 | | |
Cultural Diets
| In my recent quest for books that deal with the different types of diets and dietary patterns of the many and varying cultures around the globe, I have found very little contemporary information. I would like to see more research into cultural diets, especially their relationship to diseases within a culture so that we can attain a more global knowledge of diet and health. Here I will share with you my knowledge of these diets and some theories as to their strengths and weaknesses, related deficiency problems, and supportive nutrients that might make them more complete. Obviously I cannot discuss each and every culture around the world; that would require a whole book in itself (which I hope someone will write). But I will dicuss some commonly encountered and intriguing “ethnic” diets. Please realize that my nutritional portrayals will be rather broad and generalized, because even within each country a diet may vary greatly from north to south or from province to province based on the climate, local nationalities living within that region, and available foods. For example, in China, the northern provinces tend toward a diet containing contains spicier foods, more meat products, and more wheat, than in the southern provinces, where a milder diet is consumed with more rice, greens and other vegetables, special fruits, and generally less meat. Also, within each nation, the diet of poorer people is usually healthier than that of the middle or wealthier classes. Rather than the richer diet of affluence, which may include more meat, dairy foods, coffee, and sugar, the poorer rural populations (the city poor may consume highly refined and malnourished diet) still consume the more traditional and natural foods—local grains, vegetables, and fruits—in a generally healthy balance. This factor is less apparent in the United States where the poor quality and refined foods so readily available in our local stores and supermarkets are accessible to nearly the entire population. Happily though, in most cultures there is an improved nutritional awareness with a return, even in the affluent population, to a more wholesome, balanced, and natural diet. Let us hope that this continues.
Western Diets
The "Western" diet is that of the Westernized cultures (not the cowboy diet), including many European countries, Canada, Australia, and New Zealand, as well as the United States. Although the diets of these cultures are all similar, I will first take on the current American diet.
Many of the concerns about this North American diet and the problems that arise from its consumption also plague other Westernized countries. Many European populations eat a diet similar to the American one, though shaped around their basic cultural practices; those “down under” in Australia and New Zealand probably consume even more meat and milk products than we do in the United States. Most have a high intake of red meat and fat and a very high sodium intake, as well as regular alcohol use. The meat consumption rates in New Zealand and Australia, the Scandinavian countries, as well as some South American countries, such as Argentina and Venezuela, are among the highest in the world. The incidence of the diseases generated by this food component correlates with its intake. Many Europeans consume less meat and fats but sometimes more sugar, alcohol, and tobacco, which all generate their own diseases.
|
|
|
|
Tell A Friend
Printer friendly version 
