How can politics affect a persons choice of food

Studies also suggest that if work stress is prolonged or frequent, then adverse dietary changes could result, increasing the possibility of weight gain and consequently cardiovascular risk Hippocrates was the first to suggest the healing power of food, however, it was not until the middle ages that food was considered a tool to modify temperament and mood.

Today it is recognised that food influences our mood and that mood has a strong influence over our choice of food. Interestingly, it appears that the influence of food on mood is related in part to attitudes towards particular foods. The ambivalent relationship with food — wanting to enjoy it but conscious of weight gain is a struggle experienced by many.

Dieters, people with high restraint and some women report feeling guilty because of not eating what they think they should Moreover, attempts to restrict intake of certain foods can increase the desire for these particular foods, leading to what are described as 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, a time when total food intake increases and a parallel change in basal metabolic rate occurs Thus, mood and stress can influence food choice behaviour and possibly short and long term responses to dietary intervention. Eating behaviour, unlike many other biological functions, is often subject to sophisticated cognitive control.

One of the most widely practised forms of cognitive control over food intake is dieting. Many individuals express a desire to lose weight or improve their body shape and thus engage in approaches to achieve their ideal body mass index.

The aetiology of eating disorders is usually a combination of factors including biological, psychological, familial and socio-cultural. The occurrence of eating disorders is often associated with a distorted self-image, low self-esteem, non-specific anxiety, obsession, stress and unhappiness Treatment of an eating disorder generally requires weight stabilisation and one-to-one psychotherapy.

Prevention is more difficult to define but suggestions include avoidance of child abuse; avoidance of magnifying diet and health issues; showing affection without over-controlling; not setting impossible standards; rewarding small attainments in the present; encouraging independence and sociability A better understanding of how the public perceive their diets would help in the design and implementation of healthy eating initiatives.

These are average figures obtained by grouping 15 European member states results, which differed significantly from country to country. In the USA the following order of factors affecting food choices has been reported: taste, cost, nutrition, convenience and weight concerns Males more frequently selected 'taste' and 'habit' as main determinants of their food choice.

Interventions targeted at these groups should consider their perceived determinants of food choice. Attitudes and beliefs can and do change; our attitude to dietary fat has changed in the last 50 years with a corresponding decrease in the absolute amount of fat eaten and a change in the ratio of saturated to unsaturated fat.

This high level of satisfaction with current diets has been reported in Australian 53 , American 10 and English subjects The lack of need to make dietary changes, suggest a high level of optimistic bias, which is a phenomenon where people believe that they are at less risk from a hazard compared to others.

Although these consumers have a higher probability of having a healthier diet than those who recognise their diet is in need of improvement, they are still far short of the generally accepted public health nutrition goals It is also unlikely that these groups will be motivated further by dietary recommendations.

Hence, future interventions may need to increase awareness among the general population that their own diet is not wholly adequate in terms of, for example fat, or fruit and vegetable consumption For those who believe their diets to be healthy it has been suggested that if their beliefs about outcomes of dietary change can be altered, their attitudes may become more favourable and they therefore may be more likely to alter their diets Thus, a perceived need to undertake change is a fundamental requirement for initiating dietary change Household income and the cost of food is an important factor influencing food choice, especially for low-income consumers.

In addition, a lack of knowledge and the loss of cooking skills can also inhibit buying and preparing meals from basic ingredients. Education on how to increase fruit and vegetable consumption in an affordable way such that no further expense, in money or effort, is incurred has been proposed as a solution Efforts of governments, public health authorities, producers and retailers to promote fruit and vegetable dishes as value for money could also make a positive contribution to dietary change Lack of time is frequently mentioned for not following nutritional advice, particularly by the young and well educated People living alone or cooking for one seek out convenience foods rather than cooking from basic ingredients.

This need has been met with a shift in the fruit and vegetables market from loose to prepacked, prepared and ready-to-cook products. These products are more expensive than loose products but people are willing to pay the extra cost because of the convenience they bring. Developing a greater range of tasty, convenient foods with good nutritional profiles offers a route to improving the diet quality of these groups.

