The term feeding
pattern (or feeding habits)
refers to why and how people eat, which foods they eat, and with whom they eat,
as well as the ways people obtain, store, use, and discard food. Individual,
social, cultural, religious, economic, environmental, and political factors all
influence people’s eating habits.
pattern (or feeding habits)
refers to why and how people eat, which foods they eat, and with whom they eat,
as well as the ways people obtain, store, use, and discard food. Individual,
social, cultural, religious, economic, environmental, and political factors all
influence people’s eating habits.
Why and How People Eat
All humans eat to survive. They also eat to express
appreciation, for a sense of belonging, as part of family customs, and for
self-realization. For example, someone who is not hungry may eat a piece of
cake that has been baked in his or her honour.
appreciation, for a sense of belonging, as part of family customs, and for
self-realization. For example, someone who is not hungry may eat a piece of
cake that has been baked in his or her honour.
People eat according to learned behaviours regarding etiquette, meal and snack patterns,
acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviours. For example, for some
groups it is acceptable to lick one’s fingers while eating, while for other
groups this is rude behaviour. Etiquette and eating rituals also vary depending on whether the meal is formal,
informal, or special (such as a meal on a birthday or religious holiday).
acceptable foods, food combinations, and portion sizes. Etiquette refers to acceptable behaviours. For example, for some
groups it is acceptable to lick one’s fingers while eating, while for other
groups this is rude behaviour. Etiquette and eating rituals also vary depending on whether the meal is formal,
informal, or special (such as a meal on a birthday or religious holiday).
A meal is usually defined as the consumption of two or
more foods in a structured setting at a set time. Snacks consist of a small
amount of food or beverage eaten between meals. A common eating pattern is
three meals (breakfast, lunch, and dinner) per day, with snacks between meals.
The components of a meal vary across cultures, but generally include grains,
such as rice or noodles; meat or a meat substitute, such as fish, beans, or tofu; and accompaniments, such as
vegetables. Various food guides provide suggestions on foods to eat, portion
sizes, and daily intake. However, personal preferences, habits, family customs,
and social setting largely determine what a person consumes.
more foods in a structured setting at a set time. Snacks consist of a small
amount of food or beverage eaten between meals. A common eating pattern is
three meals (breakfast, lunch, and dinner) per day, with snacks between meals.
The components of a meal vary across cultures, but generally include grains,
such as rice or noodles; meat or a meat substitute, such as fish, beans, or tofu; and accompaniments, such as
vegetables. Various food guides provide suggestions on foods to eat, portion
sizes, and daily intake. However, personal preferences, habits, family customs,
and social setting largely determine what a person consumes.
What and how people eat is determined by a variety of
factors, including economic circumstances, cultural norms, and religious
restrictions. Here, an Iranian family sits on the floor and eats from a cloth
laden with regional delicacies. (Haviland, 1990).
factors, including economic circumstances, cultural norms, and religious
restrictions. Here, an Iranian family sits on the floor and eats from a cloth
laden with regional delicacies. (Haviland, 1990).
2.4.2 What People Eat
In each culture there are
both acceptable and unacceptable foods, though this is not determined by
whether or not something is edible. For example, alligators exist in many parts
of the world, but they are unacceptable as food by many persons. Likewise,
horses, turtles, and dogs are eaten (and even considered a delicacy) in some
cultures, though they are unacceptable food sources in other cultures. There
are also rules concerning with whom it is appropriate to eat. For example,
doctors in a health facility may eat in areas separate from patients or
clients. (Haviland, 1990).
both acceptable and unacceptable foods, though this is not determined by
whether or not something is edible. For example, alligators exist in many parts
of the world, but they are unacceptable as food by many persons. Likewise,
horses, turtles, and dogs are eaten (and even considered a delicacy) in some
cultures, though they are unacceptable food sources in other cultures. There
are also rules concerning with whom it is appropriate to eat. For example,
doctors in a health facility may eat in areas separate from patients or
clients. (Haviland, 1990).
