Traditional Food Culture for Elderly Health Promotion in Wiang Tha Kan and Yuwa Communities, San Pa Tong District, Chiang Mai Province
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Abstract
Introduction and objective: Traditional food culture promotes the health of the elderly through a combination of local wisdom and lifestyle. The purposes of this research were to (1) explore traditional food culture and (2) synthesize traditional food guidelines for elderly health promotion.
Methods: This mixed methods research involved 295 elderly persons and 18 stakeholders in Wiang Tha Kan and Yuwa communities in Chiang Mai’s San Pa Tong district. Data were collected using a questionnaire, informal interviews and focus group discussions, and were then analyzed with descriptive statistics and content analysis.
Results: The traditional food culture for older persons included food preparation, raw material source seeking, cooking process, food-set arrangement, and food serving. The total mean score for traditional food culture was at a moderate level (3.46 ± 0.80). In addition, the stakeholders have suggested that, to incorporate traditional food culture into health promotion for elders, the community and relevant agencies should create and develop fresh food production areas, and promote food product development and local consumption for elderly persons.
Discussion: Traditional food culture is important for health promotion of the elderly, especially kaeng (soup) and nam phrik (chilli sauce) recipes. This option exists and operates based on community food resources diversity, beliefs and faith.
Conclusion and recommendations: The total average score of food culture for the elderly was at a moderate level. In this regard, technical and funding support should be provided for improving academic and learning resources, and creating participation process and guidelines for enhancing the utilization of food resources in the community.
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