Physical environment Flashcards
cultural grammar
rules that everyone needs to obey about behaviour
dietary change is driven by
envionment
culture
2 ways to measure dietary change
1 proxies of cultural change (years sinds migration, migration level)
2 measure culture (identiy, orientation, norms)
eating environment
a. Eating asmosphere
b. Eating effort
c. Eating distractions
d. Eating together with friends
food environment
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
4 levels of environmental influences
1 Individual level
2 social level
3 physical environment level
4 macro-level environment
Idividual level
Attidude, prefrences, biological and demograpic factors
social level
family & home: types, amount of food, modeling by parents, family meals, accessibility of food at the table
social & peer: norms, attuiude
physical enviroment level
school & child care
worksite
retail food store
restaurants
macro-level environment
socioeconomic status
cultural norms, food marketing, policy
marketing mix
product
price
place
promotion
3 types of products
core product: desired behaviour, object/service
actual product: underlying benefits
augmented product: features that enhourage you to buy it
portion disortion
when you don’t know your portion is too big
causes of portion disortion
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'
cognitive processing
thoughtful decision-making.
Fatigue
non-cognative processing
quik, automatic response.
efforless
3 types of non-cognative processing
priming
condition
mere exposure conditioning
Priming
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
conditioning
pairing of 2 stimuli so that they become associated
mere exposure conditioning
product placing
Which measure directly measures the outcome of dietary acculturation?
a. Single-item measures of general acculturation.
b. Acculturation scale.
c. Food-based assessments.
c food based assessments
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
b live in ethnic enclave
4 factors that influence the proces of dietary acculturation
1 demographic/individual
2 social & economic
3 ethnocultural norms
4 exposure to host culture
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
b healthy eating
2 main aspects of the attachment theory of John Bowlby
child’s emotional avoidance
child’s level of anxiety
nudging
influencing your choice of products, without forbidding anything!
3 orientations of healthy eating nudging
cognitive orienation
affectively orientation
behaviourally orientation
cognitive orientation of nudging
descriptive nutrition labeling
affectively orientation of nudging
hedinic enhancements
behaviourally orientation of nudging
convenience enhancements, size enhancements
3 most important drivers for chocing certain food
price, taste, healthiness
4 types of eating disorders
anorexia nervosa (AN) bulimia nervosa (BN) binge eating disorder avoidant/ restrictive food intake
concequences of ED
interpersonal adjustment
physical complications
intrapersonal characteristics
Within the person > self-esteem, perfectionism, anziety, phyiscial health
interpersonal characteristics
between people, about relations > major life events, familiy mental health issues, parental severe anxiety.
Type I diabetes
not caused by lifestyle
no insulin production
onset in childhood
Diabulimia
unique way to lose weight for type I diabetes patients
