An Analysis of Factors Influencing Food Choices and Habits

This report delves into the multifaceted factors that influence individual food choices, encompassing biological, psychological, and social determinants. It begins by establishing the fundamental importance of food consumption as a universal act, highlighting the sensory experiences that shape food preferences, including taste, smell, and visual appeal. The report explores the biological aspects, such as hunger and satiety, and palatability, as key drivers of food choice, alongside economic and physical determinants like cost and accessibility. It examines psychological factors, including food neophobia and attitudes towards food, and social influences such as cultural norms and social class, which play a significant role in shaping eating habits. The report also reviews research methodologies used to identify these influences, like surveys and questionnaires, and concludes that food choice is a complex interplay of variables affecting eating habits, including flavor experience, concentration, aroma, temperature, texture, color, and even sound. The report emphasizes the need for comprehensive understanding to address nutrition and wellness effectively.

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

particular familiarity and safety. Attitude of different individuals towards food can be served as
a mediator for managing food choice.
It is concluded that insulin level within a body is released while initiating smell, site or just the
thought of food. There are several individuals release higher concentrations of insulin after
tasting or experiencing food.
According to a survey in France, it is analysed that sensory education programs are implemented
within primary schools for knowing what can be the actual reason for increased openness for
new food within children. This explained origin of particular dishes and fruits. This program
showed education for senses off food which lead to higher acceptance of new dishes and food
items. There's a famous German proverb man is what he eats. This employee is that societal
expectations on quantity of food which a person is consuming is directly related to the type of
food he is choosing to eat. There are different eating norms which are imposed on men and
women. On the other hand, there are large portion of a masculine meal which gets low
recognition. There are several psychology professors and researchers who have concluded that
social science has an equal importance for emphasising food choices of a person. There is strong
and deep relationship between food choice and lifestyle of a person. Within several developed
countries, the range of food is higher and taste in food is also having long reference towards
tasteful stop this place a crucial role for food selection. There are some disputes related to idea of
test as genetic or invariant. According to evolutionary aspect, there are physiological necessities
which direct behaviour of a person towards particular food item.
The level of influence on Food choice (biological determinants, psychological factors, social
factors, other determinants of Food choice)
There are various factors which are understood for analysing determinants of a persons food
choice. There is a major influence on food choice and it focuses upon managing change as well
as discussing successful interventions. There are some key drivers for eating and one of them is
hunger. There are some other factors on which food choice is based upon Biological, economic,
physical, social and psychological determinants. The complexity of food choice depends upon
managing the factors as per the life stage and having a power of one factor which is different
from other individual or group. There are several interventions which have to be geared for
managing different groups of population.
Biological determinants of food choice

Hunger and satiety: the main reason for food choice depends upon physiological requirement of
a person. All human beings require energy and nutrients for surviving and responding to the
feeling of hunger. A person has satisfaction of appetite which controls his or her ability to eat
food. There are several macronutrients consisting of proteins, carbohydrates and fats which
generate some signals for increasing strength.
Palatability: this is known as proportional for pleasuring someone experience while eating
particular food. This is associated with sensory properties which consist of food such as smell,
taste, appearance and texture. There are several high fat as well as sweet foods which have
extreme sensory appeal. If palatability increases, then food intake is also increases and effect of
palatability on appetite in the period following consumption is not appropriate. When food
varieties increased, there is increase of energy intake and food intake.
Sensory aspects: food behaviour is totally dependent upon taste of an individual. Taste is
basically some of all sensory stimulation which is produced by ingestion of food. Familarity and
taste affect behaviour of food within an individual. If a person has liking for sweetness and
dislike for bitterness then it is considered as innate human trait.
Economic and physical determinant of food choice
Cost and Accessibility: cost is known as a basic determinant of food choice. Cost is prohibitive
for a persons income and socio economic status. There are low income groups which are having
more tendency for consuming unparalyzed tights. If a person is having more money, it is not
possible that he can have greater tendency for consuming unbalanced diets. Accessibility to
various shops is also an essential physical factor that influences food choice. Generally, healthy
food tends to be more expensive and it is available within various cities and towns. It is not
available in outskirts of different cities.
Education and knowledge: there are several studies which have concluded that level of
education also affects dietary behaviour at the time of adulthood. Nutritional knowledge and
good dietary habits are directly related to each other. Main reason behind this is that knowledge
about health is directly linked with a persons ability to apply knowledge effectively and knowing
what is the right kind of food which has to be in taken. It is very essential for conveying
consistent and accurate messages through media on food packages and health professionals must
provide proper information to people.
Social determinants of food choice

