Consumers

• The influence of culture, religion, socio-economic status, education, attitudes, and emotions on food practices
• Factors that influence food practices

  • Culture
  • Religion
  • Socio-Economic Status
  • Education
  • Attitudes
  • Emotions
• Cultural preferences


  • Determined by food that is locally available to the people of that culture
• Favorite food of many is still the traditional food of the cultural group they belong to
• Cultural food preferences


  • Germans: Sausage (wurst), now boerewors
  • Malay: masalas, bobotie, sosaties, pickled fish
  • Indian: spicy dishes, curries, samoosas
  • British: Hot puddings, pies, scones
  • Voortrekkers: biltong, dried sausage
  • South Africans: samp, maize, beans, amasi
• Islam


  • Muslim Faith
  • Halaal food
  • Food must be prepared under certain conditions
  • Pork and Alcohol are forbidden
  • Eid is the most important celebration in the Muslim calendar, marking the end of Ramadan
• Judaism


  • Kosher foods
  • Orthodox Jews do not eat pork, ham, bacon, shellfish, animal gelatine
  • Dairy products and meat are not prepared or eaten together
  • Sabbath is celebrated from sunset Friday to sunset Saturday with a special meal on Friday evening
• Christianity


  • Celebrates Easter and Christmas
  • Some Christians give up certain foods during Lent
  • Holy Communion involves bread symbolizing the body of Christ and wine symbolizing the blood of Christ
• Hinduism


  • Do not eat beef or pork
  • Regard the cow as a sacred animal
  • Mostly vegetarians
  • Diwali is an important celebration where sweet treats are eaten
• Buddhism


  Mostly vegetarian, some eat meat and fish for cultural and health reasons
• Rastafarianism


  • Vegetarian
  • Eat only Ital food, completely natural and chemical-free
  • Food served in the rawest form possible without salts, preservatives, or condiments
• Socio-economic status


  • The amount of money a family has to spend on food influences their food choices
  • Low-income groups spend a higher percentage of their income on food
  • Limited income families depend on cheap foods from the cereal group for energy and nutrient needs
• Nutrition


  • A lack of food from all food groups can cause nutrient deficiency diseases
  • Cheaper foods like dried beans, eggs, locally grown vegetables, pilchards are nutritious
  • Middle to high-income groups have more food choices but it doesn't guarantee a good diet
  • Snacks and convenience foods are quick but not always healthy
• Knowledge of food and nutrition

  • Affects the choices made when buying and preparing food
  • More knowledge leads to better choices even with limited money
• Values and attitudes


  • Influence food habits and patterns
  • Attitudes and beliefs can change
  • Many choose healthier lifestyles and eating habits
• Healthy Eating Guidelines


  1. Dietary practices of population are surveyed

  2. The findings are analysed by nutritional experts

  3. Areas that require attention are highlighted and considered in drawing up the list of guidelines
• Values and attitudes


  Influence food habits and patterns
• Attitudes and beliefs


  Can change
• Healthy lifestyles


  Many people choose to live healthier lifestyles and eat in more healthy ways
• Eating


  • Is one of the pleasures of life
  • Is a comforting habit and makes one feel better and provides a sense of security and belonging
  • Is often used as a reward
  • Is often given as gifts
  • Is celebrated on special occasions
• Emotions


  • Children copy adults' bad eating habits
  • Depression, anxiety, boredom, and stress can affect eating patterns and choices
  • People are often not able to improve their eating habits until they learn to manage the emotions and stresses in their lives
• Energy


  Is the ability to do work
• Factors affecting energy requirements

  • Age
  • Size & Body Weight
  • Gender
  • Level of Activity
  • Occupation
  • Climate
  • Pregnancy
  • Illness
• Role of Energy in the Body

  • Growth
  • Physical Activity
  • Generating Heat
  • Basal Metabolic Rate
• Energy is measured in kilocalories (kcal) or kilojoules (kJ)
• Nutrient


  • Protein - 4kcal/17kJ
  • Carbohydrate - 4kcal/17kJ
  • Fat - 9kcal/37kJ
  • Alcohol - 7kcal/29kJ
• Energy balance is reached when energy intake equals energy output
• If energy intake is greater than energy output


  This means being overweight or obese
• If energy intake is less than energy output

  This means being underweight
• Empty kilojoules provide energy but do not supply the body with any nutritional value, e.g., Soft drinks
• Formulation of Healthy Eating Guidelines

  1. Survey dietary practices of the population

  2. Analyze findings by nutritional experts

  3. Highlight areas that require attention and consider in drawing up the list of guidelines
• Reference Terms


  • RDA: Recommend Dietary Allowance
  • LTI: Lowest Threshold Intake: the least amount of nutrient requirements that are needed by the public
• Function of RDA’s


  • Interpret food consumption records
  • Evaluate the adequacy of food supplies in meeting national nutritional needs
  • Design nutritional information labels
  • Develop new products in industry
  • Provide nutritional information on labels
• Dietary Reference Terms


  • RNI: Reference nutrient intake
  • LRNI: Lower reference nutrient intake
  • EAR: Estimated average requirements
• Food Composition Tables show the nutrient content of different foods per 100g or of liquid & they also show the energy value of foods. Refer to textbook to view Tables
• Dietary Requirements of Babies

  1. First 6 months babies are fed milk

  2. Either breast milk or formulated milk – Development & growth

  3. Breast milk contains all the nutrients a baby needs & is recognised as being the best for babies
• Advantages of Breastfeeding


  • Breast milk contains antibodies that build up the baby’s resistance to diseases
  • Breast milk is always at the correct temperature
  • There is no need to prepare bottles or buy formula, which saves on time & eliminates cost
  • Breasts are sterile & do not need any preparation prior to feeding. Breast milk is readily accessible
  • It promotes bonding between mother & child
  • Babies are likely to gain the correct amount of weight
  • A Breastfeeding mother can find it easier to lose excess baby weight
• Reasons for not Breastfeeding

  • HIV positive
  • Use of illegal drugs
  • Use of prescribed drugs
• Weaning


  1. Solid foods are introduced when the baby is between 4 & 6 months

  2. Single-ingredient foods should be used(this gives time to notice any reaction – allergies/intolerances

  3. Infant cereals, pureed fruit & vegetables are the first foods given to babies
• Factors to consider when weaning

  • No sugar or salt should be added
  • A balanced of foods from the four major food groups is recommended
  • Never give babies tea or coffee
  • Honey should also be avoided until the baby is one year old
  • Avoid additives by using fresh homemade food