SHIVANGI MISHRA
Science
November 2021
The present paper analyzes existing models to provide an intact approach by integrating key elements into a larger framework. Food-intrinsic factors (sensory and perceptual characteristics), food-extrinsic factors (information, social environment, physical environment), personal-state factors (biological characteristics and physiological needs, including psychological components) Identification and classification of key determinants of general food choice has been done. In which habits and experiences), cognitive factors (knowledge and skills, attitudes, likes and preferences, anticipated outcomes and personal identity) as well as sociocultural factors (culture, economic variables, political elements) etc. have been analyzed.
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© Airo Journals 2021
