L7 & L8 | Food Choice I

<p>Commercial imperatives for production. (B)</p> Signup and view all the answers

<p>Species diversity in diets (A)</p> Signup and view all the answers

<p>Toddlers were provided with a wide range of nutritious foods. (A)</p> Signup and view all the answers

<p>Nutrition modeling effects (D)</p> Signup and view all the answers

<p>They tended to binge on specific foods but selected a balanced diet long-term. (C)</p> Signup and view all the answers

<p>They can reinforce preferences for specific sweet foods. (D)</p> Signup and view all the answers

<p>The children preferred the sweetest foods. (D)</p> Signup and view all the answers

<p>Preference (D)</p> Signup and view all the answers

<p>Biopsychosocial factors (B)</p> Signup and view all the answers

<p>80% (D)</p> Signup and view all the answers

<p>Biological taste preferences (B)</p> Signup and view all the answers

<p>Through the establishment of dietary restrictions (B)</p> Signup and view all the answers

<p>Traditional cooking practices and meal customs (C)</p> Signup and view all the answers

<p>Cultural taboos (B)</p> Signup and view all the answers

<p>Global market trends (A)</p> Signup and view all the answers

<p>It provides a natural inclination towards energy-rich foods, historically rare. (C)</p> Signup and view all the answers

<p>They can lead to ineffective energy measurement resulting in obesity. (B)</p> Signup and view all the answers

<p>Newborns preferred sucrose over plain stimuli, indicating innate liking. (B)</p> Signup and view all the answers

<p>Liquid calories do not trigger hormonal responses that signal fullness. (D)</p> Signup and view all the answers

<p>They show an ingestive facial expression that indicates pleasure. (D)</p> Signup and view all the answers

<p>Individuals tend to like high-calorie milkshakes more after several exposures. (C)</p> Signup and view all the answers

<p>It enhances the ability to identify tasty food through sight and smell. (D)</p> Signup and view all the answers

<p>Evidence showing humans can strongly associate flavors with the effectiveness of medicines. (D)</p> Signup and view all the answers

<p>Humans often prefer flavors linked to caffeine when they miss their coffee. (A)</p> Signup and view all the answers

<p>Potential aversions to certain food flavors that may be initially liked. (D)</p> Signup and view all the answers

<p>They reject bitter tastes at lower concentrations. (D)</p> Signup and view all the answers

<p>Lactose (B)</p> Signup and view all the answers

<p>2-3 years (C)</p> Signup and view all the answers

<p>They have developed a genetic ability to produce lactase. (D)</p> Signup and view all the answers

<p>It can help individuals develop a preference for bitter foods. (D)</p> Signup and view all the answers

<p>Tamarind consuming peoples (A)</p> Signup and view all the answers

<p>There is a significant genetic component to lactase production. (B)</p> Signup and view all the answers

<p>The presence of lactase in infancy. (A)</p> Signup and view all the answers

<p>Dehydration due to water expulsion (C)</p> Signup and view all the answers

<p>Decreases response to high salt concentrations (D)</p> Signup and view all the answers

<p>By four months (C)</p> Signup and view all the answers

<p>Epigenetic changes due to prenatal conditions (D)</p> Signup and view all the answers

<p>Wilkin &amp; Richter, 1940 involving an adrenal tumor patient (B)</p> Signup and view all the answers

<p>Greater propensity for diabetes and metabolic disorders (A)</p> Signup and view all the answers

<p>Lack of taste nerve development (D)</p> Signup and view all the answers

<p>Increased preference for salt as a byproduct of dehydration (A)</p> Signup and view all the answers

<p>Lactase production is genetically predetermined (A)</p> Signup and view all the answers

<p>Survival during famine due to milk consumption (B)</p> Signup and view all the answers

<p>Tuaregs in Africa (C)</p> Signup and view all the answers

<p>Agreeableness (B)</p> Signup and view all the answers

<p>Increased consumption of fast foods (A)</p> Signup and view all the answers

<p>The importance of learning in influencing food choices (B)</p> Signup and view all the answers

<p>Biological needs model (A)</p> Signup and view all the answers

<p>Iron-rich foods (B)</p> Signup and view all the answers

<p>The body's drive to eat foods that fulfill nutritional needs (A)</p> Signup and view all the answers

<p>Vitamin D (B)</p> Signup and view all the answers

<p>Sensation seeking (C)</p> Signup and view all the answers

<p>Social media trends (B)</p> Signup and view all the answers

<p>By shaping preferences for certain food types (D)</p> Signup and view all the answers

<p>Northern Europe (D)</p> Signup and view all the answers

<p>6g (C)</p> Signup and view all the answers

<p>Low salt diets reduce preference for salty foods. (C)</p> Signup and view all the answers

<p>Geographic location and climate (C)</p> Signup and view all the answers

<p>Participants tend to add more salt to soups for a duration post-exercise. (A)</p> Signup and view all the answers

<p>Salt content is understated to reduce perceived amount. (C)</p> Signup and view all the answers

Factors influencing what humans choose to eat.

Relative choice between items. Stale bread or spider?

Absolute assessment of enjoyment.

Plants, animals, fungi, and algae suitable for human consumption.

Estimated at around half a million species.

Estimated at around two million species.

Roughly 80% of plant and animal species are edible, including fungi and algae.

The overall issue of understanding factors influencing what humans eat.

Only a small number (2-400) of plants and animals are commonly eaten, historically influenced by availability and now by commercial factors.

