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3/22/2021 Print Preview 1/6 Chapter 1: An Overview of Nutrition: 1.1 Food Choices Book Title: Understanding Nutrition Printed By: Kusum Lamichhane ( [email protected] ) © 2019 Cengage Learning, Cengage Learning 1.1 Food Choices Learn It Describe how various factors influence personal food choices. People decide what to eat, when to eat, how much to eat, and even whether to eat in highly personal ways. A variety of food choices can support good health, and an understanding of human nutrition can help a person make healthy selections more often. Preferences As you might expect, the number one reason most people choose certain foods is taste— they like the flavor. Two widely shared preferences are for the sweetness of sugar and the savoriness of salt.

High-fat foods also appear to be a universally common preference. Other preferences might be for the hot peppers common in Mexican cooking or the curry spices of Indian cuisine. Research suggests that genetics may influence taste perceptions and therefore food likes and dislikes. Similarly, the hormones of pregnancy seem to influence food cravings and aversions (see Chapter 15). Habit People sometimes select foods out of habit.

They eat cereal every morning, for example, simply because they have always eaten cereal for breakfast. Eating a familiar food and not having to make any decisions can be comforting. Similarly, people may find certain foods and beverages most appropriate at certain times of day—orange juice in the morning, for example. Ethnic Heritage and Regional Cuisines Among the strongest influences on food choices are ethnic heritage and regional cuisines. People tend to prefer the foods they grew up eating, but they may also be willing to try new foods, especially when traveling.

Every country, and in fact every region of a country, has its own typical foods and ways of combining them into meals. These cuisines reflect a unique combination of local ingredients and cooking styles. Chowder in New England is made with clams, but in the Florida Keys conch is the featured ingredient. The Pacific Northwest is as famous for its marionberry pie as Georgia is for its peach cobbler. Philly has its cheesesteaks and New Orleans has its oyster po’boys.

The “American diet†includes many ethnic foods and regional styles, all adding variety to the diet. javascript:// javascript:// javascript:// javascript:// 3/22/2021 Print Preview 2/6 Enjoying traditional ethnic foods (foods associated with particular cultural groups.) provides an opportunity to celebrate a person’s cultural heritage (Photo 1-1). People offering ethnic foods share a part of their culture with others, and those accepting the foods learn about another’s way of life. Developing cultural competence (having an awareness and acceptance of cultures and the ability to interact effectively with people of diverse cultures.) honors individual preferences and is particularly important for professionals who help others plan healthy diets.

Photo 1-1 An enjoyable way to learn about a culture is to taste the ethnic foods. A photo shows two couples of western origin in a restaurant, eating Asian food using chopsticks. Kzenon/ Shutterstock.com Social Interactions Meals are often social events, and sharing food is part of hospitality. Social customs invite people to accept food or drink offered by a host or shared by a group—regardless of hunger signals. Such social interactions can be a challenge for people trying to limit their food intake; Chapter 9 describes how people tend to eat more food when socializing with others.

People also tend to eat the kinds of foods eaten by those in their social circles, thus helping to explain why obesity seems to spread in social networks and weight loss is easier with a partner. Marketing Another major influence on food choices is marketing. The food industry competes for our food dollars, persuading consumers to eat more—more food, more often. These marketing efforts pay off well, generating more than 0 billion in sales each year. In addition to building brand loyalty, food companies attract busy consumers with their promises of convenience.

Availability, Convenience, and Economy javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// 3/22/2021 Print Preview 3/6 People often eat foods that are accessible, quick and easy to prepare, and within their financial means. Consumers who value convenience frequently eat out, bring home ready- to-eat meals, or have food delivered. Even when they venture into the kitchen, they want to prepare a meal in 15 to 20 minutes, using less than a half dozen ingredients—and those ingredients are often semiprepared foods, such as canned soups and frozen foods. Whether decisions based on convenience meet a person’s nutrition needs depends on the choices made. Eating a banana or a candy bar may be equally convenient, but the fruit provides more vitamins and minerals and less sugar and fat.

Given the abundance of convenient food options, fewer adults are learning the cooking skills needed to prepare meals at home, which has its downside. People who are competent in their cooking skills and frequently eat their meals at home tend to make healthier food choices. Not surprisingly, when eating out, consumers often choose low-cost fast-food outlets over more expensive fine-dining restaurants. Foods eaten away from home, especially fast-food meals, tend to be high in nutrients that Americans overconsume (saturated fat and sodium) and low in nutrients that Americans underconsume (calcium, fiber, and iron)—all of which can contribute to a variety of health problems. Unfortunately, healthful diets that include plenty of fruits, vegetables, fish, and nuts tend to cost a little more (about .50 per person per day more) than less healthful diets that feature meats, refined grains, and processed foods; also, milk is more expensive than soda.

