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Factors Affecting Food Choices (Religion/Culture (Christianity (does not…
Factors Affecting Food Choices
Cost
Cost is often a factor which affects many peoples food choices.
Factors affecting the cost of foods
population
cost of producing food
cost of fuel to produce and transport food
climate change
whether or not people want to buy the food
Food Poverty
when an individual or household is unable to obtain healthy, nutritious food or cant access the food they want to eat.
Many people eat what they can afford not what they would choose to eat.
Food Banks
A short term solution to feed families and individuals when they cannot afford to buy nutritious food.
Medical Conditions
Diabetes
buy foods that are lower in sugar and fat. have a diet that is high in starchy carbs and fibre rich foods
CHD
replace saturated fats with polyunsaturated fats
Coeliac Disease
buy gluten free alternatives
anemia
eat more dark green leafy veg, brown rice, pulses and beans, meat fish and tofu, eggs, nuts and seeds.
calcium defiecieny
must eat more foods high in calcium such as dairy
nut allergies
foods which don't contain any nuts
lactose intolerance
cannot eat dairy, often buy dairy substitutes, soya milk
Religion/Culture
Many religions have dietary food laws that limit food choices or forbid eating certain foods.
Christianity
does not forbid any foods
Islam
all food must be halal and any pork products cannot be eaten alcohol is forbidden,
Judaism
kosher diet - meat and poultry slaughtered in a certain way, pork and shellfish are forbidden, meat and dairy cannot be eaten or prepared together.
Hinduism
beef is forbidden, a strict vegetarian diet is sometimes followed.
Onions, mushrooms, garlic, tea and coffee are avoided.
Budhism
most are vegetariam some eat fish
Sikhism
Beef is forbidden, alcohol is avoided
Rastafarianism
do not drink alcohol, most follow vegan or vegetarian diet, some eat fish under 30cm in length.
Culture: ideas, customs and traditions of a society or group of people. often linked with religion
Ethical Reasons
Seasonal Food
some foods are not available in different seasons.
benefits of eating local, seasonal foods
reduce energy and transport
cheaper than food which has been transported
supports local economy
fresher, so more nutritious and tastier.
spring
spring greens, asparagus, rhubarb
summer
peas, strawberries, cucumber, cherries, raspberries, plums
winter
brussel sprouts, cabbage, kale, leeks
autumn
courgettes, blackberries, sweetcorn, potatoes
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