Food

Preference
(Pilihan/
Kesukaan
Terhadap
Makanan)
Hafifatul Auliya Rahmy, SKM MKM
 PREFERENSI TERHADAP
MAKANAN DIDEFINISIKAN
SEBAGAI DERAJAT KESUKAAN
ATAU KETIDAKSUKAAN
TERHADAP MAKANAN

Preferensi berpengaruh
terhadap konsumsi pangan
 According to evolutionary,
individuals that are best suited
to surviving are more likely to
reproduce and pass on their
genetic make-up; these
individuals are said to have ‘high
fitness’.
This ‘fitness’ might be a preference
for foods that supply the right
nutrients and energy to function
effectively. Equally, it might be an
ability to detect and avoid poisonous
foods.

Evolutionary
Explanations of
Food Preference
Any humans that
quickly learned that
such high fat foods
Preference for calorific foods…
provide energy
In the past, food supplies were Therefore, binge eating high deliberately
limited, and our ancestors calorific foods would have been consumed as much
couldn’t rely on a continuous considered adaptive. Sweet, fatty as possible and
source of food for our daily or salty foods would be would therefore be
nutritional needs. It is believed particularly sought after since the most likely to
such times encouraged they provide energy and are vital survive.
maximisation of stored energy. requirements to our diet.
Food preferences developed in infancy
set the stage for lifelong food habits.
It is clear that children’s food preferences
do determine what foods they consume.
Children naturally prefer sweet and
slightly salty tastes and generally reject
sour and bitter tastes.
are familiar to them, a fact that
emphasizes the Children eat foods that
importance environment plays in the
development of food preferences.
 Children tend to reject new foods but may learn to
accept a new food with repeated exposure to it. It
may, however, take eight to ten exposures to a new
food before it is accepted.

 Children who are raised in an environment where all

members of the family eat a variety of foods are
more likely to eat a variety of foods.

 One study showed that 5-year-old girls’ fruit and

vegetable intakes were related to their parents’ fruit
and vegetable intakes.
 Tackling Taste: How Your Brain
and Tongue Work Together
 Yourtaste buds are sensory organs that enable you
to perceive different flavors in food
Your health and your taste
buds
Apa yang mempengaruhi Food
Preference

 Food preferences may also depend on your

genes, your medical history, and your personal
reactions to specific foods.
 According to Linda Bartoshuk, Ph.D., professor of
surgery (otolaryngology) at the Yale University
School of Medicine, about two-thirds of all human
beings carry a gene that makes them especially
sensitive to bitter flavors.
 This gene may have given their ancestors a leg up
in surviving their evolutionary food trials.
 People with this gene can taste very small
concentrations of a chemical called
phenylthiocarbamide (PTC).
Antropologi dan Food Preference
 Marvin Harris was an
anthropologist with a
special interest in the
history of food. In a
perfectly delightful
book called Good to
Eat: Riddles of Food and
Culture(Simon &
Schuster, 1986)
 Harris’s
first rule of food choice is that
people tend to eat and enjoy what is
easily available, which explains the
differences in cuisines in different parts of
the world
 Mudah didapatkan

 Here’s a second rule: For a food to be

appealing (good to eat), it must be both
nutritious and relatively easy or
economical to produce.
 Baik untuk dikonsumsi, mudah diproduksi
 Fobia terhadap makanan
 Food neophobia, literally “fear of the new,” is
manifested by omnivores, including humans, in
avoidance of new foods. The neophobic
predisposition to avoid new foods may seem
maladaptive for species that need to consume a
varied diet to obtain adequate nutrition.

 However, neophobia serves a protective function.

We need dietary variety, but eating new foods can
be a risky business: They could be toxic, causing
illness or death
Referensi
 Ellis_Nancy_R_200708_PhD.pdf
 Birch_1999_Development_of_food_prefer
ences.pdf
 16.pdf