Our eating decisions are guided by several psychological dimensions: cognitive, emotional, value-based, social, and behavioural. The social psychology of eating helps us understand these dimensions and how we can promote healthy and sustainable eating to improve people's wellbeing. What is most important in deciding what we want to eat? What drives people to go vegan? Do we tend to eat more when we are nervous? Does it change our behavior when we sit at the table with others? Why do we put off starting the diet until the next week? How does online and offline communication influence our eating behaviour? Is it possible to help people change their eating habits thanks to artificial intelligence? These and other questions are answered in this book, with up-to-date literature references and pointers to the most promising developments in the field. An essential text for undergraduate and graduate students, as well as researchers in the fields of psychology and nutrition.
Author(s): Patrizia Catellani, Valentina Carfora
Publisher: Springer
Year: 2023
Language: English
Pages: 171
City: Cham
Preface
Contents
About the Authors
Chapter 1: Introduction
1.1 The Social Psychology of Eating
1.2 Properties of Food
1.3 The Psychosocial Dimension
1.4 Other Micro Dimensions
1.5 Macro Dimensions
References
Chapter 2: Food Choice
2.1 Food Choice Process
2.2 Theory of Planned Behavior
2.3 The Phases of Food Choice
2.3.1 Shopping for and Transporting Food
2.3.2 Food Preparation
2.3.3 Serving and Eating
2.3.4 Storing, Accumulation, and Waste
References
Chapter 3: Cognitive Factors
3.1 Food Literacy
3.2 Motives
3.3 Attitudes
References
Chapter 4: Emotional Factors
4.1 Emotional Eating
4.2 Pleasure in Eating
4.3 Anticipated Emotions
References
Chapter 5: Norms, Identities, and Values
5.1 Relational Factors and Eating Decisions
5.2 Social Facilitation
5.3 Impression Management and Stereotypes
5.4 Modelling and Social Norms
5.5 Descriptive Norms and Eating Decisions
5.6 Moderators of Descriptive Norms
5.7 Is Food Modelling Conscious or Automatic?
5.8 Identity and Food Choices
5.9 Values and Food Choices
References
Chapter 6: Habits and Behavior Change
6.1 Past Behaviors and Habits
6.2 Stages of Change
6.3 Feeling Effective
6.4 Strengthening Knowledge and Positive Attitudes
6.5 Developing Implementation Intention
6.6 Extrinsic and Intrinsic Rewards
6.7 Setting Achievable Goals
6.8 Self-Monitoring
6.9 Nudging
References
Chapter 7: Communicating About Healthy Eating
7.1 Communication for Change
7.2 Superficial or Deep Processing
7.3 Source of the Message
References
Chapter 8: Types of Messages
8.1 Information About Health, Well-Being, and the Environment
8.2 Activation of Sensory Pleasure
8.3 Triggering Negative or Positive Emotions
8.4 Giving Information or Arousing Emotions?
8.5 Enabling Descriptive, Injunctive, or Dynamic Norms
8.6 Activating Goal Setting and Self-Monitoring
8.7 Valence of the Message
8.8 Factual or Prefactual Formulation
References
Chapter 9: Characteristics of Recipients
9.1 Targeted Communication
9.2 Criteria for Profiling Recipients
9.3 Regulatory Focus
9.4 Motives
9.5 Beliefs and Attitudes
9.6 Self-Efficacy
9.7 Stages of Change and Past Behavior
References
Chapter 10: Digital Communication and Artificial Intelligence
10.1 Automated Communication Strategies
10.2 Chatbot
10.3 The Risks of Digital Communication
10.4 The Opportunities of Digital Communication
References
Index
