Name Three Influences Other Than Family on People's Food Choices.

Food Environments

Background

When you lot sit at the table with your brothers, sit down long, for it is a time that is non counted against y'all as part of your ordained life span.

– Imam Jafar al-Sadiq

Diet-related disease is a trouble of epidemic proportions. Irresolute people'south diets, yet, is easier said than done, and involves more than than just telling people what they should eat. That's because where nosotros eat, and with whom we consume, may be equally important (if not more so) for our wellness every bit knowing what to eat.  For example, children who eat with their families at to the lowest degree 3 times per calendar week are 35 percent less probable to develop eating disorders, 24 percent more likely to eat healthier foods, and 12 pct less likely to exist overweight.^ane

Our nutrient choices are influenced by personal factors, such as our taste preferences, our emotional states, and how hungry we are. They are too shaped by our environs: the people in our social circles, such as our friends and family unit; our physical environs, including the stores in our communities, the foods they sell, and how much they cost; and other, more indirect influences, such every bit our exposure to advertising and the government policies that shape the food system. These and other ecology influences are function of what has been chosen the food environment.

Personal factors

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Studies advise people tend to swallow more, and make less good for you nutrient choices, when they are hungry, stressed, or tired.^two,3 These are reasons to get a good night's slumber and follow a regular eating pattern (i.e., not skipping meals).

Photo credit: GuitarHero188Rock. Artistic Commons CC BY-NC-ND 3.0.

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Our food choices are influenced by personal factors, such as knowledge, gustation preferences, emotional states, and hunger.

Studies suggest people with more cognition of diet tend to make healthier choices.² Knowledge alone, nevertheless, is non plenty to remedy poor diets. Fifty-fifty when people are consciously trying to make healthy choices, they have merely so much willpower to resist tempting, convenient foods—particularly when hungry, stressed, or tired.^ii,three

Personal priorities also have an important influence on what people eat. Surveys suggest Americans prioritize taste, cost, nutrition, and convenience (in that club) when making food choices.⁴ Many consumers besides base their food choices on their values, prioritizing their behavior almost public wellness, environmental stewardship, social justice, or creature welfare, for instance. As consumers learn more nearly these issues, they may exist more than inclined to "vote with their forks" in favor of agricultural practices that align with their priorities.

What people typically think of equally "gustation" is actually a combination of taste, smell, and texture.⁵ Children are built-in with an innate liking for sweet foods, and combinations of sugar and fat are ofttimes especially appealing.⁵ People can and practise come to capeesh other tastes, however, based on their experiences, and they can develop more of a liking for sure flavors if they are repeatedly exposed to them^6,seven Fifty-fifty when we were in the womb, our taste preferences were being shaped by what our mothers ate during pregnancy.⁸

Social influences

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Studies advise people mimic the eating behaviors of their friends, families, and co-workers.^ix In households where parents regularly eat fruits and vegetables, for example, children are more than likely to do the aforementioned.^10–12

Epitome copyright.

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For improve or worse, the people we spend fourth dimension with bear on our nutrient choices.

Studies suggest people mimic the eating behaviors of their friends, families, and co-workers.⁹ In households where parents regularly eat fruits and vegetables, for instance, children were more likely to do the same.^ten–12 On the same principle, in homes where parents more than frequently drank soft drinks, children'south soft drink intake was higher.^thirteen In another report, adults were more probable to increment their fruit and vegetable intake if they had more friends or co-workers who ate at least five servings of fruits and vegetables a 24-hour interval.^fourteen

When promoting healthier eating habits, both children and adults tend to respond well to positive encouragement.⁹ Studies suggest that attempts past parents to command what their children eat, due east.g., past withholding access to sweets, tend to backfire. Children in these environments were more likely to desire "restricted" foods, and dislike the healthy foods they were pressured to eat.¹⁵ By dissimilarity, studies suggest that when parents fix articulate guidelines only allow children liberty to cull amidst healthy options, children adopt healthier eating behaviors.^sixteen

The take-home message: Lead past example, and offer positive encouragement.

Nutrient stores

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Map of nutrient deserts in Baltimore Metropolis.

Low-income areas with limited admission to affordable and nutritious food are sometimes chosen food deserts. In this map, food deserts were identified using four criteria: altitude from a supermarket, household income, access to vehicles, and the availability of healthy nutrient in all food stores.²⁴ It is too of import to consider whether residents have access to affordable public transportation, safe walking routes, and other ways of getting to stores.²⁵

Prototype credit: Maryland Food System Map, Johns Hopkins Heart for a Livable Future, June 2012. http://mdfoodsystemmap.org

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"There used to be a grocery store on every corner. … Now in that location'southward a liquor store on every corner. If y'all don't have a car, you lot're in trouble." – Baltimore Metropolis resident

Many of the poorest urban areas in America have lost their supermarkets. In the mid-20^th century, middle-form families began migrating to newly built suburbs. Supermarkets followed, relocating to take advantage of cheaper land and cater to more affluent consumers.^22,26

Photo credit: Spence Lean. Pigtown: All Things Baltimore, 2009. www.sustainablecitiescollective.com. Used with permission.

