Leighann Chaffee - A Guide to the Psychology of Eating

A Guide to the Psychology of Eating

A Guide to the Psychology of Eating

Leighann Chaffee and
Stephanie da Silva

BLOOMSBURY ACADEMIC

Bloomsbury Publishing Plc

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First published in Great Britain 2022

Copyright Leighann Chaffee and Stephanie da Silva, 2022

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Cover image Renate Vanaga, Unsplash

Cover design: Graham Robert Ward

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ISBN: HB: 978-1-3501-2510-0

PB: 978-1-3501-2511-7

ePDF: 978-1-3501-2512-4

eBook: 978-1-3501-2513-1

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Contents

Leighann R. Chaffee is an associate teaching professor in psychology at the University of Washington Tacoma, in Tacoma, Washington, United States. As an educator, she employs perspectives from psychology and neuroscience to promote student persistence and success from the classroom, to the research lab, and in study abroad programs.

Stephanie P. da Silva, PhD, BCBA-D is a professor in the Department of Psychology, Columbus State University, in Columbus, Georgia, United States. Dr. da Silva teaches undergraduate courses in research methods, behavior analysis, and the psychology of eating. She enjoys spending time with her family, playing tennis with friends, and jogging to podcasts and she loves food.

Authorship order is presented alphabetically and does not reflect relative contributions.

Eating and drinking are necessary, everyday components of our life, yet undergraduate coursework in psychology largely omits coverage of these topics. Elective classes about sex, drugs, and film are common while the university curriculum rarely dedicates coursework to the psychology of eating. In line with Virginia Woolfs words, One cannot think well, love well, sleep well, if one has not dined well, recognition of the central role of food and drink in human experience is on the rise. Psychology of eating research has thrived in the past three decades with an awareness of eating in the study of motivation, emotion, and health. Increased knowledge of the cognitions and behaviors around food and consumption confirms the base upon which the psychology of eating is built.

Our motivation for writing this book is to support the scholarly investigation and teaching of eating in psychological science. As the psychology of eating rarely functions as an independent area of study, we pull together information from several related disciplines to summarize and advance current understanding of consumption and provide rationale for greater investment in the psychology of eating. This text complements existing resources on eating that emphasize clinical manifestations of disordered eating or advice for health and nutrition. Though clinical and dietary topics are important, they provide a small window into the larger roles of foods and drinks in our lives. A broader purview through the lens of psychology and its traditional subdisciplines is provided by this text, resulting in a comprehensive treatment of consumption and its bidirectional influences in human life.