The Psychology of Eating is the essential multi-disciplinary introduction to the psychology of eating, looking at the biological, genetic, developmental, and social determinants of how humans find and assimilate food. Thoroughly revised and updated, the new edition brings multi-faceted expertise to the topic of normal and dysfunctional food intake, juxtaposing "normal" eating, eating in environments of food scarcity, and the phenomenon of "abnormal" eating prevalent in many modern-day developed societies. Eating disorders are not a focus, but also emerge from, this approach. Key features include: A new expanded section considering the roles of business and government in creating and potentially solving the issue of "abnormal" eating Learning objectives, talking points, and end-of-chapter glossaries Chapter-by-chapter self-assessment questions. With questions of food production, food choice, and environmental sustainability becoming more critical in an increasingly populated world, this is crucial reading for undergraduate courses in Psychology and other disciplines with a holistic and critical thinking approach to the psychology of food intake.

Apelin-13 did not increase water intake, nor was increased fos-immunoreactivity seen following administration. While central administration of apelin in anesthetized rats did not significantly effect blood pressure, awake rats exhibited a hypotensive response to central administration of the 30 nmol dose of apelin-13. Intravenous administration of apelin-13 (15.5 microg/kg) had a hypotensive effect in anesthetized but not awake rats. The higher dose of apelin-13 (100 microg/kg) administered intravenously induced a significant drop in pressure in awake rats. No statistically significant changes in heart rate were observed. These findings suggest that apelin may play an important role in blood pressure regulation, but not fluid consumption.