Nutrition behavior – HNH20306
,Table of Contents
Lecture 1 Sociaalwetenschappelijke aspecten van voedingsgedrag....................................3
Lecture 2 Regulatie eetlust: verzadigdende werking en overgewicht..................................8
Lecture 3 Ontwikkeling van het Nederlands voedingspatroon....................................................12
Lecture 4 Development of food preferences.....................................................................15
Lecture 5..........................................................................................................................21
Lecture 6 Eetgedrag..........................................................................................................24
Lecture 7 Voedings- en eetstoornissen.............................................................................29
Lecture 8..........................................................................................................................36
Lecture 9 – Omgevings invloeden op eetgedrag...............................................................41
Lecture 10 – Omgevingsinvloeden op eetgedrag..............................................................48
Lecture 11 - Social influences on eating behavior.............................................................56
Lecture 12 - Social aspect of nutrition behaviour: the curious case of social status...........60
Werkcollege 1 Theory of planned behavior......................................................................63
Poster parental feeding practices and vegetable intake....................................................72
,Lecture 1 Sociaalwetenschappelijke aspecten van
voedingsgedrag
There are three types of reasons for preferences and aversions
Sensory/hedonic
Anticipated consequences, often relate to health. Rejection because of an allergy for
example. Or vegetables because they are accepted primarly because they are perceived to
be healthy.
Ideational, things we deem inedible are just not food. Paper, rocks. Some also inappropriate
because of sociopolitical reasons, as for example the meat of a species threatend with
extiction.
Biological determinants of food choice in generalist animals
Humand and many other generalists have certain biological predispositions that guide adaptive food
selection.
Need for food and water is signaled internally and innately by what we call hunger and
thirst.
Preferences for sweet and avoidance of bitter.
System to evaluate potential foods in term of their post-ingestive consequences. Particularly
effective in supporting the rejection of some categories of toxic foods.
New foods offer both the possibility of new sources of nutrients and the possibility of toxins,
harmful micro-ogranisms, or nutritional imbalance.
The theory of planned behavior indicates how beliefs and norms may interact to produce intentions
and then actions. It considers intentions as a frequent mediator between thoughts or feelings and
action, and seeks to predict intention and action from a measurement and appropriate weighting of
three variables: attitude, subjective norm and perceived control.
The major influences that contribute to the personal food system are sensory, convenience,
instrumental consequences, cost and social influences/management, with a significant other
category that includes moral issues and norms.
Mention, identify different perspectives on nutrition behavior
Identify different meaning of eating inclusive rol of social facilitation, modeling, and
impression management as examples of social influences on behavior
Describe the models of Sheperd, Sobal & Rozin, and Rozin
Explain functionalism/structuralisme in sociology of food
Identify relationship between social class and obesity
Explain categories of acceptance/rejection of Rozin including the law of contagion
Describe role of brainstem, limbic system and cortex for eating behaivor
Explains Kahneman's system 1 and 2 in context of eating behavior
Explain theory of planned behavior also after finishing online practical and give examples
for the different element of this model
Explain the law of Engel
Describe shift in macronutrient consumption as function of BNP of country
Name most important influences of gender and age on food choice and intake
Values of food, eating
Maintenance of body
Emotion
Expression of societal issues and politics
, Social meaning (most meals in social context)
Communication
Distincion (expression of socitetal issues and politics)
Invloed van sociale omgeving op eetgedrag
Sociale facilitatie: wanneer mensen samen eten met familie en vrienden eten ze meer dan alleen.
Modelling: mensen passen hun eetgedrag aan op basis van het eetgedrag van een tafelgenoot.
Impression management: mensen passen hun eetgedrag aan om een goede indruk te maken.
Mogelijke oplossingen om mensen meer gezonde keuzes te laten maken in een sociale omgeving zijn
visite slim waarbij gezonde alternatieven in huis gehaald worden op bijvoorbeeld verjaardagen en
omgaan met sociale groep, waarbij mensen gezonde keuzes durven maken in een groep. Dit
beïnvloed de groep positief. Verder zijn oplossingen het bewust eten, eten wat je zelf wil,
communiceren over normen, sociale normen inzetten (zoals bordje bij een product neerzetten met
'veel gekozen product in onze kantine').
Personality: restraint eating.