Understanding how people make decisions about their health can help in planning health promotion strategies. This is where the influence of social psychology and its associated theory-based models play a role. These models help to explain human behaviour and in particular to understand how people make decisions about their health. They have also been used to predict the likelihood that dietary behaviour change will occur. This section focuses on a select few.

The HBM was originally proposed by Rosenstock 43 , was modified by Becker 7 and has been used to predict protective health behaviour, such as screening, vaccination uptake and compliance with medical advice. This model also suggests that people need some kind of cue to take action to change behaviour or make a health-related decision.

The Theory of Reasoned Action 4 or its extension in the form of The Theory of Planned Behaviour 5 have been used to help explain as well as to predict the intention of a certain behaviour. These models are based on the hypothesis that the best predictor of the behaviour is behavioural intention.

The TRA has been successful in explaining behaviours such as fat, salt and milk intake. The Stages of Change model developed by Prochaska 42 and co-workers suggests that health related behaviour change occurs through five separate stages. These are pre-contemplation, contemplation, preparation, action and maintenance.

The model assumes that if different factors influence transitions at different stages, then individuals should respond best to interventions tailored to match their stage of change. The Stages of Change model, in contrast to the other models discussed, has proven to be more popular for use in changing behaviour rather than in explaining current behaviour. This is probably because the model offers practical intervention guidance that can be taught to practitioners. It has been suggested that a stage model may be more appropriate for simpler more discrete behaviours such as eating five servings of fruit and vegetables every day, or drinking low-fat milk food-based goals than for complex dietary changes such as low-fat eating nutrient-based goal Presently, no one theory or model sufficiently explains and predicts the full range of food-choice behaviours Models in general should be viewed as a means to understanding the factors influencing individual decisions and behaviour.

Despite the number of models of behaviour change, they have been employed in relatively few nutrition interventions; the Stages of Change model being the most popular. However, the best test of this model, whether stage-matched dietary interventions outperform standardised approaches, has yet to be performed.

Dietary change is not easy because it requires alterations in habits that have been built up over a life-time. Various settings such as schools, workplaces, supermarkets, primary care and community based studies have been used in order to identify what works for particular groups of people. Although results from such trials are difficult to extrapolate to other settings or the general public, such targeted interventions have been reasonably successful, illustrating that different approaches are required for different groups of people or different aspects of the diet.

Interventions in supermarket settings are popular given this is where the majority of the people buy most of their food. Screening, shop tours and point-of-purchase interventions are ways in which information can be provided. Such interventions are successful at raising awareness and nutrition knowledge but their effectiveness of any real and long-term behaviour change is unclear at present.

Schools are another obvious intervention setting because they can reach the students, their parents and the school staff. Fruit and vegetable intake in children has been increased through the use of tuck shops, multimedia and the internet and when children get involved in growing, preparing and cooking the food they eat 1 , 6 , Moreover, covert changes to dishes to lower fat, sodium and energy content improved the nutritional profile of school dinners without losing student participation in the school lunch programme Workplace interventions can also reach large numbers of people and can target those at risk.

Increasing availability and appeal of fruit and vegetables proved successful in worksite canteens 34 and price reductions for healthier snacks in vending machines increased sales Thus, the combination of nutrition education with changes in the workplace are more likely to succeed particularly if interactive activities are employed and if such activities are sustained for long periods Tackling several dietary factors simultaneously such as reducing dietary fat and increasing fruit and vegetables, has proved effective in the primary care setting Behavioural counselling in conjunction with nutrition counselling seems most effective in such settings although the cost implications of training primary care professionals in behaviour counselling are unclear at this time.

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 a major challenge both to health professionals and to the public themselves to effect dietary change.

Different strategies are required to trigger a change in behaviour in groups with different priorities. Campaigns that incorporate tailored advice that include practical solutions as well as environmental change are likely to succeed in facilitating dietary change. The Factors That Influence Our Food Choices Last Updated : 06 June Given the priority for population dietary change there is a need for a greater understanding of the determinants that affect food choice.

Major determinants of food choice The key driver for eating is of course hunger but what we choose to eat is not determined solely by physiological or nutritional needs.

