Traditional food habits of different communities in Thrissur district

Abstract

A study on the traditional food habits of different communities in Thrissur District was carried among 180 families selected equally from the six communities viz. Ezhava, Christian, Nair, Namboothiri, Tamil Brahmin and Muslim to assess their socio-economic status, dietary pattern, traditional food habits, position of traditional foods in their dietary pattern, traditional food practices followed by older generation and KAP on traditional foods among younger generation. The result of the study indicated that majority of the families of different communities except Ezhava were of nuclear type with an average family size of3.9 for Tamil Brahmin and 5.2 for Christians. Majority of the respondents were educated and 20-40 per cent of them were working either in private or in government sectors. Monthly income of majority of families in Ezhava, Muslim, Christian and Nair conununities ranged from Rs. 2000-6000, while among Namboothiri and Tamil Brahmins the income varied from Rs.6000 to 10000 per month. Most of the families in different communities except Tamil Brahmins owed land. Major expenditure of the families of all communities was for food. Except Tamil Brahmin and Namboothiri communities all the families of the other four communities were non-vegetarians. Three-meal-a-day pattern was observed in five communities while Tamil Brahmins had four major meals in a day. Equality in food distribution was seen among majority of families in different communities. All families irrespective of the communities included cereals, other vegetables, milk and milk products, fats and oils, sugar and spices and condiments in their daily diet. Purchase of prepared foods from outside was found to be

common among Muslim and Christian families. Special foods were included in the diet of pregnant women in majority of the families. Families of different communities still prepared and consumed traditional foods in their daily diet especially for breakfast, lunch and dinner. Most of the families in six communities gave preference to include their respective traditional food items in their diet. Only very few families III different communities prepared traditional foods during certain specific months for the improvement of health and purchased instant food mixes and ready made traditional foods available in the market. Most of the families in all the communities prepared and consumed traditional medicinal preparations after delivery. Most of the families in different communities except Tamil Brahmin families made certain modification while preparing traditional food and few Christian and Muslim families gave prepared food to the religious places. The families who possessed traditional kitchen equipments and utensils used very rarely for household purposes. All respondents in Muslim communities, and majority of respondents in Christian and Tamil Brahmin communities still observed some vrathas or fasts during religious occasions and majority of the families belonging to Tamil Brahmian community observed certain rituals also. KAP on traditional food habits among the younger generation indicated that there is a tendency to develop traditional food practices for those who have attitude towards traditional foods. Though the respondents were aware about the various traditional food practices and preparations of their respective communities, the younger generation of the different communities did not follow such practices.