food choices, health and wellbeing Flashcards
patterns of eating
what or how the majority of the population is eating over a given period of time;
e.g fruit and vegetable consumption, discretionary food consumption, takeaway and online meal delivery
food trends
the popularity of something (food, cuisine, way of cooking/eating) over a period of time (months/years)
people are likely to change the way they eat to incorporate the trend
social role of food
chance to share and spend time with others
builds connectedness
celebration
fosters community
food and identity
vegetarian: may choose to be vegetarian for health, animal welfare, concern for degradation of environment
culture and religion: not eating beef
connectedness
a feeling of belonging to or having an affinity with a particular person, group or as a family
food can bring people together (common)
peer groups and communities (connectedness)
peer groups: often socialise around food
communities: sharing a meal, freshly grown produce, leftovers, celebrations
food and mental health
gut microbiota are involved in pathways related to producing serotonin and dopamine (linked to mood, motivation, a feeling of reward)
Mediterranean diet
this diet is rich in fruits, vegetables, whole grains, seafood, nuts, legumes and olive oil as the main fat.
limits or avoids red meat, sugary food, dairy (small amounts of yoghurt and cheese)
emotional and psych responses: body image
how you perceive, think and feel about your body as well as how you think others see you.
Occurs on a continuum; negative to positive
heavily impacted by external cues and societal norms
restrictive dieting
limits the intake of a particular food, food groups or overall energy consumption; often associated with the desire to lose weight
emotional and psych responses: comfort eating
consuming foods as a reaction to an emotional state rather than hunger or appetite
provides a sense of wellbeing and pleasure
often a personal dish to consumer, holding some nostalgic or sentimental value
also known as emotional eating
emotional and psych responses: disordered eating
a disturbed and unhealthy eating pattern that can include restrictive dieting, compulsive eating or skipping meals
includes behaviours such as fasting, restrained eating, skipping meals, unbalanced eating, self induced vomiting
food information
any info communicated to us about food
e.g
nutritional info
recipes
environmental statistics and impacts
new products
links to health and wellbeing
food trends
values and beliefs
values: individual beliefs that motivate people to act one way or another
beliefs: a subjective attitude or acceptance that something is true
can be affected by media; e.g:
A teenager watches a documentary about how excessive sugar intake can lead to weight gain. The teenager values a healthy lifestyle and believes too much sugar intake does not fit into a healthy lifestyle. The teenager reduces their sugar intake by cutting out discretionary foods.
psych and emotional responses to food example
a consumer sees a celebrity endorsing a new type of diet product for weight loss. The consumer thinks they need to lose weight themselves. They look up to the celebrity and believe they are a good person. The consumer purchases the product and feels good about themselves.
food sovereignty
the right of peoples to democratically determine their own food and agriculture systems
food systems
the many components and activities involving the primary production, processing and packaging, distribution and access, media, retail and marketing, consumption and waste management of food
food sovereignty questions
Where is the food grown?
How do consumers access the food?
How sustainable is the production of the food?
Who controls the distribution of the food?
How stable is the distribution chain?
How much does the food cost?
what threatens food sovereignty in Australia?
The duopoly of the supermarket industry
consumer dependence on year-round access to seasonal foods
marketing and advertising of discretionary choices
the disconnect between local producers and consumers
political influences
Policy:
ADG
National Preventive Health Strategy
Healthy School Canteen
Legislation:
FSANZ
Food Standards Code
Taxation
Programs and Initiatives:
Health Star Rating System
Kilojoule Labelling Scheme
Healthy Food Partnership Reformation
Healthy Choices Framework
Research and Funding:
Accelerating Commercialisation grants
National Health Survey
Farm finance
food systems elements
Food Production Distribution and access
food processing
marketing
markets and purchasing
preparation and consumption
resource and water recovery
sedentary behaviour
a state in which body movement is minimal
consequences:
weight gain
type 2 diabetes
stroke
heart disease
how food production contributes to sedentary behaviour
due to industrialised farming, people are no longer active in their gardens growing food
processed food does not need any (or much) preparation, therefore the average person does not need to expend much energy to eat it
how food processing/manufacturing contributes to sedentary behaviour
there are many products made by food manufacturers that we used to make at home (cakes, biscuits etc)
we don’t need to make meals from scratch anymore due to microwaveable meals available.
how food distribution contributes to sedentary behaviour
physical activity is not needed to get food from the producer or food service outlet to the home.
rise of home delivery services such as UberEats
we often drive to the supermarket and then home
woolworths and coles do home shopping delivery
overconsumption of food
excessive intake of food beyond what is considered adequate to meet the body’s needs
leads to overweight and obesity, which in turn can lead to lifestyle diseases.
how food production contributes to overconsumption
farming in Australia is mostly characterised by large scale industrial farming (wheat, meat, eggs, fruits, vegetables, fish, seafood, nuts)
large amounts of food produced
easy access to these large amounts of food
how food processing/manufacturing contributes to overconsumption
food processors/manufacturers take raw ingredients and combine them together to make new products
the process often removes fibre and vitamins, and adds sugar, fat and salt (energy-dense, nutrient poor)
has provided a vast range of discretionary foods that we consume excessively
portion sizes are too large
manufactured foods tend to be relatively cheap
how food distribution contributes to overconsumption
food is transported from all over Australia to food outlets therefore we have easy access to large amounts of food
Australia imports some foods from overseas which adds to the total amounts of food we have access to
we can have out of season foods all year round contributing to how much food we can eat overall.
how food retail contributes to overconsumption
supermarkets are a one stop shop for food with a variety of brands
smaller specialty retail outlets provide alternative choices to supermarkets
the overall result is the opportunity to purchase unlimited amounts of food
how food service contributes to overconsumption
many fast food outlets serve cheap food that is classed as discretionary foods
restaurants serve up large portion sizes, distorting our view of how much a serving size is
obesity rates are on the rise because of…
increased sedentary behaviours
increased consumption of discretionary foods
fewer than 30% of children consume the recommended fruits and vegetables
behavioural principles
exposure, modelling and repetition
exposure
the action of continually introducing foods and experiences around healthy and nutritious food for children
e.g
allowing kids to play with food
present food on a plate with a range of food from different food groups
take children to markets, restaurants and shops
encouraging kids to help cook and prepare meals
growing vegetables at home
preparing food in different ways
modelling
the behaviour where parents and/or carers demonstrate nutritious eating habits
e.g
describing sensory properties of food
talking about favourite foods
discussing nutritional and health benefits of foods
sharing meals together
drinking water as the main beverage
repetition
being offered the same healthy foods a number of times, creating a familiarity with nutritious foods
e.g
repeating meals in the family repertoire
always providing vegetables on the plate
offering fruits and vegetables as a snack after school