Physical characteristics: weather, agriculture, soil
Rozen & Sobal, 2006 Model of food choice
,Table of Contents
Lecture 1 Sociaalwetenschappelijke aspecten van voedingsgedrag....................................3
Lecture 2 Regulatie eetlust: verzadigdende werking en overgewicht..................................8
Lecture 3 Ontwikkeling van het Nederlands voedingspatroon....................................................12
Lecture 4 Development of food preferences.....................................................................15
Lecture 5..........................................................................................................................21
Lecture 6 Eetgedrag..........................................................................................................24
Lecture 7 Voedings- en eetstoornissen.............................................................................29
Lecture 8..........................................................................................................................36
Lecture 9 – Omgevings invloeden op eetgedrag...............................................................41
Lecture 10 – Omgevingsinvloeden op eetgedrag..............................................................48
Lecture 11 - Social influences on eating behavior.............................................................56
Lecture 12 - Social aspect of nutrition behaviour: the curious case of social status...........60
Werkcollege 1 Theory of planned behavior......................................................................63
Poster parental feeding practices and vegetable intake....................................................72
,Lecture 1 Sociaalwetenschappelijke aspecten van
voedingsgedrag
There are three types of reasons for preferences and aversions
Sensory/hedonic
Anticipated consequences, often relate to health. Rejection because of an allergy for
example. Or vegetables because they are accepted primarly because they are perceived to
be healthy.
Ideational, things we deem inedible are just not food. Paper, rocks. Some also inappropriate
because of sociopolitical reasons, as for example the meat of a species threatend with
extiction.
Biological determinants of food choice in generalist animals
Humand and many other generalists have certain biological predispositions that guide adaptive food
selection.
Need for food and water is signaled internally and innately by what we call hunger and
thirst.
Preferences for sweet and avoidance of bitter.
System to evaluate potential foods in term of their post-ingestive consequences. Particularly
effective in supporting the rejection of some categories of toxic foods.
New foods offer both the possibility of new sources of nutrients and the possibility of toxins,
harmful micro-ogranisms, or nutritional imbalance.
The theory of planned behavior indicates how beliefs and norms may interact to produce intentions
and then actions. It considers intentions as a frequent mediator between thoughts or feelings and
action, and seeks to predict intention and action from a measurement and appropriate weighting of
three variables: attitude, subjective norm and perceived control.
The major influences that contribute to the personal food system are sensory, convenience,
instrumental consequences, cost and social influences/management, with a significant other
category that includes moral issues and norms.
Mention, identify different perspectives on nutrition behavior
Identify different meaning of eating inclusive rol of social facilitation, modeling, and
impression management as examples of social influences on behavior
Describe the models of Sheperd, Sobal & Rozin, and Rozin
Explain functionalism/structuralisme in sociology of food
Identify relationship between social class and obesity
Explain categories of acceptance/rejection of Rozin including the law of contagion
Describe role of brainstem, limbic system and cortex for eating behaivor
Explains Kahneman's system 1 and 2 in context of eating behavior
Explain theory of planned behavior also after finishing online practical and give examples
for the different element of this model
Explain the law of Engel
Describe shift in macronutrient consumption as function of BNP of country
Name most important influences of gender and age on food choice and intake
Values of food, eating
Maintenance of body
Emotion
Expression of societal issues and politics
, Social meaning (most meals in social context)
Communication
Distincion (expression of socitetal issues and politics)
Invloed van sociale omgeving op eetgedrag
Sociale facilitatie: wanneer mensen samen eten met familie en vrienden eten ze meer dan alleen.
Modelling: mensen passen hun eetgedrag aan op basis van het eetgedrag van een tafelgenoot.
Impression management: mensen passen hun eetgedrag aan om een goede indruk te maken.
Mogelijke oplossingen om mensen meer gezonde keuzes te laten maken in een sociale omgeving zijn
visite slim waarbij gezonde alternatieven in huis gehaald worden op bijvoorbeeld verjaardagen en
omgaan met sociale groep, waarbij mensen gezonde keuzes durven maken in een groep. Dit
beïnvloed de groep positief. Verder zijn oplossingen het bewust eten, eten wat je zelf wil,
communiceren over normen, sociale normen inzetten (zoals bordje bij een product neerzetten met
'veel gekozen product in onze kantine').
Personality: restraint eating.
Physical characteristics: weather, agriculture, soil
Rozen & Sobal, 2006 Model of food choice
