Why We Eat What We Eat

By: Kaleigh Haynes

External Influences:

Media: Radio, TV, Newspaper, Internet.

Economics: Price, Food's availability, demand.

Environmental: Ecological factors, Climate issues, land availability.

Technological: Food preparation, Food processing.

Individual Influences:

Physiological: Gender/Age, Calorie needs, Nutritional needs, Health, Wellness, Activity levels.

Psychological: Stress, Emotion, Appetite.

Personal (likes and dislikes): I really like pizza because it's good, But I hate broccoli because I don't like the taste or the texture.

Culture and Customs: Dietary laws. Ex: Jews and Muslims don't eat pork because in their culture it is considered unclean.

Traditions: Eating certain foods during Holidays such as Christmas, Thanksgiving, and Easter according to tradition. Example: Making and eating a cake because it's traditional on Easter.

Healthy Food Choices:

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, etc.

Weight Management: Should maintain adequate nutrition and increase exercise, get doctor's advice before beginning a new diet.

Physical fitness: Achieved by:

  • Cardiovascular conditioning
  • Stretching exercises for flexibility
  • Resistance exercise for muscle strength and endurance
Food groups to Encourage for Specific Populations:

Pregnant/Or Breast-Feeding Women:

  • Consume 8-12 ounces of seafood per week from a variety of seafood types
  • Limit white albacore tuna to 6 ounces per week and DO NOT eat tilefish, swordfish, or king mackerel.
  • Take iron supplements as recommended by your health care provider. (if pregnant)
Individuals 50 years and older:

  • Reduce sodium intake to 1,500 mg.
Consume foods fortified with vitamin B12, such as fortified cereal or dietary supplements.


  • Reduce sodium intake to 1,500 mg.

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