The Psychology of Food Marketing and Overeating

1. Auflage 2019
ISBN: 978-0-367-22314-4
Verlag: Routledge

Buch, Englisch, 144 Seiten, Format (B × H): 161 mm x 240 mm, Gewicht: 391 g

Reihe: Current Issues in Social Psychology

Integrating recent research and existing knowledge on food marketing and its effects on the eating behaviour of children, adolescents, and adults, this timely collection explores how food promotion techniques can be used to promote healthier foods.

Numerous factors influence what, when, and how we eat, but one of the main drivers behind the unhealthy dietary intake of people is food marketing. Bringing together important trends from different areas of study, with state-of-the-art insights from multiple disciplines, the book examines the important factors and psychological processes that explain the effects of food marketing in a range of contexts, including social media platforms. The book also provides guidelines for future research by critically examining interventions and their effectiveness in reducing the impact of food marketing on dietary intake, in order to help develop new research programs, legislation, and techniques about what can be done about unhealthy food marketing.

With research conducted by leading scholars from across the world, this is essential reading for students and academics in psychology and related areas, as well as professionals interested in food marketing and healthy eating.

Autoren/Hrsg.

Folkvord, Frans

Fachgebiete

• Sozialwissenschaften Psychologie Allgemeine Psychologie Sozialpsychologie

Inhaltsverzeichnis

Foreword Dr. T. Lobstein Introduction Dr. F. Folkvord Chapter 1. Food marketing to young children Dr. E. Boyland Chapter 2. Food marketing to adolescents and young adults Prof. Dr. J. Harris Chapter 3. Children's rights approach to marketing regulations Prof. Dr. A. Garde Chapter 4. Regulations and their effectiveness Dr. B. Kelly Chapter 5. Improving advertising literacy and effectiveness Dr. E. Rozendaal Chapter 6. The use of inhibition task to reduce the effects of food cue reactivity Dr. H. Veling & Dr. N. Lawrence Chapter 7. The promotion of healthy foods: a review of the literature and theoretical framework Dr. F. Folkvord

Über Autor(innen)

Dr. Frans Folkvord is an assistant professor at Tilburg School of Humanities and Digital Sciences, at the Department Communication and Cognition, Tilburg University, The Netherlands. He is also a senior policy researcher at Open Evidence, a spin-off company of the Applied Social Science and Behavioral Economics Research group, University of Cataluña (Barcelona, Spain). He is a temporary advisor to the World Health Organization, UNICEF, European Commission, the Dutch Heart Foundation, and the Dutch Nutrition Centre about the effects of food marketing on children’s eating behaviour.