FOOD-CUBA: Televised Course Promotes Fruits and Vegetables

By Patricia Grogg Reprint | | Print |

Patricia Grogg

HAVANA, Apr 4 2002 (IPS) - Cuba’s state-run TV offers a Sunday morning course on the nutritional value of fruits and vegetables, in an attempt to overcome the resistance of Cubans, who much prefer a juicy steak to a plate of greens.

“I’m just not convinced. Don’t give me salads or fruit juice. What I like is roast pork and beer,” mechanic Manuel Valdés told IPS. His tastes reflect those of the average Cuban.

Under the slogan “Fill Yourself with Life; Eat Vegetables”, the 36-hour course, broken down into Sunday morning classes, provides a brief outline of the history of agriculture while offering tasty recipes.

Brussels sprouts in garlic sauce, grilled eggplant, Chinese cabbage in sweet and sour sauce, sweet-corn custard, potatoes with oregano seasoning, beets in orange sauce, plantain mint salad, and corn and pineapple salad are just a few of the dozens of novel recipes provided by the programme.

The show also gives advice on growing and preserving fresh produce, as well as abundant information on the benefits of a varied and balanced diet.

“There is no food that by itself provides all of the nutrients needed by the body. We do not only eat for pleasure, but to meet nutritional needs, to ensure proper growth and development,” states the course syllabus.

The programme is aimed at changing eating habits that are deeply ingrained among Cuba’s 11 million people, who are used to a diet high in fat, salt and sugar.

Cubans believe a decent meal must include a serving of beef or pork accompanied by rice, beans and a dish of vegetables that are either fried or seasoned with “mojo” – garlic in oil, with a liberal dose of lemon juice.

Experts warn that the typical rich Cuban diet and poor eating habits, such as leaving the largest meal for late at night, are to blame for the main causes of death in Cuba: heart disease, cancer and strokes, which account for 60 percent of all deaths.

Through the public awareness campaign, local authorities hope to bring about a shift in the unhealthy eating habits that are transmitted from generation to generation.

Vegetarian restaurants will soon be operating in each of the 19 municipalities making up Havana, a city of 2.2 million.

“I have accustomed my three children to eating lots of fruits and all kinds of vegetables since they were little,” said Consuelo Jiménez, a regular at the first vegetarian restaurant, that opened in an old Chinese food place.

The restaurant offers around 40 dishes, including soups, salads, desserts and various rice and pasta meals, as well as juice and herbal teas. Customers serve themselves at a buffet table.

“The food is good, but I spent more than a day’s wages on lunch,” complained another customer, who said he earned around 350 pesos a month, equivalent to less than 15 dollars at the government foreign exchange houses.

Nutritionists note that the scant variety of produce and the high prices at the free farmers’ markets that were created in the mid-1990s stand in the way of a balanced diet, especially for those with more limited incomes.

But even those who can afford fresh produce do not always opt for the “healthy” route. According to a poll, many university students prefer to spend their money on “chicharrones” (fried pig skin) and artificially flavoured juices instead of fruit, and say they do not really feel full if they have not eaten meat.

Studies on the traditional Cuban diet also reflect a low level of consumption of fruits and vegetables, as well as a lack of diversity in the selection of fresh produce, and inappropriate storage and cooking habits.

Nutritionists underline that the ideal diet is rich in fruits, vegetables and grains, low in fat, salt and sugar, and with only limited amounts of cured, smoked and fried foods.

The Cuban government also aims to ensure a stable, wide variety of produce in the rural area as well as urban gardens.

Last year, urban gardens in Cuba produced 2,360,180 tons of fresh produce and herbs, according to official figures. Authorities hope that total will increase to three million tons this year.

The economic crisis of the 1990s, which hit Cuba after the break-up of the Soviet Union and the disappearance of the east European socialist bloc, led to a drastic reduction in food consumption levels.

In the mid-1990s, average daily intake per person dropped to 1,863 calories and 46 grams of protein – just 74 and 61 percent, respectively, of the daily minimum requirements.

The health of the population reflected that phenomenon. For example, the accumulated deficit of vitamins, especially B complex and several essential amino acids, was blamed for a 1993 outbreak of neurological diseases.

In the second half of the 1990s, daily intake had recovered to 2,400 calories and 65 grams of protein – still lower, however, than the recommended daily minimum.