Factors Influencing Food Selection in the American Diet

Abstract

Publisher Summary The chapter discusses on the factors that influence food selection. Time available for purchasing food products, preparation and consumption has become important factors in influencing food selection. The chapter discusses the changes taking place in the composition of household with particular emphasis on the increasing percentage of women employed outside the home and the influence it has on the food selection in the American diet. The chapter explains in detail about the relationship between the age of the consumer and the food preference. It explains about the sense of taste and food preferences during infancy stage, and about the maturation of olfaction and its influence on the food selection when the consumer reaches his adulthood, as well as the loss of sense of taste and smell with aging of the consumer. The changes in meal patterns in teenagers and young adults are discussed. The chapter also discusses about the meals away from home (AFM) and its effects on types of food eaten. The criteria for selection of AFM at fast food outlet included taste, price, and nutritional composition. The effect of consumer sex on food selection is discussed in detail. Men consider social factor and women consider nutritional variables on food selection. Relationship between food preferences and the race of people is discussed. The African-Americans consume more of pork products and dark green vegetables, and Asians consume legumes, peas, and greater amounts of fruits and vegetables. The effect of family income on food selection is discussed.