FN 1 Lecture 01 - Why Do We Eat the Way We Do (TTh)

28/01/2016

Family and its members

Department of Food Science and Nutrition

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The inner BIOMORPHIC BIOMORPHIC shape represents the FAMILY

Home •

College of Home Economics

The PYRAMIDAL lines symbolize the HOME

Community and society

University Univer sity of the Philippines Diliman

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The CIRCLE refers to the LARGER ENVIRONMENT

FN 1 | AADBonifacio | 2n 2nd S emester A.Y. 2015-2016

FN 1 Food Trip Trip

CONCERNS OF HOME ECONOMICS PHYSICAL

Lecture 01 Why do we eat? Why do we eat the way we do?

…food nutrition clothing shelter child care

RELATIONAL …within the family among families between families, the community and society F N 1 | AADBonifacio | 2n 2nd S emester A.Y. 2015-2016

biological, physiological, physiologica l, socio-cultural, economic, and political context of eating Airon Andrew D. Bonifacio, R.N.D. Department of Food Science and Nutrition, College of Home Economics, UP Diliman

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Learning Objective

Why do we eat? Did you know that…

After the lecture, the FN 1 student should be able to: •

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A typical adult eats over 400-500 kg of food every year or approximately 1100 grams of food per day

Discuss the influence of psychological, physiological, sociopolitical, economic, and cultural factors affecting food behavior

Humans eat a LOT of food! F N 1 | AADBonifacio | 2n 2nd S emester A.Y. 2015-2016

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FN 1 | AADBonifaci o | 2n 2nd Semest er A.Y. 2015-2016

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The Human Body require 6 type of Nutrients

Why do we eat so much?

FOOD

Physiological need: • • •

Fuel Building blocks Maintaining body functions

Macronutrients

Sounds familiar?

Water

Micronutrients

Carbohydrates

Vitamins

Protein

Minerals

No single food can provide us with all the nutrients by the body

Fat FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Eat with VARIETY, BALANCE and MODERATION

FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Question! Does…

FOOD = SURVIVAL Why do we eat the way we do? FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Food Habits Inventory •

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Foods that you like

Foods that you like Foods that you dislike Foods that you never ate Foods that I want to eat but cannot eat


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Frequency

52 11 10 10 10 8 4 2 2 1 1 1


Frequency 41 15 11 7 5 4 3 3 3 2 2 1 1 1

Foods that you dislike

Reason

Flavor preference (tasty, masarap) Favorite, general preference (food or cuisine) Healthy choice Comfort food (makes me happy, childhood) Convenience (easy to prepare, to eat, accessible) Texture preference Complete meal Addictive, craving Cheap Usual food I eat Don't like vegetables Satisfying

Reason Doesn't like taste/flavor (bitter, too salty) Doesn't like texture Doesn't like aroma Health reasons Difficult to eat (matinik, requires peeling) Doesn't like appearance Bad memory/experience Allergic General dislike Low tolerance (spicy) Dirty Scary Too plain 1 | AADBonifacio Semester A.Y. 2015-2016 AlwaysFNserved at| 2ndhome

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Foods that you never ate FOODS •

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Fish/Seafoods Street foods Fat/oily foods Sweets and desserts Spicy foods Fermented foods Dinuguan, Laman loob Atis, Durian Venison, Lamb, Lobster

REASONS •

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Not served or bought by family Hygiene Allergies Health reasons Fattening Low tolerance for spicy foods Sensorial properties Too exotic No access (not available, expensive)


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Why do we eat the way we do? Factors influencing food habits

What and how we eat is affected by: 1. Cultural Criteria •

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Ethnic Influences Place of Birth Geography and Climate

2. Religious Criteria 3. Psychological and Sociological Criteria 4. Budgetary Criteria

(Panlasigui,1996)

(Brown, 2011) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Physiological Effects

Factors affecting food choice FOOD

PERSON

Physical/chemicalproperties Nutrient content

Perception of sensory attributes i.e. appearance, aroma, taste, texture

Physiologicaleffects i.e. hunger, satiety

FOOD ENVIRONMENT

Hunger •

Price, availability, accessibility Socio-cultural factors

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Psychologicalfactors i.e. personality, experience, mood, beliefs

Food choice

Shepherd (1985)

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Attitudes i.e. sensory properties, health/nutrition,price/value

Food intake FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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How do we really know that we are hungry?

