Motivation to Eat Healthy and the BrainEssay Preview: Motivation to Eat Healthy and the BrainReport this essayMotivation to Eat Healthy and the BrainHuman behavior is influenced by both intrinsic and extrinsic motivational factors (Deckers, 2010). This paper highlights motivational factors that influence eating decisions and the areas of the brain that are instrumental in eating. The paper includes an overview of internal and external sources of motivation and describes how the body physically craves food. Additionally, a brief description of food-related psychological tests is included to explain the motivations for certain types of eating behaviors.
A healthy food plan in conjunction with an exercise program is recommended by most physicians as the best approach to overcome obesity. However, what motivates a person to continue with the program and to eat healthy? Behavior, especially in relation to healthy eating, is based on anticipated outcome (Deckers, 2010). If a personal goal is to lose 20 pounds, the individuals incentive to lose weight may be: to look and feel better; to fit into a special dress, suit or other article of clothing; to gain the approval of a spouse or mate, or, to be chosen for a particular job, team. All these incentives could be motivators for an individual to begin a healthy eating program. What actually motivates the individual varies from person to person.
The Healthy Food Plan Act of 2011 states, 士Evaluation of Health by Patient: Healthy Food Program Providers and Health Programs, and the Healthy Food Program Act of 2011, are considered health policy, legislation, guidelines, and documents (see below). The act was enacted following the launch of the National Hunger Oncology Prevention and Control Act of 2009, which provides for the development of guidelines regarding program delivery and health-related activities (Meadowsen, 2010). This legislation, referred to as the American Food Program Act is intended to establish guidelines for program implementation, evaluation, and implementation within the U.S. Department of Agriculture (USDA). For more information on how the USDA defines health policy, practices, policies, and activities, and where the health program program is concerned, see: http://food.fed.usda.gov.
In 2001, the USDA announced a major $5.9 billion program to assist communities in achieving state commitments to reduce infant and maternal poverty as a result of low income and low income opportunity. This policy supports the U.S. Department of Agriculture (USDA) to:
Improve food security through program development and enforcement, which includes:
Assess the adequacy of food security from sources outside of government or state, such as federal, state, local, and tribal governments and the rural communities of various states;
Establish a basic nutrition education program as a pilot and training ground for community-based health education and education providers and community health providers in the rural areas of the US; and
Use voluntary programs not subject to program delivery, regulation, or monitoring as a means to improve the quality of nutrition in rural communities.
In a 2011 report to congress, the USDA outlined the specific duties of the MCHP for the 21 states seeking the Medicaid program’s expansion, and highlighted three of the four key characteristics as being associated with the state-based Medicaid benefits that are provided in most states. The federal Medicaid program is administered through the Medicaid program, a federally funded, low-income program that provides universal coverage to low-income people for subsidized affordable private health insurance at no cost. Under the Medicaid expansion, Medicaid recipients would be able to apply for Medicare and, at their option, have their Medicaid benefits assessed on a form that must be returned after enrollment.
States are awarded a $1 billion dollar program to develop strategies for reducing infant and maternal poverty. States are not encouraged to develop practices that fail to increase the level of quality of food and nutritional services across programs by allowing for a different type of assistance. To accomplish their goals, states must use different types of programs: training (for example, local and state program officers, nutrition professionals, nutrition professionals in community programs, nutrition professionals and health providers); training in the use of preventive services and health plans to address nutritional needs; funding of community, community, and nutrition efforts and programs, including training in nutrition and local nutrition; training and training programs for nutrition educators and nutrition counselors; and support for health providers and health care providers to reach individual food-stamp eligibility. The MCHP in 2011 also includes the U.S. Department of Agriculture’s Healthy Food Plan (HSOP), which was established pursuant to the Healthy Food Program Act of 2011 (see above).
The MCHP program is a series of grants administered by the USDA to states for the purpose of establishing practices that address the nutritional needs of poor and moderate-income households, that ensure that residents of disadvantaged communities are receiving their nutrition needs as best they can, achieve low-income inclusion, and meet nutritional needs that exceed the needs of populations in their area (for example, infants and children affected by chronic disease, low-income individuals living in low-income poverty). States are awarded the following grant and awards:
A grant to cover development of health policy on the state-based Medicaid program (Medicaid for states under the Children, Youth, and Families Program), including the MCHP program established by the USDA pursuant to the Healthy Food Program Act of 2011;
A grant to provide the program with nutrition, services, and resources support as part of the Medicaid expansion; and
A grant to the HHS to implement the Healthy Food Program Act provisions.
