| Popis: |
In this paper the following factors which in one way or the other may have influence on the selection and acceptability of foods are treated: 1. Fisiological and psycological aspects; a) genetic factors, b) neurophysiological factors, c) emotional factors, d) perceptive factors. 2. Physical and ecological aspects. 3. Social and cultural aspects, a) habits and traditions, b) religious believes, c) tabues, d) nutrition faddism, e) prejudice, aversions and perversions, f) social value of foods, g) industrialized foods. 4. Economic aspects. 5. Educational aspects. |
