Food culture around infants in the rural environment: inherited and learned wisdoms

Abstract

Objective: To establish a theoretical framework for the study and comprehension of food culture in children under two years of age in the rural environment. Methodology: Documental research in scientific journals and references to field observation. Results: In rural areas, food culture is based on local wisdoms practiced during the production, preparation and consumption of foods. The decisions are made by women primarily (mothers, grandmothers and members of the family), who use herbal knowledge but also information in communication media, and from health workers (which they adapt to their situation and experience). Conclusions: Food culture in rural areas is implemented by women, in agreement or not to recommendations for children under two, obeying customs as well as new learning. In dietary decision making, health workers, communication media and accessibility to foods also have an influence, which is why cultural practices should be valued, respecting personal situations and not only the norms established in health care.