Nutrition Transition and Traditional Food Cultural Changes in Sri Lanka during Colonization and Post-Colonization

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.

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Awareness on family history of non communicable diseases and practice of preventive methods; among advanced level students in Gampaha, Sri Lanka

PsycEXTRA Dataset ◽

10.1037/e520292014-016 ◽

2014 ◽

Author(s):

M. D. A. I . Karunaratne ◽

S. N. Silva

Keyword(s):

Family History ◽

Sri Lanka ◽

Communicable Diseases ◽

Advanced Level ◽

Non Communicable Diseases ◽

History Of ◽

Preventive Methods

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Economic Costs of Tobacco Related Communicable and Non-Communicable Diseases in Sri Lanka

SSRN Electronic Journal ◽

10.2139/ssrn.3304302 ◽

2018 ◽

Author(s):

Nadeeka Chandraratne

Keyword(s):

Sri Lanka ◽

Communicable Diseases ◽

Economic Costs ◽

Non Communicable Diseases

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Traditional Sri Lankan fermented buffalo (Bubalus bubalis) milk gel (Meekiri): technology, microbiology and quality characteristics

Journal of Ethnic Foods ◽

10.1186/s42779-021-00105-4 ◽

2021 ◽

Vol 8 (1) ◽

Author(s):

Hasitha Priyashantha ◽

C. S. Ranadheera ◽

D. M. D. Rasika ◽

Janak K. Vidanarachchi

Keyword(s):

Sri Lanka ◽

Dairy Product ◽

Microbiological Quality ◽

Farming Systems ◽

Storage Conditions ◽

Quality Characteristics ◽

Buffalo Milk ◽

Food Culture ◽

Cow Milk ◽

Sri Lankan

AbstractMeekiri (sometimes also known as Mee-Deekiri); fermented buffalo milk gel is a deep-rooted dairy product in Sri Lankan food culture and the production of Meekiri plays an integral part in the livelihood of rural farming. Meekiri consumption is widespread irrespective of geographic boundaries, across the cultural and/or ethnic communities. In Sri Lanka, buffalo milk is predominantly used in producing Meekiri, where production has been specialized in various geographic areas in the country, associated with major buffalo farming regions. Physicochemical and microbiological quality attributes are apparent to differ in Meekiri according to varying production regions, processing techniques and storage conditions. The mouthfeel and taste of Meekiri are widely accepted to be thicker and creamier with a pleasant note and is whiter in colour compared to fermented cow milk gel/yoghurt. Since Meekiri production is localized in Sri Lanka and available as traditional know-how at the primary production level, up-to-date comprehensive scientific literature that accounts for processing and detailed product quality characteristics is lacking. Hence, this review evaluates and outlines updated information about the Meekiri production, associated buffalo farming systems, quality characteristics of Meekiri including physicochemical, sensorial and microbiological aspects in the final product.

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A Randomized Controlled Trial to Reduce Lifestyle Related Risk Factors for Non-Communicable Diseases through Funeral Societies in Sri Lanka

Gestão e Sociedade ◽

10.21171/ges.v12i31.2287 ◽

2017 ◽

Vol 12 (31) ◽

pp. 2194-2212

Author(s):

Thushani Marie Elizabeth Dabrera ◽

Arunasalem Pathmeswaran ◽

Anuradhani Kasturirathna ◽

Gayani Tillekeratne ◽

Truls Østbye

Keyword(s):

Randomized Controlled Trial ◽

Sri Lanka ◽

Fruits And Vegetables ◽

Controlled Trial ◽

Communicable Diseases ◽

Control Group ◽

Control Groups ◽

Non Communicable Diseases ◽

Randomized Controlled ◽

Western Province

A cluster randomized controlled trial was conducted to change diet, physical activity, smoking and alcohol consumption among participants through funeral societies in the Western Province. Twenty one administrative subdivisions in the Ragama area were randomized into intervention and control groups. Ten administrative subdivisions in the North Western Province were selected as an additional control group. The primary outcome was change in the proportion of individuals who consumed 5 servings or more of fruits and vegetables per day. The study showed only a modest, not significant increase in the proportion of people consuming 5 servings of fruits and vegetables or more per day. Of the secondary outcomes assessed, their intake of green leaves and mean MET minutes spent on leisure activities increased significantly more in the intervention group than in the control groups, but the differences were small. To effectively reduce non-communicable diseases (NCD) in Sri Lanka, community-based organizations could be utilized to deliver prevention programs.

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Transforming the food system to fight non-communicable diseases

BMJ ◽

10.1136/bmj.l296 ◽

2019 ◽

pp. l296 ◽

Cited By ~ 31

Author(s):

Francesco Branca ◽

Anna Lartey ◽

Stineke Oenema ◽

Victor Aguayo ◽

Gunhild A Stordalen ◽

...

Keyword(s):

Food System ◽

Communicable Diseases ◽

Non Communicable Diseases

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Colonisation, the New World Order, and the eradication of traditional food habits in East Africa: historical perspective on the nutrition transition

Public Health Nutrition ◽

10.1017/s1368980007001140 ◽

2008 ◽

Vol 11 (7) ◽

pp. 662-674 ◽

Cited By ~ 49

Author(s):

Verena Raschke ◽

Bobby Cheema

Keyword(s):

East Africa ◽

Multinational Corporations ◽

Food Habits ◽

New World ◽

Food System ◽

Communicable Disease ◽

Nutrition Transition ◽

World Order ◽

Traditional Food ◽

New World Order

AbstractObjectiveTo discuss factors which have underpinned the nutrition transition in the countries of East Africa, including Kenya, Uganda and Tanzania, from early colonisation to the current, oppressive political–economic structure.ResultsColonisation and neocolonisation in accordance with the desires of the New World Order have ensured the systematic extirpation of indigenous and traditional food habits in East Africa. These indigenous and traditional food habits, associated with myriad health benefits, have been progressively replaced by the globalised food system of the multinational corporations, a system inherently associated with the creation of non-communicable disease (NCD) epidemics throughout this region and globally. While the simplification of the East African food culture may be most apparent today, the nutrition transition has actually occurred over the past 400 years, since the onset of colonial occupation.ConclusionsIt is imperative that greater efforts be directed towards exposing the colonial and neocolonial forces which have undermined food security and health status in East Africa. Heightened awareness of these forces is essential for proposing genuine solutions to the nutrition transition and related NCD epidemics throughout this region and, indeed, worldwide.

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