To pair with the Amuse bouche, consider showing an image of a market or convenience store nearby to campus. Be sure to include a photo of an aisle with snacks, including the price, and some items with health claims (e.g. organic or natural)
Pose the questions of the Amuse Bouche: Imagine the following scenario: You are hungry and thirsty trying to grab a quick bit in a busy and crowded market.
What information do you rely on to make your choice?
The appearance, cost, convenience?
Are you swayed by the healthiness of the items?
Do statements like low fat, lean, or organic catch your eye?
Encourage students to discuss these prompts in small groups. Follow up questions may include:
Brainstorm individual characteristics that influence food decision making in this scenario beyond income and availability, including culture and health concerns
Think next about the decision making on the part of the purveyors of convenience stores – how do they determine which products stock their shelves?
Return to these questions at the end of the chapter to review key concepts such as heuristics, microvariety, and the health halo
Chapter 7 Learning Objectives
Describe food decision making:
Explain the use of categories and heuristics to simplify cognition and communication
Analyze the relative contribution of time, money, and values such as health to food choice
Apply principles of food decision making to situations that promote health and overconsumption
Contrast the potential benefits of nutrition labels and the barriers to their efficacy
Understand the role of memory in eating:
Describe the function of memory in satiety and sensory specific satiety
Apply concepts of human memory function to describe the limitations of self-report data
Explain the dual process model of cognition, defining Type 1 and Type 2 thinking
Compare explicit and implicit processes that influence health-related behaviors like eating
Provide evidence for the role of implicit processes in food choice decision making
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