Physical environment

Question 1

cultural grammar

Answer 1

rules that everyone needs to obey about behaviour

Question 2

dietary change is driven by

Answer 2

envionment

culture

Question 3

2 ways to measure dietary change

Answer 3

1 proxies of cultural change (years sinds migration, migration level)
2 measure culture (identiy, orientation, norms)

Question 4

eating environment

Answer 4

a. Eating asmosphere
b. Eating effort
c. Eating distractions
d. Eating together with friends

Question 5

food environment

Answer 5

Silence of food (the prevalence of food in the home)
Structure & variety of food assortments
Size of food packages & portions
Stockpiling of food
Shape of dinnerware

Question 6

4 levels of environmental influences

Answer 6

1 Individual level
2 social level
3 physical environment level
4 macro-level environment

Question 7

Idividual level

Answer 7

Attidude, prefrences, biological and demograpic factors

Question 8

social level

Answer 8

family & home: types, amount of food, modeling by parents, family meals, accessibility of food at the table

social & peer: norms, attuiude

Question 9

physical enviroment level

Answer 9

school & child care
worksite
retail food store
restaurants

Question 10

macro-level environment

Answer 10

socioeconomic status

cultural norms, food marketing, policy

Question 11

marketing mix

Answer 11

product
price
place
promotion

Question 12

3 types of products

Answer 12

core product: desired behaviour, object/service
actual product: underlying benefits
augmented product: features that enhourage you to buy it

Question 13

portion disortion

Answer 13

when you don’t know your portion is too big

Question 14

causes of portion disortion

Answer 14

offers: more food for less money
marketing portions differ from standard sizes
labels not clear
s/m/l/ ??
larger dinner ware > larger portion
shift in perception of 'normal'

Question 15

cognitive processing

Answer 15

thoughtful decision-making.

Fatigue

Question 16

non-cognative processing

Answer 16

quik, automatic response.

efforless

Question 17

3 types of non-cognative processing

Answer 17

priming
condition
mere exposure conditioning

Question 18

Priming

Answer 18

non-cognative processing
occurs when a salient cue influences people by sensitizing someone to activate specific memories so that it influences a subsequent behavior.
Only if people are unware

Question 19

conditioning

Answer 19

pairing of 2 stimuli so that they become associated

Question 20

mere exposure conditioning

Answer 20

product placing

Question 21

Which measure directly measures the outcome of dietary acculturation?

a. Single-item measures of general acculturation.
b. Acculturation scale.
c. Food-based assessments.

Answer 21

c food based assessments

Question 22

Satia (2010) describes the process of dietary acculturation. She identified cultural factors that influence exposure to the host culture. Which factors belongs to cultural factors according to Satia?

a. Employment
b. Live in ethnic enclave
c. Number of years in host country

Answer 22

b live in ethnic enclave

Question 23

4 factors that influence the proces of dietary acculturation

Answer 23

1 demographic/individual
2 social & economic
3 ethnocultural norms
4 exposure to host culture

Question 24

What can parents do to reduce the risk of eating disorders?

a. Talk about weight.
b. Talk about healthy eating.
c. Let the youngster decide when she/he wants to eat

Answer 24

b healthy eating

Question 25

2 main aspects of the attachment theory of John Bowlby

Answer 25

child's emotional avoidance child's level of anxiety

Question 26

nudging

Answer 26

influencing your choice of products, without forbidding anything!

Question 27

3 orientations of healthy eating nudging

Answer 27

cognitive orienation affectively orientation behaviourally orientation

Question 28

cognitive orientation of nudging

Answer 28

descriptive nutrition labeling

Question 29

affectively orientation of nudging

Answer 29

hedinic enhancements

Question 30

behaviourally orientation of nudging

Answer 30

convenience enhancements, size enhancements

Question 31

3 most important drivers for chocing certain food

Answer 31

price, taste, healthiness

Question 32

4 types of eating disorders

Answer 32

``` anorexia nervosa (AN) bulimia nervosa (BN) binge eating disorder avoidant/ restrictive food intake ```

Question 33

concequences of ED

Answer 33

interpersonal adjustment | physical complications

Question 34

intrapersonal characteristics

Answer 34

Within the person > self-esteem, perfectionism, anziety, phyiscial health

Question 35

interpersonal characteristics

Answer 35

between people, about relations > major life events, familiy mental health issues, parental severe anxiety.

Question 36

Type I diabetes

Answer 36

not caused by lifestyle no insulin production onset in childhood

Question 37

Diabulimia

Answer 37

unique way to lose weight for type I diabetes patients