Healthcare Assignment: Analyzing Eating Habits and Food Industry

This healthcare assignment explores the student's personal relationship with food, emphasizing the importance of nutrition and well-being. The assignment details strategies for controlling eating habits, such as portioning meals and incorporating healthy snacks. It addresses the challenge of hyper-palatable and processed foods, discussing the need for a shift in perception and the role of food processing organizations. The student contemplates the difficulty of individual action against the food industry and proposes a collective approach involving a petition to raise awareness and advocate for healthier food choices. References to relevant research papers support the arguments made throughout the assignment, providing a well-rounded analysis of the topic.

Running head: HEALTHCARE ASSIGNMENT
HEALTHCRE ASSIGNMENT
Name of the student
Name of the university
Author note

1HEALTHCARE ASSIGNMENT
Eating has been personal for me as I believe food is not luxury, but a nutritional
requirement which should be met for overall wellbeing of every individual.
I think would be able to craft my own rules and regulation related to my own
need as well as eating habits so that I can regain my control over eating pattern. This is due
to my string will and determination which would help me to achieve this.
The kind of strategies that would help me to gain control over my eating habits
would be distributing my meals in 6 or 7 small and compact meals and in between I would
consume healthy snacks such as fruits so that I could control over my improper diet and
eating habits.
Hyper palatable food or processed or engineered food that are prepared to be tasty
could only be controlled if the consumer is provided with similar taste with effective abilities
so that it could provide the consumer with similar taste with improved and controlled calorie
(Monteiro et al., 2019). This would help me to develop the critical perceptual shift or
paradigm shift regarding hyper palatable food.
As per Steele et al. (2017), majority of the food processing organisations are focusing
upon processed and engineered food that promises of good taste and high calories instantly.
As their complete business and turnover is depending upon the processed food and its sale
over the counter or online, as per my thinking, they would not be able to shift their
perceptual thinking related to the hyper palatable food. However, this gap has been filled
by several food processing and preparing organisations that are preparing food products that
could provide the users a complete healthy and low caloric food option and hence, focusing
upon this perceptual shift in their process.
As per Shan et al. (2017), majority of the process food consumers are accepting
healthy and low calorie food products so that they could be provided with effective and

2HEALTHCARE ASSIGNMENT
healthy food options and hence, majority of the food processing units are able to make this
perceptual shift effectively.
Fighting against a food industry on an individual level is an aspect which could
only be done if the person has achieved complete control over their food and diet habits and
hence, this aspect has not been achieved yet.
However, if I had to fight against a food industry, then I would be choosing a
collective fight instead of individual fight so that the impact could be enhanced.
For fighting against the food industry I would circulate a petition so that I could
accumulate a good number of people that are not willing to consume engineered food or are
not supporting the processed food for the next generation. Hence, this is the way I would
strategize a fight against a food industry.

3HEALTHCARE ASSIGNMENT
References
Monteiro, C. A., Cannon, G., Levy, R. B., Moubarac, J. C., Louzada, M. L., Rauber, F., ... &
Baraldi, L. G. (2019). Ultra-processed foods: what they are and how to identify
them. Public health nutrition, 1-6.
Shan, L. C., De Brún, A., Henchion, M., Li, C., Murrin, C., Wall, P. G., & Monahan, F. J.
(2017). Consumer evaluations of processed meat products reformulated to be
healthier–A conjoint analysis study. Meat science, 131, 82-89.
Steele, E. M., Popkin, B. M., Swinburn, B., & Monteiro, C. A. (2017). The share of ultra-
processed foods and the overall nutritional quality of diets in the US: evidence from a
nationally representative cross-sectional study. Population health metrics, 15(1), 6.