Posted at 11.27.2018
Food is vital for expansion and bodily functions (Wahlqvist and Briggs, 2010). Therefore, in this newspaper, theories that influences food options will be discussed and put on my food alternatives. Lastly, this newspaper will conclude on my understanding on others food procedures and what changes can improve their food selections.
Based on the food choice model, the first medium that influences one's food choice is developmental. Food choices are often developed and inspired through exposure over the individual's developmental lifespan. From the child exists, his family would be the principal medium for his vulnerability and socialization to the food that he uses. Usually, the food consumed would participate in the culture that your child family stemmed from. Rarely would the kid be allowed autonomy over the choice of food. (Fieldhouse, 1998).
Applying this with an Asian context that i was born in; since young, I had been exposed to Chinese language ethnic foods where lard, soy sauce, glucose and sodium was often used to enhance the flavour and scent of meals. I got used to eating these daily rather than would have thought I'd be exposed to other food choices. This exposure came up when I advanced into adolescence where a secondary type of socialisation occurred - school, press, friends or a mature sibling. When a child enters university, and gets subjected to friends and the advertising, they will view what their peers take in and get subjected to food adverts on the advertising, all which grabs their attention and leads them to improve in their food patterns (Fieldhouse, 1998; Ogden, 2010). Keeping in mind vividly back again to high school, if my peers or elder sister bought a meal, I'd order the same meal as them due to my understanding that they know very well what food tasted better. Furthermore, when shown food advertising, it often makes me crave a bite.
The second medium is our cognition. Predicated on the Theory of Reasoned Action (Ogden, 2010, p44), it posits that an individual's attitude and his subjective norms drives his intention to perform the behaviour which then leads to the individual performing the behaviour.
Again, putting it on to Chinese food, it's the subjective norm that you need to use all elements of the pet (e. g. chicken breast)-including the organs- during food preparation as they have got nutritional worth. Therefore, I feel it is normal to cook every section of the rooster (attitude towards behaviour). Given that a whole rooster can be conveniently purchased at any supermarket, I'd turn the various parts into different dishes for my children (undertaking of specific behaviour). Despite, knowing that pet animal organs for example are high in saturated excessive fat and can cause heart diseases (Jesus, 2015).
The third medium is psychophysiological. Food alternatives can be based on the 5 senses: perception, smell, taste, ability to hear and touch. (Ogden, 2010) Hearing food sizzling, in conjunction with the smell and sight increases our probability of consuming the food. When food details the tongue, pleasure is from the texture, perceived sweetness or saltiness of food. Food options can be inspired by one's disposition and stress. (Ogden, 2010) In person, strong stressors from school would cause me to activate in mindless eating as a disposition booster.
Convenience is thought as the accessibility to food products. After living in several countries, it got me appreciating how different countries have different accesses to food products. For countries with supermarkets handily located near train stations, it is not hard for the residents to get a variety of food options. That is unlike countries where supermarkets are scarce with limited food choices.
Cost can also effect food choices. It really is of relevance to the individual socio-economic status; with more access to money, one can made more food alternatives. But, being truly a student with no source of income, I must be thrifty and limit my options.
Food alternatives can also have an effect on how one manages their romance with others. Given that the majority of my peers and family love fried food, I'd prepare them frequently to fulfill their tastebuds. In so doing, I am bonding with them even though I know that it's unhealthy.
After understanding the influences in my own food choices, the fundamentals of the theory of planned behavior (Ogden, 2010, p45) could be utilized to explain how my choices changed. Throughout a lecture, I learned that consuming healthy food would improve one's health (i. e. healthier weight, positive attitude, decrease in blood pressure and cholesterol rate) and reduces the likelihood of developing serious diseases. With so many health benefits, this has motivated and drive me to help make the change. Predicated on the theory, I am demonstrating a change in my own attitude towards behavior (i. e. a healthy lifestyle).
This change towards a healthier food choice was further made easy through the context that we am in. Having peers which were learning the same course who carry similar goals - to have a nutritious diet -, it thus seems just like a subjective norm to obtain healthier food selections. I am also blessed to have housemates that are supportive to my changes.
Making the move here to Adelaide together acquired also given me full control over food selections. To start the change of food choices, one needs to have satisfactory knowledge. Through my research on the healthy eating rules, I have discovered to consume a wide range of reduced fat milk products, fruit and vegetables, fruits, wholegrains, lean meats, have enough of plain drinking water and reduce utilization of foods high in saturated fat, salt and sweets. (Commonwealth of Australia, 2015)
A second change that I made was through how I did my grocery shopping. Prior to purchasing any food, I would read the rankings and food labels. As better products are costlier, I would purchase fresh vegetables and healthy products that are on offer to lessen my expenses whilst eating healthier.
A third change i made was at changing my food practices arising from the Chinese language culture. It dawned on me that Chinese language cuisines are usually saturated in salt because of the sodium and soya sauce combo added in to the dish. To ensure that I eat healthier while still fulfilling my sensory needs, I created variations like omitting sodium if soya sauce is used, using olive oil and different spices. I have also substituted white grain for brown rice for its health advantages and replaced junk food (e. g. potato chips) with baked nuts (e. g. walnuts).
By making such changes in my food selections decisions, it includes changed how I view food. I've learnt to appreciate food for his or her natural tastes, am more conscious on what I eat. It has additionally managed to get harder for my peers or the press to effect my current palate.
Having gone to the outskirts in Thailand; Chiang Rai, I will be analysing their food methods.
In Chiang Rai, there are limited food options for the locals. As supermarkets are usually positioned in town and there are no public transports available; one would have to operate a vehicle about an hour to get fresh groceries. Because of these inconveniences, the meals options for local people are conserved foods as it is affordable and can be stored longer.
In addition to limited food options, the locals are also offered a decrease in their food choices. As most locals hold manual labour careers, their food selections were mainly limited to an increased intake of glucose (e. g. white grain); as it is presumed that higher consumption of carbohydrates could keep one full for prolong hours. It was also hard to incorporate fresh food to their diet as they do not have the correct storage area place (e. g. refrigerator) to prevent the meals from turning bad.
Lastly, the local people at Chiang Rai differs in their cooking practices. The foodstuffs prepared tend to be seasoned either with sugars or sodium as they assume that this is the only way to ensure that the meal tasted scrumptious.
After analysing their food techniques, it can be deduced that their diet resulted from poor option of food choices, recognition on healthy diet, money and the proper amenities to store their products.
The individual's accessibility to the supermarket is of first importance. The government should concentrate on such human population and make general population transport available. This will allow greater option of other food choices. If creating a public transport course is not feasible, another substitute would be for the supermarkets to provide free delivery services. Not only would this be good for busy working individuals, but this will also be of great help to elderlies who has decreased strength and range of motion and cannot lug heavy groceries home.
Of second importance is educating them. AS I started making the change, I enriched myself with healthy eating rules. Therefore, I assume that with sufficient education how to prepare healthy meals with affordable substances and adding them other natural alternatives that boosts their meals (e. g. natural herbs and spices); making healthy food selections (e. g. reading food product labels) and changing their perceptions (e. g. inform those to choosing high fibre food which can help those to be full easily too) towards food.
Making groceries less expensive would be of third importance, supermarkets can consider offering seasonal vegetables and products that are expiring within 8 weeks at a cheaper price.
Lastly, there may be community funding jobs conducted to improve cash for such human population to cover a refrigerator to keep their fresh groceries.