The Motivation of Food 1

The Motivation of Food

Aminda C. Fox

Date: September 12, 2010

University of Phoenix

CERTIFICATE OF ORIGINALITY: I certify that the attached paper is my original work. I

affirm that I have not submitted any portion of this paper to any previous course, and neither
has anyone else. I confirm that I have cited all sources from which I used language, ideas, and
information, whether quoted verbatim or paraphrased. Any assistance I received while
producing this paper has been acknowledged in the References section. I have obtained written
permission from the copyright holder for any trademarked material, logos, images from the
Internet, or other sources. I further agree that my name typed on the line below is intended to
have, and shall have, the same validity as my handwritten signature.
Student's signature (name typed here is equivalent to a signature):
Aminda C. Fox
The Motivation of Food 2

The Motivation of Food

There is a rising focus on how and what a person eats. Fast and quick food restaurants are

developing food labels that can be viewed on line, health education in the schools is covering

diet, and even the food pyramid taught in schools for years has been revamped. With all the

information available in combination with convenience foods for an increasingly busy culture,

food choices are becoming difficult.

The Motivation of Food 3

When we are born we have basic needs to survive. Among those needs is the need to eat

(Deckers, 2010). What we eat, how often, and for what purpose varies. Some eat whatever is

within arms reach while others make choices to eat healthy. There are many reasons one would

choose to eat healthy.

Eating, aside from filling a void in our stomach, releases chemicals within the brain; in

fact it is activity within the brain that causes one to feel hunger or have a desire to eat in

response to dwindling nutrition or energy stores (Killgore, 2006). When we have not consumed

enough meat the blood lacks iron. When the iron store is low, insufficient oxygen is available

leading to decreased energy. When this happens our brain may cause us to crave meat or other

iron-rich foods.

The brain needs specific quantities of various vitamins and minerals to function properly

as well as amino acids from proteins to enable communication between neurotransmitters and

complex fiber-rich carbohydrates for a balanced energy supply (Logan, 2008). Individuals

generally feel better when they eat healthy as brain function is at its optimum.

At the beginning of our life the foods we crave are necessary to supplement what is

lacking. As we get older we develop a sense of what tastes good to us, we base our eating habits

off of that. We not only want what tastes good, but we want the feeling we get when we eat it;

our orexin system has been activated just as it would be if we were an addict that just got some

cocaine or nicotine (Society for the Study of Ingestive Behavior, 2009). Tasty foods bring

pleasure to our palate as well as our moods, according to a study done by the Society for the

Study of Ingestive Behavior (SSIB) (2009).

It is not only “tasty” foods that affect our mood; everything we consume has a direct

correlation to our mood. If we develop unhealthy eating habits and consume foods high in

calories and fat and avoid the low fat/low calorie foods we will experience negative moods.
The Motivation of Food 4

Conversely, eating healthy will generate positive moods (Killgore, 2006). For those in tune with

their bodies, healthy eating means making the choice to live a more upbeat existence. Aside

from mood, energy and, of course, weight, are influenced by what we consume.

In order to reach and maintain an optimum weight dietary guidelines have been

established by US governmental agencies regarding recommended nutritional intake, including

limits on the intake of sodium, cholesterol, saturates, and trans fatty acids. In addition, the

guidelines recommend increasing intake of low fat dairy products as well as fruits and

vegetables (Savage, 2006). Guidelines are also in place regarding calorie consumption to reach,

maintain, or decrease weight. Individuals choose to follow this health plan, if you will, to

increase their chances to live a fuller life; education has proven that obesity leads to earlier death

(Gregory, 2006).

In 2001, the US Surgeon General placed obesity as a leading cause of preventable death,

second only to smoking. This increased obesity rate has also been shown to directly correlate to

rising health care costs for health problems such as hypertension, hypercholesterolemia,

cardiovascular disease, type 2 diabetes, and certain cancers (Savage, 2006). Often it takes the

onset of one of these health issues, or warning signs for one, to encourage an individual to

change their eating habits, hoping that the new healthy eating will slow or reverse the

progression of the diseases. Unfortunately, many factors mean more food prepared outside the

home is being consumed, food that does not meet nutritional guidelines.

As more women join the work-force and more homes become multiple-career

households, time is of a premium. For convenience, as well as for socializing, it is becoming a

novelty to prepare foods at home from scratch as opposed to boxes or reheating what was

purchased elsewhere (Gregory, 2006). Restaurants that provide this food are less concerned
The Motivation of Food 5

with nutritional content for their consumers. Add to that the increased portion size and you have

a recipe for obesity (Roberto, 2010).

