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Eating is about how we relate to food in various contexts, and it is influenced by difficult choices that take into account biological, social, cultural, economic, psychological, and access-to-food-related aspects. As a result, eating decisions go beyond basic physiological and nutritional requirements. They may occasionally be conscious, but they can also be automatic, habitual, or subconscious. In these ways, eating is a complicated amalgam of ingrained habits, social norms, and acquired attitudes and feelings toward food. Despite being a long-standing international human right, not everyone has access to enough food. As a result, this reprint seeks original research studies and reviews on the following topics: special diets; dietary restrictions; dietary patterns; gluten-free diets; sugar restriction; salt restriction; vegan diets; vegetarian diets; quality of life; and sustainability.

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eng

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