DETERMINANTS OF FOOD CHOICE

Biological determinants

Hunger: This is the most basic urge to eat. Our body releases hormones that stimulate hunger
pangs when our stomach is empty and blood sugar levels are low.

Appetite: This is the desire to eat specific foods, influenced by taste, smell, and memories.

Taste: Our taste buds react to different flavors (sweet, salty, sour, bitter, umami) and influence
what we find palatable.

Economic determinants

Cost: The price of food can significantly impact our choices. We tend to choose less expensive
options when our budget is tight.

Income: People with higher incomes have more flexibility in their food choices and can afford a
wider variety of foods, including organic foods

Our food choices are influenced by a complex interplay of factors. Here are some of the major
determinant.

Physical determinants

Access: Physical proximity to supermarkets, grocery stores, and farmers’ markets affects what
foods we can readily obtain. People living in food deserts (areas with limited access to fresh
produce and healthy options) may have poorer quality diets.

Education: Knowledge of nutrition and cooking skills empower individuals to make informed
choices about healthy eating.

Time: Busy schedules can lead people to grab convenient, processed foods that may not be the
healthiest options.

Social determinants

Culture: Traditional cuisines, cultural beliefs, and religious dietary restrictions all shape food
choices.

Family: We learn eating habits from our families. Childhood experiences and cultural traditions are
passed down through generations.

Peers: The influence of friends and social groups can significantly impact food choices. People are
more likely to choose certain foods if their peers are eating them.

Meal patterns: Socially structured meals like family dinners or eating out with friends can influence
what and how much we eat.

1 MARK

Functional foods

 Function foods can be regarded as functional if it is satisfactory.

 Functional foods acts like antioxidant, detoxifying agent, blocking agent, suppressing agent.
 Foods rich in fibre helps in excreting harmful agents

 Probiotics helps in maintaining intestinal bacteria balance.

Functional foods.

Functional cereals are a type of breakfast cereal that is fortified with additional nutrients or
ingredients that provide specific health benefits. These benefits can range from improving heart
health and digestion to boosting the immune system and cognitive function.

Ragi and wheat semolina contain more amount of phenolic content compare to other cereals
(NIN)

Selenium a trace element plays an important role in cellular functions as it forms the integral
parts of an important antioxidant enzymes glutathione peroxidase (Se – GSH – Px).

Polishing rice reduces r- oryzanol.ans polyphenol content.

Oats as pronyl- lysine. That is 8 time more abundant in the cyst than in crumb.

Pulses;-

Soya protein contain isoflavones like daidzein and genistein.

Polyoestrogen found in soyabean is a polyphenolic compound and has anticarcinogenic effect.

Pulses like redgram as ( 203ng/g) , bengal gram (180ng /g). Green gram (98ng/g). Of selenium.

Pulses are a treasure trove of essential vitamins and minerals, including iron, folate, potassium,
and magnesium. These micronutrients are vital for various bodily functions, from energy
production and blood sugar control to bone health and immune function.

The protein in pulses is made up of various amino acids, including lysine, which is often deficient
in plant-based protein sources. This complete protein profile makes them a valuable addition to a
balanced diet.

Pulses also contain complex carbohydrates in the form of starch. Some pulses even boast
resistant starch, a type of fiber that feeds good gut bacteria and may contribute to improved
blood sugar control.

2. Vegetables and Fruit;-

Plants product vitamin like Vit C,B carotene, Tocopherols.

Greens rich in B carotene and antioxidant.

Curry leaves rich in polyphenols. It treats breast cancer.

Lutein carotenoids found in greens. It reduces blindness in elderly. Guava and amla contain

vitamin C rich in antioxidants,

Grapes and pomegranate rich in antioxidants dut to the presence of anthocyanins. Strawberry,

raspberries and blackberries contain polyphenols.

An apple a day (110g/day) prevents heart attack. By providing flavanoids.

3. nuts and oil seeds dry fruits:-

The antioxidant present in walnuts is melatonin

The phytochemicals in nuts include ellagic acid, flavanoids phenolic compound,luteelin and
tocopherols.

These tiny titans are rich in antioxidants, which combat free radicals in the body and may help
reduce the risk of chronic diseases like heart disease and cancer.

Many dry fruits, oilseeds, and nuts are excellent sources of healthy fats, particularly
monounsaturated and polyunsaturated fats. These fats promote heart health by lowering bad
cholesterol (LDL) and raising good cholesterol (HDL)

Some nuts and seeds, like walnuts and flaxseeds, are rich in omega-3 fatty acids, which are
essential for cognitive function and brain health

Almonds, pistachio, and other nuts are a great source of plant-based protein, while some dried
fruits like apricots offer a smaller protein contribution. This protein is essential for building and
maintaining muscle, keeping you feeling satisfied, and supporting numerous bodily functions.

Dry fruits, oilseeds, and nuts are a natural source of essential vitamins and minerals. They’re rich
in vitamins like vitamin E (an antioxidant), B vitamins (for energy production), and minerals like
magnesium (for bone health) and potassium (for healthy blood pressure).

4. spices:-

Saffron and annoto contains carotenoids.

The cloves,cinnamon bay leaves ha e high antioxidant property.

The selenium content of corrainder seeds (136ng /g). Mustard (128ng/g). Contributes to their
antioxidant activity.

Curcumin a diferuloy methane,present in turmeric reduces the mutagenesis in a smoker and

promote GSH production.

Ginger stimulate enzyme involved in xenobiotic metabolism. Stimulation of quinone reduces

activity suggest that ginger can counteract the oxidative damage in tissue. Of liver and lungs .

5. Tea and coffee:-

Tea and coffee boast a wealth of bioactive compounds, including polyphenols, alkaloids, and
antioxidants. These compounds are believed to play a role in various health benefits.

Both tea and coffee contain compounds that may enhance cognitive function.

Caffeine in coffee is a well-known stimulant that improves alertness and focus, while L-theanine
in tea can promote relaxation and concentration.

Tea and coffee are brimming with antioxidants that combat free radicals in the body, potentially
reducing the risk of chronic diseases like heart disease and cancer.

TEA:-
Polyphenols: The magic lies in the polyphenols, particularly flavonoids like catechins. These
compounds boast antioxidant and anti-inflammatory properties. Green tea is especially rich in
these beneficial compounds

L-Theanine: This unique amino acid promotes relaxation and focus, counteracting the jittery
effects of caffeine sometimes associated with coffee.

COFFEE:-Caffeine: This well-known stimulant enhances alertness, improves cognitive function,

and boosts energy levels.

Chlorogenic Acids: These phenolic acids act as antioxidants and may contribute to improved
blood sugar control.