Psychology of Food Choice, The

Author: Richard Shepherd and Monique Raats Series: Frontiers in Nutritional Science

Focusing on the impact of globalization and on the constraints imposed by the changes in the world's production and trade, this book examines the opportunities open to the least developed countries as they design their strategies to accelerate growth and alleviate poverty.

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One of the central problems in nutrition is the difficulty of getting people to change their dietary behaviours so as to bring about an improvement in health. What is required is a clearer understanding of the motivations of consumers, barriers to changing diets and how we might have an impact upon dietary behaviour. This book brings together theory, research and applications from psychology and behavioural sciences applied to dietary behaviour. The authors are all international leaders in their respective fields and together give an overview of the current understanding of consumer food choice.