| 000 -LEADER |
|---|
| fixed length control field |
01625 a2200301 4500 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
|---|
| fixed length control field |
040419s xx 000 0 eng |
| 022 ## - INTERNATIONAL STANDARD SERIAL NUMBER |
|---|
| International Standard Serial Number |
1522-323X; |
| 050 ## - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
AC1.S5 |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
050 |
| 100 ## - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
McGowan, Kathleen, |
| 245 #4 - TITLE STATEMENT |
|---|
| Title |
The Science of Scrumptious. |
| Statement of responsibility, etc. |
Kathleen McGowan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) |
|---|
| Name of publisher, distributor, etc. |
Psychology Today, |
| Date of publication, distribution, etc. |
2003. |
| 440 ## - SERIES STATEMENT/ADDED ENTRY--TITLE |
|---|
| Title |
SIRS Enduring Issues 2004. |
| Number of part/section of a work |
Article 47, |
| Name of part/section of a work |
Health, |
| International Standard Serial Number |
1522-323X; |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Articles Contained in SIRS Enduring Issues 2004. |
| 500 ## - GENERAL NOTE |
|---|
| General note |
Originally Published: The Science of Scrumptious, Sept./Oct. 2003; pp. 54+. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"We're all weird about food. A recent anthropological analysis found that more than a third of us reject slippery food like oysters and okra. Twenty percent of us don't like our foods to touch on the plate. The next time you wander a grocery-store aisle packed with jars of pickled jalapenos and boxes of instant scalloped potatoes, consider this: One-fifth of us eat from a palate of just 10 or fewer foods." (PSYCHOLOGY TODAY) This article discusses how new research aimed at "understanding what we like to eat...may also help solve one of the biggest health problems of our time: why we eat so much." |
| 599 ## - |
|---|
| -- |
Records created from non-MARC resource. |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Brain chemistry |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Health aspects |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Psychological aspects |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food |
| General subdivision |
Sensory evaluation |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food consumption |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food habits |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Food preferences |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name as entry element |
Taste |
| 710 ## - ADDED ENTRY--CORPORATE NAME |
|---|
| Corporate name or jurisdiction name as entry element |
ProQuest Information and Learning Company |
| Title of a work |
SIRS Enduring Issues 2004, |
| Name of part/section of a work |
Health. |
| International Standard Serial Number |
1522-323X; |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) |
|---|
| Koha item type |
|
