Food and consumption patterns of selected communities in South Africa and Cameroon

PhD (Sociology), North-West University, Mafikeng CampusIn the past, African countries consumed indigenous food, void of chemicals and grown naturally. These foods strengthened the body and made the individual strong and healthy. In recent times, however, there has been a global nutritional transition, shifting into the consumption of processed, fast and packaged foods that are not entirely healthy, thus resulting in life style non-communicable diseases such as obesity, diabetes, cancer and high blood pressure. The aim of this study is to examine the causes and effects of the shift in food consumption patterns in two African countries, South Africa and Cameroon. The study used a qualitative research approach with in-depth interviews to collect data. Thirty participants per community were sampled, classified into different age groups, educational levels and gender. This was done in order to understand the shift in consumption patterns in the past and those evident in contemporary society as well as the effects of such transitioning. The study develops recommendations primed at reducing the shift in food consumption patterns as the study clearly confirmed that shifts in patterns are attributable to modernisation, globalisation, lifestyle changes, availability and accessibility of varieties of foods with diverse effects, including diseases such as cancer, diabetes, high blood pressure, heartburn, ulcers, obesity and other health diseases. Ultimately, the study recommends that African countries should return to the consumption of indigenous foods and eat less processed and genetically modified crops.Doctora