How difficut it is to break ones belief ,ideas and above all Attitude to a custom which some one has lerant and viewed since infancy

Barrier 3:-WHAT IS THE ROLE OF ATTITUDINAL FACTORS   IN FOOD SELECTION, COOKING PROCESS, AND STORAGE OF COOKED FOODS?

Not only selection of healthy foods but mode of cooking and method of storage of food all counts so far as nutrition is concerned.

 Thus KAP – is very important. (Knowledge, Attitude and practice).

 The point is who will be going to villages and educates rural people about these? The ‘fire’ of ignorance lies there, not at metro cities. Who will devote time and explain them the relevance of easily available nutritious foods thus bell the cat???

Barrier No 4:-Language of Indian people differs in every six hundred Kim. Distance so also food habits

Ours is a vast land with varying resources. Different provinces have different food habits.  We have to formulate diet chart for different group of people. The have-nots should be made aware how to get adequate proteins from easily available local and cheaper foods e.g. dales (pulses), snails and scrab. A pint of milk is a day dream for them not to speak of fish or meat. The problem is will community accept?

Barrier No 5:-Role of Social customs Social resistance and social prejudices are important challenges to improve nutrition

To be fully effective, the principal objectives should not only include guaranteed food supply but also an intervention which should include lowering  ‘cultural and attitudinal barriers’ and thus increasing the habit of selection of locally available, low cost  healthy food items and scientific cooking procedures. To raise standard of nutrition - improvement of ‘cultural & attitudinal’ barriers   are more important than   subsidy on foods. A broad-scale intervention aimed at modifying the bad food habits among the poor by offering foods at subsidized prices or at no cost would be only partially successful. To be effective, the principal objectives should not only includes guaranteed food supply but also an intervention which should include lowering  ‘cultural and attitudinal barriers’ and thus increasing the habit of selection health food items and cooking procedures.

            Poor coking habits, improper food storage, selection of wrong food items, community ethics. Food is a subject of widespread customs, habits and beliefs, which vary from country to country, and from one region to another. The diet of the people is influenced by local conditions (e.g. soil, climate) religious customs and beliefs. Vegetarianism is given a place of honor in Hindu society. Even among vegetarians, the patter of eating is not the same; some do not take onions and garlic on religious grounds.

Barrier No 6. Will this programme of changing the Attitude & Social customs be at all successful?? If so who are the right counselor for this special type of education. – Who will educate rural people?

Although the motive is economic gain, a deep-rooted belief is also responsible for this practice, i.e., if pure milk is boiled, the milk secretion of the donor animal may dry up. Muslims observe fasts during Ramzan and Hindus on several occasions. These fasts are considered important adjuncts to religion. Hindu women often take food left over by their husband. In some societies, men eat first and women last and poorly. Some people do not eat unless they have taken a bath. (Source: K Park, PREVENTIVE AND SOCIAL MEDICINE, Published by M/s BANARSIIDAS BHANOT, 2002)