Чарльз Спенс - Гастрофизика. Новая наука о питании [litres]

Wapner J. The flavor factory: Hijacking our senses to tailor tastes // New Scientist. 3.02.2016 (https://www.newscientist.com/article/2075674-the-flavour-factory-hijacking-our-senses-to-tailor-tastes/).

Ouellet M. et al. Is the future the right time? // Experimental Psychology. 2010. № 57. Р. 308–314; Marketing lessons from the Johnnie Walker brand // Incitrio. 9.05.2014 (http://incitrio.com/marketing-lessons-from-the-johnnie-walker-brand/).

Aduriz A. L . Mugaritz: A Natural Science of Cooking. N. Y.: Phaidon, 2014. Р. 42–43. Хотя недавнее обсуждение биома кишечник – мозг предполагает, что в некотором смысле ум также можно найти в желудке. Это еще одна интересная тема для другого времени.

Вы найдете ссылки на большую часть соответствующих исследований, упомянутых по всей книге; однако есть несколько утверждений, которые мы еще не встретили. Вот некоторые заслуживающие внимания исследования. Вы найдете множество замечательных наблюдений в книге: Wansink B. Mindless Eating: Why We Eat More Than We Think. L.: Hay House, 2006). Другие тонкие выводы см.: Marteau T. M., Hollands G. J., Fletcher P. C . Changing human behaviour to prevent disease: The importance of targeting automatic processes // Science. 2012. № 337. Р.1492–1495; Meiselman H. L . The role of context in food choice, food acceptance and food consumption // The Psychology of Food Choice / Ed. R. Shepherd, M. Raats. Wallingford, Oxon: CABI, 2006. Р. 179–201.

Dennis E. A. et al. Water consumption increases weight loss during a hypocaloric diet intervention in middle-aged and older adults // Obesity. 2010. № 18. Р. 300–307.

Jami A. Healthy reflections: The influence of mirror induced selfawareness on taste perceptions // Journal of the Association for Consumer Research. 2016. № 1. Р. 57–70.

de Graaf C. Why liquid energy results in overconsumption // Proceedings of the Nutrition Society. 2011. № 70. Р.162–170.

Mony P. et al. Temperature of served water can modulate sensory perception and acceptance of food // Food Quality and Preference. 2013. № 28. Р. 449–455.

Holden S. S., Zlatevska N., Dubelaar C. Whether smaller plates and bowls reduce consumption depends on who’s serving and who’s looking: A meta-analysis // Journal of the Association for Consumer Research. 2016. № 1. Р. 134–146; http://www.smallplatemovement.org/; Hollands G. J. et al. Portion, package or tableware size for changing selection and consumption of food, alcohol and tobacco (Review) // The Cochrane Library. 2015. № 9.

Bruno N. et al. The effect of the color red on consuming food does not depend on achromatic (Michelson) contrast and extends to rubbing cream on the skin // Appetite. 2013. № 71. Р. 307–313; Genschow O., Reutner L., Wänke M. The color red reduces snack food and soft drink intake // Appetite. 2012. № 58. Р. 699–702.

Dunn J. The easiest way to lose weight? Eat with a FORK – not a spoon – to control your portion sizes // Daily Mail Online. 29.12.2015 (http://www.dailymail.co.uk/health/article-3377504/Eating-fork-instead-spoon-make-lose-weight-researchers-say.html); Clay X. Eating with chopsticks “helps lose weight” // Daily Telegraph. 16.01.2009 (http://www.telegraph.co.uk/news/health/news/4271430/Eating-with-chopsticks-helps-lose-weight.html); Gander K. The supper club where diners are given spoons filled with nails to promote slow, mindful eating // Independent. 22.08.2016 (https://www.independent.co.uk/life-style/supper-club-mindful-eating-steinbeisser-slow-foodmovement-amsterdam-california-a7196901.html).

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