Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour
As Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) evolved into a global pandemic, assessments of coronavirus disease 19 (COVID-19) patients have presented health conditions including, in many cases, a mild to severe loss of smell and tasting abilities among patients. Initial work has s...
Saved in:
| 格式: | Online |
|---|---|
| 語言: | 英语 |
| 出版: |
2022
|
| 主題: | |
| 在線閱讀: | ONIX_20220916_9783036550176_91 |
| 標簽: |
沒有標簽, 成為第一個標記此記錄!
|
| _version_ | 1869526063110946816 |
|---|---|
| collection | Directory of Open Access Books |
| description | As Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) evolved into a global pandemic, assessments of coronavirus disease 19 (COVID-19) patients have presented health conditions including, in many cases, a mild to severe loss of smell and tasting abilities among patients. Initial work has shown short and likely longer term negative effects on the human senses, with some indications of effects on consumer preferences; however, as of yet, very little is known about the impacts on eating behaviours and consequent longer term effects on appetite. The aim of this Special Issue anthology was, for the first time, to bring together researchers with key insights into how COVID-19 has impacted appetite and eating behaviours from the fundamental to the applicable, as assessed by human sensory perception. Thus, research is included that explores various themes, from the basic effects on the senses, to changes in consumer preferences, all the way to how and why COVID-19 has changed consumer behaviours in relation to food and eating in the longer term. Overall, we wished to document and bring together key research in the sensory and consumer space with respect to COVID-19, with the overall aim to highlight and ensure this research has a lasting impact regarding future understandings of measures developed to help and treat people affected during the ongoing pandemic. |
| format | Online |
| id | doab-20.500.12854ir-92105 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| record_format | ojs |
| spelling | doab-20.500.12854ir-921052024-03-28T03:33:46Z Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour Byrne, Derek V. lockdown COVID-19 coronavirus food choice food purchase food waste impulse buying food consumption mental health emotional eating sensory function chemosensory dysfunction perception appetite well-being pleasure recovery interview sensory perception eating behaviour self-reports food prices Eurozone Holt–Winters model green food purchase intention TPB E-TPB Chinese consumer consumer preference COVID-19 lockdown food preferences risk preference risk perceptions food purchasing behavior food consumption behavior sustainable behavior dietary behavior beverage consumption coffee tea online food delivery service COVID-19 pandemic technology acceptance trust enjoyment social influence young population food perception risk perception food safety Belgium consumer behaviour food service sector safety measures transparency olfactory distortions parosmia trigger foods disgust valence n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences As Severe Acute Respiratory Syndrome Coronavirus-2 (SARS-CoV-2) evolved into a global pandemic, assessments of coronavirus disease 19 (COVID-19) patients have presented health conditions including, in many cases, a mild to severe loss of smell and tasting abilities among patients. Initial work has shown short and likely longer term negative effects on the human senses, with some indications of effects on consumer preferences; however, as of yet, very little is known about the impacts on eating behaviours and consequent longer term effects on appetite. The aim of this Special Issue anthology was, for the first time, to bring together researchers with key insights into how COVID-19 has impacted appetite and eating behaviours from the fundamental to the applicable, as assessed by human sensory perception. Thus, research is included that explores various themes, from the basic effects on the senses, to changes in consumer preferences, all the way to how and why COVID-19 has changed consumer behaviours in relation to food and eating in the longer term. Overall, we wished to document and bring together key research in the sensory and consumer space with respect to COVID-19, with the overall aim to highlight and ensure this research has a lasting impact regarding future understandings of measures developed to help and treat people affected during the ongoing pandemic. 2022-09-16T13:47:27Z 2022-09-16T13:47:27Z 2022 book ONIX_20220916_9783036550176_91 9783036550176 9783036550183 https://directory.doabooks.org/handle/20.500.12854/92105 eng application/octet-stream Attribution 4.0 International https://mdpi.com/books/pdfview/book/5982 https://mdpi.com/books/pdfview/book/5982 10.3390/books978-3-0365-5018-3 10.3390/books978-3-0365-5018-3 MDPI - Multidisciplinary Digital Publishing Institute 9783036550176 9783036550183 218 Basel open access |
| spellingShingle | lockdown COVID-19 coronavirus food choice food purchase food waste impulse buying food consumption mental health emotional eating sensory function chemosensory dysfunction perception appetite well-being pleasure recovery interview sensory perception eating behaviour self-reports food prices Eurozone Holt–Winters model green food purchase intention TPB E-TPB Chinese consumer consumer preference COVID-19 lockdown food preferences risk preference risk perceptions food purchasing behavior food consumption behavior sustainable behavior dietary behavior beverage consumption coffee tea online food delivery service COVID-19 pandemic technology acceptance trust enjoyment social influence young population food perception risk perception food safety Belgium consumer behaviour food service sector safety measures transparency olfactory distortions parosmia trigger foods disgust valence n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title | Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title_full | Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title_fullStr | Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title_full_unstemmed | Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title_short | Effects and Implications of COVID-19 for the Human Senses, Consumer Preferences, Appetite and Eating Behaviour |
| title_sort | effects and implications of covid 19 for the human senses consumer preferences appetite and eating behaviour |
| topic | lockdown COVID-19 coronavirus food choice food purchase food waste impulse buying food consumption mental health emotional eating sensory function chemosensory dysfunction perception appetite well-being pleasure recovery interview sensory perception eating behaviour self-reports food prices Eurozone Holt–Winters model green food purchase intention TPB E-TPB Chinese consumer consumer preference COVID-19 lockdown food preferences risk preference risk perceptions food purchasing behavior food consumption behavior sustainable behavior dietary behavior beverage consumption coffee tea online food delivery service COVID-19 pandemic technology acceptance trust enjoyment social influence young population food perception risk perception food safety Belgium consumer behaviour food service sector safety measures transparency olfactory distortions parosmia trigger foods disgust valence n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| topic_facet | lockdown COVID-19 coronavirus food choice food purchase food waste impulse buying food consumption mental health emotional eating sensory function chemosensory dysfunction perception appetite well-being pleasure recovery interview sensory perception eating behaviour self-reports food prices Eurozone Holt–Winters model green food purchase intention TPB E-TPB Chinese consumer consumer preference COVID-19 lockdown food preferences risk preference risk perceptions food purchasing behavior food consumption behavior sustainable behavior dietary behavior beverage consumption coffee tea online food delivery service COVID-19 pandemic technology acceptance trust enjoyment social influence young population food perception risk perception food safety Belgium consumer behaviour food service sector safety measures transparency olfactory distortions parosmia trigger foods disgust valence n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences |
| url | ONIX_20220916_9783036550176_91 |