Our ideas are shaped by cultural norms. In the United States, the dominant centers of wellness culture are Anglo-American and Anglo-European foods in relation to healthy eating.
When I was studying to become a registered dietitian, our textbooks used the plate method as the gold standard for eating: We were trained to encourage patients to build a plate that contained 50 percent non-starchy vegetables, 25 percent percent lean protein and 25 percent. starch. Images of the ideal dish were often brown rice, grilled chicken and broccoli. Objectively, there is nothing “wrong” with this dish; it has a good balance of macronutrients and would supply fiber along with vitamins and minerals.
However, subjectively, the challenge is that this so-called “gold standard” plate is based on a special model of eating. When gold standards are created based on dominant Anglo-American definitions of healthy food, every other culture and its subsequent cuisines are not represented. Besides, it’s an insidious way of giving value to Anglo-American welfare culture.
There are many people who don’t find brown rice, grilled chicken, and broccoli culturally relevant and won’t gravitate towards this as a “healthy” meal. I’ve had patients tell me they feel shame and guilt when they eat their cultural foods because they don’t find these recommended (and incredibly limited) “healthy” food options appealing. On the other hand, these people feel that they have failed and often experience feelings of guilt because they have been called out for not meeting the recommendations for fruit and vegetable intake.
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Statistically, most people living in the United States do not eat the recommended amount of fruits, vegetables, or fiber. It always gives me pause when I reflect on these numbers as they relate to health outcomes. I can’t help but think of the different systems in place that give some populations the privilege of access to a variety of nutritious foods while others lack options. There is no straight answer.
My patients have taught me that when they are able to include foods that are culturally relevant to them, they are more likely to regularly include fruits, vegetables, and starches that they recognize and love as a consistent part of their eating pattern. For example, cod fish and plantain, a delicious breakfast enjoyed in parts of the Caribbean, is almost never mentioned as a healthy option – a shame, as it is an extremely nutritious dish often made with vegetables and fresh herbs. Chickpeas and baked potatoes, eaten on the islands of Trinidad and Tobago, Guyana and Jamaica, are also nutritious and delicious; the same goes for Haitian black rice (made by soaking mushrooms and then cooking the rice with fresh spices).
My patients have taught me that when they are able to include foods that are culturally relevant to them, they are more likely to regularly include fruits, vegetables, and starches that they recognize and love as a consistent part of their eating pattern.
These foods are often left out of the mainstream health conversation—despite the fact that they are incredibly nutritious and health-promoting. In my newly published cookbook, Eating from our roots, I examine the importance of eating foods that are culturally relevant. Many traditional and heritage dishes are based on foods in their whole and minimally processed form. And besides being nutritious, these foods are popular and bring pleasure and joy to the table. Each of these factors—yes, especially joy—is a key part of maintaining a well-balanced diet.
Incorporating a variety of foods from cultures around the globe provides an opportunity to expand the eating repertoire while reframing definitions of healthy eating.
By writing this, I hope to draw attention to the micro-invalidation that often occurs with authoritative statements in the food space. I also hope to inspire you, the reader, eater, and home cook, to consider your heritage foods as well as new fruits, vegetables, grains, or spices that can add flavor, color, texture, and cultural exploration. new on the plate. Because life is better when it is lived deliciously.
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