Food Studies AOS 2 - Food choices, health and wellbeing

Chapters 5-8

trends/change

• when using to describe a change or a trend in data; use:

• increase

• decrease

• increased rapidly

• decreased rapidly

• fluctuated

• remained largely unchanged

food purchasing

the act of buying food

food consumption

the act of eating food

Cultural Norms

• seeing growth of staple foods from different cultures in supermarkets and local farmers’ markets.

• availability of international foods diversifies food systems and enables migrants to still cook and enjoy foods from their cultural background.

• eating from communal dishes and eating with hands

• individual portions that are consumed with a knife and fork or chopsticks.

• cultural norms at birthdays see some gather around a cake, while others are presented with dishes for holidays

Accommodation

• Storage of cooking appliances

• Need to have a fixed address for food

  to be delivered to you

• Overcrowded or small spaces can make meal preparation difficult

• Availability of resources to store and prepare foods at home

• Refrigerator to store food, available storage/appropriate equipment, to cook food will influence the quality of the food

  choices selected.

Available Time

• Seasonal produce is the most cost-effective choice for families

• Easy-to-prepare foods are the focus

• Time needed to plan and shop for healthy meals cooked at home

• Convenient options for those with less time available to plan, prepare and cook healthy, fresh meals.

• May not have time to source healthy food options and shop around for better produce or seasonal produce, therefore not eating the healthiest options.

Location

• Variety of food vendors is significantly less in rural areas.

• Transportation available to access foods ; car, bus, train, etc.

• Access to fresh and nutritious foods; urban areas typically have cheaper food and takeaway delivery options.

• Basic nutritious food in rural and remote communities can cost up to 30% more than in capital cities and be less available.

Income

• some choices such as organic, are more expensive

• cost of food; healthy foods in season are cheaper than processed foods in the supermarket.

• cost of having to buy ingredients in quantity (using a packet of rice when only using a portion)

• income significantly impacts on a person’s capacity to access fresh and healthy foods

• those with higher incomes have more options available because they have greater disposable income available to spend.

Education

• Knowledge about how to access healthy food/how to prepare healthy food/how to read food information/the relationship between diet and disease.

• knowing where to purchase fresh foods

• understanding seasonal produce

• education about nutrition

difference between responding to food information and making food choices.

The distinction between responding to food information (e.g., reading a nutrition label) and making food choices (e.g., selecting a snack) is important.

how food choices can impact mental health

Omega-3 Fats	Brain health, mood regulation	Fatty fish, flaxseeds, walnuts
B Vitamins	Nerve function, energy production	Whole grains, leafy greens, meat, dairy
Vitamin D	Mood regulation, immune function	Fatty fish, fortified foods, sunlight
Magnesium	Nerve function, muscle relaxation	Leafy greens, nuts, seeds, whole grains
Antioxidants	Protect brain cells from damage	Fruits, vegetables, berries, dark chocolate

media influence on nutrition

• Television

• Magazines

• Websites

• Social Media

• Podcasts

• Mobile Apps

body image

• refers to how you perceive, think and feel about your body as well how others see you.

• refers to general appearance, size, weight and shape

restrictive diet

eating less kilojoules than the body needs

can cause:

• nutrient deficiencies,

• slowed metabolism,

• fatigue

• dizziness

• digestive issues

  can also lead to:

• negative emotions associated with food

• increased levels of stress and anxiety

• poor self-esteem and negative body image

• increased risk of disordered eating,

• enstrual irregularities

comfort eating

when people eat food in response to their emotions, rather than hunger

often used to cope with stress, boredom. anger, loneliness, etc.

food sovereignty

the right of peoples to healthy and culturally appropriate produced through ecological sound and sustainable methods, and their right to define their own food and agriculture systems’.

food citizenship

practise of encouraging food-related behaviours that support the development of democratic, socially and economically just, and environmentally sustainable, food systems.

political influences

Policy

• Australian Dietary Guidelines

• National Preventive Health Strategy

• Healthy School Canteens

Legislation

• Food Standards Australia New Zealand (FSANZ)

• Food Standards Code

• Taxation

Programs and initiatives

• Health Star Rating System

• Kilojoule labelling scheme

• Healthy Food Partnership Reformulation

• Healthy Choices framework

Research and funding

• Accelerating Commercialisation grants

• National Health Survey

• Farm finance

how political influences impact food sovereignty

political instability and conflict can disrupt food production and distribution, impacting food security and sovereignty.

food system

• components and activities involving:

• food production

• distribution and access

• food processing

• marketing

• markets and purchasing

• preparation and consumption

• resource and water recovery

personal and social behaviours

• takeaway meals having a ‘value added’ upsizing option, creating portion distortion.

• rise in home takeaway and meal delivery services

• increase in use of meal box delivery services

• rise in variety of food delivery available 24/7, eating in is more convenient than ever before

• increase in range of available products to reduce prep time, e.g. cut up vegetables, instant noodles.

• increase in consumption of convenience foods that are highly processed, high in trans and saturated fats, high in salt and sugar.

how they are influenced by our food system

impacting individual eating habits, social interactions, and even broader societal issues like health and economic inequalities

overconsumption

overeating the amount of kilojoules the body requires

sedentary behaviour

a state in which body movement is minimal, such as sitting whilst watching tv, reading, working at a computer, etc.

behavioural principles

Modelling: where parents and carers demonstrate healthy and nutritious eating habits in the home. (parents or carers are role models for children, as they pick up on what they do, creating habits.)

Exposure: action of continually introducing foods and experiences around healthy and nutritious foods for children. (showing children healthy foods, and associating them as good/positive/new experience.)

Repetition: offered the same healthy foods a number of times, creating familiarity with nutritious foods. (parents or caregivers repeatedly giving children the same foods again and again, creating recognition the food.)

how the principals can be applied to establish healthy eating habits in children.

Modelling: children observe whatever parents do, causing habits to be formed early on.

Exposure: introducing healthy foods with them being associated as positive.

Repetition: repeatedly showing children healthy foods will associate them as good for them, having recognition and familiarity.