This article critically reviews the most common methods for assessment of appetite and the effects of selected food constituents on appetitive sensations .
本文评论性的回顾了评价食欲和经由选择的食物成分对食欲感觉影响的最普通的方法。
Previous studies applied positron emission tomography and manipulated hunger and satiety to investigate differences in appetitive processing between obese and normal-weight individuals .
Mixing the aversive with the appetitive sends conflicting information to the brain , and confusion is what the senses are trying to avoid as they supply you with useful , lifesaving information .
