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Factors Contributing to Changes in Food Practices of a Black South African Community Annemarie T Viljoen, Priscilla Botha and C C Boonzaaier

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Factors Contributing to Changes in Food Practices of a Black South African Community Annemarie T Viljoen, Priscilla Botha and C C Boonzaaier Factors contributing to changes in food practices of a black South African community Annemarie T Viljoen, Priscilla Botha and C C Boonzaaier OPSOMMING turele invloede waaronder die invloed van die blan- kes, gerief, die kerk, belangrikheid van etniese iden- Merkbare veranderinge in die lewenstyl van die titeit, gesondheid en opvoeding blyk ook belangrike swart bevolkingsgroepe in Suid-Afrika is die afgelo- bydraende faktore te wees. Die bydraes van hierdie pe vier dekades waargeneem. Voedselpraktyke as invloede op verandering van die tradisionele na die deel van lewenstyl het gevolglik ook verander. On- huidige praktyke word gerapporteer, en die langse publikasies waarin hierdie veranderinge ge- belangrikste invloede blyk die onmiddellike om- rapporteer word, benadruk die voeding- en gesond- gewing (natuurlike sowel as mens-gemaakte), te- heidsrisiko’s wat hierdie veranderinge tot gevolg same met ekonomiese en sosio-kulturele faktore te het, en betreklik min aandag word gegee aan die wees. veranderende voedselpraktyke wat daarmee ge- paard gaan. Gevolglik is daar beperkte inligting oor die voedselpraktyke van die verskillende etniese groepe in Suid-Afrika bekend, aangesien die klem — Mrs AT Viljoen grootliks geplaas word op wat geëet word. Ten ein- Department Consumer Science de sinvolle voeding-onderrig en -intervensies te kan University of Pretoria deurvoer behoort daar ook insig en begrip te wees vir waarom mense eet wat hulle eet. — Prof P Botha Department Consumer Science ‘n Studie met die doel om die huidige voedselprak- University of Pretoria tyke asook die betekenis wat aan voedsel geheg word, te verstaan, beskryf en verduidelik, is onlangs — Prof CC Boonzaaier in die Mmotla gemeenskap, 55 km noordwes van Department Anthropology and Archaeology Pretoria, uitgevoer. Een van die doelwitte van die University of Pretoria studie was om die huidige eetpatrone (maaltydpa- trone en -samestelling) te beskryf, asook hoe hier- die patrone ontwikkel en verander het. In hierdie ar- tikel word die eetpatrone van die Mmotla gemeen- INTRODUCTION skap beskryf tesame met die redes waarom hierdie praktyke tans gevolg word, en dit word ook in ver- The South African society is in a process of radical band gebring met die gerapporteeerde voedsel- change, and one of the greatest changes that have praktyke in die literatuur. been observed is in the life-styles of the black popula- tion groups, where a shift from the traditional life-style ‘n Kwalitatiewe navorsingstrategie is gevolg en to a partially Western-oriented life-style is noticed. data-insamelingstegnieke soos fokusgroepbespre- Food practices (including food choices and food con- kings, individuele onderhoude en deelnemende sumption patterns as well as food related behaviours), waarneming is gebruik. Die vroulike inwoners van which can be considered as part and parcel of life- Mmotla was die teikenpopulasie en verskeie etnie- style, are therefore also subject to change (Oltersdorf se groepe waaronder die Ndebele, Noord-Sotho, et al, 1999; Grunert, 1993). A gradual shift towards the Tswana, Tsonga, en Swazi was verteenwoordig in Western-oriented diet by black South Africans has die gemeenskap. Die onderhoude en besprekings been reported over almost the past four decades is op band vasgelê en verbatim transkribeer, en (Bourne & Steyn, 2000; Labadarios, 2000; Labadarios aangevul deur volledige veldnotas. Die data-ontle- et al, 1996; Van Eeden & Gericke, 1996; Bourne et al, ding is met behulp van die rekenaarsagtewarepro- 1994; Crous & Borchardt, 1982; 1984; 1986; Manning gram Atlas.ti uitgevoer, en die “grounded theory”- et al, 1974; Lubbe, 1971; Leary, 1969; Oudkerk, benadering is gevolg. 1965). These changes can be attributed amongst oth- ers to migration, urbanisation, acculturation, education Die maaltydpatrone en -samestelling gedurende and economic development (Walker & Charlton, 2001; weeksdae en oor naweke is weergegee. Die prose- Labadarios et al, 1996; Walker, 1995; Bourne et al, dure by die bediening van maaltye en die tipe voed- 1993). sel wat tydens spesiale geleenthede en feesvie- ringe bedien word, word uitgelig. Aspekte wat ‘n di- Gradually the indigenous African people of South Af- rekte invloed op die huidige praktyke het, is voed- rica upon contact with Western-oriented societies not selverkryging, toegang tot elektrisiteit, die beskik- only adopted some aspects of the Western food sys- baarheid van inheemse groente, en die bekostig- tem, but also adapted and changed their traditional baarheid en beskikbaarheid van voedsel. Sosio-kul- food practices with their increased exposure to West- ern