Generational Food Preference and Behavioral Impact on Philippine Culture

Darrell Vien A. Baduria

Jaira Mae A. Claveria

Junniel R. Corvera

Melvin W. Honorio

Ferl Joy S. Sarabia

Review of Related Literature

This section is an overview containing previously published works on a topic.

Those covered in this chapter aid in familiarizing oneself with the knowledge related

to and comparable to the current study.

Based on Tariga (2021) food preferences are extremely complicated, individual, and

influenced by a wide range of circumstances. Also, Ladigohon, et al. (2020) explained

that food preferences are affected by many other factors such as choice of food,

ethnicity, economy, habit, and society. These are just some of the factors that Filipinos

have when it comes to their food preferences. Moreover, Glabska (2021) stated that

prepubescent youngsters' food preferences change frequently, and they frequently

reject various meals that they previously loved, but following their teenage years, they

usually come to favor various foods that they did not appreciate previously.

Tariga (2021) mentioned that food has an impact on individuals, it makes a significant

contribution to their meal choices and preferences. Almani, et al. (2020) state that the

necessity for more research on consumer food choice behavior has become apparent in

the food sector. Thus, Filipinos are now overexposed to other cuisines, this also adds

up to their food preference. (Bekar, 2021) As cooks have become renowned, the

influence of food on culture at large has grown, and cooking has shifted away from what

it means throughout media and became one of the primary themes of TV shows.

Kabir (2018) stated that eating behavior is normal behavior relating to eating habits,

food selections that you eat, how they were prepared, and the amounts consumed.
Skipping traditional meals became a common eating behavior of Filipinos, eating

behavior have changed through the past years. Based on Kabir (2018) societal,

individual, and environmental factors emerged as the key aspects that determine eating

behavior. Factors can influence what food people take, quantity of food intake, food

selection, their mealtimes, and food preferences. Based on Kabir (2018) eating behavior

is an essential component of life since it may affect longevity in terms of health because

unhealthy eating patterns such as eating nutrient-deficient food, skipping meals, and

failing to eat regularly are known to cause a variety of medical issues and deficiencies in

nutrients.

As claimed by Adetunji (2020) as the years go by, food products and their consumption

have developed, and this trend continues to grow. Revilla (2022) explained that food

trends are constantly shifting worldwide as costumers' preferences adapt to match their

shifting need. Nowadays, nearly no meal goes undocumented. Filipinos in particular

love sharing their meals on social media, which is constantly saturated with food

photographs. Per Hassoun (2022) consumers' awareness of the environmental issues

that resulted in issues of sustainability in food led to a rise in the adoption of various

emerging food trends.

Based on Steenkamp (1990), multiple studies have underlined the fact that there is no

universal definition of quality but rather that it relies on the various viewpoints from

which it is evaluated. For example, a definition in technical and production terms may

differ from the impression of customers.

Numerous macro- and micronutrients, including proteins, lipids, carbohydrates,

minerals, vitamins, phytochemicals, and antioxidants—all of which serve a variety of

purposes in the human body—are found in food. Both food science and nutrition

science take into account the same omic technologies, however, the samples may vary.

For consumers to prefer some foods over others, the analytical methodologies'

dependability and repeatability are crucial (Fasoli & Righetti, 2015; Zhang et al., 2015).

From the consumers’ point of view, in fact, several aspects contribute to defining the

quality of a food product: these are not only intrinsic qualities such as taste and other

organoleptic properties, but also external factors such as origin and labelling (Bernués,

Olaizola, & Corcoran, 2003; Grunert, 2002; Verdú Jover, Lloréns Montes, & Fuentes,

2004). The consumer of the 21st Century is a highly demanding one, exhibiting greater

concern about quality and health benefits with respect to products he/she buys. Based

on 2 research teams Soenawan & Malonda (2015), and Faizah, Suryoko & Saryadi

(2013), product quality (Anantadjaya et al. 2015), quality of services offered (Exhibition

et al. 2010, Ghimire 2012, Ha & Jang 2010), and the atmosphere of the business

location (Ghimire 2012, Githiri 2017, Fu'ad 2015), the price of the products and services

provided (Bojanic 2007) are as several factors can affect people's satisfaction. Taste,

look, portion size, and of course price may all be used to gauge a culinary dish's quality.

