The Factors That Influence Our Food selection
Given the priority for population dietary change there is a need for a greater understanding of
the determinants that affect food choice. This review examines the major influences on food
choice with a focus on those that are amenable to change and discusses some successful
interventions.
Major determinants of food choice:
The key driver for eating is of course hunger but what we choose to eat is not determined
solely by physiological or nutritional needs. Some of the other factors that influence food
choice include:
Biological determinants.
Economic determinants.
Physical determinants.
Social determinants.
Psychological determinants.
The complexity of food choice is obvious from the list above, which is in itself not
exhaustive. Food choice factors also vary according to life stage and the power of one factor
will vary from one individual or group of people to the next. Thus, one type of intervention to
modify food choice behaviour will not suit all population groups. Rather, interventions need
to be geared towards different groups of the population with consideration to the many
factors influencing their decisions on food choice.
1. Biological determinants of food choice:
Hunger and taste:
Our physiological needs provide the basic determinants of food choice. Humans need energy
and nutrients in order to survive and will respond to the feelings of hunger and satiety
(satisfaction of appetite, state of no hunger between two eating occasions). The central
nervous system is involved in controlling the balance between hunger, appetite stimulation a
food intake. .
The energy density of diets has been shown to exert potent effects on satiety; low energy
density diets generate greater satiety than high energy density diets. The high energy density
of high-fat and/or high-sugar foods can also lead to ‘passive overconsumption’, where excess
energy is ingested unintentionally and without the consumption of additional bulk.
Palatability:
Palatability is proportional to the pleasure someone experiences when eating a particular
food. It is dependent on the sensory properties of the food such as taste, smell, texture and
appearance. Sweet and high-fat foods have an undeniable sensory appeal. It is not surprising
then that food is not solely regarded as a source of nourishment but is often consumed for the
pleasure value it imparts.
Sensory aspects:
‘Taste’ is consistently reported as a major influence on food behaviour. In reality ‘taste’ is the
sum of all sensory stimulation that is produced by the ingestion of a food. This includes not
only taste per se but also smell, appearance and texture of food. These sensory aspects are
thought to influence, in particular, spontaneous food choice.
2. Economic and physical determinants of food choice:
Cost and accessibility:
There is no doubt that the cost of food is a primary determinant of food choice. Whether cost
is prohibitive depends fundamentally on a person's income and socio-economic status. Low-
income groups have a greater tendency to consume unbalanced diets and in particular have
low intakes of fruit and vegetables. Accessibility to shops is another important physical factor
influencing food choice, which is dependent on resources such as transport and geographical
location.
Education and Knowledge
Studies indicate that the level of education can influence dietary behaviour during adulthood.
In contrast, nutrition knowledge and good dietary habits are not strongly correlated. This is
because knowledge about health does not lead to direct action when individuals are unsure
how to apply their knowledge. Furthermore, information disseminated on nutrition comes
from a variety of sources and is viewed as conflicting or is mistrusted, which discourages
motivation to change.
3. Social determinants of food choice:
Influence of social class:
What people eat is formed and constrained by circumstances that are essentially social and
cultural. Population studies show there are clear differences in social classes with regard to
food and nutrient intakes. Poor diets can result in under- (micronutrients deficiency) and
over-nutrition (energy over consumption resulting in overweight and obesity); problems that
face different sectors of society, requiring different levels of expertise and methods of
intervention.
Cultural influences:
Cultural influences lead to the difference in the habitual consumption of certain foods and in
traditions of preparation, and in certain cases can lead to restrictions such as exclusion of
meat and milk from the diet. Cultural influences are however amenable to change: when
moving to new country individuals often adopt particular food habits of the local culture.
Social context:
Social influences on food intake refer to the impact that one or more persons have on the
eating behaviour of others, either direct (buying food) or indirect (learn from peer's
behaviour), either conscious (transfer of beliefs) or subconscious. Even when eating alone,
food choice is influenced by social factors because attitudes and habits develop through the
interaction with others.
Social support can have a beneficial effect on food choices and healthful dietary change.
Social support from within the household and from co-workers was positively associated with
improvements in fruit and vegetable consumption and with the preparative stage of
improving eating habits, respectively. Social support may enhance health promotion through
fostering a sense of group belonging and helping people to be more competent and self-
efficacious.
4. Psychological factors:
Stress:
Psychological stress is a common feature of modern life and can modify behaviours that
affect health, such as physical activity, smoking or food choice.
The influence of stress on food choice is complex not least because of the various types of
stress one can experience. The effect of stress on food intake depends on the individual, the
stressor and the circumstances. In general, some people eat more and some eat less than
normal when experiencing stress.
Studies also suggest that if work stress is prolonged or frequent, then adverse dietary changes
could result, increasing the possibility of weight gain and consequently cardiovascular risk.
Mood:
Hippocrates was the first to suggest the healing power of food, however, it was not until the
Middle Ages that food was considered a tool to modify temperament and mood. Today it is
recognised that food influences our mood and that mood has a strong influence over our
choice of food.
Women more commonly report food cravings than do men. Depressed mood appears to
influence the severity of these cravings. Reports of food cravings are also more common in
the premenstrual phase, a time when total food intake increases and a parallel change in basal
metabolic rate occurs.
Thus, mood and stress can influence food choice behaviour and possibly short- and long-term
responses to dietary intervention.
