Why We eat what we eat


External Influences

A.Media- offering them a quick, instantly gratifying, "cool looking", so-hip, miracle snack that will make them either "grow wings", or "really satisfy them"

B.Economics- influenced by gender, age, culture, environment, social and community networks, individual lifestyle factors and health behaviors

C.Environmental- distractions, and social interactions we encounter when actually eating, and second, how food is portioned and presented to us

D.Technology- Food processing, Food preparation


a. Physiological- Gender/Age, Caloric needs, Nutritional needs, Health, Wellness, Activity levels

b. Psychological- Stress, Emotion, appetite

c. Personal (likes and dislikes)- Likes…Why do you like foods that you choose? Dislikes…Why do you dislike the foods you refuse?

d. Culture and Customs- Racial, religious and social groups that practice similar traditions. Dietary laws Muslims and Jews consider pork unclean.Fish is eaten during Lent.

e. Traditions- Thanks Giving, Easter, Christmas

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Healthy Food Choices

a. Dietary Guidelines for Americans- Provide science-based nutrition and fitness information for healthy lifestyles and reducing one’s risk of chronic diseases, such as: Cardiovascular disease, Type 2 diabetes, Hypertension, Osteoporosis, Certain cancers

b. Weight Management- To regulate and maintain a healthy weight: Balance calories consumed with calories used. Prevent gradual weight gain over time. Decrease food and beverage calories. Increase physical activity

c. Physical Activity Needs-•Engage in regular physical activity. Reduce sedentary activities.

d. “My Plate” compared to the “Food Pyramid”- Illiturates the 5 food components needed for a healthy diet

e. Nutritional Labels on Packages- A panel found on a package of food which contains a variety of information about the nutritional value of the food item.

f. Food Groups to Encourage for Specific Populations (over 50, pregnant women, children, and teens)- Vegetables and legumes/beans. Fruit. Grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties. Lean meats and poultry, fish, eggs, tofu, nuts and seeds and legumes/beans. Milk, yoghurt cheese and/or alternatives, mostly reduced fat.

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