Feeling Good About Food This presentation will:   1) help you become acquainted with current behavioral research about eating 2) provide some fresh ideas about attitudes regarding food and eating

Who Is Most Likely To Eat Healthy? People with cooking skills People who are in the habit of preparing their own meals People who regularly shop for groceries People who prepare their own meals and shop regularly for groceries tend to have healthier diets.

What Motivates Us To Eat? Food taste preferences Gender and age The family food environment Home is where you learn how to be who you are. Family food traditions and peers influence our food preferences. Gender and age also play a role in motivations for food choices.

Why Do We Choose Certain Foods? Taste Cost Convenience Nutrition If we don’t like the way something tastes, we probably won’t eat it regularly. Toddlers may need to try a new food 10-15 times before they accept it. Cost and convenience are second only to taste when it comes to food preferences.

Feeling Better About Food Food and eating are a part of life Select the foods you enjoy and share them with people you enjoy Try to purchase some of your foods locally Try to make your food choices “count”: foods with great taste, locally produced foods, foods you can enjoy sharing with others.

Would You Like To Super-size? “Value meals”, “combo meals”, and “super sizing” are used for profit by the food companies When people are served more food, they eat more food For a small price, you get more calories and more saturated fat Review slide points.

Bigger Is Rarely Better When It Comes To Food Small Medium Large Super $1.03 $1.50 $1.67 $1.90 210 cal 450 cal 540 cal 610 cal OPTIONAL DEMONSTRATION: Before the session, visit a local fast food restaurant and order the following: 2 small orders of fries 1 medium order of fries 1 large order of fries 1 extra large, super, biggie order of fries Make a display using 5 paper plates (dinner size) to illustrate a ½ cup USDA serving size, a small order, medium, large, extra large.

That’s A Value? McDonald’s Quarter 530 calories Pounder w/Cheese 13 g saturated fat Quarter Pounder w/Cheese 1190 calories Extra Value Meal 17 g saturated fat Wendy’s Classic Double 760 calories w/Cheese 7 g saturated fat Classic Double w/Cheese 1360 calories Combo Meal 14 g saturated fat $1.41 Review slide points. $1.57

How Many Servings Did You Eat? Food Portion Spaghetti 2 cups Garlic bread 2 slices Tomato sauce 1 cup Meatballs 6 ounce Serving size # Servings ½ cup 4 1 slice 2 ½ cup 2 2-3 ounces 2-3 Review slide points

Tips for Controlling Portions At home: Measure out single servings to know what they look like Avoid serving food “family style” and do not go back for seconds Try using a smaller plate for you meal Never eat out of a bag or a carton

Tips for Controlling Portions Eating out: Ask for half or smaller portions Ask for salad dressing to be served “on the side” Order from the menu rather the “all-you-can-eat” buffet Know how much is an appropriate portion and set the rest aside to take home If you order dessert, share Review slide points.

Feeling Good About Food Enjoy the foods you eat Choose the foods you enjoy Eat the right amount Become more active Be social

Extension Specialist for Food and Nutrition Professor Mention or display of a trademark, propriety product, or firm in text or graphics does not constitute an endorsement and does not imply approval to the exclusion of other suitable products or firms. Stock images by 123rf.com Janet Tietyen, Ph.D., R.D., L.D. Extension Specialist for Food and Nutrition Professor Department of Dietetics and Human Nutrition School of Human Environmental Sciences May 2008, December 2016 Copyright ©2016 for materials developed by University of Kentucky Cooperative Extension. This publication may be reproduced in portions or its entirety for educational or nonprofit purposes only. Permitted users shall give credit to the author(s) and include this copyright notice. Educational programs of Kentucky Cooperative Extension serve all people regardless of economic or social status and will not discriminate on the basis of race, color, ethnic origin, national origin, creed, religion, political belief, sex, sexual orientation, gender identity, gender expression, pregnancy, marital status, genetic information, age, veteran status, or physical or mental disability.