TY  - JOUR
AB  - The body has constant need for energy in much the same way as any piece of complicated machinery and yet the process of providing this energy in the form of food involves far more than the mere ingestion of calories. Most of us appreciate that we can derive great pleasure from eating and drinking those things which we like and that, equally, however nutritious we know them to be (or are informed of the fact on the label) we quickly lose interest or indeed entirely reject those food products which are not pleasing or do not stimulate the appetite. In other words, given a free choice we are generally discriminative and select those foods and drinks which give us most pleasure. However, we must also recognise that the majority of us try to live our lives with the least effort and as discrimination involves effort it is not surprising that a large majority of consumers approach the selection and appreciation of food at best subconsciously or even, with the ever increasing pressures of today, unconsciously.
VL  - 74
IS  - 4
SN  - 0034-6659
DO  - 10.1108/eb058601
UR  - https://doi.org/10.1108/eb058601
AU  - Heath Henry B.
PY  - 1974
Y1  - 1974/01/01
TI  - Teach‐in no.9: FOOD ACCEPTABILITY
T2  - Nutrition & Food Science
PB  - MCB UP Ltd
SP  - 11
EP  - 13
Y2  - 2024/04/23
ER  -