Sociology of Food and Nutriton Essay

1684 WordsMay 18, 20137 Pages
It is well documented that Australian Aboriginals have a significantly high percentage of Diabetes compared to non-indigenous Australians. In fact diabetes is 3 times more common in Indigenous people than non-Indigenous people. Diabetes or high sugar levels were reported on average in 1 in 16 Indigenous people and they are more likely to get this illness at a younger age (Australian Indigenous Health Info Net 2008). Over-all, Aboriginals have a significantly poorer health status compared to non-Indigenous Australians, and there has been little improvement in their socioeconomic status, including infrastructure and environmental health conditions (Gavey et al. 2004, p. 570). Thompson et al. (2000, p. 1459) state that ‘despite growing research into risk factors, mortality, morbidity and prevalence continue to increase’ (Thompson et al. 2000, p. 1459). Aboriginals understand the impact diabetes is leaving on their communities, and along with researchers and health professionals, are becoming more aware that the prevention and management of Diabetes is inadequate (Thompson et al. 2000, p. 1459). Interviews conducted by Thompson et al. (2000, p. 1462) pointed out that Aboriginals view sugar as the major cause of diabetes, and that is was introduced from the ‘outside’ or by ‘white man’. It has been viewed as an intentional introduction to cause imbalance within the Indigenous community (Thompson et al. 2000, p. 1462). Aboriginals further discussed the sugar content in take-away foods, lollies and chocolate and that it has been made more enticing by shiny wrappers to lure children to purchase them. Alcohol is also pointed out as having high sugar levels and in turn causes diabetes. Aboriginals perceive all these causes to be from the ‘non-Aboriginal world’ and are described as threats to their families and communities because of the imbalance and disconnection they

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