Faculty of Food Science and Nutrition

FOOD HABITS
NP20002
Sem 1, Session 2018-2019

Yasmin Ooi Beng Houi, PhD

11, 19 September 2018
 Faculty of Food Science and Nutrition

Course Learning Outcomes

• Identify the food habits and culture of the world
and Malaysia.
• Explain the interactions between food habits and
religious practices, environment and socio-
economic situations in the community.
 FOOD HABITS - SCOPE Faculty of Food Science and Nutrition

Source: https://www.sgcookinglessons.com/malay-cooking-class/ Source: http://www.abc.net.au/news/image/8215466-3x2-940x627.jpg

Influence of culture
and religion on food
Think of how culture and
religion influences what you
see on display
Work with friends to inform one another.

Source: https://blog.imperialindiatourpackages.com/india-tours/indian-famous-delicious-food/
 Faculty of Food Science and Nutrition

Introduction
• The World Declaration on Nutrition by the FAO and WHO
International Conference on Nutrition (ICN), Rome, December
1992 - reviewed the current nutrition situation in the world and set
the stage to reduce these unacceptable conditions of humankind.
“We, the Ministers and Plenipotentiaries representing 159
nations... declare our determination to eliminate hunger and to
reduce all forms of malnutrition. Hunger and malnutrition are
unacceptable in a world that has both the knowledge and the
resources to end this human catastrophe.”

The trend was Protein-energy malnutrition (PEM), vitamin A

deficiency, iodine deficiency disorders (IDD) and nutritional
anaemias - mainly resulting from iron deficiency or iron losses -
are the most common serious nutritional problems in almost all
countries of Asia, Africa, Latin America and the Near East.
The ICN Declaration:
1. …... We recognize that globally there is enough food for all and that inequitable
access is the main problem. Bearing in mind the right to an adequate standard of living,
including food, contained in the Universal Declaration of Human Rights, we pledge to
act in solidarity to ensure that freedom from hunger becomes a reality. We also
declare our firm commitment to work together to ensure sustained nutritional well-being
for al] people in a peaceful, just and environmentally safe world.
2. Despite appreciable worldwide improvements in life expectancy, adult literacy and
nutritional status, we all view with the deepest concern the unacceptable fact that about
780 million people in developing countries - 20 percent of their combined population
- still do not have access to enough food to meet their basic daily needs for
nutritional well-being.
3. We are especially distressed by the high prevalence and increasing numbers of
malnourished children under five years of age in parts of Africa, Asia and Latin
America and the Caribbean. Moreover, more than 2 000 million people, mostly women
and children, are deficient in one or more micronutrients; babies continue to be born
mentally retarded as a result of iodine deficiency; children go blind and die of
vitamin A deficiency; and enormous numbers of women and children are adversely
affected by iron deficiency. Hundreds of millions of people also suffer from
communicable and non-communicable diseases caused by contaminated food and
water. At the same time, chronic non-communicable diseases related to excessive or
unbalanced dietary intakes often lead to premature deaths in both developed and
developing countries.
 Malnutrition Faculty of Food Science and Nutrition

• causes underlying most nutrition problems have not changed

very much over the past 50 years. Poverty, ignorance and
diseases, coupled with inadequate food supplies, unhealthy
environments, social stress and discrimination, still persist.
• 1950s and 1960s, kwashiorkor and protein deficiencies were
seen as the major problems. Solved by fish protein concentrate,
single-cell protein or amino acid fortification.
• Late 1960s and 1970s, "protein-energy malnutrition" (PEM)
was the problem. Increasing protein and energy intake by children
was the solution, and nutrition rehabilitation centres and applied
nutrition programmes (ANPs) were offered up as sure strategies.
• Family and other groups of friends and religious, sporting or
social groups can influence nutritional status in the rural villages
and city slums of developing countries besides the national
agencies.
 ICN Nutrition Plan of Action Faculty of Food Science and Nutrition

Poor diets and disease are often the result of

i.insufficient household food security,
ii.inappropriate care and feeding practices, and
iii.inadequate health care.
Strategies:
improving household food security,
protecting consumers through improved food quality and safety,
preventing specific micronutrient deficiencies,
promoting breastfeeding,
promoting appropriate diet and healthy lifestyles,
preventing and managing infectious diseases,
caring for the economically deprived and nutritionally vulnerable,
assessing, analysing and monitoring the nutrition situation.
incorporating nutrition objectives into development policies and
programmes
 Faculty of Food Science and Nutrition

Influence of Culture
• The proper use of resources to address malnutrition
may be affected by economic, social, political,
technical, ecological, cultural and other
constraints. It may be affected by lack of tools or
training to use them and by limited knowledge, skills
and general ability to use the resources. The cultural
context is of special importance for its influence,
especially at the local level, on the use of resources
and the establishment and maintenance of institutions.
What is Food? Culture? Religion?
Faculty of Food Science and Nutrition

• Food is not just something you

eat, it is a relative concept, integral
part of the culture of a community,
region or nation.
•
Source:
https://theculturetrip.com/asia/singapore/articles/a-
history-of-the-hungry-ghost-festival-in-one-minute/

Offering food within one’s faith.

