David Booth
Qualifications: MA BSc Chemistry (Oxford); BA Philosophy & Psychology (London); PhD Biochemistry (London); DSc Psychology (Birmingham).
Position: Honorary Professor
Telephone Number: Not Listed
Email: d.a.booth@bham.ac.uk
Research Interests
Fundamental Psychology:
Individual Cognition, Motivation and Emotion
Cognitive bio-social approaches to human and animal life
Applied Psychology:
Health Psychology; Psychology in physical medicine
Customer Psychology; Psychology of product development
AN INDIVIDUAL'S MENTATION IN A SITUATION
http://psychology.bham.ac.uk/research/groups/language/multimodal.shtml
http://psychology.bham.ac.uk/research/groups/applied/empathy.shtml
Individualised cognitive analysis provides direct evidence as to what is going on in a person's mind (or in any well adapted system's performance) while tackling a task such as recognising and acting appropriately towards an object, a social situation, an emotional state or a bodily sensation. The evidence can be purely verbal, from an adequately structured conversation, or can be concrete actions or expressed dispositions in response to physically defined stimuli or culturally meaningful symbols (such as words or pictures).
My approach is to compare the person's responses to variants of the situation under test that disconfound features from each other and from their context. The data from one test occasion are analysed by multi-channel discrimination scaling: this is the simplest formulation of the classic ideas of dimensions of mental processing, learnt Gestalten and the just noticeable difference, and in that sense forms the logical foundation of all psychology.
NUTRITIVE AND OTHER HEALTH-RELATED BEHAVIOUR
http://psychology.bham.ac.uk/research/groups/applied/health.shtml
Much of my research in Health Psychology concerns the consequences for long-term health of habitual patterns of eating, drinking and moving about. A "psychosocial short-cut" to identifying and advising on the healthier sorts of behaviour is to relate diverse individuals choices as described in their culture to outcomes for their health, such as overweight and obesity, diabetes and high blood pressure. This new approach to psychometrics was first developed for long-term avoidance of body-weight gain. The directly evidence-based individual tailoring of advice it enables is now being extended to: the assessment and reduction of individuals fat and salt intakes; the efficacy of management of joint mobility and pain in arthritis, rheumatic fatigue, and cardiovascular health following heart surgery; and the development of interactive digital media for evidence-based health education in youngsters and adults.
Social cognitive path analyses have been developed from the psychology of dieting and (failures in) weight control. They are being extended to psychological problems in physical medicine, such as coping with the diagnosis of rheumatoid arthritis at a relatively young age. More open-ended investigations are also conducted into the personal meaning and social functions of the healthy and unhealthy practices.
Such social psychological approaches to health need underpinning by understanding of the "psychobiological system," i.e. the physiological consequences of the healthier and less healthy behaviour and their feedback onto such activities through the brain. This is vital for relating the advised behaviour both to effective support from the environment (such as food formulations and services) and to the physical effects of any medical interventions.
Thus, we continue research on the visceral and metabolic after-effects of eating and drinking that satiate hunger and thirst, modulate intellectual and social performance and mood, and induce preferences and aversions all usually via some processes of learning. This work uses intakes and ratings in the way we first developed, to measure manipulated physiological processes that have been disconfounded from the learnt expectations triggered by sensory stimulation, linguistic information and social context. (This contrasts with the dominant practice of assuming that parameters of nutrient intake and the wordings of ratings measure particular influences on appetite.) The satiating effects of fats and carbohydrates and the cognitive effects of caffeine are under study by dose-response designs within individuals as they ingest food and drink in a familiar way.
PSYCHOLOGICAL SCIENCE OF SERVICE AND PRODUCT USES
Individual cognition is uniquely capable of measuring simultaneously the actual material ("sensory") and symbolic ("marketing") influences on each customer's shopping and usage choices (and on the descriptions to which product sensory profiling and marketing concept specification are limited). Aspects of the physical product and marketed brand interact in the individual user's mind and their joint impact on behaviour is modelled by discrimination scaling of that person's disposition to acquire the various propositions generated at that stage of product development. Aggregation of these personally ideal hyper-spaces across a representative panel or sampled sub-segments gives uniquely precise and operational estimates of current market response.
