The DOI matches its Crossref record; 15 of the 17 references it cites were found in a registry or an index.
The Meaning of Food in Our Lives: A Cross-Cultural Perspective on Eating and Well-Being
Abstract
Humans are biologically adapted to their ancestral food environment in which foods were dispersed and energy expenditure was required to obtain them. The modern developed world has a surplus of very accessible, inexpensive food. Amid the enormous variety of different foods are "super" foods, such as chocolate, which are particularly appealing and calorie dense. Energy output can be minimal to obtain large amounts of food. In terms of education (eg, in nutrition and risk-benefit thinking) and environment design, modern cultures have not kept pace with changes in the food world. Overweight and worrying about food result from this mismatch between human biological predispositions and the current food environment. The French have coped with this mismatch better than Americans. Although at least as healthy as Americans, they focus more on the experience of eating and less on the health effects of eating. They spend more time eating, but they eat less, partly because of smaller portion sizes. French traditions of moderation (versus American abundance), focus on quality (versus quantity), and emphasis on the joys of the moment (rather than making life comfortable and easy) support a healthier lifestyle. The French physical environment encourages slow, moderate social eating, minimal snacking, and more physical activity in daily life.
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In the citing paper
“For example, the SAVE FOOD program succeeded in significantly reducing FL in Kenya [93].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [93]
In the citing paper
“Culture has a crucial role in dietary habits, as well as in generating FW [93].”
From Understanding Food Loss and Waste—Why Are We Losing and Wasting Food? (2019) · cites this paper as [93]
In the citing paper
“As mentioned previously, the French focus a lot on the experience of eating (Rozin, 2005) and it is the same for Czech consumers.”
From Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions (2017) · cites this paper as Rozin, 2005
In the citing paper
“Behind these reasons, the respondents' discourse highlights the differences between food cultures already studied by Rozin (2005).”
From Understanding the antecedents of consumers' attitudes towards doggy bags in restaurants: Concern about food waste, culture, norms and emotions (2017) · cites this paper as Rozin (2005)
In the citing paper
“In the developed world, particularly the U.S., increases in the volume, availability, accessibility (Rozin 2005), affordability, and caloric density of food have led to increased overconsumption and waste (Blair and Sobal 2006).”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
In the citing paper
“Culture plays a fundamental role in shaping food, eating, and nutrition (Rozin 2005, Sobal 1998), as well as waste generation.”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
In the citing paper
“French attitudes toward food tend to emphasize moderation and quality, rather than abundance and quantity as in the U.S. (Rozin 2005).”
From Drivers of food waste and their implications for sustainable policy development (2016) · cites this paper as Rozin 2005
Citations
Cites
Wine, alcohol, platelets, and the French paradox for coronary heart disease
Renaud, S., & de Lorgeril, M. (1992) · The Lancet · doi:10.1016/0140-6736(92)91277-f · Cited by 3,700
Environmental Contributions to the Obesity Epidemic
Hill, J. O., & Peters, J. C. (1998) · Science · doi:10.1126/science.280.5368.1371 · Cited by 2,258
Operation of the laws of sympathetic magic in disgust and other domains.
Rozin, P., Millman, L., & Nemeroff, C. J. (1986) · Journal of Personality and Social Psychology · doi:10.1037/0022-3514.50.4.703 · Cited by 1,216
Self-citationENVIRONMENTAL FACTORS THAT INCREASE THE FOOD INTAKE AND CONSUMPTION VOLUME OF UNKNOWING CONSUMERS
Wansink, B. (2004) · Annual Review of Nutrition · doi:10.1146/annurev.nutr.24.012003.132140 · Cited by 1,036
ROZIN, P., FISCHLER, C., IMADA, S., SARUBIN, A., & WRZESNIEWSKI, A. (1999) · Appetite · doi:10.1006/appe.1999.0244 · Cited by 673
Self-citationEnergy Maximization in the Diet of the Shore Crab, Carcinus maenas
Elner, R. W., & Hughes, R. N. (1978) · Journal of Animal Ecology · doi:10.2307/3925 · Cited by 539
Can Package Size Accelerate Usage Volume?
Wansink, B. C. (1996) · Journal of Marketing · doi:10.2307/1251838 · Cited by 534
Increased Portion Size Leads to Increased Energy Intake in a Restaurant Meal
Diliberti, N., Bordi, P. L., Conklin, M. T., Roe, L. S., & Rolls, B. J. (2004) · Obesity Research · doi:10.1038/oby.2004.64 · Cited by 501
Geier, A. B., Rozin, P. N., & Doros, G. D. (2006) · Psychological Science · doi:10.1111/j.1467-9280.2006.01738.x · Cited by 319
Self-citationThe Joyless Economy: The Psychology of Human Satisfaction
Scitovsky, T. (1992) · OUP Catalogue · Cited by 299
Research works printed but not linked: 1
- Geier AB, Rozin P. Unit bias: a new heuristic that helps explain the effect of portion size on food intake. Psychol Sci. In press.
Cited by
Sorted by citations
Drivers of food waste and their implications for sustainable policy development
Thyberg, K. L., & Tonjes, D. J. (2016) · Resources, Conservation and Recycling · doi:10.1016/j.resconrec.2015.11.016 · Cited by 928
Social modeling of eating: A review of when and why social influence affects food intake and choice
Cruwys, T., Bevelander, K. E., & Hermans, R. C. J. (2014) · Appetite · doi:10.1016/j.appet.2014.08.035 · Cited by 756
Understanding Food Loss and Waste—Why Are We Losing and Wasting Food?
Ishangulyyev, R., Kim, S., & Lee, S. (2019) · Foods · doi:10.3390/foods8080297 · Cited by 586
“Culture has a crucial role in dietary habits, as well as in generating FW [93].”
BackgroundMethodInfluentialMacdiarmid, J. I., Douglas, F., & Campbell, J. (2015) · Appetite · doi:10.1016/j.appet.2015.10.011 · Cited by 641
Mak, T. M. W., Xiong, X., Tsang, D. C. W., Yu, I. K. M., & Poon, C. S. (2019) · Bioresource Technology · doi:10.1016/j.biortech.2019.122497 · Cited by 436
Metadata
- Authors
- Rozin, P.
- Affiliations
- University of Pennsylvania (US)
- Corresponding author
- Rozin, Paul
- ORCID
- Rozin, Paul
- Venue
- Journal of Nutrition Education and Behavior
- Publisher
- Elsevier BV
- Published
- 2005-11
- Volume
- 37
- Pages
- S107-S112
- ISSN
- 1499-4046 (ISSN-L)
- OpenAlex
- W2027880001
- Cited by
- 390
- References
- 17
- Citations by year
- 2026: 19 · 2025: 26 · 2024: 26 · 2023: 24 · 2022: 29 · 2021: 20 · 2020: 23 · 2019: 38 · 2018: 32 · 2017: 28 · 2016: 17 · 2015: 25 · 2014: 21 · 2013: 7 · 2012: 16
- FWCI
- 4.26
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Journal of Nutrition Education and Behavior (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Social Sciences › Psychology › Clinical Psychology › Eating Disorders and Behaviors
- Keywords
- food environment, dietary habits, well-being, overweight, obesity, cross-cultural comparison, portion size, snacking, physical activity, nutrition education, social eating
- MeSH terms
- Energy Intake, Cross-Cultural Comparison, Diet, Eating, Feeding Behavior, Humans, Nutritive Value, Obesity, Exercise
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