Restaurants take into account a mix of flavor and appearance based on these

characteristics (Faizah, Suryoko, & Saryadi 2013). Customer satisfaction with a

restaurant can happen if the food visualization display aspect is backed by tasty flavour

indications and reasonable costs, and it is divided into categories that will be discussed

in the following subsection.

At birth, old works revealed proof of differential preferences across tastes, with a liking

for the taste of sweets and a refusal of the bitter taste. There was very little verification

of inborn flavor preference, except when infants had been previously exposed to flavors

from the maternal diet. The later development of taste and flavor fondness has received

little attention. (Nicklaus et al., 2019).

As stated by Peterrick (2004) asserts that consumers' perceptions of price are

frequently influenced by their willingness to make both financial and non-financial

sacrifices to receive a product. Price assumes the function of a consumer's extrinsic

signal and substantially influences how they perceive "monetary value" (Zeithaml,

1988). In line with Lichtenstein et al. (1993), price perception may also be used to

describe a customer's emotional response to acquiring a product, which may or may not

work as a trigger to do a certain action. For instance, a customer's perception of the

price has a favorable effect on their desire to make a purchase (Alford and Biswas,

2002). Several consumer studies have focused on design elements of product

packaging, such as shape and colour, in order to try to positively influence the

consumers’ expectations/experience of a given product (e.g., Fenko et al., 2016;

Rebollar et al., 2012; Tijssen et al., 2017; Velasco et al., 2014; Westerman et al., 2013).

This study contributes to the existing literature by simultaneously manipulating

packaging shape, packaging colour, and product category. Although there is not a clear

and highly consistent basis on which to draw any hypotheses concerning the possible

interaction effects that might be seen across the manipulated variables, color and shape

might be expected to operate additively. As mentioned by (Van Loo, et al., 2018).

Consumers are given a wealth of information while making a purchase. However, if

consumers pay attention to it, it might influence their decisions. In agreement with De

Klepper asserts that meal matching is the artistic part of cooking. Due to chefs' ongoing

search for guidelines to develop innovative, but profitable dishes and menus, it has

been the focus of several research in the culinary industry. However, unlike in sensory

science, cooks do not assess their meals using statistics or a panel. The Michelin-

starred chef Heston Blumenthal and taste specialist François Benzi (of Firmenich,

Geneva) introduced the Food Pairing Theory in 2002. The premise was simple: the

more aromatic molecules two meals have, the better they taste when combined.

Additionally, more individuals will probably try the meal.

As mentioned by Turner, et al.(2019),the food environments are the point at which

people buy and consume food in order to interact with the larger food system. Based on

Downs et al.,(2020) ,given the full range of options consumers have when choosing

which foods to buy and consume, the food environment is a crucial area of the food

system to implement interventions to support sustainable diets and address the global

epidemics of obesity, undernutrition, and climate change . Food environments serve as

a link between the macro food system, which includes food supply chains, processing,

wholesale, and logistics, and people's dietary preferences. These conditions collectively

affect people's food and beverage choices as well as their nutritional status (Popkin et

al., 2018).

As stated by Swinburn et al., (2019) the term "food environment" refers more

specifically to the area of the food system that serves as a direct "interface" through

which people can obtain and consume food .However, Turner et al., (2018) also stated

by the different concepts for food environments have been proposed, such as "healthy
nutrition environments," "obesogenic environments," "food and eating environments,"

and "foodscapes," all of which imply the impact of social and environmental factors on

people's health and nutrition. Making the healthy and sustainable food choice the

default option while limiting the promotional opportunities for foods associated with

unhealthy and unsustainable diets is the key to creating enabling food environments,

which will empower the adoption of wholesome, delicious, sustainable diets (European

Public Health Alliance,).

Based on Meyerding et al.,(2019) as a result of the globalization of the food trade, for

instance, different food products are almost always available, regardless of the season,

which has significantly increased the distance that food must travel. Based on Vargas et

al.,(2019) eating seasonal food is being promoted as one aspect of a sustainable diet,

frequently interpreted as local food, but the social, environmental, and economic

benefits and limitations need to be compared with supplying year-round fresh produce.

As claimed by Vargas et al.,( 2021) this variable availability driven by seasonality and

climate extremes means that these foods may not be available in sufficient quantities

when required.