Influence of social class: basically, social and cultural impact is the main factor that affects a
persons food choice. If a person is taking poor diet, it can result in micronutrient deficiency. It
can also lead to overweight or obesity for stop there are several problems which society is facing
regarding the obese people. Hence, it is required that there must be different level of expertise
and methods of intervention for improving the food habits of a person.
Cultural influence: as per cultural influences, it is necessary for knowing what is the difference
between habitual consumption of certain food and traditional way of preparing that food item.
When a person is moving to a new country, he or she has to adopt the food item or habit which is
followed within that local culture.
Social influence: social influence on food intake is defined as impact on the behaviour that one
or more person is having eating behaviour of other person. Food choice is affected by social
factor because habits and attitudes develop through interacting with others. When there is
quantifying upon social influence on food intake which is difficult as people have to know the
eating habit of others and it should not be limited to one type. There is need of having social
support which is beneficial on affecting the food choice and title change.
Psychological factors – There are some who had restraint attitude towards food as compared to
eaters who are more open in there eating approaches. In early ages, children are more reluctant
for trying and adopting new food. This behaviour is known as food new phobia. This yes
associated with rejection of novel food or healthy food within a particular situation. There is a
psychological reason behind this. There's categorization of food rejection which consist of
danger, dislike and disgust. Disliking of food is referred as the situation where individual is not
finding the food palatable. Anticipated danger is concerned as a precaution for preventing any
eater from having and consuming harmful substances such as poisoned mushroom. Disgust is an
experience of a person where new food is considered as in appropriate for any cultural
environment.
The research methodologies to identify the different levels of influence on food choice
A lot of secondary data is used for analysing what are the different factors that influence food
choice. Some primary researches are already done for food choice influencing factors. Surveys
and researches are conducted and this information is used in this report. There is information
taken from analysis of questionnaire which is designed to investigate how food decisions and
eating habits can be influenced by such personal, psychological and social motives. The

questionnaire has been prepared and earlier Validated for a study performed in different
countries and then translated into the native languages of the participant nations, using the
validity back-translation technique. All the problems relating to potential cultural influences in
the understanding of the questions were checked in the translation process. The layout of the
questionnaire contained numerous sections to gather information that was deemed important for
the analysis especially for individuals or classes. According to review of literature, it is
demonstrated that several sensations within body by seeing food and these are different for all
individuals. Hence, it influences the way in which people select their food choice. Main reason
behind people to have different food choices is rooted from evolutionary as well as genetic
heritage which is ascribed for psychological necessity. Food choice is shaped according to
sociocultural context and cognitive appraisals. While consuming food, there is primary
nutritional function which portrays about culture and style of the person.
Conclusion
From the above research, it is concluded that there are six different types of variables that can
impact food preferences and eating habits in various categories: fitness, attitudes, prices and
supply, community and community, climate and politics, and marketing and advertisement.
There are some factors which affect an individual’s food choice include flavour experience,
concentration, aroma, temperature, texture, colour and even sound which it makes when food is
chewed or bitten. A person’s olfactory and gustatory senses works hand in hand and they serve
as a further ad for managing visual senses and experiencing flavour of food.

REFERENCES
Books and Journals
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Pliner P. & Salvy, S-J. (2006). Food neophobia in humans. In R. Shepherd & M. Raats (Eds.)
The psychology of food choice (pp.75–92). Wallingford, Oxfordshire: CABI Publishing.
Reverdy, C., Chesnel, F., Schlich, P. et al. (2008). Effect of sensory education on willingness to
taste novel food in children. Appetite, 51(1), 156–165
Rozin P. (2006). The integration of biological, social, cultural and psychological influence on
food choice. In R. Shepherd & M. Raats (Eds.) The psychology of food choice (pp.19–
39). Wallingford, Oxfordshire: CABI Publishing.
Rozin, P. & Fallon, A.E. (2017). A perspective on disgust. Psychological Review, 94, 23–41.
Schiffman, H.R. (2016). Sensation and perception. An integrated approach (4th edn). New York:
Wiley.
Stallberg-White, C. & Pliner, P. (2019). The effect of flavor principles on willingness to taste
novel foods. Appetite, 33, 209–221
Teff, K. & Engelman, K. (2016). Palatability and dietary restraint: Effect on cephalic phase
insulin release in women. Journal of Physiology & Behavior, 60(2),