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THE WAY

PEOPLE EAT
Why do humans eat as they
do?
1
 humans choose the food
they eat due to:
• habit or tradition
• personal preference
• social pressure
• availability
• convenience
• economy
• nutritive value
2
 People are not born with a set of
food habits; they acquire or develop
them.

 Food habits are the ways in which


individuals or groups select, prepare,
consume and utilize portions of
available food in response to their
social, economic and cultural
environment.
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FACTORS INFLUENCING
FOOD HABITS
1. Subjective factors that affect man’s
attitude towards food and eating
pattern are the following:
A. PSYCHOLOGICAL FACTORS
 Foods popular to barkada (peer group) are
usually shared by its members.
 Exposure to new food items and peer influence
may affect food preferences.
 Humans like certain foods because they
associate them with happy experiences – during
family gatherings, those foods given during
childhood, or those eaten by highly-regarded 4
FACTORS INFLUENCING
FOOD HABITS

1. Subjective factors that affect man’s attitude


towards food and eating pattern are the
following:
A. PSYCHOLOGICAL FACTORS
 Some people dislike foods that were withheld from them
as a form of punishment those given during illness, or
those forced to be eaten if the individual is not hungry.
 Some people may resort to eating as an emotional
stimulus.
 Some people may value locally made food products
instead of imported ones.
 Aside from psychological, philosophical factors can also
be involved.
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FACTORS INFLUENCING
FOOD HABITS
1. Subjective factors that affect man’s
attitude towards food and eating
pattern are the following:
B. SOCIOECONOMIC FACTORS
 Income and education also determine food
availability in the sense that even if food is
physically available to the consumer, it may not
necessarily be accessible to him because the cost
is beyond his capacity to pay.
 Social pressure also influences one’s food
preferences thus, “prestigious foods” are served
during festivals. 6
FACTORS INFLUENCING
FOOD HABITS
1. Subjective factors that affect man’s attitude
towards food and eating pattern are the
following:
C. Cultural Factors
 Some religious groups prohibit their members
from eating certain foods such as pork by
Muslims & beef by Hindus.
 Catholics may opt to eat fish instead of meat
during Lent.
 During joyful occasions such as
fiestas/weddings, it is expected that most
households will serve lechon or roast pig.
 During Christmas, Filipinos also serve rice 7
FACTORS INFLUENCING
FOOD HABITS
1. Subjective factors that affect man’s attitude
towards food and eating pattern are the
following:
C. Cultural Factors
 During summer, Filipinos eat Halo-Halo.
 In the study of Florentino, Ilongos are said to
believe that:
leprosy results from eating chicken with squash
 tuba (palm wine) and saba (banana) if taken
together could cause diarrhea or even instant
death
 In Batangas, any food mixed with coconut milk is
said to cause loose bowel movement. 8
FACTORS INFLUENCING
FOOD HABITS

2. Objective factors that affect man’s


attitude towards food and eating pattern
are the following:
A. PHYSICAL OR ECOLOGICAL FACTORS
 Geography, climate, season & type of soil
affect food availability in terms of what &
when foods are produced and how they
are made accessible to the people.

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FACTORS INFLUENCING
FOOD HABITS
2. Objective factors that affect man’s attitude
towards food and eating pattern are the
following:
B. BIOLOGICAL FACTORS
 The kind and amount of food eaten and the
manner of eating may vary among different
nutritionally vulnerable groups:
o infants
o preschoolers
o adolescents
o pregnant and lactating mothers
o aged 10
FACTORS INFLUENCING
FOOD HABITS
2. Objective factors that affect man’s
attitude towards food and eating pattern
are the following:
B. BIOLOGICAL FACTORS
 State of health also affects the kind &
amount of food eaten.
o Sick individuals are given foods that will
benefit them or prevent further
deterioration of their condition.

11
FACTORS INFLUENCING
FOOD HABITS
2. Objective factors that affect man’s
attitude towards food and eating pattern
are the following:
C. TECHNOLOGICAL FACTORS
 include food processing methods, food
packaging and food storage.

12
WHAT ARE FOOD OPINIONS?

• sets of ideas or concepts held by a


person regarding a certain food

• may not necessarily be correct


since misconceptions, fads &
fallacies often cloud the truth.

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EXAMPLES OF FOOD OPINIONS?