This approach has been implemented in a number of academic and commercial demonstrations. It is being compared with currently established statistical treatments of grouped verbal data from sensory and market research. It is also being used to understand the neurophysiological receptor types through which manufacturing processes stimulate the cognitive integration of individuals choices and pleasures from texture, flavour and appearance of important food and drink products in everyday usages.
Publications
Goodchild, C.E., Treharne, G.J., Booth, D.A., & Bowman, S.J. (2010). Daytime patterning of fatigue and its associations with the previous night’s discomfort and poor sleep among women with primary Sjögren’s syndrome or rheumatoid arthritis. Musculoskeletal Care, in press.
Booth, D.A. (2009). The basics of quantitative judgment. How to rate the strength of appetite for food and its sating. Appetite 53, 438-441. DOI : 10.1016/ j.appet.2009.08.003
Booth, D.A. (2009). Lines, dashed lines and “scale” ex-tricks. Objective measurements of appetite versus subjective tests of intake. Appetite 53, 434-437. DOI: 10.1016/j.appet.2009.08.004
Booth, D.A., & Conner, M.T. (2009). Salt in bread. [Letter to the Editor] Journal of Food Science 74(3), vii-viii.
Booth, D.A. (2009). Learnt reduction in the size of a meal. Measurement of the sensory-gastric inhibition from conditioned satiety. Appetite 52, 745-749. DOI: 10.1016/j.appet.2009.02.008
Chechlacz, M., Rotshtein, P., Klamer, S., Preissl, H., Porubska, K., Higgs, S., Booth, D., Abele, H., Birbaumer, N., & Nouwen, A. (2009). Diabetes dietary management alters responses to food pictures in brain regions associated with motivation and emotion: an fMRI study. Diabetologia 52(3), 524-533. DOI: 10.1007/s00125-008-1253-z
Jarvandi, S., Thibault, L., & Booth, D.A. (2009). Rats learn to eat more to avoid hunger. Quarterly Journal of Experimental Psychology 62 (4), 663-672. DOI: 10.1080/17470210802426858
Booth, D.A. (2008 online unreviewed). Food consumption patterns to reduce and prevent obesity. Invited lecture to the School of Dietetics and Human Nutrition, McGill University, 27 November 2008. www.epapers.bham.ac.uk
Booth, D.A. (2008 online unreviewed). The 150-year-old science of ‘active virtual machines.’ Seminar at School of Computer Science, University of Birmingham, 13 November 2008. www.epapers.bham.ac.uk
Kissileff, H.R., Booth, D.A., Thornton, J.C., Pi-Sunyer, F.X., Pierson, R.N., & Lee, J. (2008). Human food intake is discriminatively sensitive to gastric signaling. (Abstract, BFDG Liverpool) Appetite 51, 759.
Booth, D.A. (2008). Physiological regulation through learnt control of appetites by contingencies among signals from external and internal environments. Appetite 51, 433-441. DOI: 10.1016/j.appet.2008.06.008
Booth, D.A. (2008). Salty, bitter, sweet and sour survive unscathed. Comment on Robert P. Erickson, A study of the science of taste: on the origins and influence of the core ideas. Brain and Behavioral Sciences 31, 76-77. DOI: 10.1017/S0140525X08003361
Goodchild, C.E., Treharne, G.J., Booth, D.A., Kitas, G.D., & Bowman, S.J. (2008). Measuring fatigue among women with Sjögren’s syndrome or rheumatoid arthritis: a comparison of the Profile of Fatigue (ProF) and the Multidimensional Fatigue Inventory (MFI). Musculoskeletal Care 6, 31-48. DOI: 10.1002/msc.124
Jarvandi, S., Booth, D.A., & Thibault, L. (2007). Hyper-homeostatic learning of anticipatory hunger in rats. Physiology & Behavior 92, 541-547.