foods. This interaction with the Western-oriented 46 ISSN 0378-5254 Journal of Family Ecology and Consumer Sciences, Vol 33, 2005 food ways resulted in a process of “Nutrition in transi- A study with the overall goal to understand, describe tion” (Bourne & Steyn, 2000; Nestle et al, 1998; and explain the current food practices and the mean- Labadarios et al, 1996; Walker, 1995; Bourne et al, ings attached to them, was undertaken amongst se- 1994; Bourne et al, 1993). An unfortunate characteris- lected members of a black South African community tic of nutrition transition is that people become residing in a densely populated area 55 km north-west “acculturated into preferring and consuming a diet of Pretoria, in the vicinity of the Tswaing Meteorite high in fat” (Nestle et al, 1998). Popkin (1994) raised Crater. One of the objectives of this cross-cultural the same concern with regard to the “shift in the com- study was to determine the current eating patterns position of diets” in developing countries that shows a (meal patterns and composition of meals) of this group tendency towards an increased consumption of satu- and how and why these have developed or changed rated fat, sugar and refined foods – with a resultant over time. In this article the current eating patterns in lower fibre intake. this community will be reported and placed into con- text with the reported changes in the food practices of These undesirable outcomes of acculturation and ur- black South Africans as reported in literature, and banisation usually culminate in increased mortality possible explanations for the changes will be offered. and morbidity rates as a result of chronic non- communicable diseases typically associated with the Western life-style (Walker & Charlton, 2001; RESEARCH DESIGN Labadarios et al, 1996; Walker, 1995; Bourne et al, 1993). It is expected that the occurrence of these de- A qualitative research strategy was followed employ- generative diseases will continue to rise and an in- ing various qualitative research techniques in this ex- creased burden will be placed on the public health plorative, descriptive and explanatory study to reach services in South Africa (Labadarios et al, 1996; the set research goal and objectives. Focus group Walker, 1995; Bourne et al, 1993). A strong emphasis discussions, individual interviewing, participant obser- is therefore placed on the investigation into the nutri- vation and selected techniques from the Participatory ent content of the diets of the different population Rural Appraisal (PRA) methodologies were used as groups and the composition of risk profiles for chronic data collection techniques. These techniques were non-communicable diseases among the different considered appropriate to answer the research ques- South African population groups. tions as formulated, and were chosen to complement and reinforce each other and to aid in triangulation. The recent South African studies quoted above, how- Each technique as such provided the means to view ever, only reported on the nutrient content of the diets the problem from a different point of view (Babbie & and the health consequences of these diets for spe- Mouton, 2001:275; Strauss & Corbin, 1998:11; Trollip, cific groups in the South African population. The cur- 1995; Miles & Huberman, 1994:438). rent knowledge base on the food practices of the South African population as a whole, is however still Food practices are complex and multidimensional, fragmentary. Current research mainly deals with what and as such necessitated that the data collection be is consumed, i.e. meal composition, meal patterns and conducted in two phases. During the first phase of the the nutrient content thereof, and results with regard to data collection, the aim was to get acquainted with the the food practices in South Africa therefore predomi- participants, their current food practices and the struc- nantly provide information on what some sectors of tural environment of the village. The structural envi- certain population groups eat. ronment included aspects of the natural and man- made physical environment, political influences, eco- To be able to deliver meaningful nutrition education nomic situation and the available technological re- and intervention programmes as well as effective con- sources of the village. To become familiar with the sumer facilitation to all South Africans, a thorough research setting, techniques from the PRA method, understanding of why people use and consume the focus group discussions (FGDs) and participant ob- food they do is also needed. To be able to better un- servation were employed. The second phase dealt derstand the reasons for food choices an in-depth with data collection on the socio-cultural environment knowledge of the food choice processes and food and the personal domain of the participants, which practices is needed (Croll et al, 2001; Paisley et al, was done by means
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