Factors Influencing Food Choice: Biological, Psychological, and Social Determinants

Food choice

Table of Contents
Introduction..................................................................................................................................3
The level of influence on Food choice (biological determinants, psychological factors, social
factors, other determinants of Food choice)................................................................................5
The research methodologies to identify the different levels of influence on food choice...........7
Conclusion...................................................................................................................................7
REFERENCES................................................................................................................................8

Introduction
Food consumption is known as a universal or necessary act. There are various factors which
affect selective choice of any individual to eat something. Several people are tempted towards
thinking the reason behind why they are choosing a particular food item. It can be based upon
their health or taste. According to various researchers, it is concluded that there are some senses
that are associated with better understanding the preference of an individual for some test. This is
different for each and every person. Food plays an important role within society apart from
filling empty stomach. It is analysed that there are few stimulations within body towards food.
These consist of gustatory, visual as well as all factory senses which are adding in a person’s
food choice. The main thing which people focus upon before choosing food is nutritional value
of the food item. There are different psychological factors that influences food choice of a
person. People are more prone towards fresh meat which goes bright red colour to pigment oxy
my globin and they will refuse to have an attractive greyish Brown colour upon exposure to
oxygen.
There are basically four classical primary taste senses within individuals which includes
better Commerce or, salty and sweet. There are psychological and nutritional basis that underline
is primaries of food choice. Generally, food which is made from fermentation is sour and it is not
liked by all people. Salt dishes are generally rich in minerals and they have an important function
in regulation of body fluid. Sweet taste is associated with rightness and these food items are rich
in carbohydrates. This can be explained within example of infants facial expression which
provides direct sense and signal of satisfaction and contentment after sucking a sweetened
dummy. Eating habits and preferences of an individual are modifiable and they seem to be the
outcome of various experiences. Cultural background is also a strong determinant for adopting
diet. Cultural environment plays an essential role teaching an individual about the type of food
which he or she has to eat to stay healthy. In some countries like Asia, Africa and Latin America,
caterpillars or insects are the most lovable food items. On the other hand, people can make
creepy faces for such dishes. There is also development of own habitual taste towards certain
characteristic flavours which a person can have as a particular cuisine. Basically, Chinese dishes
are principally involved with having flavours like soy sauce, ginger root, rice wine and chili
pepper full stock these flavour principles are distinct within a given culture and represent a