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Food choice
Research into food choice investigates how people select the food they eat. An interdisciplinary topic, food choice comprises psychological and sociological aspects (including food politics and phenomena such as vegetarianism or religious dietary laws), economic issues (for instance, how food prices or marketing campaigns influence choice) and sensory aspects (such as the study of the organoleptic qualities of food).
Factors that guide food choice include taste preference, sensory attributes, cost, availability, convenience, cognitive restraint, and cultural familiarity. In addition, environmental cues and increased portion sizes play a role in the choice and amount of foods consumed.
Food choice is the subject of research in nutrition, food science, psychology, anthropology, sociology, and other branches of the natural and social sciences. It is of practical interest to the food industry and especially its marketing endeavors. Social scientists have developed different conceptual frameworks of food choice behavior. Theoretical models of behavior incorporate both individual and environmental factors affecting the formation or modification of behaviors. Social cognitive theory examines the interaction of environmental, personal, and behavioral factors.
==Taste preference==
Researchers have found that consumers cite taste as the primary determinant of food choice.〔(【引用サイトリンク】title=IFIC 2011 Food & Health Survey )〕〔(2011 FMI US Grocery Shopper Trends )〕 Genetic differences in the ability to perceive bitter taste are believed to play a role in the willingness to eat bitter-tasting vegetables and in the preferences for sweet taste and fat content of foods. Approximately 25 percent of the US population are supertasters and 50 percent are tasters. Epidemiological studies suggest that nontasters are more likely to eat a wider variety of foods and to have a higher body mass index (BMI), a measure of weight in kilograms divided by height in meters squared.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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