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Publications & Bibliography
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Scientific Reviews
FOOD SELECTION : From genes to culture
A unique Monograph edited by The Danone Institutes EDITORIAL BOARD: Prof. Harvey Anderson (University of Toronto, Canada),Prof. John Blundell (University of Leeds, UK) Prof. Matty Chiva(University of Nanterre, France) In December 2000, the Danone Institutes organized an International Symposium on "Food Selection: From Genes to Culture" in Paris, France. The Monograph is made up of 12 chapters based on the presentations given by the internationally recognized experts who took part in the symposium. They touch upon a large range of issues related to the food selection process and represent a fascinating overview of the current research being undertaken on this topic in many diverse disciplines such as : genetics, nutrition, epidemiology, family studies, physiology, neurology, neurochemistry, toxicology as well as psychology, sociology, and history. This publication offers scientists and pratitioners a cross-disciplinary overview of this important topic. To download the full text please click on the title of the chapters. Preface and Content / G. Harvey Anderson, John E. Blundell and Matty M. Chiva 1. Human Food Intake and Choice: Biological, Psychological and Cultural Perspectives / Paul Rozin 2. Taste, Genetics and Food choices / Adam Drewnovski 3. Are food cravings in humans determined by physiological processes / Harvey P. Weingarten 4. Nutritional deficiency of an essential amino acid L-Lysine (physiological recognition and responses) / Kunio Torii 5. Acquisition of Food Preferences and Eating Patterns in Children / Leann L. Birch 6. Food Selection Through Life Span: Discrete Changes or Continuous Processes? / Matty Chiva 7. Impact of Information and Psychosocial Factors on Nutrition Behavior Change / Donna M. Woolcott 8. Barriers to Changing Food Selection / Rena Mendelson 9. Food Selection and Risk Perception / Claude Fischler 10. Immigration, Travel and the Internationalization of the American Diet / Harvey Levenstein 11. Hormones, Age, Genes and Pathology: How do we assess variation in sensation and preference? / Linda M. Bartoshuk 12. Food Choice Phenotypes: A Tool to Study Food Selection / John E. Blundell |
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Danone Institutes are not-for-profit entities which link scientists involved in human nutrition with health and education professionals. They support nutrition research programs and provide diet and nutritional information including: information on eating behaviors, dietary guidelines, nutrition events and nutrition organizations. The Institutes focus particularly on, Nutrition and child development, early childhood nutrition and childhood obesity prevention.