The Psychology of Eating is the essential multidisciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food.

Thoroughly revised and updated, this new, third edition brings multifaceted expertise to the topic of normal and dysfunctional food intake, juxtaposing ‘normal’ eating, eating in environments of food scarcity, and the phenomenon of ‘abnormal’ eating prevalent in many modern-day developed societies. The book includes some discussion of eating disorders but takes a much broader approach to the psychology of eating. Key updates in this edition include:

A new discussion of food allergies.
A fully updated chapter on eating disorders, which includes discussion of binge-eating.
Greater focus on junk food addition and updated information on epigenetics and the microbiome

Featuring student-friendly materials such as learning objectives, talking points, glossaries, and self-assessment questions, this book is essential reading for students of psychology, eating behavior, or health sciences. It will also be useful reading for professionals in health psychology and anyone supporting those with eating disorders and obesity.

About the Author

Emily Crews Splane is Associate Professor of Psychology in the Department of Behavioral Sciences at Flagler College, U.S.A. She has conducted extensive research in behavioral neuroscience using techniques including autoradiography, immunohistochemistry, and operant conditioning.

Neil E. Rowland is Professor Emeritus in the Department of Psychology at the University of Florida, U.S.A. His research centers around food intake and obesity, and drug abuse.

Anaya Mitra is Associate Professor of Psychology at St. Catherine University, Minnesota, U.S.A. Her research interests revolve around the biological, psychological, and sociocultural factors which impact ingestive behaviors and the development of obesity.

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