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Many American families struggle with limited access to good for you food, while in many neighborhoods, candy, soda, and other food-poor foods abound on every street corner. Low-income neighborhoods and communities of color, in detail, tend to have more fast food restaurants, more convenience stores, and fewer supermarkets compared to mostly-white or college-income communities.¹⁷ What do these patterns hateful for the diets and wellness of people who live in those communities?

Researchers tin can mensurate the availability of healthy food in communities by surveying stores—checking whether they sell fresh produce, for example. Compared to smaller stores, supermarkets tend to offering the widest diverseness of salubrious options, at the everyman prices.⁹ Despite these advantages, enquiry shows that only having access to a supermarket does not necessarily amend diets. Other interventions, such equally offering cooking demonstrations and promotional discounts on fruits and vegetables, might encourage people to shop and eat healthier.^9,17–21

Even if supermarkets are role of the solution, getting them into places where they are lacking—such as depression-income urban areas—can exist challenging. Supermarkets require a lot of state, and urban land is often scarce and expensive.²² Store owners take expressed security concerns, and may think they won't get plenty business from lower-income shoppers.²²

The reasons people eat what they eat are varied and complex. Access to a vehicle or public transportation, or fifty-fifty the presence of sidewalks, might mean the difference between getting takeout or shopping for groceries. The ways communities are working to better healthy food access are every bit diverse, and include:

• Stocking more fruits and vegetables in corner stores and pocket-size grocery stores,
• Ensuring public benefits (e.g., food stamps) tin be used at farmers' markets, and
• Improving public bus routes to supermarkets.²³

See likewise Hunger and Nutrient Insecurity.

Restaurants

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Where do Americans become most of their food?

Betwixt 1977 and 2008, Americans' share of calories from food prepared away from domicile increased from 18 to 32 percent.²⁷ Studies suggest meals prepared abroad from abode tend to be less healthy,³¹ though at that place are plenty of exceptions.

Data source: National Health and Nutrition Examination Survey (NHANES).

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Studies suggest calorie labels are more effective in reducing how much people consume if calorie amounts are shown in the context of full recommended daily intake (e.g., equally part of a two,000-calorie diet).³⁵ This poster, developed by the New York City Department of Health and Mental Hygiene, were function of a iii-month campaign that ran in city subway cars.

Image credit: New York City Department of Health and Mental Hygiene. Cropped from original.

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Americans, on average, go roughly one-third of their calories from food prepared at restaurants, cafeterias, and other places away from abode.²⁷ The share of calories from fast nutrient restaurants, in particular, has increased dramatically—from 3 to 13 percent—over just 3 decades.²⁷ An estimated 30 percent of U.S. children now eat at a fast food restaurant daily.²⁸Why are these trends crusade for concern?

Studies suggest people who get more of their meals at restaurants swallow more calories, more fat, less fruit, fewer vegetables, and less fiber.²⁹ They may also be at college hazard of weight gain and obesity.³⁰ From 2005 to 2008, meals from fast food restaurants contributed the most saturated fatty and the least fiber to American diets, full-service restaurants contributed the about table salt, and meals prepared at home were the healthiest on all 3 counts.³¹

Restaurants also tend to offer big portion sizes,³² sometimes between two and 8 times larger than the standard sizes used in dietary guidelines.³³ Sodas, french fries, and hamburgers offered by some fast food chains, for example, are now served in portions between two and 6 times larger than they were when those items were first introduced.³³ Larger portion sizes have been shown to dramatically increase how much consumers swallow, often without their realizing it.³⁴

Consumers may non know how much fat and salt are in restaurant items, and tend to vastly underestimate the amount of calories in meals.^xxx To assistance address this problem, in 2008 New York became the outset metropolis in the U.S. to crave menu labeling in restaurants, and in 2010 a federal law was passed requiring chain restaurants to provide carte du jour labels.

Schoolhouse food

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Mixing butternut squash. Nottingham Elementary School, Arlington, Virginia.

Efforts to meliorate school meals face many challenges. Schools may accept tight budgets, express kitchen staff, and (different the school pictured here) inadequate kitchen facilities to fix meals with fresh ingredients. Students, meanwhile, may object—at least initially—to healthier meal offerings when they are accepted to options similar pizza and fries.⁴⁴

Photo credit: USDA, 2011. Artistic Commons CC Past 2.0.

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While sodas are banned from school vending machines in California, free energy drinks and juices are withal widely available.

Foods sold outside of federal meal programs are called competitive foods. The Healthy, Hunger-Gratuitous Kids Act of 2010 allows the USDA, for the starting time time in 30 years, to make major reforms to the school food surround—including setting diet standards for competitive foods.⁴³

Photo credit: Brett Myers/Youth Radio, 2011. Creative Commons CC BY-NC-SA 2.0.