• In some cultures, food is
offered to a higher being
within one’s belief system,
and ancestors. Souce (centre): https://study.com/academy/lesson/french-food-culture.html
Source (right): http://www.mysabah.com/wordpress/wp-content/uploads/2016/02/20160317_6.jpg
• (Picture above) Table of
offerings by Chinese Taoist. Some communities might eat something that others
The food is then consumed do not eat. The French eat snails (escargot). Some
by the family after a short communities in Sabah eat sago grubs (butod).
period on display in front of
the family’s ancestral altar.
 What is Food? Culture? Religion?
Faculty of Food Science and Nutrition
•Culture is what a
group of people think,
how they behave, and
what they produce that
is passed on to future
generations, that binds
them together as
human beings but also
separates them into
different communities. Kadazan wedding
Ask your Sabahan friends about it.
Source (above)
:https://i.ytimg.com/vi/n6ALNE42
HQY/maxresdefault.jpg

Source (right) :
https://2.bp.blogspot.com/-
pLYF269Qc4s/U_BDnWWvJDI/A
AAAAAAACqw/yLCyRaXkAxY/s1
600/IMG_0119.JPG

Source (left):
Source (far left): https://farm5.static.flick
https://www.grantcorban.com/wp- r.com/4065/422134933
content/uploads/2012/09/fuji_film_x- 3_cafc0e683e_b.jpg
pro1_wedding_camera-
0010(pp_w284_h308).jpg
 What is Food? Culture? Religion?
Faculty of Food Science and Nutrition

• Religion is a set of beliefs,

morals and values which are
useful in one’s progress in
spiritual path and to attain the
highest consciousness in
spirituality. .

Source: http://cdn.c.photoshelter.com/img-
get2/I0000cwngzTxp1Hk/fit=1000x750/Guru-Ka-Langar17.jpg

Sharing food within one’s faith community.

(Above): Guru Ka Langar meal served after a Sikh
temple service from the gudwara’s communal
kitchen.
(Left): Various foods are put on trays to be shared
with 5 – 6 diners who eat from the same plate.
Such servings are quite common after tahlil prayers
among the Malay Muslims in Malaysia after funerals
or in memory of departed family members.
Source: http://diarikikbm.blogspot.com/2011/04/makanan-dan-pemakanan-dalam-budaya.html
 Faculty of Food Science and Nutrition

Food Habits
• Food habits are the ways in which a community
or a population group chooses, consumes, and
makes use of available food in response to social,
cultural, health, environment, and economic
pressures.
• 1942- Committee of Food Habits, USA
Why study food habits?
• Food ethnography- insight on community socio-
economy (food system, food habits, food culture)
• Specific problem-oriented studies
• Intervention programmes (nutrition, health)
 Faculty of Food Science and Nutrition

To be Healthy……

• Health is the “State of complete

physical, mental and social well-
being and not merely the absence of
disease and infirmity (or ill-
health/illness)”
- WHO
 Faculty of Food Science and Nutrition

What influences food habits?

• Personal (attitude, beliefs)

• Cultural
• Religion
• Social
• Economic
• Psychological
 Faculty of Food Science and Nutrition

Food habits
• Personal food habits develop as part of one’s social
and cultural heritage, as well as individual lifestyle and
environment (childhood, peers, education).
• Food habits are learned through everyday living and
family relationships (mother’s cooking).
• Food habits are primarily based on food availability,
economics, personal food beliefs (milk, horse meat,
insects).
• Religion, cultural background and customs largely
determine what is eaten (pork, liquour).
• Foods may take on symbolic meaning (birthday cake).
 Faculty of Food Science and Nutrition
Food and Society
Food avoidance or food taboo
• Permanent – religious base
• Temporary – pregnant women
 Nutrition in Transition Faculty of Food Science and Nutrition

• Change always comes slowly and old habits die hard

• Food habits change continuously, a complex process
• 16th Century – European expansion
• 20th Century – Multinational food companies (trade, war,
migration, globalization)
Impact of socio-economic factors on food habits:
• population growth
• urbanization
• rural transition
• a raise in standard of living
• education
 Millet
Africa

