Influence Food Consumption

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Many factors influence how much we eat and our food choices. Numerous studies have shown that simple things such as variety, distractions, visual displays and thinking that a food is good for you, leads to increase consumption. The approach presented is to eliminate overeating, which is not the same as people who under eat. This study reviews literature associated with the factors that affect consumption. Consumption is directly related to ones health in several ways. First of all, the nutritional value of the food. Essential vitamins and minerals are found in foods to promote a healthy body. Secondly, when excess calories are consumed (over consumption) this leads to excess body fat which is the cause for numerous illnesses. Lastly,…show more content…
The variety of different foods eaten within one meal increases the amount of food consumed. This study was conducted using previous research. After evaluating all the results of the study, the conclusion was that variety is a potent factor in increasing food consumption. Of the numerous studies evaluated in the article it seems to have a basic survival concept that plays out. When food is available in abundance along with variety (harvest time and ripe crops), by nature humans consume more. This is to attain needed vitamins and minerals for ideal health. People in cold climates would need this extra layer of fat for insulation and fuel during times of cold weather and diet restrictions (Polivy & Herman, 2006). On the reverse, when limited food and variety is available we reduce our intake for as long as needed for optimal survival. The visual effect of a variety of food (Kahn and Wansink 2004) will also factor into either an increased or decreased consumption. In my opinion the variety and visual effect of food consumption is a contributing factor in an individual’s choices. When enticed with choices and eye appealing food, people will consume more than needed. This scenario is linked to an old saying “the eyes are bigger than the stomach”. (Remick, A. K., Polivy, J., & Pliner, P.,
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