7. The Referee
You've met the Referee -- he knows the rule book by heart, down to the exact number of nutrients, calories and fat grams in every morsel of food.
He tends to be uptight and obsessive and he eats to live. He's no fun at a dinner party because he picks at his food like an eagle-eyed umpire: the Referee won't eat deep-fried anything because it contains too much fat, he doesn't like olives because they're too salty and he wants to drink light beer -- if he drinks at all.
There's a good chance that his life is just as orderly and organized as his fridge, says Waisberg. For him, eating has a rigid logic: his low-fat, high-fibre lunch right at noon weighs in at 602 calories.
His technical genius aside, the Referee often doesn't have a lot of tolerance for life's little offsides. Waisberg suggests that someone who eats this mechanically might have difficulty dealing with emotions in general -- in letting go and experiencing the moment.
The bottom line: he eats within a scientific, medical and nutritional framework that says, “This is good for your health.”
But, asks Galef rhetorically, how good can it be when there's no pleasure in eating? Go ahead and have another roll, this time with some butter: there's no penalty box.
8. Simple Simon
Like Judy's peanut butter–loving son, Simple Simon wants the same sandwich every day for lunch, and, if it's Tuesday, it must be fish-and-chips for dinner.
He's old-fashioned and rigid, wants everything in its place and doesn't want to experiment or try ethnic foods. For him, bring on the roast beef, boiled potatoes and corn.
This guy's afraid of new things, says Smith. He's overwhelmed by the world and retreats to the familiar at mealtime. It can be a reaction to stress and makes life easier.
Research shows that people who are food “neophobic” also tend to be slightly more anxious in other domains. Either that or Simple Simon is a risk taker in other areas of his life and strives for a sense of safety when he eats.
Can this finicky, sensitive eater be saved? Research has shown that early experience with a variety of novel foods helps. All grown-up? Then take it slowly and try at least one new vegetable -- come on -- every day.
9. The Maple Leaf Forever
There's a flag flying at her house and she's serving pancakes with maple syrup, oatmeal, back bacon, poached salmon and fiddleheads -- all foods of early Canada.
“Rah, rah, rah,” says Smith, “for our traditionalist in contemporary clothes who has a global perspective with a regional outlook.”
Seasonal local ingredients are popular all around the world, and this type of food is actually comfort food, too. It's home. Like Lady Chatterley's picks, these food choices are generally healthy because they're varied and fresh and change with the seasons.
Add some of the wonderful ethnic foods so widely available in Canada for a truly cross-cultural experience. Just keep in mind that some Canadian classics stick to your ribs -- keep the diet balanced with a glass of low-fat milk and a side salad.
Read more:
•Pesticides and your health: How to cut your exposure
• 10 foods that will help you lose weight
• The truth behind detox diets
• What's your eating style? Click here to take the quiz.
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