Food Choices

PAL, healthy eating, cost, income, culinary skills, seasonality, availability, ocassions and enjoyment

culture, religion and moral views

Christianity: has no specific rules, but hot cross buns are eaten at Easter and pancakes are eaten at Lent
Islam: meat must be halal, pork can’t be eaten and alcohol can’t be drunk; during Ramadan Muslims fast during daylight hours
Hinduism: many are vegetarian and don’t eat beef
Judaism: food must be kosher (no shellfish, pig, rabbit etc) so that blood can be drained
Sikhism: can’t eat meat; many are vegetarian
Buddhism: vegan or vegetarian and avoid alcohol
Rastafarianism: no pork and alcohol; fish is allowed but must be less than 30 cm

animal welfare, working conditions, environmental impact and eating naturally

intolerances and allergies; intolerances can lead to illness and allergies can be fatal

help us make informed choices about what we eat

Food labels can’t be misleading or make outlandish claims, they must be clear and legible and allergens must be labelled in bold

how to store food, product name, name and address of manufacturer, best beforese-by date etc

the nutritional information and breakdown

BOGOF, reduced prices, deals, loyalty card schemes, point of sale marketing, endorsements, promotion of ethical values and making health claims

England: Cornish pasties, cottage pies, bread and butter pudding, cumberland sausages etc
Wales: Welsh rarebit, glamorgan sausages, bare brith etc
NI: Crubeens, Irish stew, soda bread etc
Scotland: Haggis, shortbread, neeps and tatties etc

rice (gohan) combined with okazu, noodles, seafood, saké and mirin

sushi, tempura, gyoza, ramen and miso soup

pork, pepper, olive and almonds

churros, paella, patatas braves and tapas

sight: food that looks appealing is more likely to be eaten
taste: food must have an enjoyable taste
touch: texture must be appealing
smell: helps us to taste food and can make us eat food

Paired preference test, hedonic rating test, discrimination test and grading tests