Treharne, G.J., Lyons, A.C., Booth, D.A., & Kitas, G.D. (2007). Psychological well-being across 1 year with rheumatoid arthritis: coping resources as buffers of perceived stress. British Journal of Health Psychology 12, 323-345.
David Booth (2007). Conditioned taste aversions and the learnt controls of food intake. ‘Highlight’ for November 2007 in Conditioned Taste Aversion, edited by A.J. Riley & K. Norman, Psychology Department, American University, Washington DC, USA. http://www.ctalearning.org
Booth, D.A., Treharne, G.J., Kitas, G.D., & Kumar, S. (2007). Avoidance of unhealthy fattening: a longstanding proposal. Appetite 48, 129-134.
Thibault, L., & Booth, D.A. (2006). Reinforcement of flavour-specific anticipatory hunger by lack of either protein or carbohydrate. Physiology and Behavior 88, 201-210.
Booth, D.A. (2006). Money as tool, money as resource: biology of the attractions of items for their own sake. Comment on S.E.G. Lea & P. Webley, Money as tool, money as drug: biological psychology of a strong incentive. Behavioral and Brain Sciences 29, 180-181.
Richardson-Harman, N.J., & Booth, D.A. (2006). Do you like the sight or the feel of milk in coffee? Ecology and effortful attention in differential acuity and preference for sensed effects of milk substitute in vended coffee. Appetite 46, 130-136.
Booth, D.A. (2005). Perceiving the texture of a food: biomechanical and cognitive mechanisms and their measurement. In E. Dickinson (Ed.), Food colloids: interactions, microstructure and processing, pp. 339-355. Cambridge: Royal Society of Chemistry.
Goodchild, C.E., Platts, R.G., Treharne, G.J., & Booth, D.A. (2005). Excessive negative affect and deficient positive affect in anxiety and depression: balancing the valences in the Hospital Anxiety and Depression Scale (HADS). Health Psychology Update 14(2), 45-50.
Booth, D.A. (2004). How observations on oneself can be scientific. [Comment on S. Roberts, Self-experimentation as a source of new ideas: ten examples about sleep, mood, health, and weight] Behavioral and Brain Sciences 27, 262-263.
Booth, D.A., Blair, A.J., Lewis, V.J., & Baek, S.H. (2004). Patterns of eating and movement that best maintain reduction in overweight. Appetite 43, 277-283
Treherne, G.J., Lyons, A.C., Booth, D.A., Mason, S.R., & Kitas, G.D. (2004). Reactions to disability in patients with early versus established rheumatoid arthritis. Scandinavian Journal of Rheumatology 33, 30-38.
Bowman, S.J., Booth, D.A., Platts, R.G., & the UK Sjogren's Interest Group (2004). Questionnaire assessment of fatigue and general discomfort in primary Sjogren's syndrome. Rheumatology 43, 758-764.
Lwin, C.T.-T., Bishay, M., Platts, R.G., Booth, D.A., & Bowman, S.J. (2003). The assessment of fatigue in primary Sj'gren's syndrome. Scandinavian Journal of Rheumatology 32, 1-5.
Bowman, S.J., Booth, D.A., Platts, R.G., Field, A., Rostron, J., & the UK Sjogren's Interest Group (2003). Validation of the Sicca Symptoms Inventory for clinical studies of Sjogren's Syndrome. Journal of Rheumatology 30, 1259-1266.
Chamontin, A., Pretzer, G., & Booth, D.A. (2003). Ambiguity of 'snack' in British usage. Appetite 41, 21-29.
Booth, D.A., Mobini, S., Earl, T., & Wainwright, C.J. (2003). Consumer-specified instrumental quality of short-dough cookie texture using penetrometry and break force. Journal of Food Science: Sensory and Nutritive Qualities of Food 68 (1), 382-387.
Booth, D.A., Mobini, S., Earl, T., & Wainwright, C.J. (2003). Market-optimum instrumental values from individual consumers discriminations of standard sensory quality of the texture of short-dough biscuits. Journal of Food Quality 26(5), 425-439.
