Evolutionary explanations of food preference (nature)

• Evolutionary explanations of food preferences suggests that our food preferences can be explained by looking into our evolutionary past.
• Our favourite 'guilty' foods are typically rich in calories- we can argue that we are genetically programmed to prefer high calorie foods as a consequence of our evolution.
• In the past (hunter-gatherer days), humans were never certain of when the next food source would come, therefore calorie rich foods (such as saturated animal fats & animal organs as well as sugary foods such as fruits) were sought after so that we could build energy stores (fat) that enabled us to survive until the next substantial meal, which could've been days away.
• Evaluation of evolutionary explanations- :/:

  • Our preference for high fat/ sugar foods now is an 'evolutionary hangover' because it is actually maladaptive (does the opposite) in modern society.
  • Is not an advantage these days as it means we are prone to obesity, diabetes, heart diseases etc, as we find it hard to resist those high calorie foods, but don't ever have times of famine to shed the excess fat.
  • Having a meat rich diet has advantages as it is a far better source of protein and calories than plants- so less time is spent 'foraging' for food and more energy for brain growing.
• Evaluation of evolutionary explanations- strength:

  • Extra time & calories/ energy could then be spent learning skills such as tool making, weapon making (for hunting) & social skills for cooperation & language.
• Evaluation of evolutionary explanations- strength:

  • Eating more meat may have led to developing a larger brain.
  • Learning new skills would have meant there was a selective pressure on those with larger brains/ more intelligence- would have led to further enhancement of higher level skills- division of labour, skilled hunting ability.
  • These skills would make a male more attractive and more likely to pass on his 'skilled/ intelligent' genes.
• Support for evolved preferences for sweet foods:

  • Comes from studies that have shown that early exposure to a sweet taste is not necessary for children to develop a preference for sweet-tasting foods.
  • Several documented cases where a culture, such as the Inupiat people of Northern Alaska, that has no experience of sweet foods & drinks (their diet consisted mainly of fish), Bell et al, gave sweets & drinks which they immediately liked, despite not being a part of their usual diet.
  • Shows that this preference is innate & not learned, lends support.
• • Inherited food neophobia (fear of the new)= animals have a powerful tendency to avoid unfamiliar foods, means you stick to the foods that you know are safe. Another aspect of food neophobia, is that the more familiar you become with a food, the more you like it.
• Evaluation for food neophobia- :/:

  • Birch & Merlin exposed 2 year olds to a new food over 6 weeks.
  • Found that it took 8-10 exposures to get over the initial dislike to change to preference.
• Taste aversion learning:

  • If a food or drink makes you sick, you tend to be put right off from ever having it again- applies to humans & animals.
  • Taste aversion is highly specific & extremely intense- just 1 experience is enough to learn & it is evolutionary as it keeps the animal alive.
• Evaluation of taste aversion- :/:

  • Garcia et al poisoned lambs meat, wrapped it in sheepskin and gave it to coyotes, and the coyotes were sick.
  • When allowed to approach real sheep, the coyotes would sniff, then walk away as they had associated being sick with eating sheep.
  • Medicine effect- Garcia also found that animals can adapt to have a preference for foods that make them feel better or natural medicines. When he presented a distinct flavour to thiamine deficient rats, followed by an injection of thiamine, the rats developed a liking for that flavour.
• Evaluation of taste aversion- weakness:

  • Nature vs nurture debate applicable when discussing evolutionary perspectives.
  • Theories suggest that nature is more important than nurture when it comes to developing food preferences, for example saying that it is an innate characteristic to favour high calorie foods as this enhances survival by allowing us to create energy stores in the form of fat.
  • However, you could also argue that preferences for these types of food are learned from our role models (usually parents).