To help states maintain
There were no change in eligibility issues for food assistance, 士other than for persons participating in program development or medical care. Additionally, 士already approved by the FDA, the U.S. Food and Drug Administration (FDA) does not require a nutrition assistance program (GIS) applicant to have an individual or family history of obesity or type 2 diabetes. This omission leaves open the possibility that an entity that receives a recommendation about a nutrition assistance program will not have to provide documentation of 士adequate support to achieve the nutrition assistance program’s goal of reducing the likelihood that an individual will relapse to overweight.
Health coverage of an individual whose dietary patterns suggest that he is not consuming at a dieter’s pace is based on one of the following: 士nutrition or dietetics advice that an individual’s physician has recommended: 聽that an individual must maintain a healthy weight during the week during which he or she takes a dieting approach; or 聽that an individual must exercise to maintain the weight of his or her body.
Additionally, the program does not include counseling on whether weight loss is a medical cause of morbidity or mortality, including what information may be required from a nutrition assistance program participant (McBride, 1994): 聽an individual’s physician should not tell the individual that they may be at risk for being overweight, especially if the physical needs of the person are different.
However, there has been no evidence that people who are actively discouraged from exercise may experience significant weight loss in response to the weight loss efforts.
Many factors are at play, including lifestyle and health habits, age.
A healthy eating approach that is tailored to the individual’s diet and exercise schedules, and provided in accordance with nutritional assessment and dietary intervention recommendations that have been approved by the USDA and have been assessed by the Food and Drug Administration (FDA), requires the individual to refrain from exercising. Individuals may also refrain from eating at all because of the risk associated with an exercise-induced obesity or type 2 diabetes.
The Healthy Food Plan Act of 2011 states, 士Evaluation of Health by Patient: Healthy Food Program Providers and Health Programs, and the Healthy Food Program Act of 2011, are considered health policy, legislation, guidelines, and documents (see below). The act was enacted following the launch of the National Hunger Oncology Prevention and Control Act of 2009, which provides for the development of guidelines regarding program delivery and health-related activities (Meadowsen, 2010). This legislation, referred to as the American Food Program Act is intended to establish guidelines for program implementation, evaluation, and implementation within the U.S. Department of Agriculture (USDA). For more information on how the USDA defines health policy, practices, policies, and activities, and where the health program program is concerned, see: http://food.fed.usda.gov.
In 2001, the USDA announced a major $5.9 billion program to assist communities in achieving state commitments to reduce infant and maternal poverty as a result of low income and low income opportunity. This policy supports the U.S. Department of Agriculture (USDA) to:
Improve food security through program development and enforcement, which includes:
Assess the adequacy of food security from sources outside of government or state, such as federal, state, local, and tribal governments and the rural communities of various states;
Establish a basic nutrition education program as a pilot and training ground for community-based health education and education providers and community health providers in the rural areas of the US; and
Use voluntary programs not subject to program delivery, regulation, or monitoring as a means to improve the quality of nutrition in rural communities.
In a 2011 report to congress, the USDA outlined the specific duties of the MCHP for the 21 states seeking the Medicaid program’s expansion, and highlighted three of the four key characteristics as being associated with the state-based Medicaid benefits that are provided in most states. The federal Medicaid program is administered through the Medicaid program, a federally funded, low-income program that provides universal coverage to low-income people for subsidized affordable private health insurance at no cost. Under the Medicaid expansion, Medicaid recipients would be able to apply for Medicare and, at their option, have their Medicaid benefits assessed on a form that must be returned after enrollment.
States are awarded a $1 billion dollar program to develop strategies for reducing infant and maternal poverty. States are not encouraged to develop practices that fail to increase the level of quality of food and nutritional services across programs by allowing for a different type of assistance. To accomplish their goals, states must use different types of programs: training (for example, local and state program officers, nutrition professionals, nutrition professionals in community programs, nutrition professionals and health providers); training in the use of preventive services and health plans to address nutritional needs; funding of community, community, and nutrition efforts and programs, including training in nutrition and local nutrition; training and training programs for nutrition educators and nutrition counselors; and support for health providers and health care providers to reach individual food-stamp eligibility. The MCHP in 2011 also includes the U.S. Department of Agriculture’s Healthy Food Plan (HSOP), which was established pursuant to the Healthy Food Program Act of 2011 (see above).
The MCHP program is a series of grants administered by the USDA to states for the purpose of establishing practices that address the nutritional needs of poor and moderate-income households, that ensure that residents of disadvantaged communities are receiving their nutrition needs as best they can, achieve low-income inclusion, and meet nutritional needs that exceed the needs of populations in their area (for example, infants and children affected by chronic disease, low-income individuals living in low-income poverty). States are awarded the following grant and awards:
A grant to cover development of health policy on the state-based Medicaid program (Medicaid for states under the Children, Youth, and Families Program), including the MCHP program established by the USDA pursuant to the Healthy Food Program Act of 2011;
A grant to provide the program with nutrition, services, and resources support as part of the Medicaid expansion; and
A grant to the HHS to implement the Healthy Food Program Act provisions.
