Describe how someone develops their food preferences and eating habits. From an early age we all come to develop our food preferences and eating habits.
You want to also include at least one open-ended question about their response. References: Burke, M. A., & Heiland, F. W. (2018). Evolving societal norms of obesity. JAMA, 319(3), 221-222. https://doi.org/10.1001/jama.2017.18947 Cohen, D. (2013). A big fat crisis: The hidden forces behind the obesity epidemic-and how we can end it. Hachette UK. Topic Questions for Below responses: • Describe how someone develops their food preferences and eating habits. • What is your biggest food craving? • In our Module Notes, culture as a source of eating habits was introduced. Share one eating habit you have that is based on your culture. (This can be related to a regional culture within the US as with the American south example in the Module Notes). Response 1 Michelle: • Describe how someone develops their food preferences and eating habits. From an early age we all come to develop our food preferences and eating habits. It is with repetitive exposure to a food that allows us to become accustomed to it and develop a craving for it. With that we also learn to have emotional attachments to food, and we tend to crave certain foods during these times. So many variables contribute to our desire to eat certain food, variables such as taste and culture to just name a few (Scott, 2017). • What is your biggest food craving? My biggest food craving is chocolate and I tend to have a craving for chocolate in the night. Now a days I try to limit my chocolate craving by using the distraction approach. I control my cravings by taking a walk, calling a friend, or reading a book. (The Mayo Clinic). Also, to help us handle a craving we could use the techniques of meditation, redirection and practice using mindfulness skills (Brewer, J. 2016). These are all skills that, if practiced routinely, can be developed overtime. • In our Module Notes, culture as a source of eating habits was introduced. Share one eating habit you have that is based on your culture. (This can be related to a regional culture within the US as with the American south example in the Module Notes). The eating habit, which was introduced to me, at a young age, was the nightly routine of having dessert after dinner. I think having a treat is a nice way to finish a meal. It only needs to be a little something that will satisfy your sweet tooth. My mom was the cook in our family, and she was the cook as a young child, in her family growing up. With hard economic times my mom’s family found it impossible to have a three-course meal. They never had an array of options such as meat, mashed potatoes, and gravy. Instead, my mom would just have the mashed potatoes and gravy or just the meat. During the summer months, when the fresh berries could be picked, they would have strawberry shortcake for dinner. I think that is why desserts are so important to her because it was a treat, and she never had such a thing when she was growing up. Also, both my parents grew up in households where you ate together in the kitchen as a family, and I think that this is one skill that all families and cultures can practice. References Scott, L. (2017). Food choice behaviour: Why clients are unable to easily change their eating habits. (Links to an external site.) (Links to an external site.) Journal of the Australian Traditional-Medicine Society, 23(3), 136–139 The Mayo Clinic. (n.d.). Ways to change unhealthy eating habits. (Links to an external site.) (Links to an external site.) Brewer, J. (2016, February 24). A simple way to break a bad habit. (Links to an external site.) Response 2: Ryan In the journal, Food choice behavior: Why clients are unable to easily change their eating habits by Lara Scott (2017) explained “Human food choice behavior is complex, it changes with age and time and is based on previous experiences, emotion, cravings, taste, preferences, allergies and innate biology. Corporate marketing, ideals, morals and values, situation, roles and context, culture, status, and finances, are other major influences on food choice behavior”. The journal further goes into detail that taste and culture are significant influences on someone’s food preference and eating habits. Taste is learned early in childhood, and choices are hard to change, some cultures value taste more than others. Some prefer the familiarity of their own culture food; I guess you could say it’s familiar and comfortable for them. In America, we have the opportunity to try all sorts of food due to our melting pot culture. When I travel outside the country you don’t see near the options you do in the states. Another factor in our everyday food choice is our routines, habits, environment, economics, and availability of foods. I think some of my biggest food cravings are anything having to do with carbs. As I cut most of my carbs out of my meals and do the dirty keto, I tend to crave those a lot. My favorite food is Italian and Mexican, so when I go to these restaurants, I have to be very strict. I never drink beer, so that is something I tend to crave as well, Modelo, Corona, etc. I do enjoy chocolate and peanut butter together, mix that into ice cream, and I’m done… When I was out in the field in the military or Afghanistan, one thing I always craved was energy drinks. So my mother is from Guyana, and my father is from Chicago, both cultures have much different food from each other. While my dad was away in the military, I primarily lived with my mom in Newyork. My mother is Portuguese and Guyanese, so a lot of my food consisted of these meals. Rice was Seimen noodles, mixed plates, kalua pig, poke, Caldo Verde, etc. My father is from the Midwest, is the typical steak, potato, etc. Brewer, J. (2016, February 24). A simple way to break a bad habit. (Links to an external site.)TED Talk. (9:24 mins). Closed Captioned. McCarthy, M. B., Collins, A. M., Flaherty, S. J., & McCarthy, S. N. (2017). Healthy eating habits: A role for goals, identity, and self-control? Psychology & Marketing, 34(8), 772–785. https://doi.org/10.1002/mar.21021
