Introduction
High-risk nutrition practices usually concern nutrition norms that predispose individuals to the risks of contracting nutrition related ailments, which result from such practices (Palmer, 2011). However, in order to gain an insight into the influences that undermine the development of sound nutritional practices, it is important to understand the significance of culture in determining various nutritional practices by various people from around the world.
Practically, culture entails shared practices, beliefs, and values that distinguish the practices of one group from the other (Palmer, 2011). Therefore, different cultures in the world have specific nutrition practices, for different occasions, which they hold to protect them from health hazards related to the inadequacy of vital nutritional elements in the body. However, not all cultures are confined to practices that maximize their health welfare, but also practices that put their nutritional foods for their economic benefit.
Nutrition and Culture
Nutritional practices of different cultures differ highly, based on their view of the applicability of certain nutrients in foods that are aimed at maximizing their welfare. For instance, an issue related to the nutritional values ordained to expectant mothers is very different from the nutritional requirements ordained to non-expectant mothers (Kittler, & Sucher, 2004). In this regard, the bid to provide the best nutritional values for its people, and also to gain prestige and popularity, different cultures in the world cultures usually find themselves on the verge of high-risk nutrition practices, which expose them to nutritionally related illness. In most cases, these high-risk nutrition practices regard either the inadequacy of certain nutrients in the diets or the overconsumption of certain nutrients, which are often toxic.
The prevalence of nutritional ailments has been associated with food health concerns and dietary rules that various cultures require their members to abide. However, in the current world setting, other factors contribute to the prevalence of high-risk nutrition practices. Such factors include education, and drug and alcohol dependence, which heightens the impact of high-risk nutrition practices. Religion or spirituality is also a major driver in the occurrence of high-risk nutrition practices (Palmer, 2011). Religion provides one of the tightest restrictions when it comes to nutrition.
For instance, some religions prohibit the use of some elements such as alcohol and drugs. Therefore, religions which deny their congregants from indulging in such practices live healthier lives, as the significance of high-risk nutrition is not predisposed to other factors. Moreover, practices like overeating and eating of hazardous foods are prohibited by the church. Apart from religions such as Christianity, other religions such as Islam and Judaism banning the consumption of non-halal foods that are considered to be nutritionally hazardous, and not fit for consumption (Waines, 2011)
Apparently, different world cultures have different consumption patterns, nutritional requirements, and food preparation procedures. Therefore, culture is the leading influence on the occurrence of high-risk nutritional practices. For instance, in the American agricultural setting, organic farming is practiced in a very minimal scale (Waines, 2011). In this accord, most food consumed in both the North and Latin America incorporates the high use of chemicals. The use of agricultural chemicals to control pests and diseases in crops was adopted by the culture in a bid to curb food shortages in the continent efficiently.
Principally, the use of chemicals is economical and reduces high risks associated with agriculture. Therefore, despite the good and advanced nutrition practices in the country, individual usually consume high levels of chemicals without their consent, and the residuals of chemicals like pesticides is usually toxic to the body. Moreover, in the United States, many people have shunned the consumption of animal products and emphasized the consumption of vegetables and fruits. Vegetables and fruits provide a reliable source of vitamins for the body, with high availability of fiber for the body.
However, the combination of fiber and vitamins improves the functioning of the digestive system and also improves the excretion of harmful substances for the body. However, the sole consumption of vegetables and fruits, and shunning the consumption of protein prevents the consumption of a balanced diet, which is elementary to the body. Additionally, excessive consumption of agricultural products produced by heavy usage of agricultural chemicals predisposes people to the contraction of chronic ailments such as cancer and genetic diseases passed down generations (Palmer, 2011).
Other cultures in the world that engage in high-risk nutritional practices include the Italian culture. Italian culture provides individuals with the incentive to consume their meals alongside alcoholic beverages such as red wine (Fieldhouse, 1986). Despite the Italian culture holding its reputation for highly nutritious foods, the consumption practices predispose its people to high risks of contracting nutrition-related ailments.
For instance, Italian cultural foods entail the consumption of vegetables, fruits, fish and also meat. The combination of such foods in their diets gives them the access to vitamins, proteins, and starch, which leads to healthier living when consumed considerably. However, many individuals in the culture tend to use the cultural practice of consuming win at all meals the wrong way. Excessive consumption of win, which contains too much sugar, predisposes the people to heart ailments, and the ailments are in most cases fatal. Heart attacks related to nutritional issues is the most incidences illness related to the Italian nutritional culture.
