Change the Way You Eat: The Psychology of Food
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For many people, food is no longer something to 'enjoy' as the stuff that nurtures us, keeps us healthy. It's something to 'control', 'do battle with', all in a warped quest to 'be thin' and live up to society's photoshopped ideals. Plus there's the obesity epidemic where we've trained our tastebuds to crave the fat, salt and sugar that so much junk food is saturated with. By examining the psychological factors that encourage us to eat more than we know we should, as well as the tricks used by marketers to influence what and how much we eat, 'Change the Way You Eat' provides the tools for readers to take ownership of their eating choices so that lifelong change can take place. Discover how: * our stage of life, gender, financial resources and values all influence our food choices * branding, packaging and labelling combine to manipulate our shopping habits * our inbuilt taste preferences can determine the food we're drawn to, and how to reprogram them * our environment - from the type of music playing while we eat to the number of people we eat with - can all affect our eating habits * our personality and emotions can determine our food choices and habits, and * we can implement our newfound knowledge to take back control of our plate, become conscious eaters and gain real enjoyment from nourishing ourselves in a way that promotes long-term health and happiness.
take a look at the physiological processes that control our food intake. FOOD INTAKE REGULATIONThe factors causing us to eat more or less, and that cause us to stop eating and feel full, are varied and being discovered and revised with great fervour. Physiological factors, in particular, are of great interest since the realisation that so many of us are ballooning and that, despite great efforts, the trend is proving difficult to reverse. You have to wonder about the benefit of attributing
see so much about high protein diets and weight loss. Remember, you can have too much of a good thing—balance is essential! When you tip the nutritional scales in favour of one nutrient or compound it can put other areas out of balance. Studies show that some amino acids (small units of protein) have different levels of satiety, so clearly it’s not straightforward, particularly as our knowledge expands. The main message is: ensure you consume a variety of protein-containing foods throughout the
motion. Consider any requirements and strengths you will need to be mindful of as you strive for change. Also think about any barriers to change you might encounter. The critical stage of change A study of 1289 people conducted by the Australian Psychological Society found that 98 per cent of the participants who had attempted to change their diet reported ‘some success’, while 22 per cent reported that their change lasted less than a few weeks or months. A further 26 per cent of subjects
initiating an emotional tie to the product, the brand or the company. Keep in mind the difference between a brand and a company. For example, Cornflakes is the brand and the company is Kellogg’s; similarly, KitKat is the brand and Nestlé is the company. It has been shown that brand perceptions (impressions of a brand) can influence buying behaviour. For example, successful branding can: create a justification for us to pay more for that product than for other brands create a loyalty towards
‘Drop the Salt! Food industry strategy’, draft for consultation. _____ 2010, ‘Response to FSANZ media release on Australian salt intakes’, The George Institute for International Health, Australia. Australian Government, Department of Agriculture, Fisheries and Forestry, 2006, Australian Food Statistics, Food and Agriculture Division, Canberra. _____ Department of Health and Aging, 2008, Australian Food and Grocery Council and Australian Government Department of Agriculture, Fisheries and