—are considered healthy, while collard greens and rice and beans, which are staples in many ethnic cuisines, are often “labeled as nutritionally unfit.”
There’s also a cause-and-effect error people tend to make when equating the way a culture eats with potential health benefits or health disadvantages. Say, for instance, when we talk about various illnesses and diseases that are linked to certain populations. Make sure to ask yourself this: Are these illnesses and diseasesWe need to consider socioeconomic factors, such asor health care, discrimination, poverty, and much more.
For instance, are we constantly suggesting “swaps” to someone’s cultural foods because we were taught that these foods are inherently unhealthy—say, to sub in brown rice instead of white rice? Even tiny substitutions like that can change the crux of a dish, its flavor and texture, and what it means to the people who eat it. We need to really examine what’s driving these suggestions or swaps before we give them.
While RDs do play a big role in the cultural food shaming, people not in the field can help break the cycle too. And one straightforward way to get started is to simply be more intentional with the language you choose when talking about food.
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