Chapter 1 Discovering Nutrition Third Edition Notes

Notes about chapter 1 of Discovering Nutrition Third Edition by Insel, Turner and Ross.

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Factors that effect what we eat (7)
*Age
*Gender
*Genetic makeup
*Occupation
*Lifestyle
*Family
*Cultural background
Factors that effect why we eat (8)
*Projecting an image
*Making relationships
*Expressing Friendship
*Displaying creativity
*Expressing feelings to others
*Coping with anxiety (by eating or not eating)
*A reward to self
*Punishment (food withheld)
What affects personal food preferences (5)
*Taste
*Texture
*Appearance
*Cost
*Convenience
Neophobia
A dislike of anything new or unfamiliar (preschoolers)
Flavor
Both smell and taste
The Tastes (5)
*Sweet
*Sour
*Bitter
*Salty
*Umami
Covnitive influences of food choices (6)
*Habits
*Comfort/discomfort foods
*cravings
*Advertising & Promotion
*Social factors
*Nutritional & health benifits
Cravings
Both psychological and physiological.
Pica
A craving to eat a non food item (ie: dirt, pencil led, laundry starch, clay etc.)
*Usually associated with pregnancy and iron deficiency.
Percent of food choices made while shopping?
70%
Social facilitation (situations that encourage social interaction, and usually involve/encourage the consumption of food) (4)
*Family get togethers
*Company dinners
*Celebrations
*Religious traditions
Environmental influences on what we eat (7)
*Where we live
*How we live (lifestyle)
*With whom we live
*What we grew up eating
*Economics
*Culture
*Religion
Nutrients
Any substance(s) in foods that the body can use to obtain energy, repair, and regulate body functions.
Food
A mixture of chemicals essential for body functions
Essential nutrients
Must be gotten from foods because either your body can't produce them or can't produce enough of them.