challenges in bringing about dietary change

• • Personal preference
  • most people prefer certain foods over others
  • Taste - developed over a period of time and can be hard to change
  • Past experiences
  • Flavour enhances (fat, sugar, salt)
• • Attitudes and beliefs: 
  • May believe healthy food is bland
  • May believe that the negative effects of consuming unhealthy food won’t effect them
  • Consuming food based on philosophical beliefs (veganism)
• • Willpower: ability to resist short-term temptations in order to meet long-term goals
• • Food security: when all people, at all times, have access to sufficient, safe and nutritious food to meet their dietary needs for an active and healthy life
  • Those outside major cities experience higher rates of food insecurity
  • As availability decreases, cost increases
• • Time constraints and covenience:
  • Meals are planned with consideration of time and convenience
  • Low SES suburbs have higher amounts of fast-food outlets
• • Education, nutrition knowledge and cooking skills
  • According to AIHW (2012) lack of nutritional knowledge and cooking skills often predisposes people to consume unhealthy meals
  • Lack of education can lead consumers believing they’re consuming healthy foods as they don’t have skills to accurately assess current food intake
• • Family, culture, society and religion
  • Food is the central to existence and survival, and first food experiences are shaped by family
• • Food marketing and media
  • The food industry actively makes goods to consumers in variety of ways
• • Health and wellbeing
  • In Australian Health Survey (2011-2012) 3.7 million people avoided a food due to allergy/intolerance
  • People experiencing emotional/mental distress may subconsciously eat unhealthy food in attempt to make them feel better
• list all challenges in bringing about dietary change

  1. personal preference
  2. attitudes and beliefs
  3. willpower
  4. food security
  5. time constraints and convenience
  6. education, nutrition knowledge and cooking skills
  7. family, culture, society and religion
  8. food marketing and media
  9. health and wellbeing