08/16/2017
FOOD
Reflecting on some of the cultures that I have dined with, reminds me of the complexity of foods, and that foods and dietary patterns are responses to both biological and social stimuli. The foods chosen, the preparation, methods of eating, time and size of meal, are all integrated parts of cultural patterns.
Although there are dietary diversities among cultures, there are also characteristics that are applicable to all cultures. Culture is acquired by people as they live their everyday lives. It is not biologically determined, and therefore it can be modified or unlearned. It is also a group phenomenon, not an individual one; it is transmitted from one generation to the next but in the absence of socialization processes, it does not continue. Culture is not static, it involves changes. Each generation learns the culture that it is born into, but it is never the same as its predecessor. It preserves traditions but also builds on mechanisms for change. Food habits are part of this dynamic process in that they are stable and predictable, but at the same time undergoing changes. Changes occur over time because of economic and ecological events such as: limited availability, discovery or innovation of food, and diffusion of food habits from others.
We are unconscious of our culture. It is internalized so that most of our routine behaviours are without thoughts. We internalize cultural traditions and they become an inseparable part of our identity. Food habits are acquired early in life and once established are likely to be long-lasting and resistant to change. Hence, it is important to develop sound nutritional practices in childhood as a basis for life-long eating habits. Infants and young children are dependent on adults for what they eat, and food is one of the basic mediums through which adult attitudes and sentiments are communicated. Children have to learn to like what is prescribed by the dietary culture in which they are raised. They have little choice in the matter. Young children have a preference for foods that are sweet, and foods that they are familiar with. It may seem reasonable that parental eating example is important in getting children to accept unfamiliar foods, but this resemblance in parent-child preference is very low.
Early eating experiences are associated with family sentiments, of affection and happiness. It is not surprising that foods acquired the power to unlock childhood memories when they are encountered in later life. As children grow older, they are exposed to diverse experiences, viewpoints, and influences. Food habits that have been informally learnt at home are either reinforced or contradicted in the more formal setting at school. The law of primacy implies that those habits learnt earliest are most likely to persist in later life and are most resistant to change. Thus, when there is a conflict between what is taught at school and what is taught at home, the latter is more likely to dominate. This reinforces the idea that the creation of early likes and dislikes congruent with healthy eating habits is a desirable nutrition strategy.
By natural selection, the body is design to enjoy foods that are sweet and fattening, ideal for hunters and gatherers. Thus, sweet and fattening foods are typically rare in nature and are very pleasurable to eat. With advanced technology, sweet and fattening foods are easily available to consumers. Unfortunately, this promotes obesity. Good nutrition is our first defense against diseases, and our source of energy to live an active life. While young children are the most vulnerable to malnutrition, good nutrition is essential for all. Problems of malnutrition – under-nutrition, nutrient deficiencies, and over-eating – exist in all cultures and are contributors to disabilities and deaths worldwide. Lack of suitable food for children contributes to lower academic performance, lower test scores, and eventually less successful students and a less productive society.