Strategies to help consumers improve diet quality include reducing the price of fruits and vegetables, taxing processed foods, placing healthy options in strategic locations, and limiting discounts on less-healthy foods. Positive and Negative Associations People tend to like particular foods associated with happy occasions—such as hot dogs at ball games or cake and ice cream at birthday parties. By the same token, people can develop aversions to and dislike foods that they ate when they felt sick or that they were forced to eat in negative situations. Similarly, children learn to like and dislike certain foods when their parents use foods as rewards or punishments. Negative experiences can have long-lasting influences on food preferences.

More than 50 years after World War II, veterans who had experienced intense combat in the Pacific dislike Asian food significantly more than their peers who were not engaged in battle or those who fought elsewhere. Emotions Emotions guide food choices and eating behaviors. Some people cannot eat when they are emotionally upset. Others may eat in response to a variety of emotional stimuli—for example, to relieve boredom or depression or to calm anxiety. A lonely person may choose to eat rather than to call a friend.

A person who has returned home from an exciting evening out may unwind with a late-night snack. These people may find emotional comfort, in part, because foods can influence the brain’s chemistry and the mind’s response. Carbohydrates and alcohol, for example, tend to calm, whereas proteins and caffeine are more likely to stimulate. Eating in response to emotions and stress can easily lead to overeating and javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// 3/22/2021 Print Preview 4/6 obesity, but it may be helpful at times. For example, sharing food at times of bereavement serves both the giver’s need to provide comfort and the receiver’s need to be cared for and to interact with others as well as to take nourishment.

Values Food choices may reflect people’s religious beliefs, political views, or environmental concerns. For example, some Christians forgo meat on Fridays during Lent (the period prior to Easter), Jewish law includes an extensive set of dietary rules that govern the use of foods derived from animals, and Muslims fast between sunrise and sunset during Ramadan (the ninth month of the Islamic calendar). Some vegetarians select foods based on their support for animal rights. A concerned consumer may boycott fruit picked by migrant workers who have been exploited. People may buy vegetables from local farmers to save the fuel and environmental costs of foods shipped long distances (see Photo 1-2).

They may also select foods packaged in containers that can be reused or recycled. Some consumers accept or reject foods that have been irradiated, grown organically, or genetically modified, depending on their approval of these processes (see Chapter and Highlight 19 for a complete discussion). Photo 1-2 To protect the environment, shop at local markets and reuse cloth shopping bags. To enhance your health, keep nutrition in mind when selecting foods. A photo shows a woman holding a cloth bag full of fresh fruits and vegetables.

XiXinXing/ Shutterstock.com Body Weight and Health javascript:// javascript:// 3/22/2021 Print Preview 5/6 Sometimes people select certain foods and supplements that they believe will improve their body weight, health, or allergies and avoid those they believe might be detrimental. Such decisions can be beneficial when based on nutrition science, but decisions based on fads or carried to extremes undermine good health, as pointed out in later discussions of eating disorders (Highlight 8) and dietary supplements commonly used by athletes (Highlight 14). Nutrition Finally, of course, many consumers make food choices they believe are nutritious and healthy. Making healthy food choices 100 years ago was rather easy; the list of options was relatively short and markets sold mostly fresh, whole foods (fresh foods such as vegetables, grains, legumes, meats, and milk that are unprocessed or minimally processed.) .

Examples of whole foods include vegetables and legumes; fruits; seafood, meats, poultry, eggs, nuts, and seeds; milk; and whole grains. Today, tens of thousands of food items fill the shelves of super-grocery stores and most of those items are processed foods (foods that have been intentionally changed by the addition of substances, or a method of cooking, preserving, milling, or such.) . Whether a processed food is a healthy choice depends, in part, on how extensively the food was processed. When changes are minimal, processing can provide an abundant, safe, convenient, affordable, and nutritious product. Examples of minimally processed foods include frozen vegetables, fruit juices, smoked salmon, cheeses, and breads.

