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Summary psychobiology of food choice and eating behaviour

Course
- psychobiology of food choice and eating behaviour
- Jager
- 2020 - 2021
- Wageningen University (Wageningen University, Wageningen)
- Nutrition and Health
303 Flashcards & Notes
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A snapshot of the summary - psychobiology of food choice and eating behaviour

  • 1 Lecture 1

  • What is the biggest determinant of what one eats?
    Availability
  • Name determinants of food choice / availability
    • Biological aspects
      • innate taste biases
      • the omnivore's dilemma
        • neophobia and neophilia
    • psychological aspects
      • increasing the perceived variety of food can increase the consumption
    • social aspects
      • risk for obesity in lower social classes increases with gross national product (GDP)
    • cultural aspects (anthropology)
      • culture tells you about what you eat, with whom, how much
  • What the Omnivore's dilemma by Rozin?
    We can eat and digest almost everything - but some things can be toxic 
    • balance between food neophobia and neophilia drives our food choices 
      • neophobia = resistance to try new food 
      • neophilia = natural curiosity for new food 
        • variety in diet  
  • What types of food models are there?
    • Models based on existing models vs new models 
    • models based on one factor vs multi-factorial models 
    • qualitative vs quantitative models 
  • What are the main components that influence food choice according to the Food Choice Process model?
    1. Life course 
    2. influences 
    3. personal food system 
  • What are personal food systems in the Food Choice Process model?
    The mental processes whereby people translate influences upon their food choices into how and what they eat in particular situations
  • What are the components of personal food system in the Food choice Process model?
    1. Development of food choice values
    2. classification of foods and situations
      • e.g. Eating at home is healthier than eating out
    3. value negotiation
      • prioritize values and weighting of options 
      • e.g. Fresh broccoli is healthy and convenient but expensive and not tasty 
    4. balancing competing values
      • process to resolve food choice value conflicts 
      • e.g. Eating spicy food when eating alone or out, but accept bland food when eating with young children 
    5. strategies for reoccurring events
      • simplifying food choices in situations that occur repeatedly 
      • examples
        • focusing on 1 value
        • routinization 
        • elimination 
        • limitation 
        • substitution 
        • addition 
        • modification 
  • What are food choice values? Name the 5 types of values important for almost every individual
    Food choice values: a set of considerations important in constructing food choices 

    1. taste
      • you eat what you like
    2. convenience 
      • time and effort considerations 
    3. cost
      • money considerations + related to 'worth' concept 
    4. health
      • immediate and long-term physical well being 
    5. managing relationships 
      • considerations on the interests of others 
    6. other
      • e.g. Quality, symbolism, safety, waste 
  • What are the strengths of the Food Choice Process Model?
    It takes into account the dynamics over the life course 
    • able to explain why food choices and eating behaviors may change over life course and what factors may be involved 
  • What are the limitations of the Food Choice Process model?
    • Descriptive model, not predictive
      • broad but shallow 
    • focus on specific factors but leaves out others 
      • e.g. Biology and culture 
    • oriented on post-industrial Western societies  
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