a descriptive information about the factors that effect the food choices and how they influence our daily lives

1. FACTORS AFFECTING
FOOD SELECTION

3. CONTENTS
 Food selection
 Factors effecting food selection
 Biological determinants
 Economic determinants
 Physical determinants
 Social determinants
 Psychological determinants
 Attitudes, beliefs and knowledge about food.
 Interventions
 Conclusions

4. WHAT IS FOOD SELECTION?
 what to buy and eat.
 Involves physiological and psychosocial impulses.
 a conscious and an unconscious process.
 affected by both internal and external forces.

5. WHY IS IT NEEDED?
 helps meet the nutritional requirements without
consuming too much energy dense foods.
 very important in meal management.
 Providing food in a manner which is satisfactory to
many people.

6. FACTORS AFFECTING FOOD SELECTIONS
 vary from person to person or a group of
individuals.
 Depend on:
 Culture
 Heritage
 Up-bringing.
 Life stage.

7. OTHER FACTORS
 Biological determinants
 Economic determinants
 Physical determinants
 Social determinants
 Psychological determinants
 Attitudes, beliefs and knowledge about food.

8. PSYCHOLOGICAL DETERMINANTS
 These include:
Mood
Stress
Guilt

9. CONT.
 Relate to the mind and the emotions.
 Differ from person to person.
 Past experiences have a constant influence on the
foods selected.

10. SELF- CONCEPT
 Self esteem
 Body image.
 It develops during childhood.
 Dissatisfaction with body image increases from the
age of 11 years to the mid-twenties, especially in
females.
 Self-concept is not static:
 Change gradually
 Several times in a day

11. CONT.
 Each of us has a picture in our minds of:
 How we look physically
 How well coordinated we are
 Whether or not we are smart
 How shy or outgoing we are
 How well we manage our money
 Whether or not we have good
dress sense
 How talented we are at art, music, dance
 Our importance as a brother or sister, son or daughter

12. MOOD
 Food influences our mood and that mood has a
strong influence over our choice of food.
 The influence of food on mood is related to
attitudes towards particular foods.
 Wanting to enjoy food but conscious of weight gain
is a struggle experienced by many.

13. FOOD CRAVING
 Increase in the desire for a particular food due to its
restriction is called food cravings.
 Women more commonly report food cravings than do
men.
 Depressed mood appears to influence the severity of
these cravings.
 Reports of food cravings are also more common in the
premenstrual phase.

14. STRESS
 Can modify behaviors that affect health.
 The influence of stress on food choice is complex.
 The effect of stress on food intake
depends on:
 The individual
 The stressor
 The circumstances.
‘Some people eat more
and some eat less than normal
when experiencing stress.’

15. FOOD DISORDERS
 One form of cognitive control over food
intake is dieting.
 Problems can arise when dieting and/or exercise
are taken to extremes.

16. EATING DISORDERS
 The etiology of eating disorders is usually a
combination of factors including:
 Biological
 Psychological.
 Familial
 Socio-cultural

17. CONT.
 The occurrence of eating disorders is often
associated with:
 Distorted self-image
 Low self-esteem
 Non-specific anxiety
 Obsession
 Stress
 Unhappiness.

18. BIOLOGICAL DETERMINANTS
 These include:
• Hunger
• Appetite
• taste

19. HUNGER AND SATIETY
 Our needs provide the basic determinants of food
choice.
 Humans need energy and nutrients in order to
survive.
 The central nervous system is controls the balance
between:
 Hunger
 appetite stimulation
 food intake.

20. MACRONUTRIENTS
 The macro-nutrients generate satiety signals of
varying strength:
Fats- lowest satiating power.
Carbohydrates- intermediate effect.
Proteins- most satiating.

21. DIET DENSITY
 The energy density of diets has been shown to
exert potent effects on satiety:
low energy density diets- greater satiety.
High energy density diets- lower satiety.
Passive overconsumption.

22. SATIETY SIGNAL
 An important satiety signal may be:
The volume of food or portion size consumed.
Many people consume excess energy.

23. SENSORY ASPECTS
 Palatability is proportional to the pleasure someone
experiences when eating a particular food.
 It is dependent on the sensory properties of the
food such as:
 Taste
 Smell
 Texture
 Appearance.