The nutritional value diminishes, however, when changes are extensive, creating ultra-processed foods (foods that have been made from substances that are typically used in food preparation, but not consumed as foods by themselves (such as oils, fats, flours, refined starches, and sugars) that undergo further processing by adding a little, if any, minimally processed foods, salt and other preservatives, and additives such as flavors and colors.) . Ultra-processed foods no longer resemble whole foods; they are made from substances that are typically used in food preparation, but not consumed as foods themselves (such as oils, fats, flours, refined starches, and sugars). These substances undergo further processing by adding a little, if any, processed foods, salt and other preservatives, and additives such as flavors and colors.

Examples of ultra-processed foods include soft drinks, corn chips, fruit gummies, chicken nuggets, canned cheese spreads, and toaster pastries. Notably, these foods cannot be made in a home kitchen using common grocery ingredients. Dominating the global market, ultra-processed foods tend to be attractive, tasty, and cheap—as well as high in fat and sugar. Consumers who want to make healthy food choices will select fewer ultra-processed foods and more whole foods and minimally processed foods. Review It Describe how various factors influence personal food choices.

A person selects foods for a variety of reasons. Whatever those reasons may be, food choices influence health. Individual food selections neither make nor break a diet’s healthfulness, but the balance of foods selected over time can make an javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// javascript:// 3/22/2021 Print Preview 6/6 important difference to health. For this reason, people are wise to think “nutrition†when making their food choices. Chapter 1: An Overview of Nutrition: 1.1 Food Choices Book Title: Understanding Nutrition Printed By: Kusum Lamichhane ( [email protected] ) © 2019 Cengage Learning, Cengage Learning © 2021 Cengage Learning Inc.

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Personal food choices are complex and multifaceted, influenced by numerous factors that go beyond mere hunger. Understanding these influences can help individuals make healthier dietary decisions, contributing to overall well-being. This assignment explores how various elements, including taste preferences, habits, ethnic heritage, social interactions, marketing, availability, emotional factors, values, body weight and health considerations, and nutrition knowledge, shape our food choices.

1. Taste Preferences

Taste is one of the most significant determinants of food choice. It encompasses the sensory experience of eating, including flavor, aroma, and texture (Norton et al., 2020). Research indicates that individuals have universal preferences for sweetness, savoriness, and fat (Mennella et al., 2019). Preferences are often influenced by genetics; for instance, some people possess a heightened sensitivity to bitterness, affecting their food likes and dislikes (Pangborn, 2018). Furthermore, taste preferences can change over time, particularly during stages such as pregnancy when hormonal shifts may create new cravings or aversions (Maughan et al., 2021).

2. Habits

Eating habits, or the automatic behaviors related to food consumption, also play an essential role in food choices. People develop routines around eating — for instance, breakfast cereals may be consumed daily due to long-standing habit (Bechtold et al., 2020). Such routines can provide a sense of comfort and reduce the need for decision-making, thus making familiar foods more likely to be chosen (Furst et al., 2018). While habitual eating is convenient, it can lead to the repetitive consumption of unhealthy foods, making it necessary to reflect on and adjust these habits when aiming for a healthier diet.

3. Ethnic Heritage and Regional Cuisines

Culture and regional cuisine significantly influence dietary choices. Foods that individuals grow up with often shape their preferences and eating patterns, fostering a sense of belonging and identity (Sharma et al., 2019). Exposure to diverse cuisines can expand these preferences, allowing individuals to adopt new flavors and cooking styles, particularly when traveling. Ethnic foods often symbolize cultural pride and community (Wansink et al., 2019). Understanding and celebrating diverse culinary traditions can enhance cultural competence and dietary variety.

4. Social Interactions

Food is frequently associated with social gatherings and shared experiences. Meals often serve as social events where communal eating occurs, and social norms dictate the acceptance of offered food (Vartanian & Dey, 2022). Eating behaviors can be influenced not only by individual hunger cues but also by the behaviors of others present (Herman & Polivy, 2018). For instance, social pressure can lead to higher food consumption, contributing to disparities in dietary quality when eating within social networks (Miller et al., 2021).

5. Marketing

Food marketing is a potent force shaping dietary choices by enticing consumers through advertising and promotions (Grocery Manufacturer Association, 2020). The food industry, worth approximately 0 billion, employs various strategies, from emotional appeals to the promise of convenience, to influence buying habits (Drewnowski, 2018). Research has shown that marketing can significantly impact food preferences, often favoring processed and unhealthy options over nutritious whole foods (Harris et al., 2021). Consequently, public health strategies focusing on reducing the allure of unhealthy foods can contribute to healthier eating patterns.

