the nutritional status of - Health Systems Trust

CHAPTER 5
CULTURAL INFLUENCES ON DIETARY PATTERNS
5.1 Introduction
In addition to availability and affordability of food, culture, tradition and religion influence the eating patterns of
many South Africans. Knowledge of these influences and of specific taboos are necessary to analyse the adequacy
of nutrient intakes and also to ensure that dietary recommendations and food choices for specific nutritional aid
programmes are culture sensitive. In this section, a short description of the major features of the dietary patterns
of some of the different South African groups and what is known about their possible impact on nutritional status
is given. This is followed by Tables 78 to 83 which summarise information on existing dietary patterns observed
during several epidemiological and clinical studies during recent years. Table 84 describes some of the traditional
foods and dishes of different African groups.
5.2 White South Africans
Van Heerden (1983) and MacDonald (1991) describe the diet of most whites in South Africa as a typical western diet.
The food culture which developed during the past 300 years was based on a European culture with strong Dutch,
French Huguenot, German and later, English, Irish and Scottish influences. One of the strongest influences was that
of the Malayan culture which introduced strongly flavoured foods and dishes and a variety of spices and condiments,
resulting in typically traditional dishes such as bobotie, curried fish, sosaties and blatjang. Traditionally the Afrikaner
ate three meals. Mealtimes were important occasions. Grace was said and at least one but often two meals were
combined with devotions (huisgodsdiens). Snacking (tea or coffee with baked products) between meals was common.
With time and urbanisation, meal patterns changed and broadened under the influence of British, Italian, Greek,
Portuguese, Indian and also African cultures. South Africa has a strong Jewish community, of which many follow
the traditional dietary prescriptions of the Torah. Seven-day Adventists follow a vegetarian diet.
5.3 Coloured South Africans
The Malayan culture, with strongly flavoured hot and spicy foods, contributed to the rich cooking culture of the
coloured people. The Muslim influence is also very strong in the lifestyle and eating patterns of many coloureds.
Some African influences, such as using maize meal as a staple food have been observed (summarised by MacDonald,
1991). In urban communities, typical western diets, with a variety of foods rich in animal protein and fat with
refined starchy foods and relatively large intakes of sugar, jams and other sweet items are followed (Vorster et al.,
1988; Steyn et al., 1990). Walsh (1995) studied coloured respondents in the Free State and reported a meal pattern
of three meals/day although many families in both rural and urban areas ate only two meals/day. She found that,
in most areas, children ate breakfast before school. A study on elderly coloured subjects in Cape Town (Charlton &
Arries, 1994) revealed a diet low in energy and micronutrients, but high in animal protein and fat.
5.4 South African Indians
The Indian housewife and mother perceives her cooking of traditional Indian meals as an art, a privilege and an
expression of her love for her family (Mia, 1983; Mia, 1992). Most South African Indians are either Muslim or Hindu.
The Islamic prescriptions regarding religion, lifestyle, eating patterns and hygiene are followed faithfully by many
Muslims. Special dishes are prepared for the many feasts. A wide variety of foods, strongly flavoured with many
spices including chillies and ginger, are eaten. Meat must be Halaal, and pork is not allowed. Foods are very
thoroughly washed before cooking, often finely cut and cooked for long periods. Many foods, including vegetable
dishes are fried either in ghee (clarified butter) or in sunflower oil. The result is a diet high in fat and possibly low
in vitamins and fibre (Mia, 1992). An interesting feature is the belief that the stomach should be one third filled with
food, one-third with liquid and one third with air. This belief could protect against overeating and obesity! The
Hindu religion prescribes vegetarianism in several forms. If Hindus are not vegetarian, pork and lamb, but not beef
are allowed. Many Hindus “fast” one day a week, a period during which no pulses, cereals or legumes are eaten,
but milk, root vegetables and fruit are allowed (Richardson & Cleaton-Jones, 1986).
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