24. SWEET AND HIGH-FAT FOODS
 Undeniable sensory appeal.
 Food is not solely regarded as a source
of nourishment
 Often consumed for the pleasure value it imparts

25. THE INFLUENCE OF PALATABILITY ON APPETITE
 Food intake increases as palatability increases
 The effect of palatability on appetite in the period
following consumption is unclear.
 Increasing food variety can also alter energy
balance.
 Effects on long-term energy regulation are unknown

26. SENSORY ASPECTS
 ‘Taste’ has a major influence on food behavior.
 Smell, appearance and texture of food also
influence spontaneous food choice.
 From an early age, taste and familiarity influence
behavior towards food.
 Taste preferences and food aversions develop
through experiences
 Influenced by:
 Our attitudes
 Beliefs
 Expectations.

27. ECONOMICAL DETERMINANTS
 These include:
• Cost
• Income
• Availability
 These factors can hugely influence the eating
choices of an individual.

28. COST OF FOOD
 It is important for low income families, students and
the elderly.
 Mostly, the least healthy options are the most
affordable.
 The price of food does not offer an indication of its
nutritional value.
 Low income earners sometimes find it difficult to
purchase nutritious food.

29. CONT.
 With a limited money supply buying fruits,
vegetables, carbohydrates, dairy and meats is a
hard task.
 The challenge of choosing between:
 an inexpensive and quick meal
 an expensive and healthy dish.
 With the correct planning and budgeting, buying
healthier and better-quality foods is possible.

30. CONT.
 The cost of food varies according to:
 How much is bought at once.
 Whether the food is in season or locally produced.
 How much processing the food has undergone.
 Place of purchase.

31. AVAILABLE RESOURCES/TIME
 Time commonly limits what we buy and prepare for
meals.
 Money can also effect your food choices.
 Time and money can be used wisely

32. POPKIN HYPOTHESIS
“Children of women traders had lower vitamin A
intakes than children of mothers who did not work
outside the home.”

33. THE MARKETPLACE
 The marketplace refers to the place where
consumers purchase food.
 The smaller the selling venue is, the more
expensive the food items are.

34. OCCUPATION AND FINANCES
 The demands of the job are reflected in food
choices.
 The income received also determines the quality
and quantity of food chosen.
 Considered as the most important determinant.

35. LOW-INCOME GROUPS
 Food poverty or food insecurity.
 Three of the main barriers to eating a balanced
healthy diet include:
 Cost.
 Accessibility.
 Knowledge.
 Development of areas known as food deserts.
 Energy-rich, nutrient-poor foods.
 The price premium on healthy foods greater.
 Less variety.

36. PARTIES/GATHERING
 Parties often center around food, such as
cupcakes, cookies, candy, chips and sugary items.
 More common among an upper class family.

37. PHYSICAL DETERMINANTS
 These include:
 Access.
 Education.
 Skills. (e.g. cooking)
 Time.

38. ACCESSIBILITY AND AVAILABILITY
 Associated with:
 Transport links
 Geographical locations.
 Food deserts: areas of resistance with few or no
shopping facilities.
 Improving access does not:
 Change the food choices of individuals
 Increase the purchase of additional fruits and
vegetables.

39. CONT.
 Healthy food is more expensive within towns and
cities.
 Availability of frozen foods allow them to consume it
at any season.
 Availability may not increase consumption of fruits
and vegetables.
 Snack and junk food should not be available or
limited.

40. EDUCATION, KNOWLEDGE AND SKILLS
 Education can influence dietary behavior during
adulthood.
 Nutrition knowledge and good dietary habits are not
strongly correlated.
 Application of knowledge.
 Conflict in information.
 Accurate and consistent messages.

41. CONT.
 These factors can inhibit buying and preparing
meals from basic ingredients :
 Lack of knowledge
 The loss of cooking skills.

42. TIME CONSTRAINTS
 Prevents individuals from adopting healthy choices.
 Introduction of more ready-to-cook meals and pre-
packed fruits.
 Not following nutritional advice.
 Willing to pay the extra cost because of the
convenience.
 Greater range of tasty, convenient foods with good
nutritional profiles improves the diet quality.

43. SOCIAL DETERMINANTS
 These include:
 Family.
 Peers.
 Meal patterns.

44. CULTURAL INFLUENCES
 Cultural influences lead to:
 The difference in the habitual consumption of certain
foods.
 In traditions of preparation.
 Can lead to restrictions such as exclusion of meat and
milk from the diet.
 Cultural influences are amenable to change.

45. SOCIAL CONTEXT
 The impact that one or more persons have on the
eating behavior of others.
Direct (buying food)
Indirect (learn from peer's behavior)
Conscious (transfer of beliefs)
Subconscious.

46. CONT.
 Attitudes and habits develop through the interaction
with others.
 Quantifying the social influences on food intake is
difficult

47. SOCIAL SUPPORT
 Beneficial effect on food choices
 Healthful dietary change.
 Improvements in fruit and vegetable consumption.
 Enhance health promotion.

