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Normal Eating

  • Living reference work entry
  • First Online:
Handbook of Eating and Drinking

Abstract

We present a theory of normal eating, based on three fundamental elements: hunger, palatability, and norms of appropriateness. These three elements can account for food intake and choice, although not all three elements are equally important and they vary in terms of their importance in different situations. We suggest that various factors that are regarded as influential in food intake and choice (e.g., dieting, emotional arousal) may be understood in terms of our three basic elements.

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Author information

Authors and Affiliations

  1. University of Toronto, Toronto, Canada

    C. Peter Herman, Janet Polivy & Patricia Pliner

Authors
  1. C. Peter Herman
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  2. Janet Polivy
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  3. Patricia Pliner
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Corresponding author

Correspondence to C. Peter Herman .

Editor information

Editors and Affiliations

  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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Herman, C.P., Polivy, J., Pliner, P. (2019). Normal Eating. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_25-1

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  • DOI: https://doi.org/10.1007/978-3-319-75388-1_25-1

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  • Publisher Name: Springer, Cham

  • Print ISBN: 978-3-319-75388-1

  • Online ISBN: 978-3-319-75388-1

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