Social determinants of food choice

Abstract

fax +44 (0)1483 259553, email R. Shepherd@surrey.ac.uk Food choice is influenced by a large number of factors, including social and cultural factors. One method for trying to understand the impact of these factors is through the study of attitudes. Research is described which utilizes social psychological attitude models of attitude-behaviour relationships, in particular the Theory of Planned Behaviour. This approach has shown good prediction of behaviour, but there are a number of possible extensions to this basic model which might improve its utility. One such extension is the inclusion of measures of moral concern, which have been found to be important both for the choice of genetically-modified foods and also for foods to be eaten by others. It has been found to be difficult to effect dietary change, and there are a number of insights from social psychology which might address this difficulty. One is the phenomenon of optimistic bias, where individuals believe themselves to be at less risk from various hazards than the average person. This effect has been demonstrated for nutritional risks, and this might lead individuals to take less note of health education messages. Another concern is that individuals do not always have clear-cut attitudes, but rather can be ambivalent about food and about healthy eating. It is important, therefore, to have measures for this ambivalence, and an understanding of how it might impact on behaviour. Food choice: Social psychological attitudes: Optimistic biasFood choice, like any complex human behaviour, will be influenced by many interrelating factors. It is not determined entirely by physiological or nutritional need, but is also influenced by social and cultural factors. The culture in which individuals are brought up has a very strong influence on the types of choices made, and social interactions will have a profound effect on our views of foods and our eating behaviour.

Changes in consumption of sugars by English adolescents over 20 years

“…There is a relationship between television food advertisements recalled by children and their consumption of these foods 57 . Food choice is the result of an interaction between many factors 58 but, as Inchley et al 13 point out, a number of health promotion initiatives have shown signs of success in improving the diets of young people. There is undoubtedly need for continuing and coordinated effort if consumption, and the frequency of consumption, of NMES is to be reduced.…”

Individual differences in the conceptualization of food across eating contexts

“…social setting) and aspects of the person (e.g. food identity) may be more influential (Axelson & Brinberg, 1992;Bisogni, Connors, Devine & Sobal, 2002;Booth, 1994;Meiselman & MacFie, 1996;Shepherd, 1999). The findings presented here suggest that people differentially weight these considerations by the categories they use to classify foods.…”

Participants' willingness to consume soy foods for lowering cholesterol and receive counselling on cardiovascular disease by nutrition professionals

“…Other studies have also reported the tendency for non-diagnosed persons to underestimate their risk of CVD 27,33,34 , unless there is an awareness of a prior family history 35 . Likewise, we found that awareness of one's genetic predisposition to heart disease appeared to motivate some people to engage in dietary and lifestyle modification, while discouraging those with more fatalistic views.…”