Improving dietary diversity in the Caribbean Community
Resumo
[Extract]. The Caribbean Region is blessed by diversity. The ethnic
diversities of the people who inhabit it. The language diversity
reflecting the tongues of original native people, the colonial history
and the people brought here from Africa and India, not to
mention the languages and dialects and patois which developed
in the Caribbean. So, it should be expected that the Caribbean
would naturally have a diversity in the foods we eat and the
ways in which they are prepared. Indeed, the Caribbean of 25
to 50 years ago universally had some of the most incredible
ways of preparing vegetables and fruit, peas and beans to make
some of the most tasty and nutritious meals imaginable. Not
only was the Caribbean a good place to live but it is one of the
best places to visit and has one of the most—if not the most—
tourism-dependent economies in the entire world.
Along with an influx of visitors, came an influx of changing
palates. The taste for imported sugary carbonated drinks outstripped
the love of home-made mauby and lemonade and the
love of fat-rich burgers outstripped the desire for steamed flying
fish or escovitch fish. Add to that the globalisation of food
marketing and distribution which made processed food rich in
salt, sugars and fats not just easy to get in supermarkets, but
also highly desired by the Caribbean consumer.
Cita
St. John J. Improving dietary diversity in the Caribbean Community. Rev Panam Salud Publica. 2022;46:e58. https://doi.
org/10.26633/RPSP.2022.58
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