Why we eat what we eat

By: Treasia

External Influence ( MEDIA)

  • Print
  • Newspaper
  • Radio
  • Television
  • Popular press
  • Magazines
  • Books
  • Internet

The media informs you with, reminds you of, and informs you about food products and nutrition issues.

External Influence (ECONOMICS)


•Food’s availability


External Influence (ENVIRONMENTAL)

  • Climate issues
  • Land availability

External Influence (TECHNOLOGICAL)

•Food processing

• Food preparation

Food processing includes additives that enhance shelf life, nutritional value and food quality.

Food preparation includes equipment such as microwaves, convection oven commercial equipment is now available to homeowners.

Individual Influences



Caloric needs

Nutritional needs



Activity levels


Influences such as appetite emotions and thoughts stress personal likes and dislikes.

Personal (Likes and Dislikes)


Why do you like foods that you choose?


Why do you dislike the foods you refuse?

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.


  • Traditions that are practiced yearly




Healthy Food Choices

Dietary Guidelines for Americans

  • Are developed jointly between the U.S. Department of Health and Human Services (HHS) and the U.S. Department of Agriculture (USDA).
  • Are revised every five years to reflect the most current scientific information.
  • Beginning with the 2005 edition, contain more technical information, making it oriented more toward policymakers, healthcare providers, nutrition educators, and nutritionists than the general public.
  • Ultimate purpose is to improve the health of all Americans, two years of age and older.
  • Contain strategies that give consideration to one’s food preferences, cultural traditions, and diversity of customs.

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

Physical Activity needs

  • cardiovascular conditioning
  • stretching exercises for flexibility
  • resistance exercise for muscle strength and endurance

Food pyramid

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My Plate

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Nutritional Labels on packages

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  • Women who are pregnant or breastfeeding:

Consume 8 – 12 ounces of seafood per week from a variety of seafood types.

If pregnant, take iron supplements as recommended by a health care provider.

  • Individuals ages 50 years and older:

Reduce sodium intake to 1,500 mg.

Consume foods fortified with vitamin B12, such as fortified cereals, or dietary supplements