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Stomach Contraction Theory Glucose Theory Heat-Production Theor y

CognitiveTheories •

Psychological Triggers of Hunger FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Glucose Theory •

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States that we know we are hungr y when our stomach contracts - Washburn conducted a balloon study and trained himself to swallow a balloon which was attached to a tub e, then the b alloon was inflated inside of his stomach. When the balloon was inflated, he did not feel hungry This theory was debunked because it was shown that people whose stomach was removed still felt hungr y FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Heat-Production Theory

We feel hungry when our blood glucose level is low Bash conducted an experiment transfusing blood from a satiated dog to a starved dog The transfusion resulted in termination of stomach contraction in the starved dog, and supported the glucose theory


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Stomach Contraction Theory

BiologicalTheories •

A craving or urgent need for food An uneasy sensation occasioned by the lack of food A weakened condition brought about by prolonged lack of food

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We feel hungry when our body temperature drops, and when it rises, the hunger decreases This might be explain why we tend to eat more during the rainy season


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Psychological Triggers of Hunger •

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Physiological Effects Satiety

External time (e.g. lunch time) - Learned behavior

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Food characteristics – smell, taste, texture - Culturally learned

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the feeling of fullness and satisfaction that occurs after a meal and inhibits eating until the next meal determines how much time passes between meals (Whitney, 2013)


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Satiety

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Satiety

Rank the following from the most satiating (1) to the least satiating (3)

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Pork Chicharon Grilled chicken breast Pandesal FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

Different macronutrients have different effects on satiety Fat

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Carbohydrates

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Protein

Pork Chicharon  Pandesal  Grilled Chicken Breast 27

Energy Density


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Energy Density

Which diet has higher energy density? TRUE or FALSE?

Diet consisting mostly vegetables, fruits, lean meat and fish or Diet consisting of high fat and or high sugar foods (fatty meat, fried foods, cake and pastries) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Low energy density diets have greater satiety than high energy density


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Energy Density

Passive Overconsumption

Which diet has greater satiety?

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Low energy diet (mostly vegetables, fruits, lean meat and fish) or High energy diet – high fat and or high sugar (fatty meat, fried foods, cake and pastries) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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FOOD

PERSON Perception of sensory attributes i.e. appearance, aroma, taste, texture


FOOD ENVIRONMENT

What makes food…

Price, availability, accessibility Socio-cultural factors

Food choice

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MASARAP!

DELICIOUS! AMAZING!

AWESOME!


Shepherd (1985)


Palatability and Sensorial Properties

Factors affecting food choice Physical/chemicalproperties Nutrient content

An important satiety signal is the volume of food or portion size consumed The high energy density of high-fat and/or high-sugar foods can also lead to “passive overconsumption”

MOUTH WATERING!


SOOOOO GOOD!

DELISYOSO!


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Palatability and Sensorial Properties •

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The TASTE, SMELL, TEXTURE, APPEARANCE of food all impact the PALATABILITY of food These 4 are the Sensorial Properties of food



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AGREE or DISAGREE?

Taste and familiarity influence behavior towards food A liking for sweetness and dislike for bitterness are considered innate human traits present from birth FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Factors affecting food choice

AGREE or DISAGREE? Taste and familiarity influence behavior towards food

PERSON Perception of sensory attributes i.e. appearance, aroma, taste, texture


A liking for sweetness and dislike for bitterness are considered innate human traits present from birth

FOOD ENVIRONMENT Price,availability,accessibility Socio-cultural factors


Food choice

Taste preferences and food aversions develop through experiences and are influenced by our attitudes, beliefs and ex pectations FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

FOOD Physical/chemical properties Nutrient content

Shepherd (1985)


Food intake

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Food Environment

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Food for thought…

COST •

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Cost of food is a primary determinant of food choice “Cost” is relative

Does access to more money automatically equate to better quality diet?

(i.e. Lamb, Lobster, Oyster) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Food Environment

Food for thought…

ACCESSIBILITY

If NO… What is the contribution of income to food choices? •

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Income increases the range of foods from which one can choose from

Physical access to food Dependent on resources such as transport and geographical location

(i.e. Atis, Veal, Blac kberries) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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FN 1 Students’ Place of Origin

Food Environment CULTURAL INFLUENCES •

NCR Bulacan Rizal Cavite Laguna Batangas Cebu Romblon Camarines Sur Baguio City Pangasinan South Korea Zamboanga del Sur Nueva Ecija FN 1 | AADBonifacio | Canada 2nd Semester A.Y. 2015-2016

Habitual consumption of certain foods and in traditions of preparation and restrictions or exclusions of certain foods are culturally determined


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27 5 4 2 2 2 2 1 1 1 1 1 1 1 1

51.92% 9.62% 7.69% 3.85% 3.85% 3.85% 3.85% 1.92% 1.92% 1.92% 1.92% 1.92% 1.92% 1.92% 1.92% 44

Where do FN 1 students usually eat their meals on weekdays?