Booth, D.A., Earl, T., & Mobini, S. (2003). Perceptual channels for the texture of a food. Appetite 40, 69-76.
Booth, D.A. (2003). Phenomenology is art, not psychological or neural science. Comment on S. Lehar, Gestalt isomorphism and the primacy of subjective conscious experience: a Gestalt Bubble model. Behavioral and Brain Sciences 26, 408-409.
Booth, D.A. (2002). The enABLEr project: evidence-networking Application of Best-Life Education research. http://cordis.europa.eu/eoi/dsp_details.cfm?ID=28321 with Additional Document, EoI 5pp Sept02 (int_28321.doc).
Knibb, R.C., Smith, D.M., Booth, D.A., Armstrong, A.M., Platts, R.G., Macdonald, A., & Booth, I.W. (2001). No unique role of nausea attributed to eating a food in the recalled acquisition of sensory aversion to that food. Appetite 36, 225-234.
Guss, J.L., Kissileff, H.R., Walsh, B.T., & Booth, D.A. (2001). Words used by patients with bulimia nervosa and healthy controls to express sensations associated with different types of meal. Appetite 37, 141.
Booth, D.A., & Platts, R.G. (2000). Tool for assessing and reducing an individual's fat intake. Appetite 34, 107-108.
Gibson, E.L., & Booth, D.A. (2000). Food-conditioned odour rejection in the late stages of the meal, mediating learnt control of meal volume by after-effects of food consumption. Appetite 34, 295-303.
Knibb, R.C., Booth, D.A., Platts, R., Armstrong, A., Booth, I.W., & Macdonald, A. (2000). Consequences of perceived food intolerance for welfare, lifestyle and food choice practices, in a community sample. Psychology, Health & Medicine, 5, 419-430.
Booth, D.A., & Knibb, R.C. (2000). What's the evidence that your problem comes from that food? Food Allergy and Intolerance 1, 191-200.
Armstrong, A.M., MacDonald, A., Booth, I.W., Platts, R.G., Knibb, R.C., & Booth, D.A. (2000). Errors in memory for dietary intake and their reduction. Applied Cognitive Psychology 14, 183-191.
Knibb, R., Booth, D.A., Armstrong, A., Platts, R., Macdonald, A. & Booth, I.W. (1999). Episodic and semantic memory in reports of food intolerance. Applied Cognitive Psychology 13, 451-464.
Knibb, R.C., Armstrong, A.M., Booth, D.A., Platts, R.G., Booth, I.W., & Macdonald, A. (1999). Psychological characteristics of people with perceived food intolerance in a community sample. Journal of Psychosomatic Research 47, 545-554.
Booth, D.A., & Thibault, L. (1999). Macronutrient-specific hungers and satieties and their neural bases, learnt from pre- and post-ingestional effects of eating particular foodstuffs. In H.-R. Berthoud & R.J. Seeley (Eds.), Neural and metabolic control of macronutrient intake, pp. 61-91. Boca Raton, FL: CRC Press.
Booth, D.A. (1999). Optimisation of products' sensory and conceptual features for diverse consumers and uses. Trends in food science and technology (Proceedings of 4th International Food Convention, IFCON 98), pp. 475-486. Mysore: AFST(I)/CFTRI. ISBN 81-900556-0-7
Booth, D. (1998). Waist not, want not. In S. Griffiths & J. Wallace (Eds.), Consuming passions. Food in the age of anxiety, pp. 96-103. London: Manchester University Press.
Booth, D.A. (1998). Promoting culture supportive of the least fattening patterns of eating, drinking and physical activity. [Prevention of Obesity: Berzelius Symposium and 8th International Congress of Obesity Satellite] Appetite 31, 417-420.
Booth, D.A. (1997). The role of visceral afferents in the control of feeding behaviour. In Symposium on Visceral Afferents [Abstract] Proceedings of 23rd International Congress of Physiological Sciences, St Petersburg, July 1997.
