Encyclopedia of Nutritional Psychology

The increase in reward value of a stimulus based on its potential to move the body’s physiological state toward homeostasis (Simmons & Deville, 2017); an increase in pleasurable sensations associated…

PDIEs are factors influenced by dietary intake that are associated with healthy psychological functioning and positive well-being. They include positive psychological processes, including feelings of happiness, optimism, contentment, and life…

A subjective conscious sensation of pleasure and joy experienced after eating (Duerlund et al., 2019).

The subjective perceptions of the body after eating (Duerlund et al., 2019).

Interoceptive physiological sensations arising from the post-ingestion and absorption phase of the preceding food intake that leads to positive sensations (i.e., energy stability, satiation, comfort, etc.) or negative sensations (i.e.,…

Postbiotics are bioactive compounds produced by the fermentation of prebiotics by gut microbiota. They can positively affect health, including immune modulation and gut barrier function.

Postprandial somnolence (often called a “food coma”) is the feeling of drowsiness, mental fogginess, or reduced alertness that occurs after eating, especially after a large or heavy meal. It is…

The "Power of Food Scale" (PFS) is a psychological assessment tool developed to measure the influence of food availability and its perceived power over an individual's thoughts, feelings, and behaviors…

Prebiotics are non-digestible dietary compounds that selectively promote the growth and activity of beneficial microorganisms, particularly bacteria, within the gastrointestinal tract. They thereby influence host health through microbial modulation.

The prefrontal cortex is the front part of the brain responsible for higher cognitive functions such as decision-making, reasoning, and social behavior. In the context of the diet-mental health relationship,…