Despite the increase in waist size in America, there is a stigma attached to those that

suffer from this affliction. It has been my observation that the overweight and obese are

shunned, lose out on opportunities as their size prevents participating comfortably or energy

stores are low. It so hampers a person’s ability to fit in that he/she may choose to turn to a

healthy lifestyle in order to receive/achieve acceptance. This healthy eating turn-around does not

mean, though, that the individual can no longer get their food at quick food establishments.

Businesses that provide meals for take out or for on the premises consumption are

listening to the criticism being aimed at them for their role in the rising epidemic of overweight

Americans (Gregory, 2006). They are gearing their menu items toward the healthy eater, making

social dinners, dates, and meals of convenience a more life-promoting experience. Even those

that are not normally healthy eaters will choose to eat healthy if those around them are doing so;

this makes eating at their favorite establishment an option whether eating alone or in a group.

Whether eating healthy is out of basic survival instinct or choice, the motivation goes

deeper and is more complex. We may make the choice to achieve a certain size body so we can

fit it socially or fit into swimsuits and airline seats. An overweight person, however, may choose

to eat healthy for reasons not focused on appearances, such as energy, self-esteem, and overall

health. Regardless of the reason, how we eat impacts how we feel, how much we can

accomplish, and to a certain extent our social circle. Deficiencies in any of these areas, though

we may want to blame entities that enabled us to become deficient, are our fault and must be

overcome or reversed by our own choices regardless of what it takes to motivate us to do so.

References

Deckers, L. (2010). Motivation: Biological, Psychological, and Environmental (3rd ed.).

 The Motivation of Food 6

Gregory, S., McTyre, C., & DiPietro, R. (2006). Fast Food to Healthy Food: A Paradigm Shift.

International Journal of Hospitality & Tourism Administration, 7(4), 43-64.

doi:10.1300/J149v07n0403

Killgore, W., & Yurgelun-Todd, D. (2006). Affect modulates appetite-related brain activity to

images of food. International Journal of Eating Disorders, 39(5), 357-363.

doi:10.1002/eat.20240.

Logan, A. (2008). Does diet affect ADHD? Strong evidence suggests it does. Alive: Canadian

Journal of Health & Nutrition, (311), 87-88. Retrieved from CINAHL Plus with Full

Text database

Roberto, C., Larsen, P., Agnew, H., Baik, J., & Brownell, K. (2010). Evaluating the impact of

menu labeling on food choices and intake. American Journal of Public Health, 100(2),

312-318. doi:10.2105/AJPH.2009.160226.

Savage, L., & Johnson, R. (2006). Labeling in restaurants: will it make a difference?. Nutrition

Bulletin, 31(4), 332-338. doi:10.1111/j.1467-3010.2006.00591.x.

Society for the Study of Ingestive Behavior (2009, July 31). Just expecting a tasty food activates

brain reward systems. ScienceDaily.

http://www.sciencedaily.com/releases/2009/07/090727102026.htm

CRITERIA NEEDS IMPROVEMENT SATISFACTORY EXCEPTIONAL

Minimum Points
CONTENT The writer does not
(60%) demonstrate cursory
understanding of subject
matter, and the purpose of
the paper is not stated. The
objective, therefore, is not
addressed and supporting
materials are not correctly
referenced.
Medium Points
The writer demonstrates
limited understanding of the
subject matter in that theories
are not well connected to a
practical experience or
appropriate examples, though
the attempt to research the
topic is evident, and materials
are correctly referenced.
Maximum Points
The writer demonstrates an
understanding of the subject
matter by clearly stating the
objective of the paper and links
theories to practical experience.
The paper includes relevant
material that is correctly
referenced, and this material
fulfills the objective of the paper.
The Motivation of Food 7

