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Samenvatting HNE30306 Psychobiology of Food Choice and Eating Behaviour
- Instelling
- Wageningen University (WUR)
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Samenvatting Psychobiology of Food Choice and Eating BehaviourHNE-30306
College 1 + 5 – Introduction course + Models of food choice
Depends on background how to explain the differences between German and others. They
have different perspectives. Might both be true.
Cultural, economics, biology etc. all important.
After this lecture the student is able to
- Describe and apply several determinants of food choice / availability
- Explain the main components of Food Choice Process model and illustrate them with examples
- Explain the main components of the expectancy – value theory, the Theory of Reasoned Action, and the Theory of Planned Behaviour
- Analyse the differences between EV, TRA, and TPB
- Describe strengths and weaknesses of TPB (in relation to other models of food choice)
Modelling food choice
Types of models
Existing versus new models (deductive / inductive)
Mono versus multi-factorial
Qualitative versus quantitative
What models can and cannot do
Why? Intervene, predict, explain, describe phenomenons and futures. Two options for
models:
1. Form a theory and hypothesis and see if it is confirmed
2. Reason from data to a theory
Model = simplifies reality by eliminating some features. (In fact it is more complex)
Phase validity = how translatable it is to the real world.
Determinants of food choice
- Biggest determinant of what one eats = AVAILABILITY (you eat what is there)
- But…
- Determinants of what is available are
Biological aspects
Psychological aspects
Social aspects
Cultural aspects
Biology and food choice
(Innate) taste biases
The omnivore’s dilemma = we can eat almost everything, but at the same time not
everything is safe.
Balance neophobia (resistance against trying to eat new things) and neophilia
(actively looking out trying because we need a varied diet)
Psychology and food choice / consumption
Assortment of 300 M&M Candies: 7 or 10 different colours. Identical taste of each colour.
All M&M’s taste the same: but with more colours people eat 43% more. Tendency to try
out??
Sociology and food choice / eating behaviour
,Relative risk obesity in relation to SES (Social Economic Status) and education
- In ‘low-income’-countries low risk for obesity in lower social classes
- In ‘upper-middle-income’- countries high risk for obesity in lower social classes
Risk for obesity in lower social classes increases with gross national product.
Maybe due to availability in low income countries??
Culture and food choice
Different breakfasts for different countries. Determinant what and where you eat and with
who, how much, etc.
Hence…. Food and food choice can only be understood by a mixture of biological,
psychological, social and cultural perspectives, all taken within a historical context. (Because
everything develops).
Nutrition is only one thing but the choice to eat and what to eat is determined by many more
factors.
Food choice models
Food choice process model
Take into account that people develop.
It is a dynamic model over the life
course.
Life course influences on fruit and
vegetable trajectories: low- to moderate income sampled across: ethnic identity, age,
household composition, gender.
Food choice models
Food upbringing
Positive experiences living on a farm, having a vegetable garden
Negative experiences being forced to eat vegetables as a child
So can be positive and negative: can affect attitude and experience
Roles + role transitions
Marriage, divorce, employment, childbearing
May alter food choice or eating behaviour. When living together you have to find things you
both like.
Health
Acute and/or chronic illnesses, aging, self / others
Like diabetes. Aging or changing preferences
, Ethnic traditions (preference)
Resources
Perceived knowledge /skills, available time, space, money
Are you a good cook (skills), space (well-equipped kitchen?)
Food system
Changing health and diet information, cultural trends in cuisine
Needs to be seen in historical perspective – cultural trends and changing view on what is
seen as healthy.
Trajectory influenced by micro-context and
macro-context
distinguish transition (minor shift in
eating pattern/choice like changing work
environment and therefore also canteen
including other foods) and turning points
(drastic change, like becoming a
vegetarian, develop diabetes, international
students which come in countries which
have/cause other food choice and eating
behaviour)
shows how it is shaped over time
Macro: New York bans “Big gulps”
Micro: Daughter becomes vegetarian
Influences of food choice models:
Ideals – idea of people what is a good meal for example
Personal factors – like emotional
Resources – time, skills, knowledge, money, etc
Social factors – with who do you live
Context – broader surroundings like in village or city like difference in shop choice or
seasonal climate
Food choice values = a set of considerations important in constructing food choices
- Taste you eat what you like
- Convenience time and effort considerations
Different choice when quick eating or friends coming over
- Cost money consideration + related to ‘worth’ concept
‘Worth’ concept, so what do you want to pay for it. Is context dependent
- Health immediate and long-term physical well-being
- Managing relationships considerations on the interests of others
you take into account what your relations like to eat too
- Other e.g. quality, symbolism (like cultural background), safety, waste
Everyone has a set of values. These are the 5 most important values to most people.
Personal food system = Translations of influences on individual food choices into how and
what one eats in particular situations
- Values
- Classification
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