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The variety of food types encourages greater consumption
Odor and taste in grocery goods.
The change in odor or taste of food as well as the quantity or the order in which they use often involves a higher intake. The assortment of food, snacks or meals, and the order in which they serve and the change in the organoleptic characteristics (odor, color, flavor, texture) encourage increased consumption. This feeding behavior has been observed in several trials, in turn, have not confirmed noteworthy differences between people of different sex and age. In the day to day, decide on a multitude of circumstances which foods or dishes are consumed. Happens to choose the menu of a long list of dishes or desserts, appetizers choosing a celebration, with a wide range of tapas or by picking at the place of purchase among a multitude of unhealthy products (snacks, sweets, chocolates , chocolates, drinks ...). Aware of these everyday situations, the perception of the variety of food and how it affects the food and consumer behavior can help to avoid eating more, particularly when it is inconvenient for health.More variety, more consumption
The change in the sensory attributes of a food-odor, color, flavor, texture, has a significant influence on appetite and food intake. The amount of food that takes a person can vary up to 300% from one occasion to another, even if the same product. Several studies have delved into this particular behavior. One of them is focused on seeing how the participants consumed up to 23% more when they could eat ad libitum (at will) between a range of yoghurts in three different flavors, that when offered the same flavor yogurt. Similarly, the presentation of food and the order in which they are exposed determine their intake, as reflected in the popular saying that says that "food is eaten with the eyes."Sensory specific satiety
During the intake of a particular food, the taste and the appetite for the same change. There comes a time when you feel a certain boredom or lack of appetite and even their consumption temporarily abandoned in favor of other foods during the same meal. This response to eating organic selectively called "sensory specific satiety." It is the feeling experienced upon leaving part of a second dish to succumb to a delicious dessert even though they are, in theory, "full or satisfied" and behavior is the same explanation given by the researchers to the fact eat more than one food when it is accompanied by condiments (such as sauces or creams) that when used alone.
During the intake of food, taste and the appetite for the same change
A group of researchers from the Centre Européen des Sciences du Goût (Dijon, France) evaluated the feeding behavior through a study in which volunteers were encouraged to eat potato chips and brownies in three different situations. In the so-called "monotonous phase" were offered both without altering, in the "simultaneous phase" were added condiments (ketchup and mayonnaise for the fries, and vanilla cream and cream for sweets) and the "next phase" after ingestion of chips alone is provided ketchup and mayonnaise, while after eating brownies, condiments proposed above.The authors found that the amount of consumption of both foods was higher in the two situations in which they served together. In terms of calories, this increased consumption led to an excess of 500 to 700 Kcal. The accompaniments have a hedonic component which leads to increased food intake. According to the authors explain the mechanism by which food intake increases after the addition of seasonings is related, in part, to sensory-specific satiety a particular food. While the pleasure and taste for a particular food due to decreased satiety, a new food, seasoning or presentation stimulates appetite. This explains why, as consumers, we tend to eat more when the supply is varied or if you change the presentation.
The importance of the order of the food ingestion
Brian Wansink, University of Illinois, and Barbara E. Kahn, University of Pennsylvania, have contributed their research to show that simply increasing awareness of the variety may increase consumption, but in fact no such choice. One study provided participants with a range of chocolate candies that were placed in containers with a mixture of seven or ten different colors. Although the taste of them all was the same, in the course of an hour was consumed by 43% over ten chocolates container colors.A similar circumstance was confirmed after proposing a group of volunteers organized an assortment of six flavors gum 300 different or the same mixed assortment. Those who chose mixed gum container consumed up to 69% more jelly beans, compared with the group that could choose the classified and sorted by gum flavors. According to experts, these tests demonstrate that what is perceived as a greater variety (although it differs from the real variety) can influence consumption and encourage more eating.
WHAT IS THE RELATIONSHIP BETWEEN HEALTH AND FOOD?
Today, food is a subject of controversy and that is on everyone's lips. The spectacular advances that have experienced food science and nutrition in recent decades show the importance of conducting adequate food as one of the best ways to promote health and physical and emotional well. The discovery of nutrients and the roles within our organization has allowed us well many properties of foods until relatively recent years is sensed or were part of popular wisdom.Scientific advances bring us deep into the world of food and the relationship that eating habits to maintain health. Each study, each investigation, we reaffirmed that the idea that proper diet is one that takes into account all the conditions that characterize us as people educated in a particular culture, with specific eating habits, tastes, health, customs and ideals, physical activity and lifestyles. Therefore, there is no ideal diet used throughout the world, but a universal standard as to the type of food to be consumed within the daily diet, which on the one hand ensures that cover the energy and nutrient needs of all the people that make up a healthy population, and secondly, helps in the prevention of certain disorders and illnesses related to poor nutrition.
WHAT IS THE TERM "well balanced diet"?
Balanced diet is one that includes a sufficient variety of foods in adequate amounts, depending on the individual characteristics (age and physiological status, childhood, pubertal growth spurt, pregnancy and lactation ", sex, body composition and complexion ...) and lifestyle (active, sedentary ...), and guarantees that cover the requirements of energy and nutrients our body needs to maintain a good nutritional status, health and welfare.What do we understand by NUTRIENTS?: Substances are usable by the body that allow life and is found in foods unevenly distributed: carbohydrates, fats, proteins, vitamins and minerals. Water and fiber are not fed, but they play an important role for the proper functioning of our body. The nutrients serve the following functions:
- We got the power required to perform the vital functions (heart pumping, breathing, maintaining body temperature ...) and the development of the activity in general.
- Carbohydrates: simple (sugars) and complex (starch)
- Fats and lipids
- Form and maintain organs, tissues, and our system of defenses against external agents and infections
- Protein: complete (animal) and incomplete (plant)
REGULAR all processes taking place in our body so that everything runs in full harmony
- Vitamins (water soluble B-group and C-and fat-soluble-A, D, E, K) and minerals
FOOD IS NOT TO BE MISSED IN OUR BUREAU
The nutrients are not uniformly distributed in food. In each of them, therefore, predominantly one or the other nutrient. This has been classified into different groups according to their affinity nutrient or principal role in our body the nutrients in each food predominant. Foods that belong to the same group are interchangeable, provided in adequate amounts, because they share similar nutritional properties. This allows us to vary greatly the diet without changing significantly the nutritional composition of the daily diet. We must not forget that in some groups reported differences in terms of fat and sugars (whole or skimmed milk, fat or lean meats, yogurt without sugar or sugary ...), which translates to a greater or lesser number of calories.A food pyramid adapted to the Spanish population A balanced diet should include foods from all groups and in the right proportions. The food pyramid is a graphical representation of the recommendations of a balanced diet. What that means is that the basis of our diet should be the foods rich in complex carbohydrates: cereals, starches and vegetables (about half the energy we need each day should come from these products) as we move towards the apex , we find foods that have deconsumir a lesser amount or more times. At the top are, therefore, fats and other foods such as sugar, sweets, soft drinks, some meals, etc.. to be consumed in moderation.