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Food Selection : From Genes to Culture Title: Food Selection : From Genes to Culture Author: Harvey Anderson Publisher: Chauveheid, Stavelot, Juilett Publication Date: 2002 Food selection is intimately related to the individual’s health and well being. The environmental determinants of food selection include economic, social and cultural factors, while the biological determinants include genetic, sensory, metabolic and physiological factors. Interactions among environmental and biological factors no doubt occur, influencing the food selection of individuals and the characteristic food choices of different population groups. Understanding the multiple processes behind food choices is a daunting task but one that is essential to the goal of providing food guidance to individuals and to populations for their well being and for the purpose of preventing the many chronic diseases that are food related. For this reason the Danone Institute sponsored an international symposium in December 2000 in Paris, France. The internationally recognized speakers were chosen because of the diversity of the expertise they bring to the study of food selection. They represented many disciplines, including psychology, history, sociology, epidemiology, family studies, physiology/neurology, neurochemistry, genetics, nutrition and toxicology. http://www.danoneinstitute.org/p ... enes_to_culture.php [ Last edited by signal023 on 2008-5-15 at 21:16 ] |
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