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==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
*[http://en.wikipedia.org/wiki/14th_century 14th Century]
==Definitions==
*1: any of the [[instinctive]] [[desires]] [[necessary]] to keep up organic life; especially : the desire to eat
*2a : an [[inherent]] craving <an insatiable appetite for [[work]]
:b : [[taste]], preference <the [[cultural]] appetites of the time>
==Description==
'''Appetite''' is a term implying a strong [[desire]] to acquire or participate in, exemplified by terms such as [[sexual]] appetite or appetite for life. In the [[context]] of [[food]], appetite is used to describe a wanting or liking for particular foods, usually on the basis of their [[sensory]] properties (taste and [[texture]]) or a [[psychological]] [[attribute]] ([[perceived]] [[value]] or symbolic status). In this way appetite is usually distinguished from [[hunger]], which implies a desire or seeking for food arising from a state of need or nutritional deficit. At the beginning of the twenty-first century the [[understanding]] of appetite achieves special importance because of its [[potential]] role in the worldwide epidemic of [[obesity]], sometimes called a [[pandemic]]. Given that, in many parts of the world, people are surrounded by a plentiful supply of [[food]] that prevents chronic [[hunger]] (though permitting normal meal-to-meal hunger), the [[capacity]] to eat food in the [[absence]] of hunger or in a low state of hunger assumes special importance. Consequently, understanding appetite and how it can be controlled are urgent tasks in the fight against the [[obesity]] epidemic.
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.
[[Category: Biology]]
==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
*[http://en.wikipedia.org/wiki/14th_century 14th Century]
==Definitions==
*1: any of the [[instinctive]] [[desires]] [[necessary]] to keep up organic life; especially : the desire to eat
*2a : an [[inherent]] craving <an insatiable appetite for [[work]]
:b : [[taste]], preference <the [[cultural]] appetites of the time>
==Description==
'''Appetite''' is a term implying a strong [[desire]] to acquire or participate in, exemplified by terms such as [[sexual]] appetite or appetite for life. In the [[context]] of [[food]], appetite is used to describe a wanting or liking for particular foods, usually on the basis of their [[sensory]] properties (taste and [[texture]]) or a [[psychological]] [[attribute]] ([[perceived]] [[value]] or symbolic status). In this way appetite is usually distinguished from [[hunger]], which implies a desire or seeking for food arising from a state of need or nutritional deficit. At the beginning of the twenty-first century the [[understanding]] of appetite achieves special importance because of its [[potential]] role in the worldwide epidemic of [[obesity]], sometimes called a [[pandemic]]. Given that, in many parts of the world, people are surrounded by a plentiful supply of [[food]] that prevents chronic [[hunger]] (though permitting normal meal-to-meal hunger), the [[capacity]] to eat food in the [[absence]] of hunger or in a low state of hunger assumes special importance. Consequently, understanding appetite and how it can be controlled are urgent tasks in the fight against the [[obesity]] epidemic.
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.
[[Category: Biology]]
