This new book is concerned with overeating and its consequent obesity. It provides, for the first time in a single accessible volume, an integrated approach to both causes and mechanisms underlying obesity and offers principled steps toward prevention and fitness. Expert chapters are writtenby leaders in their respective fields (see Table of Contents).Multiple factors have contributed to the obesity epidemic. Social, sensory, cultural, medical, perceptual, conditioning, and developmental influences have combined to disrupt well established feeding controls. All are discussed individually and collectively from the perspectives of causation andpotential mitigation, on individual and at group levels.Another major cause of obesity that has not received its due attention is the unhealthy marriage of addictive overeating of sweet and fatty foods with federal policies of subsidizing agricultural industries through the USDA. These subsidies specifically target agricultural production that makestasty, high-calorie foods widely available at very modest costs. This comes by eliminating subsidies for fruits and vegetables, resulting in higher, often unaffordable prices. The Food Stamp Program is discussed as one vehicle through which produce can be made more widely available to people whocould not otherwise afford their purchase. The complexities, limitations, and potentials of such a program are evaluated.Vulnerability to overeating, which develops in infancy and in early childhood, has been exploited by producers of children's foods (such as sweetened cereals) and by advertising campaigns to make them extremely enticing. The contribution to early obesity by extended inactivity through TV andcomputer engagement is discussed, as is increased dependence on the automobile (especially in unsafe public areas where there is no viable alternative) as the sole means of transportation.Obesity identifies feeding strategies and unknown entrapments that cause severe overeating and ways that they can be combated. They range from exchanging large dishes and short, stout glasses for small dishes and thin, tall glasses to strategies of better monitoring portion sizes and the caloriccontent of foods served at home.