1 The role of the human senses in food acceptance -- 1.1 Introduction -- 1.2 The role of vision in food acceptance -- 1.3 The role of somesthesis and kinesthesis in food acceptance -- 1.4 The role of audition in food acceptance -- 1.5 The role of gustation in food acceptance -- 1.6 The role of olfaction in food acceptance -- 1.7 Food acceptance measurement: The relative importance of the senses -- 1.8 Future perspectives -- References -- 2 The socio-cultural context of eating and food choice -- 2.1 Indirect socio-cultural effects -- 2.2 Indirect personal effects -- 2.3 Direct on-line influences -- 2.4 Sociocultural aspects of the acquisition of norms, beliefs, knowledge and attitudes -- 2.5 Conclusion -- Acknowledgements -- References -- 3 What animal research tells us about human eating -- 3.1 Introduction -- 3.2 Methods for studying eating-both strategic and practical -- 3.3 Phenomena of eating in humans uncovered by studies in animals -- 3.4 Theoretical framework and experimental evidence -- 3.5 What animal research tells us about eating disorders in humans -- 3.6 Conclusions and limitations -- Acknowledgements -- References -- 4 The development of children's eating habits -- 4.1 The frequency and timing of meals -- 4.2 Learning, experience and meal size -- 4.3 Children's food preferences and food selection -- 4.4 Summary and implications for child feeding -- References -- 5 What does abnormal eating tell us about normal eating? -- 5.1 Introduction -- 5.2 Abnormal eating-quantity -- 5.3 Abnormal eating-speed -- 5.4 Abnormal eating-frequency -- 5.5 Type of food -- 5.6 Internal and extenal cues -- 5.7 Social influence -- 5.8 Precipitants -- 5.9 Conclusions -- References -- 6 The contextual basis for food acceptance, food choice and food intake: the food, the situation and the individual -- 6.1 Introduction -- 6.2 The food -- 6.3 The eating situation -- 6.4 The individual -- 6.5 Summary -- References -- 7 Marketing and consumer behaviour with respect to foods -- 7.1 Introduction -- 7.2 Marketing -- 7.3 Marketing strategies at the product and brand level -- 7.4 Marketing tactics: organizing the marketing mix -- 7.5 Consumer orientation in marketing -- 7.6 Food choice behaviour in affluent societies -- 7.7 Implications for food marketing -- 7.8 Illustration: consumer oriented product development -- 7.9 Conclusions -- References -- 8 Economic influences on food choice-non-convenience versus convenience food consumption -- 8.1 Introduction -- 8.2 Time-saving and time-buying strategies -- 8.3 Methodology-data and variables -- 8.4 Food regimes -- 8.5 Statistical model -- 8.6 Estimation results -- 8.7 Conclusion -- Acknowledgement -- References -- 9 Food choice, mood and mental performance: some examples and some mechanisms -- 9.1 Introduction -- 9.2 Effects of foods and food constituents on mood and mental performance -- 9.3 Relationship between the mood and performance effects of foods and food choice -- 9.4 Conclusions -- Acknowledgement -- References -- 10 Attitudes and beliefs in food habits -- 10.1 Models of food choice -- 10.2 Theory of planned behaviour -- 10.3 Extensions of the theory of planned behaviour -- 10.4 Self-identity and organic food consumption -- 10.5 Moral obligation -- 10.6 Conclusions -- Acknowledgements -- References -- 11 Dietary change: changing patterns of eating -- 11.1 Introduction -- 11.2 Sources of evidence for dietary change -- 11.3 Dietary patterns -- 11.4 Factors involved in dietary change -- 11.5 Impact of recommendations on diet and health -- 11.6 Understanding dietary change: future directions -- References.