PUBH200 Food Mapping System For Norms - Cultures and Traditions
Questions:
1. Describing and mapping your food neighbourhood § Map food sources (shops, outlets, markets) within a 1 km radius of your home (you can use Google Earth or various other maps on www) § Categorise these according to whether they are a supermarket, convenience store, fast food outlet, greengrocer, petrol station, butcher, baker, restaurant, garden, farm etc (as per attached example)
2. In the ‘describing local food environment’ spreadsheet, record demographic information about the area in which you live including: income levels in you suburb (from ABS data), health statistics.
Answer:
Introduction
The ways of life today, from advertisements of foods to the cultural ways of handling food, with the available reviews on factors that affect what a certain people live prove that the physical and social environment wildly affect the food choices people make day in day out. Advertisements, available schools and work are some of the examples of the physical environments people encounter whereas norms, cultures and traditions being the social environments that affect people’s choice of food in terms of preference. Take for instance, the advertisements on foods shown on the television, the ones mentioned on radio and how they are said creates a sudden interest in the foods advertised. These advertisements make people make food choices either consciously or unconsciously depending on the curiosity the advertisement has aroused in the person.
Consider a child born in a setting where there is a developed preference to a certain meal or food, he or she grows up with the perception that that meal is the most special meal available. If only the child would be exposed to more varieties of foods outside the settings the child was born in, he or she would have had preference to some other food not the one present in the setting he or she was born and raised in.
Patterns in food choices and the factors impacting them.
Food patterns are the habitual preferences on the food diet by a person or a certain people Frazao et.al 2007).New South Wales Lyons road has a population of four thousand seven hundred and seventy nine people whose level of income is $986 for a fiscal year. About 88% of the people living New South Wales Lyons road utilizes the available foods from the available food providers in New South Wales Lyons road. Cancerous diseases especially breast cancer and prostate cancer has been observed for female and male persons in the community. About 10% of the total population of North South Wales is affected by the cancerous diseases. This prompts for healthier food choices by the general population due to the effect of cancer (Larson & Story 2009).
Healthier Eating.
99% of the children population born in New South Wales are vaccinated or immunized every after one year, two years and five years respectively. 88% of the population living in New South Wales is vaccinated against HPV. Ten percent of the total population in New South Wales are affected or infected with cancerous diseases or infections where the male are mostly infected with prostate cancer whereas their female counter parts are mostly infected with breast cancer. The health conditions of the people in South North Wales make them make good food choices. For instance there is a high consumption of fruits and fruit extracts especially by the male and female positive with the cancerous growths in their systems (Downs et.al 2009). Health constraints in this context, is a pattern that affects the food choices not in New South Wales only but also in the world as a whole (Delormier et.al 2009).
Diet is Habitual.
About 89% of the population in New South Wales has a habit in the consumption of foods available in their vicinity. Take for instance the travel diary spreadsheet where the travels a person to and from a food provider and the food the person are analyzed. There is a habitual pattern in the food stuff a person buys on a daily basis. In the travel diary a person goes to the same store that is Drummoyne Bakehouse Café to buy milk using the same route daily, for the one week recorded and analyzed. This means that the person has either tea or milk on a daily basis, Monday to Monday.
This is what is referred to as the (Maillot 2009) norm, tradition and culture that guide a people when deciding on their daily food choices. 99% of the people in the world were born and raised to these practices and believes and still embrace them until they discover a better alternative that is either nutritious or sweet depending on the person’s aspects of interest (Delormier et.al 2009).
Eating with people.
The way we eat and the choices of the food we take are highly influenced with the people we are around (Counihan & Van 2012). With the people we are used to, we tend to show them our true preferences for food and even the amount of food that we consume. With the people we are not used to we tend to hide our true preference and choices for food. Take for instance, in the food diary spreadsheet where there is analysis of a three day consumption of food there is a difference in the type of food and the amount one eats depending on the type of relationship one has with the person they are around (McFerran et.al 2009).
Presence of limited foods
The diet of the people in New South Wales is limited. It is dependent on the food readily available and the foods availed by the food providers in New South Wales. In the travel diary spreadsheet there is no point where a person goes beyond three kilometers from their homes to find food, snack or the refreshment. At least 80% of the population in New South Wales is dependent on the foods and meals offered by the food shops, stores, supermarkets and other food service providers available in New South Wales. This not only affects the people of New South Wales only but also the entire world population at large. This is why people from different continents share very little preference and choice of foods, due to the difference in the foods available in their reach. This affects almost75% of our population worldwide.
Conclusion
From the physical environment to social environments encountered by in our daily lives, it is evident that our choices and preferences for food is highly affected or influenced with the aspects of the environment we interact with on a daily basis. These aspects either impact positively or negatively on the choice and preference we have for food. Social environment has a higher impact and value in the choices we make for food preference, this is because these are the aspects of the environment we are born with, raised with and even grow up to continue practicing them in our adult lives. New South Wales is not the only place affected, the whole world at large is affected.
References.
Larson, N., & Story, M. (2009). A review of environmental influences on food choices. Annals of Behavioral Medicine, 38(suppl_1), s56-s73.
Frazao, E., Andrews, M., Smallwood, D., & Prell, M. (2007). Food spending patterns of low-income households: will increasing purchasing power result in healthier food choices. Can Food Stamps Do More to Improve Food Choices? An Economic Perspective, 29-4.
Maillot, M., Vieux, F., Ferguson, E. F., Volatier, J. L., Amiot, M. J., & Darmon, N. (2009). To meet nutrient recommendations, most French adults need to expand their habitual food repertoire. The Journal of nutrition, 139(9), 1721-1727.
Jacka, F. N., Mykletun, A., Berk, M., Bjelland, I., & Tell, G. S. (2011). The association between habitual diet quality and the common mental disorders in community-dwelling adults: the Hordaland Health study. Psychosomatic medicine, 73(6), 483-490.
Downs, J. S., Loewenstein, G., & Wisdom, J. (2009). Strategies for promoting healthier food choices. American Economic Review, 99(2), 159-64.
Delormier, T., Frohlich, K. L., & Potvin, L. (2009). Food and eating as social practice–understanding eating patterns as social phenomena and implications for public health. Sociology of health & illness, 31(2), 215-228.
Counihan, C., & Van Esterik, P. (Eds.). (2012). Food and culture: A reader. Routledge.
McFerran, B., Dahl, D. W., Fitzsimons, G. J., & Morales, A. C. (2009). I’ll have what she’s having: Effects of social influence and body type on the food choices of others. Journal of Consumer Research, 36(6), 915-929.
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