Dibsdall, L.A., Wainwright, C.J., & Booth, D.A. (1997). Learning of expected satiation by food as identified from post-oral effects of its contents. [SSIB Abstract] Appetite 29, 393-394.
Armstrong, A., Macdonald, A., Booth, I.W., Platts, R., Knibb, R., & Booth, D.A. (1997). Consequences of perceived food intolerance for nutrient intake. Proceedings of the Nutrition Society 56, 292A.
Santos, M.L.S., & Booth, D.A. (1996). Influences on meat avoidance among British students. Appetite 27, 197-205.
Dibsdall, L.A., Wainwright, C.J., Read, N.W., & Booth, D.A. (1996). How fats and carbohydrates in familiar foods contribute to everyday satiety by their sensory and physiological actions. British Food Journal 99, 142-147.
Booth, D.A., Dibsdall, L.A., & Read, N.W. (1996). Identifying roles for intestinal signals in the satiating effects of fats in human adults. Society for Neuroscience Abstracts 22, 17. (Abstract 15.9)
Booth, D.A. (1996). Measurement of hunger and satiety for long-term weight control. In A. Angel, G.H. Anderson, C. Bouchard, D. Lau, L. Leiter & R. Mendelson (Eds.), Progress in obesity research: 7, pp. 355-358. London: John Libbey.
Booth, D.A. (1995). Cognitive processes in odorant mixture assessment. Chemical Senses 20, 639-643.
Booth, D.A., Freeman, R.P.J., & Kendal-Reed, M.S. (1995). Recognition of aromas by subconscious cognitive integration of receptor patterns. In M. Rothe & H.-P. Kruse (Eds.), Aroma: perception, formation, evaluation, pp. 101-116. Potsdam: Deutsches Institut fur Ernahrungsforschung.
Booth, D.A., Gibson, E.L., Toase, A.-M. & Freeman, R.P.J. (1994). Small objects of desire: the recognition of foods and drinks and its neural mechanisms. In C.R. Legg & D.A. Booth (Eds.) Appetite: neural and behavioural bases, pp. 98-126. Oxford: Oxford University Press.
Booth, D.A. (1994). Recognition of objects by physical attributes. Continuing Commentary on: G.R. Lockhead. Psychophysical scaling: judgments of attributes or objects? Behavioral and Brain Sciences 17, 759-760.
Booth, D.A. (1994). Flavour quality as cognitive psychology: the applied science of mental mechanisms relating flavour descriptions to chemical and physical stimulation patterns. Food Quality and Preference 5, 41-54.
Booth, D.A. (1994). Acquired ingestive motivation and the structure of food recognition. In B.G. Galef, M. Mainardi & P. Valsecchi (Eds.), Behavioral aspects of feeding. [Ettore Majorana International Life Sciences Series, Volume 12] Pp. 37-61. Reading (UK) & Langhorne PA (USA): Harwood Academic Publishers.
Booth, D.A. (1994). Psychology of nutrition. London: Taylor & Francis / Hove: Psychology Press.
French, J.A., Blair, A.J., & Booth, D.A. (1994). Social situation and emotional state in eating and drinking. British Food Journal 96 (1), 39-44.
Booth, D.A., & Grinker, J.A. (1993). Learned control of meal size in spontaneously obese and nonobese bonnet macaque monkeys. Physiology and Behavior 53, 51-57.
Booth, D.A. (1993). A framework for neurophysiological studies of ingestion. In D.A. Booth (Ed.), Neurophysiology of ingestion. Pp. 1-17. Oxford: Pergamon Press.
Booth, D.A., & Freeman, R.P.J. (1993). Discriminative feature integration by individuals. Acta Psychologica 84, 1-16.
Freeman, R.P.J., Richardson, N.J., Kendal-Reed, M.S., & Booth, D.A. (1993). Bases of a cognitive technology for food quality. British Food Journal 95 (9), 37-44.
Richardson, N.J., Booth, D.A., & Stanley, N.L. (1993). Effect of homogenization and fat content on oral perception of low and high viscosity model creams. Journal of Sensory Studies 8, 133-143.
