Factors Influencing Food Choices

• Food choices are influenced by various factors globally.

Factors Affecting Food Choice

• Individual energy and nutrient needs.
• Diet and health considerations.
• Religion and culture.
• Cost of food.
• Food availability.
• Time of day and occasion.
• Food preferences.
• Social considerations.
• Environmental considerations.
• Advertising and point of sale information.

Individual Energy and Nutrient Needs

• Energy and nutrient needs vary between age groups, males, and females.
• Athletes need higher energy due to their physical activity levels.

Diet and Health

• Food choices are often influenced by health concerns or medical reasons.
• Considerations include diabetes, allergies (e.g., nuts), intolerances (e.g., gluten or lactose).
• Also vegetarianism, veganism, and weight loss or gain diets.

Religion and Culture

• Food is integral to many religious beliefs and cultures.
• Certain foods are eaten or avoided based on religious beliefs across the world.
• Religions with specific restrictions or celebrations involving food include: Christianity, Islam, Hinduism, Judaism, Sikhism, Buddhism, Seventh-day Adventist Church and Rastafari Movement.

Cost of Food

• Food choices are influenced by cost and available money.
• Limited budgets may lead to buying basic items, with luxury items reserved for special occasions.
• Home-prepared food is often cheaper than eating out or buying takeaways.

Food Availability

• Most foods are grown in specific seasons.
• Strawberries, for example, are harvested in summer as seasonal foods.
• Buying seasonal foods can lower costs.
• Technology and imports have expanded year-round food availability.
• Frozen vegetables are a good substitute for fresh ones when unavailable.

Time of Day and Occasion

• The time of day influences food choices, with different choices for breakfast versus main meals.
• Occasions such as birthdays, weddings, Christmas, or Passover also affect food choice.

Food Preferences

• Taste, odour, appearance, shape, and colour all impact food preferences.
• Sensory experiences play a key role in making food choices.

Social and Economic Considerations

• The lack of kitchen competence and confidence may lead people to buy ready-made, frozen, or dried foods for easy preparation.
• Lack of time due to long work hours can also cause people to opt for cooking at home less often.
• Ready meals become more popular due to saving time and labour facilitated by appliances.

Household Sizes

• Smaller households, with more people living alone, affect food choices.
• From 1960 to 2016, 1-2 person households increased from 40% to 63%.
• By 2027, over a third of the population is expected to be over 60.

Eating Out

• Since 2013, expenditure on eating out has risen by 9.5%.
• The average expenditure on food and drink eaten out is £13.48 per person weekly.
• However, energy intake from eating out was 9.6% lower in 2015 than in 2012.
• Average energy intake from eating out was 240 kcal/person/day in 2015, accounting for 11% of total energy intake.

Body Image and Balanced Diet

• Body image and peer pressure influence food purchasing, cooking, and consumption.
• A balanced diet and regular physical activity maintain a healthy weight.
• Eating a variety of foods provides the energy and nutrients needed to remain healthy.

Environmental and Ethical Considerations

• Human and animal welfare, fair trading, scientific intervention, and environmental impact are of concern.

Buying Considerations

• Fair trading helps ensure farmers in less economically developed countries get a fair deal.
• Buying local supports local businesses and farmers and can be more sustainable
• Seasonal foods are fresher, tastier, and can be more nutritious than out-of-season options.
• Genetically modified (GM) foods involve scientific intervention to change a plant, animal, or micro-organism's genes
• Organic food must come from registered growers, processors, and importers that are approved by organic certification bodies
• Free-range animals are allowed to roam freely outside but this food is more expensive.

Food Provenance

• Food provenance refers to the origin of ingredients and foods.
• Many consumers want to know where their food comes.

Protected Geographical Indication (PGI)

• Products must be produced, processed, or prepared within a specific geographical area.
• They should have a reputation, features, or qualities attributable to that area.
• Two British products with PGI are Welsh lamb and traditional Cumberland Sausage.

Traditional Speciality Guaranteed (TSG)

• Products that are traditional or have customary names with distinguishing features.
• Features should not be due to the geographical area or entirely based on technical advances.
• Two examples of British products with TSG are Gloucestershire Old Spots Pork.

Protected Designation of Origin (PDO)

• Products produced, processed, and prepared within a specific geographical area.
• They should have a reputation or qualities attributable to that area.
• Two examples of British products with PDO are Orkney beef and Beacon Fell Traditional Lancashire cheese.

Food Assurance Schemes

• These cover food safety, animal welfare, environmental protection, and traceability.

Red Tractor

• Red Tractor logo indicates that the food has been checked at every stage and can be traced back to the farm source.
• The logo appears on meat, dairy, cereals, flour, fruit, vegetables, salads, and sugar.

British Lion Mark

• Quality code of practice ensuring eggs are produced to the highest food safety standards.
• The code covers the entire production chain and ensures strict food safety controls, vaccination of hens against Salmonella.

Marine Stewardship Council (MSC)

• Used to assess how well a fishery is managed.
• Three core principles are sustainable fish stocks, minimizing environmental impact, and effective fisheries management.
• The MSC logo is used on fresh fish counters, packaged fish products, and restaurant menus.

Advertising and Other Points of Sale

• Advertisements encourage choices for certain foods.
• Point of purchase information and product placement inform consumers.

Other Sources of Information

• These include Department of Health, NHS Choices, British Nutrition Foundation, supermarkets, food manufacturers, charities, media.
• Front and back of pack labels are also a good source of information.

Label Inclusions

• Name of food/drink.
• List of ingredients (including additives and allergens).
• Weight/volume.
• Date mark.
• Storage and Preparation Conditions.
• Name and Address of the Manufacturer.
• Country of Origin
• Nutrition Information.

Nutritional Requirements for Teenagers

• Critical for proper growth, development, and overall health during adolescence.

Caloric Intake

• Teenagers require higher calorie intake due to rapid growth and increased physical activity.
• Individual needs vary based on gender, body size, and activity level.

Protein

• Adequate intake is essential for muscle growth, repair, and overall development.
• Good sources: lean meats, poultry, fish, eggs, dairy products, legumes, nuts, and seeds.

Calcium

• Crucial for bone development and achieving peak bone mass during teenage years.
• Adequate calcium along with vitamin D is essential for bone health
• Sources are dairy products, leafy greens, fortified foods, and supplements.

Iron

• Iron requirements increase during adolescence, especially for females.
• Crucial for oxygen transport and overall energy levels
• Sources include lean meats, poultry, fish, fortified cereals, beans, and leafy greens.

Vitamins and Minerals

• Teenagers need adequate amounts of vitamins and minerals for various physiological functions.
• Needs are met through a balanced diet including fruits, vegetables, whole grains, lean proteins, and dairy products.

Healthy Fats

• Healthy fats, such as those found in nuts, seeds, avocados, and oily fish, are important for brain development and function.
• Eating sources of unsaturated fats in the diet is beneficial.

Hydration

• Proper hydration is crucial for overall health and optimal physical performance.
• Teenagers are to drink plenty of water throughout the day, especially during physical activity.

Limiting Food Consumption

• Limit Sugary and Processed Foods: limit sugary beverages, snacks, and processed foods high in unhealthy fats, sugars, and sodium.
• Eat Regular Meals: Eat regular, balanced meals to meet nutritional needs and maintain energy levels.
• Listen to Hunger and Fullness Cues: Encouraging mindful eating can help prevent overeating or undereating.