An approved topic might be
used, and is discussed using
either an intrinsic and
extrinsic factors; the
discussion might include the
environment and heredity.
The brain structures involved
are not presented (or
presented unclearly), and
their functions do not clearly
relate to the discussion in the
paper. Less than 3 scholarly
references are used in the
paper.
Response is in own words
without citations, or is
completely copied from text
without use of own words.
FEWER THAN 5 POINTS
An approved topic is used, and
is discussed using both
intrinsic and extrinsic factors,
including the environment and
heredity. One example is
presented with each section.
The brain structures involved
are presented, and their
functions relate to behavior
and motivation, and 1 example
is used to further the
discussion.
Three scholarly references are
used in the paper (one can be
the text, the other two need to
be peer reviewed).
No more than 40% of response
is cited and referenced. The
other 60% of the response is in
own words.
An approved topic is used, and is
clearly discussed using both
intrinsic and extrinsic factors,
including the environment and
heredity. Two examples are
presented with each section. The
brain structures involved are
clearly presented, and their
functions directly relate to
behavior and motivation, and 2
examples are used to further the
discussion.
Four to five scholarly references
are used in the paper, and clearly
relate to the content discussed in
the paper (one can be the text,
the other 3-4 need to be peer
reviewed).
No more than 40% of response is
cited and referenced. The other
60% of the response is in own
words.

5-8POINTS 9-12 POINTS

While you had a great
start to this paper, and
clearly covered some
parts of the assignment,
such as the brain
structures and the
environment as it relates
to healthy eating, you did
not cover other parts of
the assignment as well. I
would have liked to have
seen more of a
discussion on the role
that heredity and
intrinsic/extrinsic
motivation play in a
person’s motivation to eat
healthy. While some of
that information was in
the paper, it was never
clearly discussed – many
times I wanted to see a
more specific relation of
the type of motivation to
your examples and
research. The
heredity/genetics section
was never mentioned at
all. You did a good job
of using theory in your
discussion, and all of
your references were from
 The Motivation of Food
ORGANIZATION Paragraphs do not focus
around a central point, and
(20%) concepts are disjointedly
introduced or poorly
defended (i.e., stream of
consciousness).
0-1 POINTS
FORMAT, The paper does not conform
SPELLING, to APA style.
GRAMMAR &
PUNCTUATION The writer demonstrates
(20%) limited understanding of
formal written language use;
writing is colloquial (i.e.,
conforms to spoken
language). Grammar and
punctuation are consistently
incorrect. Spelling errors are
numerous.
Does not use turnitin.com
0-1 POINTS
Turnitin.com submitted: No
Total Points: 15.75/20
good sources. The parts
of your paper that were
complete were well done.
8.25 Points
Topics/content could be
organized in a more logical
manner. Transitions from one
idea to the next are often
disconnected and uneven.
2-3 POINTS
The paper does not conform
completely to APA style (e.g.,
margins, spacing, pagination,
headings, headers, citations,
references, according to the
APA 6th Edition Manual).
The writer occasionally uses
awkward sentence
construction or overuses
and/or inappropriately uses
complex sentence structure.
Problems with word usage
(e.g., evidence of incorrect use
of Thesaurus) and punctuation
persist, often causing
difficulties with grammar.
Uses turnitin.com
2-3 POINTS
Good job formatting your
paper according to APA
standards. You clearly have
a good grasp on the 6th
edition, and have edited
your paper well. However,
you did not submit your
turnitin.com results along
with your paper.
3.5 Points
8
The writer focuses on ideas and
concepts within paragraphs, and
sentences are well-connected and
meaningful. Each topic logically
follows the objective. The
introduction clearly states the
objective or ideas leading to the
purpose of the paper, and a
conclusion draws the ideas
together.
4 POINTS
Your organization was fine,
and the introduction and
conclusion worked together.
4 Points
The paper is correctly formatted to
APA style (e.g., margins, spacing
pagination, headings, headers,
citations, references, according to
the APA 6th Edition Manual).
The writer demonstrates correct
usage of formal English language
in sentence construction.
Variation in sentence structure
and word usage promotes
readability. There are no spelling,
punctuation, or word usage errors.
Uses turnitin.com
4 POINTS
The Motivation of Food 9

Comments:
You have a really good start to this paper, and some great ideas regarding motivation and healthy
eating. However, I would like to see you develop this paper more – you need to make sure that
you include all parts of the assignment (i.e. clear discussion of intrinsic and extrinsic motivation
in regards to healthy eating, and the role heredity plays in terms of motivating someone to be a
healthy eater). Make sure that you read the assignment specifications and the rubric carefully, so
that you ensure that you cover everything that is needed. If you had covered all aspects, your
paper would have been quite good. You used quality resources, and used them appropriately
within your paper. However, you did need to submit your turnitin.com report with your paper,
and that was not placed in the assignment section. Please note the specific comments in the
paper itself, as well as in the rubric, and let me know if you have any questions!