Customers might still visit markets or supermarkets and decide to purchase items made

in areas near their cities and counties. However, it appears that Chinese consumers are

also losing their "mobility" to buy food on foot as e-commerce development soars by the

day. Instead, many choose to use specific apps (such as Meituan and Eleme) on their

smartphones to order rapid meal delivery. (Liu & Chen 2019).

As stated by Cockx, et al. (2019) ,rapid urbanization globally is often considered as one

of the most important drivers for changing dietary patterns and nutrition . However,
Bricas, et al.(2019) also stated that higher urbanization, usually a characteristic of

developed economies, can influence food consumption and nutrition transition in

several ways. For instance, urbanization can affect consumption patterns through its

effect on agricultural land, food supply and prices, and the food environment. As

explained by Cockx, et al. (2019) that in Africa, it has been discovered that rural

residents who move to urban areas tend to drastically alter their food consumption

patterns, such as by consuming fewer staple foods like maize and more processed

foods and high-sugar food.

As stated by Valli C., et. Al. (2019), Numerous research has displayed food

preference as one of the critical determinants to food consumption and choices.

Personal food system is important in apprehending the numerous factors that influence

food choices at the single level and the role of culture in guiding those choices. The

personal food system is important in understanding the many factors that influence food

choice at the individual level and the role of culture in driving those choices. Food

choice is about why people eat the foods they do, and decisions about food are the

outcome of processes that are complex, influenced by biological, psychological,

economic, social, cultural, physical, and political factors. In a study of 108 preschool-

aged children and their parents, Vollmer et al. (2019). found that preference for

vegetables mostly occurred among children of parents with the authoritative feeding

style (high demands, responds to child’s needs), but its association with healthy eating

was moderated by food parenting practices.

 As stated by Livingstone, et al. (2020), the demographic profile of the individual
such as the educational attainment, income, and sex are the common factors in terms
of food preference. They conduct an internet based-survey and based from the survey,
that women from the participants and those people who have a higher education
achievement have a good choice in food compared to men. However, Vorage, et al.
(2020) also stated that the demographic and Food Choice Motive are able to forecast
behavior in terms of eating of Functional food, those people who live dependently are
more likely to have a consumption on a functional food. Lastly, as specified by
Woodside, et al. (2019), food choice has a lot of ways to be done, the demographic
profile only gives a little amount of factor in terms of food preference.

Referring to Gibb. Et al. (2021). Discussed that sexual minority or

individuals that identify as lesbian, gay, bisexual or who is being attracted with their
same gender, are most likely experiencing a food insecurity, in which means the access
of food for them are difficult and having a hard time to live a healthy life. However, as
stated by VanKim. Et al. (2019). Sexual Orientation gives a big role in terms of food
choice of the person, straight males in terms of their quality of diet is low compared to
other sexual orientation. Fragkos, et al. (2022) explained that people who are part of
sexual minority are unprotected on having an eating disorder.

In accordance with Zhao (2022), he stated that male and female

have different food preference, in the culture of china, men mostly prefer manly food
such as red meat, beer, seahorse and other more, while women in china mostly
preferred soft and delicate food such as salads, cakes, and others. However,
Lombardo, et al. (2019) said that women drink more water than men, sweet food/drink,
while men are tending to eat more in a day and still tend to get hungry in a day and
mostly at night that even affect their sleep than women who somehow skip meal in the
day. Lastly, as per Lusk (2022), he indicates that, according to the survey-based report
in Center for Food Demand Analysis and Sustainability, the food insecurity is tending to
be higher from women than the men, but the satisfaction of the food itself if much higher
to married men.

As explained by Rippin, et al. (2020), that the countries with low

income and low standard of education had more likely to practice a poor food
consumption with particular to fruits and vegetables, food that has lots of vitamins and
minerals. However, Morales. et al. (2021) suggests that those people who have a low
educational attainment have a diet that the food they ate are mostly low in fibers but
excess in carbohydrates, foods that is sweets, but those people who have a good
educational attainment are more lovely to eat healthy foods such as vegetables and
fruits. Lastly, as explained by Dutta (2023), Educational background of the parents are a
big factor on the food consumption of their children, study shows that parents with high
educational background eats healthy foods in front of their child, that influence food
preference of the child.
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