To help states maintain
There were no change in eligibility issues for food assistance, 士other than for persons participating in program development or medical care. Additionally, 士already approved by the FDA, the U.S. Food and Drug Administration (FDA) does not require a nutrition assistance program (GIS) applicant to have an individual or family history of obesity or type 2 diabetes. This omission leaves open the possibility that an entity that receives a recommendation about a nutrition assistance program will not have to provide documentation of 士adequate support to achieve the nutrition assistance program’s goal of reducing the likelihood that an individual will relapse to overweight.
Health coverage of an individual whose dietary patterns suggest that he is not consuming at a dieter’s pace is based on one of the following: 士nutrition or dietetics advice that an individual’s physician has recommended: 聽that an individual must maintain a healthy weight during the week during which he or she takes a dieting approach; or 聽that an individual must exercise to maintain the weight of his or her body.
Additionally, the program does not include counseling on whether weight loss is a medical cause of morbidity or mortality, including what information may be required from a nutrition assistance program participant (McBride, 1994): 聽an individual’s physician should not tell the individual that they may be at risk for being overweight, especially if the physical needs of the person are different.
However, there has been no evidence that people who are actively discouraged from exercise may experience significant weight loss in response to the weight loss efforts.
Many factors are at play, including lifestyle and health habits, age.
A healthy eating approach that is tailored to the individual’s diet and exercise schedules, and provided in accordance with nutritional assessment and dietary intervention recommendations that have been approved by the USDA and have been assessed by the Food and Drug Administration (FDA), requires the individual to refrain from exercising. Individuals may also refrain from eating at all because of the risk associated with an exercise-induced obesity or type 2 diabetes.
Value and utility determine the motivational strength of incentives and goals (Deckers, 2010). As the value and usefulness increase, so does the motivation. For instance, an individual who has a reward of a million dollar contract that is dependent on their 20-pound weight loss might be more motivated than a person who is dieting just for the sake of personal gratification. However, research studies have determined that a reward does not always make a person work harder.
When an activity that was once pleasurable becomes a chore, e.g., a person cannot eat tasty foods such as fast food, cookies, cakes, candies, pretzels, and potato chips, etc., the individual is less likely to be motivated to continue a healthy diet. Intrinsic motivation is motivation that does come from an external source (Deckers, 2010). The individual does the activity because of personal satisfaction or pleasure in completing the activity. For instance, in Mark Twains story about Tom Sawyer, Tom discovers an important lesson in human motivation. Rewards can create behavior alchemy. Rewards can turn an interesting task into drudgery or turn a pleasurable task into work. In Toms situation, he made painting the fence look like an enjoyable task, so his friends eagerly volunteered to do it. One friend even offered up an apple for the opportunity to participate. The key motivational principle in the Tom Sawyer story is that work consists of whatever a body in obliged to do and play consists of whatever a body is not obliged to do (Pink, 2009).
Another example of intrinsic and extrinsic motivation is an experiment that psychologists Mark Lepper and David Greene conducted with a preschool class. In their study, they watched a classroom of students for several days and identified the ones that spent their “free” time drawing. They divided the children into three groups; one group was told they would receive reward for their free-time drawing activities (extrinsic motivation). A second group received rewards for drawing even though they were not told that they would receive an award, and the third group received no award. Children in the unexpected award and no award group were steadily drawing two weeks later, while those in the rewards group drew less. The drawing, once considered play had turned into work. The same theory applies to healthy eating. The enjoyment of the task is its own reward. If eating is considered pleasurable, then it has intrinsic reward. If all of the pleasure is taken away, eating becomes a mindless activity required for survival (Pink, 2009).
Psychology professor Mihaly Csikszentmihalyi also conducted intrinsic motivation experiments during the 1970s. In these experiments, he told the test group of people not to do anything that they considered pleasurable or fun from waking to 9 p.m. In this experiment, the group was told to eat certain foods just for survival, not for pleasure. After first day of the experiment, people noticed sluggish behavior. Some people reported that they had headaches. His conclusion was that individuals will suffer depression if forced to do chores all the time.
The deep limbic system of the brain affects motivation and drive. Over-activity in the limbic areas of the brain is associated with lower motivation and drive. The brains deep limbic structures, especially the hypothalamus, control the bodys sleep and the appetite patterns. Over the past few years, there has been significant research done on food, nutrients and depression. In recent studies published in the American Journal of Psychiatry, individuals with the lowest cholesterol rates have the highest suicide and homicide tendencies. The brains deep limbic system needs fat in order to operate properly (Amen, 1998).