Some of the other factors that influence food choice include: Biological determinants such as hunger, appetite, and taste Economic determinants such as cost, income, availability Physical determinants such as access, education, skills e.

Palatability Palatability is proportional to the pleasure someone experiences when eating a particular food. Education and Knowledge Studies indicate that the level of education can influence dietary behaviour during adulthood Cultural influences Cultural influences lead to the difference in the habitual consumption of certain foods and in traditions of preparation, and in certain cases can lead to restrictions such as exclusion of meat and milk from the diet.

Social context Social influences on food intake refer to the impact that one or more persons have on the eating behaviour of others, either direct buying food or indirect learn from peer's behaviour , either conscious transfer of beliefs or subconscious.

Social setting Although the majority of food is eaten in the home, an increasing proportion is eaten outside the home, e. Mood Hippocrates was the first to suggest the healing power of food, however, it was not until the middle ages that food was considered a tool to modify temperament and mood. Eating disorders Eating behaviour, unlike many other biological functions, is often subject to sophisticated cognitive control.

Barriers to dietary and lifestyle change Focus on cost Household income and the cost of food is an important factor influencing food choice, especially for low-income consumers. Time constraints Lack of time is frequently mentioned for not following nutritional advice, particularly by the young and well educated Models for changing behaviour Health Behavioural Models Understanding how people make decisions about their health can help in planning health promotion strategies.

The Health Belief Model HBM and the Protection Motivation Theory The HBM was originally proposed by Rosenstock 43 , was modified by Becker 7 and has been used to predict protective health behaviour, such as screening, vaccination uptake and compliance with medical advice. Stage classification for health-related behaviour The Stages of Change model developed by Prochaska 42 and co-workers suggests that health related behaviour change occurs through five separate stages.

Changing food behaviour: successful interventions Dietary change is not easy because it requires alterations in habits that have been built up over a life-time. Conclusion There are many influences on food choice which provide a whole set of means to intervene into and improve people's food choices. The development of and evaluation of a novel school based intervention to increase fruit and vegetable intake in children Five a Day The Bash Street Way , N Report for the FSA, London.

Five a day - challenges and achievements. Palatability increases as the pleasure an individual experiences from eating a food increases. The taste, smell, texture and appearance of a food all impact on the palatability of a food. For example, sweet foods have a high sensory appeal and have higher palatability meaning that the food may be consumed for pleasure rather than as a source of energy and nutrients.

It is reported that the higher the palatability of a food, the higher the consumption. There is some evidence so show that preferences for flavours can be acquired through breast milk as flavours from maternal diets pass into breast milk. The cost of food and the ability of an individual to afford specific foods related to income are primary determinants of food choice.

Low-income groups are reported to consume unbalanced diets and low intakes of fruit and vegetables. Increasing the amount of available income for food choices, however, does not necessarily mean that individuals will consume a more balanced and healthy diet. In addition, individuals may resist buying new foods for fear that the food made be wasted as the family may reject the food.

Physical determinants such as access, education, skills and time. Accessibility to shops and the availability of foods within shops influence food choice. This is associated with transport links and geographical locations. Improving access does not necessarily mean that individuals will change their food choice. This, however, depends on whether the individual is able to apply their knowledge. Educating the population requires accurate and consistent messages. Education on how to increase fruit and vegetable consumption in an affordable way such that no further expense, in money or effort, is incurred may be beneficial for influencing food choices.

In addition, a lack of knowledge and the loss of cooking skills can also inhibit buying and preparing meals from basic ingredients. Time constraints will prevent individuals from adopting healthy choices especially the young and those that live alone who choose convenience foods.

The demand has been met with the introduction of more ready-to-cook meals and pre-packed fruits and vegetables instead of loose. Although the convenience foods are more expensive, customers are willing to pay for them. Social determinants such as social class, culture, and social context. There are differences in food choices in different social classes which lead to both under- and over-nutrition. For example, people within the higher social class groups tend to have healthier diets e.

It is thought that higher socioeconomic groups have healthier diets because they may have higher educational levels and may be more health conscious and have healthier lifestyles.

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