Eating Behaviours

Question 1

Harris

Answer 1

new borns: preference for sweet things
preferences are universal .˙. genetic (evolutionary)
early mammals frugivores
sweet food triggers brain chemical dopamine
poisons have bitter taste

Question 2

Burnham and Phelan

Answer 2

preference for fatty foods would help in times of scarcity: make you more full
dopamine released

Question 3

Sherman and Hash

Answer 3

ananlysed 7000 recipes from 36 countries
Meat dishes contained more spice
found that spices have antimicrobial properties
meat is more likely to have bacteria and fungi

Question 4

Sherman and Hash Cont.

Answer 4

hotter climates use more spices due to microbes growing faster in warmer climates

Question 5

Taste aversion

Answer 5

associate a food which has made us ill

Question 6

neophobia

Answer 6

reluctant to eat foods that we’ve not tried before

Question 7

Birch et al

Answer 7

found that preferences for food increased as familiarity with the food increased

Question 8

Brown and Ogden’s (parents)

Answer 8

provided support for SLT of eating behaviour
found: snacking habits of children were correlated to snacking habits of parents
.˙. observation, identification, imitation

Question 9

Lowe et al (not always parents)

Answer 9

found: children watched videos with famous characters eating healthy, the children would do the same after

Question 10

Hastings (media)

Answer 10

found: food advertising directly affected which types of food children selected in a supermarket