Biological systems that guide our natural food preferences, focusing on safety and cultural influences.

A combination of biological, psychological, and societal influences on what we eat.

Innate systems identify safe food for consumption.

Societal norms and traditions that shape what is considered food by a culture.

The idea that our bodies naturally choose a nutritionally complete diet.

A 1935 study (on toddlers) suggesting a balanced diet choice in children when presented with various nutritious food.

Concerns about how social interaction influences food preferences, and the limited range of food choices available to the toddlers.

Toddlers may initially prefer sweeter foods, which can raise issues of their selection of balanced diets.

15 toddlers, 6-11 months, stayed in a hospital until 4-5 years old, and offered various nutrients at each meal.

Humans naturally prefer sweet foods, likely due to the association with calories.

Even premature and hydrocephalic babies show a preference for sucrose-containing nipples, suggesting an innate liking.

Studies on babies suggest a biological predisposition to like sweet flavors.

Rats, like humans, display a facial expression (smiling) indicating enjoyment of sucrose.

A high proportion of daily energy intake from added sugar is a concern, especially in liquid form.

A preference for salty foods peaks during adolescence, likely influenced by hormones.

People in colder climates tend to consume more salt, possibly linked to blood pressure regulation and the body's need to retain heat.

Following strenuous exercise, people may crave more salt, potentially due to the body's water loss and electrolyte imbalance.

The recommended daily intake of salt in adults is approximately 6 grams, around the amount found in one slice of pizza.

Consuming more salt than recommended (around 12 grams per day) can raise blood pressure, increasing the risk of stroke and other health issues.

The body expels water to maintain salt balance, leading to dehydration and a desire for more salt. Sensory changes also occur, making individuals prefer higher salt concentrations.

While initially insensitive, babies develop a taste and preference for salt by four months. Maternal dehydration during pregnancy can influence this preference in their offspring.

Changes in gene expression that occur without altering the underlying DNA sequence. These changes can be influenced by the environment, like maternal dehydration during pregnancy.

A case study of an adrenal tumor patient that showed a significant salt craving, even among early words in the child's vocabulary, suggesting a direct physiological influence on craving.

A system in the body that regulates blood pressure and salt balance. Salt deprivation triggers this system, eventually inducing a desire to consume more salt.

The taste nerve's sensitivity to salt doesn't change during salt deprivation, but the response to high salt levels decreases, affecting brain nerve response.

The body's response to low salt levels involves expelling water and influencing brain's response to make an animal/person prefer a higher salt concentration.

Human beings can exhibit a salt preference which is likely controlled physiologically. This preference can be impacted by early experiences and even more drastically by events during pregnancy.

Aymara people, despite having similar sensitivity, reject bitter tastes at lower concentrations than other groups. This is likely due to their diet's reliance on potatoes, which can contain harmful toxins.

Exposure to bitter foods, even if initially disliked, can lead to a learned preference. This can be observed in certain cultures, like those consuming tamarind.

Most humans lose the ability to produce the lactase enzyme needed to digest milk after 2-3 years of age.

Northern Europeans can and do consume milk as adults, differing from most other animals.

The ability to digest milk in Northern Europeans could be a genetic trait or from exposure. Studies suggest a stronger genetic component, with increased lactose exposure seemingly doing little to facilitate milk digestion.

Milk consumption is typical for infants as it is slightly sweet, making it suitable.

Exposure to increasing amounts of lactose does not appear to lead to greater lactase production to facilitate easier digestion.

Differences in how cultures perceive and accept bitter tastes shows the influence of diet and cultural practices on food preferences.

Preferences for certain flavors develop through experience, often associating tastes with positive feelings or memories.

A study showing that repeated exposure to a high-calorie milkshake leads to increased liking for it, even if the person isn't consciously aware of this learning.

Disliking certain flavors can be learned through negative associations or past experiences with those tastes.

People can associate the taste of a medicine with its perceived effect on their wellbeing; this helps identify the medicine by taste.

A person can learn to associate a specific flavor with a particular drug's effect or feeling. This is particularly demonstrated with caffeine where we tend to crave foods associated with its consumption.

Lactose intolerance in adults is not affected by milk exposure; milk consumption will not increase lactase production.

Animal studies suggest that early milk exposure following weaning does not influence lactase production in individuals.

The ability to produce lactase into adulthood is largely determined by genes.

The ability to digest milk is advantageous in pastoralist societies due to the reliance on milk as a food source during famine, as well as the crucial role of vitamin D and calcium absorption in northerly climates.

Lactose tolerance, a dominant gene, is more common in pastoralist societies, showing a pattern in Europe from north to south which aligns with cloud cover, a factor influencing vitamin D production.

Personality traits are strongly influenced by genetics.

Individuals with a high level of conscientiousness tend to have a higher intake of fruits and vegetables.

Impulsiveness is linked with a higher chance of weight gain/obesity and consumption of fast food, processed food, and sugary drinks.

Our genes influence our preferences for sweet, salty, and bitter foods, our ability to consume milk, and how personality influences food choices.

Our capacity to learn about what we, and others, eat is the most important genetic influence on food.

A theory proposing that biological needs drive food choices to satisfy bodily nutrient requirements.

Our experiences shape our liking or disliking for food.

Understanding how infants begin with milk and develop varied food likes and dislikes is a central question in food choice.

A theory proposing that if given enough food choices, our body will select what it needs or it has deficiencies.

A theory stating that our bodies drive us to eat specific foods to meet biological needs.