Alimentación salud y cultura - SANHISO C. International health and ...

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Diversos autores
as it became symbolic of luxury and status. Zweiniger-Bargielowska
(2000) argues that the lack of meat during the war years particularly
affected the working classes, as meat had previously been a marker
of male privilege among this group. When meat became more readily
available it is understandable that consumption increased, as not only
was it symbolic of status within the household, but also within the
wider community. The recent drop in prices is the result of the intensive
farming methods encouraged by the CAP (Fennel, 1997) and
has resulted in people from different socio-economic backgrounds
being able to purchase and consume meat in greater quantities than
ever before. Therefore, the loaded nature of meat as a commodity, a
concept which potentially pervades all generations, coupled with a
dramatic drop in cost, helps to explain the increase in meat consumption
in Britain.
The ‘Waste Not, Want Not’ concept appears to play an important
role in public consumption habits, with participants of different ages
discussing an inert obligation to finish all food they are presented
with. Although the notion was salient at the time it was introduced,
its legacy appears to be a negative one, as the consumer driven eating
environment in Britain today promotes larger portion sizes and
encourages over consumption. No literature about this subject has
been found and this theme is important to participants’ behaviours
and attitudes towards dining. It is likely that this attitude will be more
prevalent amongst people of lower socio-economic status, because
this group has less disposable income. Of particular interest is the
way in which these concepts are culturally transmitted and disseminated
through generations, even after the point at which it becomes
detrimental to health. It is important to understand peoples’ attitudes
toward food consumption in order to create and implement public
health policies which can effectively tackle obesity problems, and so
research into people’s attitudes, behaviours and patterns of eating is
central to obesity reduction and prevention.
This study suggests that snacking is viewed as a relatively recent
behaviour, with many older participants saying that eating between
mealtimes was unheard of whilst they were younger and even considered
impolite. The survey supported the assertions that snacking
appears to have become commonplace, with the amount of snacking
done being relatively high. The most popular types of snack foods are