48. THE FAMILY
 Widely recognized as being significant in food
decisions.
 The shaping of food choices taking place in the
home.
 Family and friends can be a source of
encouragement.

49. SOCIAL SETTING
 Majority of food is eaten in the home
 An increasing proportion is eaten outside the home.
 The venue in which food is eaten can affect food
choice.
“The availability of healthy food at home and 'away
from home' increases the consumption of such
foods.”

50. MEAL PATTERNS
 People have many different eating occasions daily.
 Snacking can have effects on energy and nutrient
intakes.
 Snack composition is important to
adjust intake to meet energy
needs.
 The introduction of healthy snack
options over time.
 Healthy food choices outside
the home should be made readily
available.

51. PEER GROUPS
 Individuals with peer groups around the same age
are influenced greatly by others.
 An individual will be influenced by family and
friends.
 The need for acceptance within teenagers makes
them alter food choices.
 Sharing foods and trying new things can help
people become closer.
 Peer pressure can also encourage teens to try fad
diets.

52. EDUCATION
 All students are educated about:
 food preparation
 meal planning
 food safety
 presentation

53. CONT.
 Following are educating the general public about
food choices and nutrition:
 Government programs
 Magazines
 Television shows
 All these factors are contributing
to society making wiser food
selections

54. THE MEDIA AS A SOCIAL INFLUENCE
 Food adverts
 what you should be eating
 Models and actors in food commercials are the
image of health and have good bodies
 Food companies do not talk about the nutritional
value.

55. EMPLOYMENT
 Active jobs require the worker to eat a high
carbohydrate diet
 Sedentary work must eat a balanced diet and
ensure they do not overeat
 Employment impacts on food selection

56. HOUSEHOLD STRUCTURES AND
ROLES
 A family unit makeup can determine:
 The variety
 Quality
 Quantity of food in a meal
 Personal likes and dislikes
 Setting healthy eating habits in a household is
important

57. ATTITUDE AND KNOWLEDGE ABOUT
FOOD
 everyone does not like the same foods we like.
 Our food preferences can be an important part of
who we are.
“Every experience we have had with food as we've
grown has made a difference in our attitudes, or how
we feel, about food.”

58. CONT.
 Reasons why people choose foods according to their
attitudes:
 TASTE; texture, sweet, sour, just like it
 HABIT; the food is familiar and safe, they know what to
expect.
 CONVENIENCE; food is ready to eat, available
 FAMILY; Mother tells them what to eat; children insist on
certain foods.
 CULTURE AND TRADITIONS; holidays, ethnic foods
HEALTH.
 FITNESS, GROWTH WEIGHT CONTROL; health or
looks.
 NUTRITION; to balance their diet; vitamins and
minerals.

59. BELIEFS THAT INFLUENCE FOOD SELECTION
 There are two type of beliefs that influence food
selection:
 Cultural beliefs
 Religious beliefs

60. CULTURAL BELIEFS
 One's culture determines what constitutes food.
 All cultures reject some edible parts of their
environments.
 Cultural factors determine when, where, how much,
and how quickly food is to be eaten.
 Different cultures may encourage or frown upon
consumption of different foods.
 Consumption of different foods at different stages of
life may be actively encouraged or discouraged.
 Foods and nutrition may also be affected by culture,
with respect to different beliefs within the culture.

61. RELIGIOUS BELIEFS
 The choices and subsequent selection of foods
consumed in certain societies.
 In the Hindu and Buddhist religions the consumption of
both pork and beef is frowned upon.
 Only the consumption of pork and not beef is prohibited
in the Islamic religion and Judaism.
 Christianity and the Catholic religion allow the
consumption of any types of meat.
 Jain religion does not allow the eating of any meat and
any vegetables grown beneath the soil.

62. SUCCESSFUL INTERVENTIONS
 The following steps can be taken:
 making changes within the food environment that
facilitate certain dietary-related choices over others
 A knowledge-based intervention to informing people
about what is healthier.
 Diverse range of target populations

63. CONT.
 Intervention studies should be conducted in real-life
settings for better connection with people
 Healthy eating practices among primary school
pupils

64. CONT.
 Diversity within the food system.
 Screening, shop tours and point-of-purchase
interventions to provide information.
 Behavioral counseling in conjunction with nutrition
counseling

65. CONCLUSION
 There are many influences on food choice which
provide a whole set of means to intervene into and
improve people's food choices.
 There are also a number of barriers to dietary and
lifestyle change, which vary depending on life
stages and the individual or group of people in
question.
 It is very important to dig out ways to end up
making a healthier choice when it comes to your
food.