Food preferences vary based on multiple factors such as family, social, cultural aspects, etc. (1,2,3,4). These ultimately decide about food habits and practices of individuals and populations in the short and long-term. Usually, we like to have our preferred foods regularly whether that is good or bad for our health. In case of diseased conditions, we occasionally took advice from our caregivers and professionals. If we do not have access to these options then we may continue promoting the burden of diet-related unhealthy conditions or diseases or outcomes for a short, mid or long time due to limitations of nutritional knowledge, less exposure to updated information regarding food and nutritional policies and practices. Still, appropriate dietary guidelines developed and modified based the needs of local, national and international may play the key roles directly or indirectly in shaping human food and nutrient consumptions as well as food related health outcomes (1).
I figure out an opportunity-mindful eating of foods and drinks offered by others while considering both quality and quantity. It may have both positive and negative consequences if not monitored properly. It may help one or many to have foods to be cooked, served, taste differently, etc. In addition, it may get help one to get rid of some harmful food and drinks consumed regularly due to lack of knowledge. Thus, one may develop an option to enjoy quality time while eating with others. It also saves or reduces the dedicated time for cooking, preparation as well as selecting food and ingredients for particular recipes, etc. (5,6,7). This ultimately reduced food related stress of individuals and populations gradually if one considers total time invested.
Could it be a new and innovative approach for regulating stress and making one’s food diversified and healthy?
Let’s check for some possible benefits:
- It may be good for vulnerable groups like kids, elderly, people of special needs, etc. who failed to choose healthy and enough food regularly.
- It could be helpful for family head and others in organizing time dedicated to food management aspects of the family.
- There could be an opportunity to mutual share or complementing ideas of food and nutrition with people of less or no or limited knowledge of nutrition in same setting such as home, office, etc.
- There would be an opportunity to developed diet incorporating combined effort from multiple members instead of one.
- Multiple people involvement in preparing foods may change both food and nutrients contents as well as food additives and nutrient density when prepared and modified differently.
- Family members will be able to monitor or guide food consumption of others that seems to be good or bad for health. As a result, healthy dietary patterns will be promoted if adapted others advise.
- Mutual sharing of feedback may help to change in individual and groups’ dietary intake and practices. Moreover, it would help modifying existing food and dietary guidelines if regular assessment and monitoring systems are established (8), etc.
If you are interested, please visit following links:
Sharing Meals: May Be A Practical Option To Maintain Individual Weight | Learn Nutrition Online
Meal(s) For A Whole Day: A Fixed Amount (wight) Of Diversified Foods. | Learn Nutrition Online
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*Featured image credit goes to https://www.pexels.com
References:
- Understanding food choice: A systematic review of reviews – PMC
- Healthy Food Environment • The Nutrition Source
- Social, behavioural and other determinants of the choice of diet | Health Knowledge
- Sociocultural Influences on Food Choices and Implications for Sustainable Healthy Diets – Eva C. Monterrosa, Edward A. Frongillo, Adam Drewnowski, Saskia de Pee, Stefanie Vandevijvere, 2020
- Safer Food Choices | Food Safety | CDC
- The Benefits of Eating With Others
- Sharing meals with others: How sharing meals supports happiness and social connections | The World Happiness Report
- Proportional responsibility versus individual responsibility for healthy eating: a complex systems analysis – The Lancet