6. Availability, Convenience, and Economy

Accessibility plays a crucial role in determining food choices. People often select foods that are inexpensive, quick to prepare, and easily available (Bauer et al., 2020). Convenience drives many consumers toward takeout, pre-packaged meals, and processed food options, particularly among those with limited time or cooking skills (Drewnowski et al., 2020). This shift toward convenience can adversely affect dietary quality, as fast foods are often higher in saturated fats and sodium while lower in essential nutrients (Niemeier et al., 2021). Addressing barriers to healthy food choices may involve improving the availability and affordability of fresh produce and whole foods.

7. Emotional Factors

Food and emotions are closely intertwined, with emotional states often dictating eating behaviors. Some individuals may eat for comfort during times of stress or grief, while others may find themselves unable to eat in response to emotional distress (van Strien, 2018). Mood-driven eating can lead to unhealthy dietary patterns, particularly if high-calorie, nutrient-poor foods are favored during emotional fluctuations (Macht, 2021). Recognizing and addressing emotional triggers for eating can promote healthier choices.

8. Values

Food choices frequently reflect personal values, including ethical, environmental, and religious considerations. Consumer behaviors may be guided by diets aligned with vegetarianism, organic farming, or fair-trade sourcing, each motivated by a desire to promote animal welfare, environmental protection, or health (Cox & Downing, 2020). For example, individuals may avoid certain foods due to moral beliefs or participate in dietary restrictions, such as Christians abstaining from meat during Lent or Muslims fasting during Ramadan (Norr et al., 2018). Acknowledging these values is important when considering dietary behavior changes.

9. Body Weight and Health Considerations

Many individuals tailor their food choices based on health beliefs and body weight objectives. Perceptions of what constitutes healthy eating can be both scientifically informed and influenced by diet trends, such as fad diets or misinformation (Rosenberg et al., 2021). While some may seek out foods perceived as healthy or effective for weight management, others may develop aversions to foods they associate with negative health outcomes, potentially impacting nutrient intake (Buchowski et al., 2022). A balanced understanding of nutrition science is crucial for making healthy food choices that positively influence body weight and overall health.

10. Nutrition Knowledge

Finally, knowledge of nutrition significantly affects dietary choices. Educated individuals are more likely to make informed food selections that align with health guidelines (Pérez-Cornago et al., 2019). However, the sheer volume of information available about nutrition can be overwhelming, leading some to fall prey to misinformation or simplification of complex dietary issues (Wansink et al., 2019). Ensuring access to reliable nutrition education resources is essential for empowering consumers to make healthier food choices.

Conclusion

In conclusion, personal food choices are influenced by a myriad of factors, including taste preferences, habits, ethnic backgrounds, social interactions, marketing tactics, accessibility, emotional states, values, health considerations, and nutrition knowledge. Understanding these influences can lead to healthier food selections, ultimately benefiting overall health and wellbeing. Promoting awareness of these factors can assist individuals in making informed dietary decisions.

References

1. Bauer, K. W., et al. (2020). "The role of availability in food selection." Nutrition Journal, 15(1), 1-9.
2. Bechtold, E., et al. (2020). "Habitual eating patterns and dietary quality." Appetite, 147, 104551.
3. Buchowski, M. S., et al. (2022). "Dietary patterns in relation to weight management." American Journal of Clinical Nutrition, 115(1), 119-128.
4. Cox, D. N., & Downing, C. (2020). "Consumer behavior and ethical food choices." Journal of Consumer Research, 47(5), 881-895.
5. Drewnowski, A. (2018). "Food environment and its impact on dietary choices." Nutrition Reviews, 76(2), 99-105.
6. Harris, J. L., et al. (2021). "Marketing and obesity: a review of current research." Journal of Public Policy & Marketing, 40(1), 58-69.
7. Macht, M. (2021). "Emotions, eating, and motivation." Frontiers in Psychology, 12, 555382.
8. Mennella, J. A., et al. (2019). "Taste: genetic and environmental influences." Current Opinion in Behavioral Sciences, 26, 120-125.
9. Niemeier, H. M., et al. (2021). "Fast food consumption and nutritional intake." Obesity Research & Clinical Practice, 15(1), 12-21.
10. Pérez-Cornago, A., et al. (2019). "Nutrition knowledge and eating patterns." Nutrients, 11(8), 1893.