Social aspects of nutrition

Question 1

What is an obesogenic environment?

Answer 1

Refers to role that environmental factors can play in determining both nutrition and physical activity

Question 2

What are the major casual factors that lead to obesity?

Answer 2

• Food production
• Food consumption
• Societal and cultural influences
• Individual psychology
• Individual Activity
• Activity environment
• Biology
• Energy balance

Question 3

What is the link between social class, income and ‘healthy’ behaviour?

Answer 3

• Eating and physical activity are 2 critical behaviours to influence positive energy balance in the body
• Material conditions of social life rather than knowledge of healthy behaviour shape food consumption and physical activity

Question 4

Explain the increase in sendentary jobs and link to decreased physical activity

Answer 4

• Fewer manual jobs, jobs are now more office based, and longer hours, meaning there are far fewer opportunities for physical activity during the working day

Question 5

What are some examples of socio-cultural context of the rise in obesity?

Answer 5

• Media influences - Exposure to food advertising
• Social acceptability of ‘fatness’ - Peer pressure - relative importance of ideal body-image
• Loss of socio-cultural valuation of families eating together - lack of parental control over children’s diet
• Greater availability of ‘passive entertainment’ i.e. TV, electronic. games, Internet etc.
• Affordability of processed food as opposed to healthy dietary options
• Longer working time, lack of time for food preparation
• Social pressures to consume - rising demand for convenience foods
• Reduced emphasis on physical activity in schools due to demands of exam-led national curriculum
• Car ownership/reliance
• Greater urbanisation/ opportunities for physical activity reduced

Question 6

What is the effect of socio-economic class and food consumption?

Answer 6

• Affordability of health food, family size, socio-cultural differences
• Middle class mothers found to have primary consideration of ‘goodness’ or health value of food
• Working class others tend to prioritise cost and the preferences of their families over their health value - need to avoid waste