Maize

Yam

Cassava
Oat Europe

Wheat Potato

Rye

Barley
 Staple food
Convenience
food!
 Food habits
influenced by
migration of people
via colonialisation
and globalisation Source: http://www.mdpi.com/2304-8158/7/7/111

Source (above): http://johorkaki.blogspot.com/2017/11/british-hainan-in-joo-chiat-singapore.html

Source (left): http://www.etawau.com/People/OrangCocos.htm Follow this link to know more about
this small group of Malays.
 Faculty of Food Science and Nutrition

Spanish Influence
Mexican
•Basic foods include dried beans, chili peppers,
corn.
•Only small amounts of meat and eggs are used.
•Fruit consumption depends on availability and
price.
Puerto Rican
•Food pattern is similar to Mexican
•Tropical fruits and vegetables are added.
•Basic foods include viandas (starchy vegetables
and fruits), rice, beans
 Faculty of Food Science and Nutrition

South American Influence

African-Americans
•Food patterns developed through creative ability to
turn basic staples into memorable food
•Traditional breads include hot breads (biscuits,
spoon bread, cornbread)
•Wide variety of vegetables and leafy greens (turnip,
collard, mustard) are used
•Pork is common
French Americans
•French culinary background blended with Creole
cooking around New Orleans
•Foods are strongly flavored, spicy
•Seafood is abundant.
 Faculty of Food Science and Nutrition

Asian Influence
Chinese
•Use a wok for quick stir-frying with little fat
•Vegetables and rice are staples
•Meat, eggs, tofu are sources of protein
Japanese
•Rice is basic grain
•Many varieties of fish and shellfish are
used.
•Vegetables are usually steamed.
•Diet is high in sodium, low in milk
 Faculty of Food Science and Nutrition

South East Asian Influence

Vietnamese, Indonesian, Thailand, Cambodian,
Laotian, Philippines
• Rice is a staple.
• Soups are common.
• Fish, shellfish, pork, chicken, and duck
are common.
• Red meat is eaten only once or twice a
month.
 Faculty of Food Science and Nutrition

Mediterranean Influence
Italian
• Bread and pasta are basic ingredients.
• Cheese, meats, poultry, fish, sausages,
cold cuts, and vegetables (tomatoes,
artichokes) are commonly used.
• Olive oil, garlic, herbs, and wine used in
cooking
Greek
•Bread is the center of every meal.
•Cheese, yogurt, vegetables, rice, lamb, and
fish are commonly used.
 Faiths of Malaysians, 2010
Confucianism, No religion, 0.7% Other religions,
Taoism, Tribal / Unknown, 1.0% 0.4%
Folk / Other
traditional Chinese
beliefs, 1.3% Hiduism, 6.3% Observation
of faiths
Christianity, 9.2% influences
food habits

Buddhism, 19.8%
Islam, 61.3%
 Faculty of Food Science and Nutrition

Muslim
Religious Dietary Law
• Dietary laws based on the Quran and Hadith
• Halal foods are allowed for consumption, haram foods
are prohibited
• Ramadan: 30-day period of daylight fasting from all
foods an drinks
• Milk, halal slaughtered meat, honey, fruits, vegetables
are encouraged
• Seafood is allowed except for poisonous and hazardous
to health
• Pork, blood, carrion and liquor are prohibited
•Minor differences on what are not permitted foods,
depending on School of Jurisprudence (madhab)
 Faculty of Food Science and Nutrition

Religious Dietary Law

Jewish
• Different dietary laws depending on
orthodox/conservative/reform beliefs
• Dietary laws are called Rules of Kashruth;
foods prepared according to these laws are
called kosher food
• Meat should come only from animals that
chew their cud and have cloven hooves
• pork and birds of prey are prohibited
• Meat and milk products are not mixed
• Shellfish and crustaceans are avoided
 Faculty of Food Science and Nutrition

Christian
Religious Dietary Law
• Certain food is symbolically used at the Eucharist, o
Communion. A wafer / bread symbolizing the body of
Jesus, and wine / grape juice symbolizing his blood.
•Apostle Paul is credited with freeing Christians from the
diet laws of the Jews.
•Seventh Day Adventists follow dietary laws similar to the
Jews.
•Catholics observed a Lentern fast for 40 days leading up
to Easter.
•Catholics traditionally do not eat meat on Fridays, and
eat fish instead.
 Religious Dietary Law Faculty of Food Science and Nutrition