• Batangas
o people attribute having strong bones
and teeth to calamansi
o peanuts as “brain food” and milk as a
fattening food
• Iloilo
o classify foods as hot or cold
o Hot foods are dog’s meat & pepper
o Cold foods are softdrinks, iced foods,
watermelon & young coconuts
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SOURCES OF NUTRIENTS

a) Organic molecule (contain carbon


atom)
b) Inorganic molecule (lack carbon
atoms)
ORGANIC MOLECULE

1.) CARBOHYDRATES
 animals’ major source of energy
 composed of Carbon, Hydrogen
and Oxygen
CLASSIFICATION OF CARBOHYDRATES

A)MONOSACCHARIDES
 also known as SUGARS
 simplest form of carbohydrates
FORMS OF MONOSACCHARIDES
• GLUCOSE
 aka DEXTROSE
 corn syrup
 found in the sap of plants
 found in human bloodstream
(blood sugar)
FORMS OF MONOSACCHARIDES
• FRUCTOSE
 sugar found in fruits
 honey
 sweetest of all the sugars
FORMS OF MONOSACCHARIDES
• DIHYDROXYACETONE
 sugar beets and sugar
cane
CLASSIFICATION OF CARBOHYDRATES

B) DISACCHARIDES
 combination of 2 monosaccharides
FORMS OF DISACCHARIDES
• Sucrose
 table sugar
• Lactose
 milk sugar
• Maltose
 not common in food
 digestion of starch
 juice of barley (sweet taste)
CLASSIFICATION OF CARBOHYDRATES

C) POLYSACCHARIDES
 many monosaccharides
FORMS OF POLYSACCHARIDES
• Glycogen
 storage form of CHO in plants
• Starch
 storage form of CHO in animals
• Cellulose
 woody structural component of the cell wall of
plants
• Chitin
 component of the exoskeleton of insects and
crustaceans (lobsters and crabs)
ORGANIC MOLECULE

2) Fats
• Provide energy
•Dissolve “fat-soluble” vitamins (ADEK)
• Avoid body organs
collision and cold temperature
2 Types of Fats

ANIMAL VEGETABLE
FATS FATS
SATURATED UNSATURATED

 usually solid  liquid at


at room room
temperature temperature
ARTERIOSCLEROSIS
ORGANIC MOLECULE
3) Proteins
 building blocks -amino acids
 CHON
 important for forming special growing substances
like:
hormone
antibody
chromosome
cell and tissue repair
2 Kinds of Proteins

ANIMAL VEGETABLE
PROTEIN PROTEIN
Complete proteins Incomplete proteins
Legumes
Kwashiorkor

 commonly
attacks
children of
6 – 26
months old
4. Vitamins

KINDS OF VITAMIN
FAT- WATER-
SOLUBLE SOLUBLE

 Vitamin A  Vitamin B
 Vitamin D  Vitamin C
 Vitamin E
 Vitamin K
•Fat Soluble Vitamins
• Require fat for the stomach to allow them to be
carried into the blood stream for use (absorption).
• Can be stored in the body for later use.

•Water Soluble Vitamins


• Require water for absorption.
• Easily absorbed and passed through the body as
waste.
Vitamin A/ Retinol
•Functions in the Body:
•Helps keep skin and hair
healthy.
•Aids in night vision.
•Plays a role in developing
strong bones and teeth.
Vitamin D/
Calciferol

•Function in the Body:


•Promotes intestinal absorption of
calcium
•Plays a role in building strong bones
and teeth.
RICKETS
Vitamin E/Tocopherol

•Function in the Body:


•Helps form red blood cells,
muscles, and other tissues.
Vitamin K/Menadione

•Function in the Body:


•Helps blood to clot.
Vitamin B-complex

•Function in the Body:


•Helps the body use the energy
from the foods we eat.
•Helps brain, nerves, and
muscles function.
Vitamin C
/Ascorbic Acid

•Function in the Body:


•Helps heal wounds.
•Helps maintain healthy bones,
teeth, and blood vessels.
•Helps body fight infection.
INORGANIC MOLECULE
1.) WATER
 perhaps most important and most
abundant molecule in the body (60-
655)
 can live for several weeks or a
month without food but not more
than a few days without water
Functions of water:
• universal solvent
• chemical reactant
• ability to stabilize temperature
• acts as lubricant
• cushioning
INORGANIC MOLECULE
2) Electrolytes (ions)
 help maintain salt/water balance
 acid/ base balance
 bone and teeth formation
 functioning of nerve and muscle cells
 enzyme activation
a)Calcium
b) sodium
c) Iron
d) Potassium
e) iodine

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