Encyclopedia of Nutritional Psychology

A term used in research generally refers to certain foods’ highly stimulating properties (namely fat, sugar, and salt).

Paracellular diffusion involves several ions or molecules passing through the specialized tight junctions between the epithelium cells in the gut layer (Riechmann, 2021),.

The parasympathetic nervous system is a division of the autonomic nervous system (ANS), often called the "rest and digest" system. It promotes relaxation, slowing heart rate, constricting pupils, and directing…

Pathobionts are microorganisms that are a part of the human microbiome and usually live as non-harmful symbionts but can cause harm under certain circumstances. These microorganisms are often considered “opportunistic…

A pathogenic organism is an infectious agent that can cause damage to the host.

Pathogens are microorganisms (such as bacteria, viruses, fungi, protozoa, or worms) that cause disease (Akira et al., 2006).

A learning process in which a neutral stimulus becomes associated with a biologically significant stimulus, resulting in a conditioned response to the previously neutral stimulus.

PIT describes how conditioned cues (learned through Pavlovian associations) influence decision-making and motivation in goal-directed actions. In the context of eating, a food-related cue (e.g., a logo or sound) can…

Peptide YY (PYY), also known as peptide tyrosine, is a gut-derived hormone released in response to changes in nutritional status. It aids appetite suppression and limits food intake (Karra et…

Perceived behavioral control is the strength of the belief a person has that he/she can perform the behavior in question. It is one of the concepts proposed by the Theory…