Factors Affecting Food Selection

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Food Technology Food Availability and Selection Factors Affecting Food Selection Physiological Physiological factors are those that affect the body’s need and desire for food. Hunger- The feeling of emptiness, weakness and pain caused by a lack of food. Hunger is controlled by a small gland in the brain called the hypothalamus. Appetite- The desire for food even when the body is not hungry. The hypothalamus registers cues, such as the sight of appetising food from the senses and sends messages to the brain which encourage the person to think about food. Unlike hunger, if appetite is not satisfied it will eventually go away. Satiety- Feeling of fullness that comes with eating adequate amounts of food. Different foods keep us fuller for longer. Simple carbohydrates are easily digested. This means they will not keep the body feeling full for an extended period of time. Complex carbohydrates remain in the stomach for a longer period of time and thus give us a feeling of fullness over an extended period of time. Body size, type and heredity- The nutritional requirements of an individual differ depending on body size. Those with larger builds require more nutrients to maintain the body and keep body processes operating healthily. This is because though they have the same type of body tissue and organs as those with smaller builds, they require more energy in order to move a larger body mass. Those with a smaller body size require less protein for the maintenance and repair of body tissue. Age- All nutrients carry out a particular function within the body and the amount of nutrients needed by an individual varies throughout the growth process. As an example, 3-19 year olds need more calcium and protein for the growth of bones and body tissue and more carbohydrates for energy. Level of activity- Physically active people need to consume more energy giving
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