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Schoolhouse food environments have been a frequent battleground for competing interests. At pale are the diets and health of American youth, who on average consume more than one-3rd of their daily calories at school.³⁶

Almost public and private schools offer meals through the National School Lunch Programme (NSLP), the School Breakfast Program, or both.³⁷ Studies suggest students who participate in federal meal programs consume more fruits, vegetables, and dairy, and are less probable to eat sweetened beverages, desserts, and snacks.^36,38 The free and reduced-price meals offered through federal programs also serve as an of import safeguard against hunger; nearly 60 percent of children participating in school meal programs come up from low-income families.³⁹

When the NSLP was beginning introduced in 1946, policymakers put restrictions in place to continue individual food manufacturers out of schools. Wanting to protect the nutritional quality of school meals, they feared "corporations [would] sell anything to the child as long every bit he has the money to pay for it." By the 1970s, however, many school meal programs were brusk on funding, and individual companies could provide meals cheaply and efficiently. Restrictions were lifted, paving the manner for fast food chains, soft drink manufacturers, and other private vendors to sell their products—called "competitive foods"—in schools.⁴⁰

Although competitive foods may generate much-needed funding for schools,^39–41 the widespread availability of sugary drinks and high-fat, salty snacks in schools has long been a public wellness concern.⁴² The types of competitive foods allowed to be sold in schools, even so, are expected to modify. In 2010, Congress passed a bill calling for major reform to the schoolhouse food environment, including setting nutrition standards for competitive foods.⁴³

Come across alsoFood Marketing and Labeling.

Resources

The following list of suggested resources is intended as a starting point for further exploration, and is not in any way comprehensive. Some materials may not reverberate the views of the Johns Hopkins Center for a Livable Future.

For teachers

• Why We Eat What We Eat (lesson plan). FoodSpan. Johns Hopkins Center for a Livable Futurity.
• Introduction to the US Food System: Public Health, Surround, and Disinterestedness (textbook). Neff RN (editor). Johns Hopkins Center for a Livable Hereafter. 2014.

Reports

• Mapping Baltimore City'south Food Surround: 2015 Report. Johns Hopkins Center for a Livable Hereafter. 2015.
• Researching the Baltimore Urban center Nutrient Environment: Contributions from the Johns Hopkins Bloomberg School of Public Health. Johns Hopkins Centre for a Livable Futurity. 2015.
• Customs Food Security in the U.s.: A Survey of the Scientific Literature. Chen W, Clayton ML, Palmer A. Johns Hopkins Center for a Livable Futurity. 2015.
• Admission to Healthy Food and Why It Matters: A Review of the Research. PolicyLink and The Nutrient Trust. 2013.
• Serving Salubrious School Meals. The PEW Charitable Trusts, The Kids' Safe and Healthful Foods Project and the Robert Forest Johnson Foundation. 2013.
• Nutritional Quality of Nutrient Prepared at Abode and Away From Domicile, 1977-2008. USDA Economic Inquiry Service. 2012.
• The Grocery Gap: Who Has Admission to Healthy Food and Why It Matters. PolicyLink and The Food Trust. 2010.
• Community Food Security in United states of america Cities: A Survey of the Relevant Scientific Literature. Haering SA, Syed SB. Johns Hopkins Middle for a Livable Future. 2009.
• Healthy Nutrient Access in Minneapolis: Initial Conversations with Residents. Kaiser C. Institute for Agriculture and Trade Policy. 2009.
• Permit's Consume Out: Americans Counterbalance Taste, Convenience, and Nutrition. USDA Economic Inquiry Service. 2006.

Websites

• Maryland Nutrient System Map (includes maps of nutrient deserts, farmers markets, and more). Johns Hopkins Center for a Livable Future.
• Healthy Stores. Johns Hopkins Bloomberg School of Public Health.
• Healthy Food Access Portal. PolicyLink and The Food Trust.

Academic periodical articles

• Dietary Inequalities: What Is the Show for the Consequence of the Neighbourhood Food Environment? (requires subscription). Black C, Moon D, Baird J. Health and Place. 2014.
• A Framework for Agreement Grocery Purchasing in a Low-Income Urban Environment (free admission to research brief). Zachary DA, Palmer AM, et a.. Qualitative Health Research, 2013.
• The Local Food Environment and Diet: A Systematic Review (open up access). Caspi CE, Sorensen G, et al. Wellness & Place. 2012.
• Environmental factors that increase the nutrient intake and consumption volume of unknowing consumers (requires subscription). Wansink B. Annual Review of Nutrition. 2004.
• A Review of Environmental Influences on Food Choices (require subscription). Larson N, Story M. Annals of Behavioral Medicine. 2009.

Films

• Food Frontiers. Johns Hopkins Center for a Livable Future. 2016.
• BFED: Baltimore Food Environmental Documentary. Johns Hopkins Center for a Livable Futurity and the Maryland Establish College of Art (MICA). 2010.

References

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25. Ver Ploeg Thou, Breneman V, Farrigan T, et al. Access to Affordable and Nutritious Nutrient: Measuring and Understanding Food Deserts and Their Consequences: Report to Congress. USDA Economic Research Service; 2009.
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Source: http://www.foodsystemprimer.org/food-and-nutrition/food-environments/

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