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Food for Thought > Physical environment > Flashcards

Physical environment Flashcards

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Gourmet Food flashcards
1
Q

cultural grammar

A

rules that everyone needs to obey about behaviour

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2
Q

dietary change is driven by

A

envionment

culture

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3
Q

2 ways to measure dietary change

A

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

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4
Q

eating environment

A

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

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5
Q

food environment

A

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

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6
Q

4 levels of environmental influences

A

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

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7
Q

Idividual level

A

Attidude, prefrences, biological and demograpic factors

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8
Q

social level

A

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

social & peer: norms, attuiude

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9
Q

physical enviroment level

A

school & child care
worksite
retail food store
restaurants

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10
Q

macro-level environment

A

socioeconomic status

cultural norms, food marketing, policy

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11
Q

marketing mix

A

product
price
place
promotion

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12
Q

3 types of products

A

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

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13
Q

portion disortion

A

when you don’t know your portion is too big

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14
Q

causes of portion disortion

A 
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'
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15
Q

cognitive processing

A

thoughtful decision-making.

Fatigue

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16
Q

non-cognative processing

A

quik, automatic response.

efforless

17
Q

3 types of non-cognative processing

A

priming
condition
mere exposure conditioning

18
Q

Priming

A

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

19
Q

conditioning

A

pairing of 2 stimuli so that they become associated

20
Q

mere exposure conditioning

A

product placing

21
Q

Which measure directly measures the outcome of dietary acculturation?

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

A

c food based assessments

22
Q

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

A

b live in ethnic enclave

23
Q

4 factors that influence the proces of dietary acculturation

A

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

24
Q

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

A

b healthy eating

25
Q

2 main aspects of the attachment theory of John Bowlby

A

child’s emotional avoidance

child’s level of anxiety

26
Q

nudging

A

influencing your choice of products, without forbidding anything!

27
Q

3 orientations of healthy eating nudging

A

cognitive orienation
affectively orientation
behaviourally orientation

28
Q

cognitive orientation of nudging

A

descriptive nutrition labeling

29
Q

affectively orientation of nudging

A

hedinic enhancements

30
Q

behaviourally orientation of nudging

A

convenience enhancements, size enhancements

31
Q

3 most important drivers for chocing certain food

A

price, taste, healthiness

32
Q

4 types of eating disorders

A 
anorexia nervosa (AN)
bulimia nervosa (BN)
binge eating disorder
avoidant/ restrictive food intake
33
Q

concequences of ED

A

interpersonal adjustment

physical complications

34
Q

intrapersonal characteristics

A

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

35
Q

interpersonal characteristics

A

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

36
Q

Type I diabetes

A

not caused by lifestyle
no insulin production
onset in childhood

37
Q

Diabulimia

A

unique way to lose weight for type I diabetes patients

Food for Thought (4 decks)

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