2020).

Ambient odors presented through the nose that have their most important function in the anticipation phase of eating (Boesvelt, 2017).

Orthorexia, though not yet a formally recognized mental health diagnosis, is characterized by an obsessive or pathological preoccupation with "healthy" eating, often involving rigid dietary rules and an extreme focus…