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Diet, Palatability, and Dietary Implications of Long-Term Weight Maintenance

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Obesity Treatment

Part of the book series: NATO ASI Series ((NSSA,volume 278))

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Abstract

Palatability relates to stimulus qualities of food which determine its acceptability. Since palatability must be assessed in terms of acceptance, palatability is generally used to refer to the hedonic response of an organism to a food which depends on its taste, smell, flavor, texture and appearance, Palatability can be influenced by a number of factors including learned associations of foods, social, cultural, and economic factors, and the internal physiological state of an organism.

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Author information

Authors and Affiliations

  1. Program in Biobehavioral Health, The Pennsylvania State University, 104 Benedict House, University Park, PA, 16802-2311, USA

    Barbara J. Rolls

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  1. Barbara J. Rolls
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Editor information

Editors and Affiliations

  1. Obesity Research Center, Saint Luke’s/Roosevelt Hospital, Columbia University College of Physicians and Surgeons, New York, New York, USA

    David B. Allison  & F. Xavier Pi-Sunyer  & 

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Rolls, B.J. (1995). Diet, Palatability, and Dietary Implications of Long-Term Weight Maintenance. In: Allison, D.B., Pi-Sunyer, F.X. (eds) Obesity Treatment. NATO ASI Series, vol 278. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-1901-0_18

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  • DOI: https://doi.org/10.1007/978-1-4615-1901-0_18

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4613-5776-6

  • Online ISBN: 978-1-4615-1901-0

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