Why We Eat What We Eat

Shyann Vaughters

External Influences

A. Media - Newspaper, Radio, Television, Popular press, Internet

B. Economics - Price, Foods availability, Demand

C. Environment - Ecological

D. Technological - Food processing, Food preparation

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Individual Influence

A. Physiological - Gender/Age and Health

B. Psychological - Stress, Emotion, Appetite

C. Personal - 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.

E. Traditions - Traditions that are practiced early (Thanksgiving Easter, Christmas etc.)

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Healthy Food Choices

A. Dietary Guidelines for Americans - Provide science: Based nutrition and fitness information for healthy lifestyle and reducing ones risk of chronic diseases, such as Cardiovascular disease, Type 2 diabetes, Hypertensions, Osteoporosis, and certain cancers.

B. Weight Management -To regulate and maintain a healthy weight: Balance calories consumed with calories used, Prevent gradual weight gain over time.

C. Physical Activity Needs - Engage in regular physical activity. Reduce sedentary actives.

D. "My Plate" compared to the "Food Pyramid" - Illustrates 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 items.

F. Food groups to Encourage for specific population (over 50, pregnant woman, children, and teens.) - Vegetables and legumes/beans. Fruit. Grain (cereal) foods, mostly whole grain and/or high cereal fiber varieties. Lean meats poultry, fish, eggs, tofu, nuts and seeds and legumes/beans. Milk, yogurt cheese and or/alternatives, mostly reduced fats.

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