Free Essay: Effects of Food Preferences

Although making food choices seems simple, it is multifaceted and not straightforward. Some people are picky eaters, while others are comfortable with many varieties of food. Therefore, it is not easy to understand the complex determiners that influence each person's food choice. However, the most common factor influencing food preference is taste. Most people like sweet taste and tend to reject bitter-tasting food. However, Hansen and Vabo (2014) identified that most people’s food preference is influenced by health, mood, price, weight control, familiarity, sensory appeal, and ethical concerns.

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General Overview of the Nutrition Report

According to the DRI assessment report, most of the nutrients in my diet are above the recommended levels. Some of these nutrients include zinc (202.9%), vitamin B12 (483.2%), Vitamin C (263.8%), and Niacin (158.9%), among others like thiamine and pantothenic acid. However, some nutrient uptake falls within the recommended range though there are only a few. Examples of these nutrients are proteins, saturated fat, trans-fatty acid and vitamin K. However, my intake of other nutrients falls below the recommended level. Such nutrients in my diet that fell below the recommended level are calories (45%), total fat, PFA 18.2 linoleic (29.1%), carbohydrates, moisture (25.8%), and vitamin D (3.7%). Although my intake of some nutrients is high and low for others, the amount of dairy intake can vary without causing any health effects. Besides, many nutrients have a lower and upper tolerable level within which the body functions normally.

Nutrient Intake to Increase and the ones to Decrease

According to the DRI report, on my nutrient intake, the figures suggest that I should increase the consumption of kilocalories, calories from fat, total fat, carbohydrates, moisture, and vitamin D. However, I should reduce the consumption of zinc, iron, vitamin C, cobalamin, pyridoxine, and Niacin. When well balanced, all these nutrients are very vital in the body, although too much intake or deficiency will have detrimental effects. For example, balancing the amount of calories uptake helps to achieve healthy body weight and size. Consuming too many calories will thus lead to obesity (Krans 2020). Another example is taking too many fats and sodium, which may increase health risks like high blood pressure and cardiovascular diseases.

Recommendations to Meet my Required Nutrient Intake

To meet my nutrient requirements, I will have to avoid foods that contain too much empty calories like cookies, donuts, pizza, ice cream and pressed meats (Krans 2020). Instead, I will try to get my daily calories from foods rich in other types of nutrients. Foods that contain other types of nutrients include homemade pizza and fresh vegetables. Without out balanced diet, my body is more prone to diseases, fatigue and low performance. However, excessive intake of some nutrients may lead to toxicity in the body. Therefore, maintaining a balanced nutrient uptake directed by the DRI is very important for the body to work effectively. To meet the required nutrient uptake and maintain a healthy diet, the food I take should include proteins, carbohydrates like fibers and starches, vitamins, minerals, healthy fats and antioxidants. I should also limit the uptake of refined grains, red and processed meat, and highly processed foods.

Influences on my Food Preference

The factors that influence the food choice can be categorized into biological, social, psychological and environmental factors. Vabo and Hansen (2014) identified taste as the major determiner of food preference among many people. Flavor determination is done biologically from the brain. When visual, tactile and gustatory signals are sent to the brain, the information is then integrated into the final perception of the food. Therefore, the perception of bitter taste makes me dislike some food, and the sweet taste makes me prefer other types of food.

Societal developments that lead to changes in dietary patterns also lead to differences in food preferences (Franchi 2012). The cultural background affects my food preference as food choice is more complex than just liking or hating a certain type of food. My family is the major societal factor that influences my food preference since they are the ones who first socialized me to the food types that I take today. Although my food preferences have changed, my food choices are greatly influenced by family background and societal trends.

Besides, there are also psychological factors that influence my food choices. The major psychological factor is personal value systems. Value systems play a great role in shaping my eating habits, especially when I make small corrections in my diet to conform to the upcoming situations in my life. Besides, food choices develop during a person’s course of life, and it integrates the many experiences that one has in the course of life.

Environmental factors also influence my food choices. Environmental factors include the quality of water, toxic substances and hazardous waste, air quality and government policies. When selecting the food to eat, I am very cautious about reducing the exposure to toxic and hazardous wastes. These toxins may come from industrial waste or other effluents that are taken up by plants and later find their way in the food chain (Franchi 2012).

In conclusion, food preferences must consider the individual needs of the body to work properly and remain healthy. Preference should not, therefore, be a matter of taste or cultural factors only but must encompass the DRI recommendations. Regardless of my food preferences, I must ensure that my diet contains carbohydrates, fats, proteins, water, and minerals.

References

Franchi, M. (2012). Food choice: beyond the chemical content. International Journal of Food Sciences and Nutrition, 63(sup1), 17-28. Retrieved 24 July 2020 from https://eds-a-ebscohost.com.libauth.purdueglobal.edu/eds/pdfviewer/pdfviewer?vid=2&sid=842226ee-472a-4ffb-a8a8-52d73e5fbe92%40sessionmgr4007

Krans, B (2020). Balanced Diet. Health line. Retrieved from https://www.healthline.com/health/balanced-diet

Vabø, M., & Hansen, H. (2014). The relationship between food preferences and food choice: a theoretical discussion. International Journal of Business and Social Science, 5(7). Retrieved 24 July 2020 from https://ijbssnet.com/journals/Vol_5_No_7_June_2014/16.pdf