Aufsatz
Artikel (Publikationen im Open Access gefördert durch die UB)
Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization
Abstract
Sri Lanka was a colony of the Portuguese, Dutch, and British. The simplification of Sri Lankan food culture can be seen most clearly today, including how the diet has been changed in the last 400 years since the colonial occupation began. Therefore, greater efforts must be made to uncover the colonial forces that have undermined food security and health in Sri Lanka. Also traditional eating habits, which are associated with countless health benefits, have been gradually replaced by the globalized food system of multinational corporations and hidden hunger, a system inherent in the emergence of non-communicable diseases, such as cancer, diabetes, cholesterol, and kidney disease epidemics, in Sri Lanka. This article discusses factors that have underpinned the dietary change in Sri Lanka from its early colonization to the post-colonization period. The research followed the integrated concept in ethnological and sociological study approaches. The study examined literature and conducted several interviews with field experts and senior people in marginal areas in Sri Lanka. This study examines the Sri Lankan traditional food system and how it changed after the colonial period, including the main changes and their impact on current micronutrient deficiencies and non-communicable diseases.
Sponsorship
Gefördert durch den Publikationsfonds der Universität KasselCollections
Publikationen (Fachgebiet Ökologische Lebensmittelqualität und Ernährungskultur)Artikel (Publikationen im Open Access gefördert durch die UB)
Citation
@article{urn:nbn:de:hebis:34-2018081756079,
author={Weerasekara, Permani Chandika and Withanachchi, Chandana Rohana and Ginigaddara, G. A. Sanjeewanie and Ploeger, Angelika},
title={Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization},
year={2018}
}
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<resource xsi:schemaLocation="http://datacite.org/schema/kernel-2.2 http://schema.datacite.org/meta/kernel-2.2/metadata.xsd"> 2018-08-17T14:17:41Z 2018-08-17T14:17:41Z 2018-07-13 2304-8158 urn:nbn:de:hebis:34-2018081756079 http://hdl.handle.net/123456789/2018081756079 Gefördert durch den Publikationsfonds der Universität Kassel eng Urheberrechtlich geschützt https://rightsstatements.org/page/InC/1.0/ food transition food habit westernization dietary patterns health impact 630 Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization Aufsatz Sri Lanka was a colony of the Portuguese, Dutch, and British. The simplification of Sri Lankan food culture can be seen most clearly today, including how the diet has been changed in the last 400 years since the colonial occupation began. Therefore, greater efforts must be made to uncover the colonial forces that have undermined food security and health in Sri Lanka. Also traditional eating habits, which are associated with countless health benefits, have been gradually replaced by the globalized food system of multinational corporations and hidden hunger, a system inherent in the emergence of non-communicable diseases, such as cancer, diabetes, cholesterol, and kidney disease epidemics, in Sri Lanka. This article discusses factors that have underpinned the dietary change in Sri Lanka from its early colonization to the post-colonization period. The research followed the integrated concept in ethnological and sociological study approaches. The study examined literature and conducted several interviews with field experts and senior people in marginal areas in Sri Lanka. This study examines the Sri Lankan traditional food system and how it changed after the colonial period, including the main changes and their impact on current micronutrient deficiencies and non-communicable diseases. open access In: Foods. - Basel : MDPI. - 2018, 7(7), 111, 1-18 Weerasekara, Permani Chandika Withanachchi, Chandana Rohana Ginigaddara, G. A. Sanjeewanie Ploeger, Angelika doi:10.3390/foods7070111 </resource>
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:Urheberrechtlich geschützt