NTS 135 Chapter 1
Cost and Economics
As income increases, so do meals eaten away from home and preferences for foods such as cookies, chocolate, cheese, and meat
Routines and habits
Recent surveys indicate that the most commonly purchased foods in America are milk (about 23 gallons per person yearly), ready-to-eat cereal, bottled water (about 34 gallons per year), soft drinks (nearly 41 gallons per year), and bread (about 53 pounds per year)
risk factor
a term used when discussing aspects such as heredity, lifestyle, and nutritional choices that contribute to the development of disease
theory
an explanation of a phenomenon that has numerous lines of evidence by different researchers to support it
Moderation
especially necessary for consuming fried foods
Time and convenience
lifestyle that limits the amount of time spent in food preparation
Marketing and advertising
major media tool for capturing the food interest of the consumer. Consumers have more food choices than ever and these choices are well advertised in newspapers and magazines, on billboards, radio, television, and online
Restaurant dining
often calorie dense, in large portions, and of poorer nutritional quality compared to foods made at home; menus typically emphasize meat, cheese, fried foods, and carbonated beverages
Early influences
related to various people, places, and events have a continuing impact on our food choices. Many food customs, including ethnic diet patterns, begin as we are introduced to foods during childhood
steaming
the healthiest method for cooking vegetables
Flavor, texture, and appearance
the most important factors determining our food choices
hunger
the primarily physiological drive (internal) to find and eat food
appetite
the primary psychological influences (external) that encourage us to find and eat food, often in the absence of obvious hunger
satiety
the state or feeling in which there is no longer a desire to eat