Obtaining, Storing, Using,
and Discarding Food
and Discarding Food
Humans acquire, store, and discard food using a
variety of methods. People may grow, fish, or hunt some of their food, or they
may purchase most of it from supermarkets or specialty stores. If there is
limited access to energy sources, people may store small amounts of foods and
get most of what they eat on a day-to-day basis. In homes with abundant space
and energy, however, people purchase food in bulk and store it in freezers,
refrigerators, and pantries. In either case there must also be proper disposal
facilities to avoid environmental and health problems. (Lowenberg, 1979).
variety of methods. People may grow, fish, or hunt some of their food, or they
may purchase most of it from supermarkets or specialty stores. If there is
limited access to energy sources, people may store small amounts of foods and
get most of what they eat on a day-to-day basis. In homes with abundant space
and energy, however, people purchase food in bulk and store it in freezers,
refrigerators, and pantries. In either case there must also be proper disposal
facilities to avoid environmental and health problems. (Lowenberg, 1979).
Exposure to Foods
There are innumerable flavours and food combinations.
A liking for some flavours or food combinations is easily acceptable, but
others must develop or be learned. Sweetness is a universally acceptable flavour,
but a taste for salty, savoury, spicy, tart, bitter, and hot flavours must be
learned. The more a person is exposed to a food—and encouraged to eat it—the
greater the chances that the food will be accepted. As the exposure to a food
increases, the person becomes more familiar and less fearful of the food, and
acceptance may develop. Some persons only eat specific foods and flavour
combinations, while others like trying different foods and flavours.
(Klimis-Zacas, 2001).
A liking for some flavours or food combinations is easily acceptable, but
others must develop or be learned. Sweetness is a universally acceptable flavour,
but a taste for salty, savoury, spicy, tart, bitter, and hot flavours must be
learned. The more a person is exposed to a food—and encouraged to eat it—the
greater the chances that the food will be accepted. As the exposure to a food
increases, the person becomes more familiar and less fearful of the food, and
acceptance may develop. Some persons only eat specific foods and flavour
combinations, while others like trying different foods and flavours.
(Klimis-Zacas, 2001).
Influences on Food Choices
According to Kittler & Sucher (1998), there are
many factors that determine what foods a person eats. In addition to personal
preferences, there are cultural, social, religious, economic, environmental,
and even political factors.
many factors that determine what foods a person eats. In addition to personal
preferences, there are cultural, social, religious, economic, environmental,
and even political factors.
a.) Individual Preferences: Every individual has unique likes and dislikes
concerning foods. These preferences develop over time, and are influenced by
personal experiences such as encouragement to eat, exposure to a food, family
customs and rituals, advertising, and personal values. For example, one person
may not like salad, despite the fact that they are a family favourite.
concerning foods. These preferences develop over time, and are influenced by
personal experiences such as encouragement to eat, exposure to a food, family
customs and rituals, advertising, and personal values. For example, one person
may not like salad, despite the fact that they are a family favourite.
b.) Cultural Influences: A cultural group provides
guidelines regarding acceptable foods, food combinations, eating patterns, and
eating behaviours. Compliance with these guidelines creates a sense of identity
and belonging for the individual. Within large cultural groups, subgroups exist
that may practice variations of the group’s eating behaviours, though they are
still considered part of the larger group. For example, a hamburger, French
fries, and a soda are considered a typical American meal. Someone who is repeatedly exposed to certain
foods is less hesitant to eat them. For example, lobster traditionally was only
available on the coasts, and is much more likely to be accepted as food by
coastal dwellers. Vegetarians in the United
States, however, they eat “veggie-burgers” made from mashed beans,
pureed vegetables, or soy, and people on diets may eat a burger made from lean
turkey. In the United States these are appropriate cultural substitutions, but
a burger made from horsemeat would be unacceptable.
guidelines regarding acceptable foods, food combinations, eating patterns, and
eating behaviours. Compliance with these guidelines creates a sense of identity
and belonging for the individual. Within large cultural groups, subgroups exist
that may practice variations of the group’s eating behaviours, though they are
still considered part of the larger group. For example, a hamburger, French
fries, and a soda are considered a typical American meal. Someone who is repeatedly exposed to certain
foods is less hesitant to eat them. For example, lobster traditionally was only
available on the coasts, and is much more likely to be accepted as food by
coastal dwellers. Vegetarians in the United
States, however, they eat “veggie-burgers” made from mashed beans,
pureed vegetables, or soy, and people on diets may eat a burger made from lean
turkey. In the United States these are appropriate cultural substitutions, but
a burger made from horsemeat would be unacceptable.
