Consumer Food Habits in Relation to Nutrition

Managers in the hospitality industry should recognize that consumers today have knowledge of and experience with food(no matter how limited that may be), which makes them highly critical of food compared to other products. Nutritional intake is largely dependent on food habits and preferences- which, in turn, are intimately related to several complex beliefs and habits, which are very hard to change since they are aquired over a long period of time.The intake of nutrients depend on what are prefered, selected, and consumed.
The most important factors that influence consumers food preferences should be taking in concideration when planning a nutritional menu ar item:

Intrinsic, which have to do with direct influences of food, such as appearance, color, odor, texture, temperature, flavor, and quality.The way food presented (including both desirable and undesirable attributes), the way it is arranged on the plate, and the temperature in which it is served all have an impact on food preferences. Fof example, standardized large-quantity food production may result in a different food preference ranking than when it is in a small-quantity at home. Variability in these intrinsic factors affects food preferences.

Extrinsic,are the external factors that deal with issues such as:
Environment, situational expectations, advertising, and time and seasonal variations.

Biological, Physiological, and Phychological Factors, These factors are each broad in scope but they are grouped together here because they are closely interrelated. Physiological disorders can have a profound effect on food preference by changing food appreciation, perception, or appetite. These changes associated with phychological influences commonly related to physical well being. Age and sex are major demographic factors that influence food preferences. A good example is the higher acceptence of and preference for fast food by our younger generation.

Personal Factors, which include, level of expectation, priority, familiarity, influence of other people, emotions and moods, family unit, and educational status.

Socioeconomic Factors

Cultural and Religious Factors

And most importent factors are;
Food Characteristics,

I will go in details as we go along.

[ March 09, 2001: Message edited by: Chef David Simpson ]

I have added to my topic. these are very good points you all are coming up with. Most menus indeed are coming to a complete halt when understanding the importences of nutrition and healthy living to attract clients/customers. In saying "customer", we are talking about the customs of a cunsumer. This means we should be able to attract people to our businesses by inticing them with healthier ways of eating their customary foods.

palmier,

very good of you to share that with us. If there is one thing that I don't like about cooking for the elderly, it is that their very picky of what they eat. Most of them do the diet "health craze" for their doctors or childerns' sake. But their food habits and food acceptences are learned, acquired, and finally become a part of the self. They become a very strong form of individual expression. Several influences start acting on food preferences at birth and continue to operate throughout life.

I remember this old actor (resently past),who would come all the way to the studios to eat at the commesary every morning and go back home after talking to his friends around the lot. Now, that my friends is aquiered. He spent most of his life at that lot. Never once was he late or in a hurry.

[ March 10, 2001: Message edited by: Chef David Simpson ]

I brought this thread back to life, just because.:chef: