First Name
Last Name
Email (required)
I agree to receive emails from the National Academies (required)

We respect your privacy and will never share your information.

Search this publication

Foreword M L Wilson 3-3
Preface C E Guthe 4-17
Suggestions for the Collection of Data 18-18
The Unit of Study 19-19
Data Are Bases for Action 20-20
Form of This Manual 21-23
Outline of Context 24-24
Type of Preservation of Foods 25-25
Type of Distribution 26-27
Type of Food Consumption 28-28
Type of Post-food Consumption Practices 29-29
Social Organization of Food 30-30
How Food Is Patterned in Relation To Physical Status Age Sex Pregnancy Illness Etc 31-31
Social and Ceremonial Role of Food 32-32
Food Etiquette 33-33
Regional and Other Variations 34-34
Symbolism of Food 35-35
Elimination Patterns Affect Food Attitudes 36-36
Type of Building and Room Facilities Used in Food Processing 37-37
Direction of Change 38-38
The Study of Stability 39-39
Placing a Problem Within the Cultural Context 40-40
Intensive Studies 41-44
The Development of Flexible Methods 45-51
Under What Conditions Can a Diet Be Selected Which Will Meet Physiological Needs Adequately 52-55
Under What Conditions Can Animals Select the More Nutritional Food Mixture From Two or More Possible Choices 56-56
What Effect Does Previous Experience Have on the Selection of Food 57-59
Do Animals Exhibit Preferences and if So What Role Do They Play in the Selection of Food 60-60
Under What Circumstances Can Preferences Be Changed 61-62
What Effect Does Deprivation Have on Feeding Behavior 63-66
In What Way Do Social and Emotional Conditions Influence Behavior Toward Food 67-70
What Type of Behavior Has Been Used To Study Intensity of Hunger 71-73
What Techniques Have Been Developed To Study the Food and Taste Preferences of Human Beings 74-74
What Techniques Have Been Used To Change Food Choices of Human Beings 75-80
What Effect Does Nutrional Status Have on Learning Ability and Performance 81-88
Orientation Bibliography 89-90
Bibliography 91-119
Partial Index To Alphabetical Bibliographies 120-120

Log In

Former MyNAP users: You'll need to reset your password on your first login to MyAcademies. Click "Forgot password" below to receive a reset link via email. Having trouble? Visit our FAQ page to contact support.

Members of the National Academy of Sciences, National Academy of Engineering, or National Academy of Medicine should log in through their respective Academy portals.

Email (required)
Password (required)

Don't have an account?

Register

Email (required)
New password (required)
Retype password (required) Password must be at least 8 characters
I agree to receive emails from the National Academies
I accept the terms of use
terms of use

Thank You

Thank you for creating a MyAcademies account!

Enjoy free access to thousands of National Academies' publications, a 10% discount off every purchase, and build your personal library.

Forgot Password

Enter the email address for your MyAcademies (formerly MyNAP) account to receive password reset instructions.

Email (required)

Reset Requested

We sent password reset instructions to your email . Follow the link in that email to create a new password. Didn't receive it? Check your spam folder or contact us for assistance.

Reset Password

New password (required)
Retype password (required) Password must be at least 8 characters

Reset Password

Your password has been reset.

Verify email

Verify Your Email Address

We sent a verification link to your email. Please check your inbox (and spam folder) and follow the link to verify your email address. If you did not receive the email, you can request a new verification link below

Manual for the study of food habits; report of the Committee on Food Habits (1945)

Chapter: Placing a Problem Within the Cultural Context

My Academies

Manual for the study of food habits; report of the Committee on Food Habits (1945)

Chapter: Placing a Problem Within the Cultural Context