Food Environment SOCIAL SETTING •

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At home

Although the majority of meals is eaten at home, increasing proportion is eaten outside the home The venue in which food is eaten can affect food choice par ticularly in terms of what foods are being offered FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

In school (with baon) Campus eateries Fast-food outlets Others

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Food Environment

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Lunch

34 7 8 3 1

7 23 45 17 1


Dinner

40 1 14 17 1

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Food Environment

SOCIAL INFLUENCES •

Breakfast

FAMILY INFLUENCE

Impact that one or more persons have on the eating behavior of others Food choice is influenced by social groups because attitudes and habits develop through the interaction with others

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The family is widely recognized as being significant in food decisions Food choices are shaped in the home

(i.e. Foods served at home, Foods eaten during childhood) FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Food Environment

5S to Healthful Food Choices Social group = Support group

SOCIAL GROUP •

Sense of group belonging

Social group (friends, peers, co-workers) can either have a beneficial or detrimental effect on food choices

Source of encouragement Sustained dietary change


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Factors affecting food choices of FN 1 students

Factors affecting food choice FOOD

PERSON

Physical/chemicalproperties Nutrient content

Perception of sensory attributes i.e. appearance, aroma, taste, texture


FOOD ENVIRONMENT Price, availability, accessibility Socio-cultural factors


Food choice

Shepherd (1985)



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Factor tastes good is not expensive keeps me healthy makes me feel good helps me cope with stress is easy to prepare is what I usually eat can be bought in stores close to where I live is easily available in markets and supermarkets FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016 is that I am familiar with the taste

Frequency Percent 43 27% 24 15% 19 12% 16 10% 12 8% 10 6% 8 5% 7 4% 7 4% 52 4 3%

Economic Status

Food Attributes Food Availability

Rank 1 2 3 4 5 6 7 8 9 10

Usual diet of FN 1 students

Factors affecting food choices Physiology

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My diet is… Different every day Different only sometimes during a week Different only during the weekends very monotonous

Socio-Cultural

FOOD CHOICES

Psychological


Values Health

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Frequency Percentage 17 33% 11 22% 18 35% 5 10%


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28/01/2016

FN 1 Food Trip Lecture 01 Why do we eat? Why do we eat the way we do?

Acknowledgements This presentation was adapted from lectures of the following DFSN faculty: Dr. Milagros Querubi n, Ms. Carleneth Fernandez, Ms. Lorie Tengco, Ms. Cecile Bayaga and Ms. Cecile Cabigas

biological, physiological, socio-cultural, economic, and political context of eating Airon Andrew D. Bonifacio, R.N.D. Department of Food Science and Nutrition, College of Home Economics, UP Diliman FN 1 | AADBonifacio | 2nd Semester A.Y. 2015-2016

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Images from the internet http://blog.studentadvisor.com/wp-content/uploads/2013/11/students-eating-salad-600x400.jpg http://2.bp.blogspot.com/-hLSjypBshOg/UaTnFMFmfcI/AAAAAAAAAdU/ckwd19ULABw/s1600/sinigang_na_baboy.jpg http://www.texaschickenmalaysia.com/menu/chicken-2pc-chicken.png http://www3.jjc.edu/ftp/wdc13/jlambert/images/easy-pasta-recipes.jpg http://cf.lovefromtheoven.com/wp-content/uploads/2012/01/chocolate.png https://theadventuresofmommyjesse.files.wordpress.com/2014/08/go.jpeg https://redjuice777.files.wordpress.com/2013/08/2a-ampalaya-copy.png http://www.hercampus.com/sites/default/files/2015/03/06/76344-spongebob-square-pants-patrick-hungry.jpg http://49.media.tumblr.com/13664e787a768b2792d10f6a3a04e562/tumblr_mv3pbfqvgC1qc4uvwo1_1280.gif http://www.doctorasky.com/wp-content/uploads/2015/11/Why-some-people-always-feel-cold-while-others-are-always-hot.jpg https://www.health.harvard.edu/media/content/images/indigestion-stomach-pain.jpg https://dr282zn36sxxg.cloudfront.net/datastreams/f-d%3A1d99bb35602a909afaf92b47466f8cccc57dd284bad7c2c9a450b51f%2BIMAGE_THUMB_POSTCARD%2BIMAGE_THUMB_POSTCARD.1 http://sd.keepcalm-o-matic.co.uk/i/keep-calm-its-almost-lunch-time-1.png http://preventcancer.aicr.org/new/images/diagrams/2meals500cals.jpg http://recipes.webstop.com/0_GraphicsRecipes/7477_400.jpg http://www.gnaprime.com/product-photos/category/400/31.jpg http://gifsec.com/wp-content/uploads/GIF/2014/06/shut-up-and-take-my-money-gif.gif?gs=a http://images.wisegeek.com/whole-and-sliced-raw-potatoes.jpg http://www.howtoffer.com/wp-content/uploads/2015/06/How-to-Cook-Rice.jpeg http://ph.theasianparent.com/wp-content/gallery/ofw-bonding-tips/An-Asian-mother-and-daugh-008.jpg https://s-media-cache-ak0.pinimg.com/736x/e8/81/03/e881033e8b1cc7fcf5f9c061deec7a77.jpg http://flavorsoflife.com.ph/wp-content/uploads/2015/07/robi-domingo-yassi-pressman-jm-de-guzman-n-andre-paras-Barkada2955.jpg


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FN 1 Lecture 01 - Why Do We Eat the Way We Do (TTh)

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