c.) Social Influences: Members of a social group depend on each other, share a common culture, and
influence each other’s behaviours and values. A person’s membership in
particular peer, work, or community groups impacts food behaviours. For
example, a young person at a basketball game may eat certain foods when
accompanied by friends and other foods when accompanied by his or her coach.
influence each other’s behaviours and values. A person’s membership in
particular peer, work, or community groups impacts food behaviours. For
example, a young person at a basketball game may eat certain foods when
accompanied by friends and other foods when accompanied by his or her coach.
d.) Religious Influences: Religious proscriptions range from a few to
many, from relaxed to highly restrictive. This will affect a follower’s food
choices and behaviours. For example, in some religions specific foods are
prohibited, such as pork among Jewish and Muslim adherents. Within
Christianity, the Seventh-day Adventists discourage “stimulating”
beverages such as alcohol, which is not forbidden among Catholics.
many, from relaxed to highly restrictive. This will affect a follower’s food
choices and behaviours. For example, in some religions specific foods are
prohibited, such as pork among Jewish and Muslim adherents. Within
Christianity, the Seventh-day Adventists discourage “stimulating”
beverages such as alcohol, which is not forbidden among Catholics.
e.) Economic Influences: Money, values, and consumer
skills all affect what a person purchases. The price of a food, however, is not
an indicator of its nutritional value. Cost is a complex combination of a
food’s availability, status, and demand.
skills all affect what a person purchases. The price of a food, however, is not
an indicator of its nutritional value. Cost is a complex combination of a
food’s availability, status, and demand.
f.) Environmental Influences: The influence of the
environment on food habits derives from a composite of ecological and social factors. Foods that are commonly and easily
grown within a specific region frequently become a part of the local cuisine.
However, modern technology, agricultural practices, and transportation methods
have increased the year-round availability of many foods, and many foods that
were previously available only at certain seasons or in specific areas are now
available almost anywhere, at any time.
environment on food habits derives from a composite of ecological and social factors. Foods that are commonly and easily
grown within a specific region frequently become a part of the local cuisine.
However, modern technology, agricultural practices, and transportation methods
have increased the year-round availability of many foods, and many foods that
were previously available only at certain seasons or in specific areas are now
available almost anywhere, at any time.
g.) Political Influences: Political factors also
influence food availability and trends. Food laws and trade agreements affect
what is available within and across countries, and also affect food prices.
Food labelling laws determine what consumers know about the food they purchase.
Eating habits are thus the result of both external factors, such as politics,
and internal factors, such as values. These habits are formed, and may change,
over a person’s lifetime.
influence food availability and trends. Food laws and trade agreements affect
what is available within and across countries, and also affect food prices.
Food labelling laws determine what consumers know about the food they purchase.
Eating habits are thus the result of both external factors, such as politics,
and internal factors, such as values. These habits are formed, and may change,
over a person’s lifetime.
References
Haviland, W. A. (1990). Cultural Anthropology. Chicago: Holt, Rinehart and Winston.
Kittler, P. G. &
Sucher, K. P. (1998). Food and Culture in
America: A Nutrition Handbook, 2nd edition. Belmont, CA: West/Wadsworth.
Sucher, K. P. (1998). Food and Culture in
America: A Nutrition Handbook, 2nd edition. Belmont, CA: West/Wadsworth.
Klimis-Zacas, D. J., ed.
(2001). Annual Editions:
Nutrition 01/02. Guilford, CT: McGraw Hill/Dushkin.
(2001). Annual Editions:
Nutrition 01/02. Guilford, CT: McGraw Hill/Dushkin.
Lowenberg, M. E.;
Todhunter, E. N.; Wilson, E. D.; Savage, J. R.; & Lubawski, J. L. (1979). Food and People. New York: Wiley.
Todhunter, E. N.; Wilson, E. D.; Savage, J. R.; & Lubawski, J. L. (1979). Food and People. New York: Wiley.