Attitudes toward food form a complex mosaic shaped by factors such as nutritional needs, hunger, taste preferences, socioeconomic status, demographic and emotional influences, as well as ethical, cultural, and religious values. Equally important is the level of education on nutrition (Gahagan, 2012). This plurality of factors helps explain the global diversity of dietary habits.
In the digital era, the spread of information—from social media platforms to academic publications—and the efforts of major institutions such as the World Health Organization and the American Society of Clinical Oncology have heightened awareness of the risks associated with certain diets and promoted the universal principles of healthy eating. As a result, there is a growing trend toward encouraging healthier diets through digital channels (Chen, Perez-Cueto et al., 2020).
In 2020, the United Nations published a report, Nutrition In a Digital World (UNSCN, 2020), addressing the role of social media in promoting healthy lifestyles, the benefits of e-learning platforms for nutrition education, and the influence of digital marketing on food choices. The digital era has significantly reshaped eating behaviours, particularly in urban environments, where access to a greater variety of foods has expanded and the time required for meal preparation has decreased. At the same time, the availability of highly processed foods—appealing in taste and low in cost—has increased. These foods largely eliminate the physical effort once required to obtain meals and, perhaps more importantly, tend to erode the social importance of family dining.
On the other hand, digitalisation has expanded access to reliable information on healthy eating through e-learning platforms, professional coaching, support groups, and apps for tracking nutritional indicators. Yet the internet is a polarised space, making critical thinking essential to distinguish between scientifically valid information and polarising opinions, especially those amplified by public figures. Digital marketing can also drive impulsive food choices, leaving consumers vulnerable when they lack solid principles for evaluating information. In conclusion, the digital era tends to diminish the influence of demographic, ethnic, religious, cultural, and biological factors on food choices, while amplifying the roles of taste preferences and emotional drivers.
Perceptions of diet
A recent study conducted in Romania (Cînpeanu, Tarcea et al., 2019) sought to evaluate consumer perceptions of healthy eating through a questionnaire distributed to participants from different sociodemographic groups. The results showed that people’s understanding of healthy diets is strongly shaped by media channels. The study also found that women tend to be better informed than men when it comes to healthy nutrition. At the same time, researchers observed a discrepancy between traditional perceptions of what is considered healthy and newer recommendations grounded in evidence-based medicine.
Another important aspect to consider is how patients with chronic illnesses perceive nutrition. When choosing what to eat, these patients often prioritise adherence to the dietary restrictions imposed by their conditions, rather than adopting a holistic view of balanced, health-promoting nutrition. This trend highlights a significant shortcoming in the healthcare system: the shortage of nutritionists and physicians with advanced training in nutrition—professionals essential for reshaping general dietary approaches and promoting healthier lifestyles among the population.
Perceptions of diet are shaped largely by the information to which we are most exposed. To ground these perceptions in objective evidence and adapt them to our specific needs, it is essential to adopt a few clear principles:
- Identifying harmful foods. It is widely recognised that certain foods are detrimental to health, such as ultra-processed products, which often include processed meats with artificial preservatives. Some foods may also cause specific adverse reactions in certain individuals—the classic example being dairy products for those with lactose intolerance.
- Gradual transition to a balanced diet. Sudden, drastic dietary changes can trigger negative reactions that often lead to abandoning the new eating plan. A gradual approach allows the body to adapt more easily.
- Personalised nutrition. Diets should be tailored to each person’s specific health status. This kind of personalisation is best achieved with the guidance of a nutrition expert.
- Monitoring the body’s signals. Paying attention to how our bodies respond to different foods is crucial for understanding the impact of diet on overall well-being.
- Patience in awaiting results. The benefits of a healthy diet appear gradually, playing a major role in prevention and supporting medical treatments. It is therefore important not to rush and not to become discouraged if results are not immediate.
References
Chen, Y., Perez-Cueto, F. J. A., et al. (2020), “The promotion of eating behaviour change through digital interventions”, in International Journal of Environmental Research and Public Health, vol. 17, no. 20, art. no. 7488.
Cînpeanu, O.-C., Tarcea, M., et al. (2019), “Perception of healthy eating among Romanian adults”, in Journal of Interdisciplinary Medicine, vol. 4, no. 2, pp. 77–86.
Gahagan, S. (2012), “The development of eating behavior – biology and context”, in Journal of Developmental and Behavioral Pediatrics, vol. 33, no. 3, pp. 261–271.
UNSCN (2020), “UNSCN nutrition 45: Nutrition in a digital world”, in UNSCN (online), available on https://www.unscn.org/unscnnutrition45 [accessed on the 29th of October 2023].
Bogdan Popa, a specialist in internal medicine and gastroenterology, places particular emphasis on the impact of lifestyle on the prevention and treatment of disease. With expertise in endoscopic diagnosis and the treatment of digestive disorders, he is also deeply interested in the role of the gut microbiome in maintaining health.