Hindu
• the principle of nonviolence to animals and
offering only “pure” (vegetarian) food to a deity
and to receive back the reward
• the conviction that non-vegetarian food is
detrimental for the mind and for spiritual
development.
• Non violence is the highest duty and highest
teaching
• Strictly vegetarian
• Cows are sacred, beef is prohibited
• Garlic, onion, mushrooms are normally avoided
 Religious Dietary Law Faculty of Food Science and Nutrition

Food
Hindu

Sattvika Raajasika Taamasika

Signifies: Prosperity Activity Intoxicating
Longevity Passion Unhealthy
Intelligence Restlessness Generally
Strength causes dullness
Health & inertia
Happiness

Examples: Fruits Hot, sour,

Veges spicy &
Legumes salty foods
Cereals
Sweets
 Faculty of Food Science and Nutrition

Religious Dietary Law

Buddhist
• There is no specific food restriction
•In Thailand, Buddhist priests rely on alms and
food given by the public. They eat one meal of
donated food in the morning, and do not eat solid
foods in the afternoon.
• Non vegetarian foods are not strictly forbidden,
but some Buddhists choose not to eat meat and
fish out of respect for life.
 Religious Dietary Law Faculty of Food Science and Nutrition

Chinese Buddhist, Taoist, Confucian

• There is no specific food restriction
•Confucianism is a set of social rules governing morality and
behaviour of people.
•Taoism provides for the needs and healing of the sick and is
the basis for regulating festivals.
•Ancient food culture in China contained vegetarian diets.
Some people choose to be vegetarians in the 9th Chinese lunar
month.
•Some people choose to make offerings to Gods on the 1st and
15th day of the Chinese lunar month.
•At important festivals, departed ancestors are offered cooked
food and fruits before the family eats.
 Faculty of Food Science and Nutrition

Key points

• Social and economic change usually

results in alterations in food patterns.
• Short-term food patterns, based on
food claims, often stem from food
misinformation that appeals to some
human need.
 Faculty of Food Science and Nutrition

Social Influence
Social structure
• Groups may be formed by economic
status, education, residence, occupation,
family
• Group affiliation influences food attitudes
and choices.
Food and social factors
• Food symbolizes acceptance and warmth
in social relationships.
• Certain foods trigger childhood memories.
 Psychological Influence Faculty of Food Science and Nutrition

Diet patterns
• Food has many personal meanings.
• Many psychological factors rooted in
childhood
Food and psychosocial development
• Food relates closely to psychosocial
development.
• Toddlers may become “picky eaters” in order
to control parents.
• Food neophobia (fear of unfamiliar foods) is
normal developmental factor
 Faculty of Food Science and Nutrition

Economic Influence
Family income
•Low-income families suffer extreme needs.
•Illness, hunger, and malnutrition are more
common in low-income groups.
•Food habits more likely to be manipulated
by media
•Food assistance programs can help low-
income families develop better food habits.
 Faculty of Food Science and Nutrition

Food Advertising
• Food misinformation
• Food claims: scientifically
unsubstantiated beliefs about certain
foods that may persist in a given time or
community
• Unscientific statements may mislead
consumers and contribute to poor food
habits.
 Faculty of Food Science and Nutrition

Food Claims
Focus mainly on -
• Food cures for specific conditions/illnesses
• “Harmful” foods to be omitted from the diet
• Certain food combinations may promote
health, weight loss
• “Natural” foods can prevent disease
Food claims tend to focus on foods, not the
specific nutrients in food.
 Faculty of Food Science and Nutrition

Danger on Food Claims

• Danger to health because of failure to seek
appropriate medical care
• Money wasted on fake food supplements
• Lack of sound knowledge that counteracts
scientifically based health information
• Distrust of the food market and authority
• Rejection of all modern food production
 Faculty of Food Science and Nutrition

Factors determining food choice

• Physiological factors
•Allergy
•Disability
•Health-disease status
•Heredity
•Needs, energy, or nutrients
•Therapeutic diets
 Faculty of Food Science and Nutrition

Factors determining food choice

Psychological factors
•Habit
•Preference
•Emotions
•Cravings
•Positive or negative
experiences/associations
•Personal food acceptance
 Faculty of Food Science and Nutrition

What is Healthy Eating?

• Healthy eating is not just about eating;
• It is part of a healthy lifestyle or a set of
behaviours and attitudes which contribute
to health. Behaviours and attitudes
include:
•eating habits (food habits),
•food production,
•preserving food,
•preparing food,
•food hygiene,
•and ideas and feelings about food.
(FAO, 2006)
 Healthy Food? Faculty of Food Science and Nutrition

Think about these…Find out…

• Fast food
• Junk food
• Comfort food
• Organic food
• Natural food
• Slow food
• Whole food
• Street food