Similar to the Italian culture is the Greek nutritional culture. In Greece, the consumption of foods that make people susceptible to cardiovascular complications is very popular. Furthermore, high risks nutritional practices that are culturally based are not easy to evade. Consumption of fish, plants, and olive oil is popular in the Greek culture and provides the people of Greece with a highly nutritious and balanced diet. However, the consumption practices of the people of Greece usually shun the consumption of fibrous foods, which are of great importance for the maintenance of the digestive tract. Therefore, the cultural practices of the Greek people put them at the risk of developing digestive complications due to lack of adequate fiber in their diet (Palmer, 2011).
For African foods, the Ethiopian diet is the most noticeable, with its value for nutrition, and nutritional requirements in food. For instance, from the dish preparation to the actual consumption, every step is considerate of the nutritional implications. First, foods rich in wheat and sorghum provide the right fibrous requirements for their cultural diets. Moreover, the culture also integrates the consumption of vitamins and vegetables. A serving of the dishes is usually done on a large plate, which provides community members with the incentive to control the amount of food they eat. However, the element of consumption that predisposes the culture in the high risk of contracting ailments is the overconsumption of starch, which is fatal to the health of children. The consumption of excess starch causes wrinkled skin in children (Fieldhouse, 1986).
China comprises of the largest cultural setting in the world and so are its nutrition practices (McIntosh, 1996). The Chinese culture is very considerate of their nutrition practices, such as the culture of using chopsticks to consume their meals, however, due to the consistency of using the sticks for consumption; women are forced to devise meals that can be easily consumed by the use of chopsticks. Such meals are highly ordained with starch, which the people consume at alarmingly high levels. Therefore, this is a high-risk practice that predisposes them to complications such as frequent numbness of the nerves, and also the incidences of headaches due to lack of important protein in the brain
Similarly, the Japanese culture also interestingly consumes foods high in starch. However, their diets incorporate the consumption of fish and other sea foods alongside vegetables. The major nutritional risks that the Japanese culture faces in its nutrition are the risk of getting poisoned by the consumption of seafood. Over the past decades, the seas have been the home for the dumping of hazardous materials from industries. Such materials are consumed by fish and other sea animals which the Japanese consume. Among the hazardous materials include heavy mercury and lead metals (Fieldhouse, 1986). The elements are associated with frequent damages to the nervous systems of individuals.
Another interesting culture in the world is the Indian culture. Indian foods are highly decorated with spices from agricultural firms. The spices are deemed by the culture to have spiritual powers, as they help people to keep off excessive calories (McIntosh, 1996). Moreover, the integration of spices into their food controls the amount of food eaten, and thus keeps obesity at bay. However, the excessive usage of spices has fatal drawbacks, as it causes lower lipids in blood and hinders nerve reception. The issue of lipid intake, use and excision are not highly held, and individual usually consider other foods to source their lipids, apart from protein meat.
Lastly, other categories of cultures such as French, Mexican and Swedish diets have decorative elements in their diets, which usually cause more harm than good to people consuming such foods. Foods produced, therefore, consider the art of appealing the eye of the consumer, and neglects the nutritional requirements of the foods and its contents. For example, the French culture has foods that consider prestige more than value (McIntosh, 1996). Chocolate and other sugar element Crown French foods and the incidence cause excessive accumulation of sugar in the body, and this may lead to the occurrence of obesity, or other chronic ailments such as diabetes.
On the other hand, Mexican foods are characterized by massive meals, which often cause overeating, and thus obesity. However, the Mexican cultural considers massive eating, as a way of controlling frequent and unplanned eating, but the practice is hazardous to the health of the people. Swedish foods also have similar characteristics, but their main killer element is the presence of excessive sodium in their foods, and sodium intake at a high level is associated with the incidence of high blood pressure.
Conclusion
Cultural practices aiming at maximizing the welfare of community members usually find themselves on the verge of nutritional ailments that are challenging to curb in the short run period (Palmer, 2011). Therefore, nutrition should not be confined to culture only, but rather the larger implications that nutrition has on health.
References
Ecology of Food and Nutrition (1971).New York; Gordon and Breach
Fieldhouse, P. (1986) Food & Nutrition; Customs and Culture. London; Croom Helm
Kittler, P, G. & Sucher, K. (2004). Food and Culture. Bolton CA:Thmson/ Wadsworth.
McIntosh, W, A. (1996) Sociologies of Food and Nutrition. New York: Plenum Press
Palmer, G. (2011). Complementary Feeding: nutrition, culture and politics. London, Pinter
Waines, D. (2011)Food Culture and Health in pre- modern Islamic Societies Leiden; Brill
