Changes

==Origin==

==Origin==

[http://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English] apetit, from Anglo-French, from [[Latin]] appetitus, from appetere to strive after, from ad- + petere to go to

[https://nordan.daynal.org/wiki/index.php?title=English#ca._1100-1500_.09THE_MIDDLE_ENGLISH_PERIOD Middle English] apetit, from Anglo-French, from [[Latin]] appetitus, from appetere to strive after, from ad- + petere to go to

*[http://en.wikipedia.org/wiki/14th_century 14th Century]

*[https://en.wikipedia.org/wiki/14th_century 14th Century]

==Definitions==

==Definitions==

*1: any of the [[instinctive]] [[desires]] [[necessary]] to keep up organic life; especially : the desire to eat

*1: any of the [[instinctive]] [[desires]] [[necessary]] to keep up organic life; especially : the desire to eat

Appetite can therefore be defined as a liking for particular [[foods]], or an attraction for foods based on their perceived pleasantness. This is [[normally]] referred to as the hedonic [[dimension]] of food selection. This characteristic can be described as the [[subjective]] [[pleasure]] that is derived from the consumption of [[food]]; in turn, this can be measured by asking people to rate the [[magnitude]] or [[intensity]] of pleasure associated with eating or tasting foods. This pleasure arises from the [[interaction]] between the [[person]]'s perceptual capacity (acuity of [[taste]], [[smell]], and sensory feedback from the mouth) and the physical properties of foods. The [[intensity]] of the [[pleasure]] therefore depends in part on internal ([[personal]]) and external (food-related) factors. These food factors can be [[natural]], such as the [[presence]] of sweet carbohydrates in fruits or, and much more common now, the deliberate construction of powerful properties in the manufacturing [[process]]. It can be [[hypothesized]] that the industrial production of foods (designed to possess a combination of properties, for example, sweetness, fattiness, flakiness) has saturated the food supply in many parts of the world with an [[abundance]] of appetite-stimulating products. These products include chocolates and desserts, cheese, meat, and pastry combinations, and many types of fried snacks. The [[inherent]] attractiveness of such products can [[stimulate]] eating in the [[absence]] of any obvious need for nutrients.

Appetite can therefore be defined as a liking for particular [[foods]], or an attraction for foods based on their perceived pleasantness. This is [[normally]] referred to as the hedonic [[dimension]] of food selection. This characteristic can be described as the [[subjective]] [[pleasure]] that is derived from the consumption of [[food]]; in turn, this can be measured by asking people to rate the [[magnitude]] or [[intensity]] of pleasure associated with eating or tasting foods. This pleasure arises from the [[interaction]] between the [[person]]'s perceptual capacity (acuity of [[taste]], [[smell]], and sensory feedback from the mouth) and the physical properties of foods. The [[intensity]] of the [[pleasure]] therefore depends in part on internal ([[personal]]) and external (food-related) factors. These food factors can be [[natural]], such as the [[presence]] of sweet carbohydrates in fruits or, and much more common now, the deliberate construction of powerful properties in the manufacturing [[process]]. It can be [[hypothesized]] that the industrial production of foods (designed to possess a combination of properties, for example, sweetness, fattiness, flakiness) has saturated the food supply in many parts of the world with an [[abundance]] of appetite-stimulating products. These products include chocolates and desserts, cheese, meat, and pastry combinations, and many types of fried snacks. The [[inherent]] attractiveness of such products can [[stimulate]] eating in the [[absence]] of any obvious need for nutrients.

Is there a [[biological]] basis for appetite and for the [[degree]] of attractiveness of specific types of [[foods]]? It does seem that [[human being]]s derive [[pleasure]] from particular food properties—the qualities of sweetness and fattiness are prominent. It is generally understood that, during the [[course]] of [[human]] [[evolution]], a preference for foods with these properties would lead people to consume foods that possessed [[energy]]—yielding value, for example, the nutritional value of carbohydrates and the energy value of fats. Consequently the [[value]] of these traits for [[survival]] has almost certainly persisted until the present day, at which [[stage]] these genetic dispositions may be detrimental in the current "obesigenic" [[environment]] (but useful when foods with these properties were scarce). The word "obesigenic" was coined around the end of the [http://en.wikipedia.org/wiki/20th_century twentieth century] to suggest an environment that promoted weight gain through the [[abundance]], attractiveness, and marketing of food consumption, together with reduced [[opportunities]] for [[physical]] [[activity]]. It is recognized that most [[cultures]] contain highly prized food [[habits]] based on foods that are either sweet or fatty, and sometimes a combination of both—when the palatability can be intense.

Is there a [[biological]] basis for appetite and for the [[degree]] of attractiveness of specific types of [[foods]]? It does seem that [[human being]]s derive [[pleasure]] from particular food properties—the qualities of sweetness and fattiness are prominent. It is generally understood that, during the [[course]] of [[human]] [[evolution]], a preference for foods with these properties would lead people to consume foods that possessed [[energy]]—yielding value, for example, the nutritional value of carbohydrates and the energy value of fats. Consequently the [[value]] of these traits for [[survival]] has almost certainly persisted until the present day, at which [[stage]] these genetic dispositions may be detrimental in the current "obesigenic" [[environment]] (but useful when foods with these properties were scarce). The word "obesigenic" was coined around the end of the [https://en.wikipedia.org/wiki/20th_century twentieth century] to suggest an environment that promoted weight gain through the [[abundance]], attractiveness, and marketing of food consumption, together with reduced [[opportunities]] for [[physical]] [[activity]]. It is recognized that most [[cultures]] contain highly prized food [[habits]] based on foods that are either sweet or fatty, and sometimes a combination of both—when the palatability can be intense.

[[Category: Biology]]

[[Category: Biology]]