French, J.A., Wainwright, C.J., Booth, D.A., & Hamilton, J. (1992). Effects of meat species and particle size on postprandial satiety. Proceedings of the Nutrition Society 51, 57A.
Blair, A.J., Lewis, V.J., & Booth, D.A. (1992). Response to leaflets about eating and shape by women concerned about their weight. Behavioural Psychotherapy (Clinical Section) 20, 279-286.
Lewis, V.J., Blair, A.J., & Booth, D.A. (1992). Outcome of group therapy for body-image emotionality and weight-control self-efficacy. Behavioural Psychotherapy (Clinical Section) 20, 155-166.
Booth, D.A. (1992). Determinants of individuals' brand choices: attitudinal and sensory interactions. British Food Journal 93 (9), 17-22.
Duggan, J.P., & Booth, D.A. (1991). Failure to demonstrate that accelerated gastric emptying after VMH lesions is secondary to excess weight gain. American Journal of Physiology (Regulatory, Integrative and Comparative Physiology) 261, R515-R516.
Booth, D.A. (1991). Influences on human drinking behaviour. In D.J. Ramsay & D.A. Booth (Eds.), Thirst: physiological and psychological aspects. Pp. 52-72. London: Springer-Verlag.
Harris, G., Thomas, A., & Booth, D.A. (1991). Development of salt taste preference in infancy. Developmental Psychology 26, 534-538.
Booth, D.A. (1991). Learned ingestive motivation and the pleasures of the palate. In R.C. Bolles (Ed.), The hedonics of taste. Pp. 29-58. Hillsdale NJ: Erlbaum.
Booth, D.A. (1991). Protein- and carbohydrate-specific cravings: neuroscience and sociology. In M.I. Friedman, M.G. Tordoff & M.R. Kare (Eds.), Chemical senses, Volume 4: Appetite and nutrition. Pp. 261-276. New York: Marcel Dekker.
Booth, D.A. (1991). Sweeteners and body weight. In S. Marie & J.R. Piggott (Eds.), Handbook of sweeteners. Pp. 248-264. Glasgow: Blackie / New York: Van Nostrand Reinhold.
Booth, D.A. (1990). Designing products for individual customers. In R.L. McBride & H.J.H. MacFie (Eds.), Psychological bases of sensory evaluation. Pp. 163-193. London: Elsevier Applied Science.
Blair, A.J., Lewis, V.J., & Booth, D.A. (1990). Does emotional eating interfere with attempts at weight control in women? Appetite 15, 151-157.
Booth, D.A., Lewis, V.J., & Blair, A.J. (1990). Dietary restraint and binge eating: pseudo-quantitative anthropology for a medicalised problem habit? Appetite 14, 116-119.
Kirk-Smith, M.D., & Booth, D.A. (1990). Effects of five odorants on mood and assessment of other people. In D.W. Macdonald, D. Muller-Schwartz & S. Natynczuk (Eds.), Chemical signals in vertebrates, V. Pp. 48-54. London: Oxford University Press.
Booth, D.A., & Baker, B.J. (1990). dl-Fenfluramine challenge to nutrient-specific textural preference conditioned by concurrent presentation of two diets. Behavioral Neuroscience 104, 226-229.
Baker, B.J., & Booth, D.A. (1990). Effects of dl-fenfluramine on dextrin and casein intakes influenced by textural preferences. Behavioral Neuroscience 104, 153-159.
Booth, D.A. (1990). The behavioral and neural sciences of ingestion. In E.M. Stricker (Ed.), Neurobiology of food and fluid intake (Handbook of behavioral neurobiology, Volume 10). Part V. Prospective Essays. Pp. 465-488. New York: Plenum Press.
The Research group in the School of Psychology's Groupings:Empathy
The Research group in the School of Psychology's Groupings:Perceptual Systems
The Research group in the School of Psychology's Groupings:Health Psychology
The enABLE approach to research and services: http://www.what-works-in-your-circs.org
The research journal Appetite - research on eating & drinking: http://www.elsevier.com/locate/appe
