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    Sosioantropologi Gizi 5

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    Faiz Syuhada
    This document discusses 5 types of food classification systems according to Cecil Helman: 1) Food vs non-food - what is considered edible vs inedible 2) Sacred vs profane food - foods associated with religious beliefs that are allowed or forbidden 3) Parallel food classifications - dividing foods into "hot" and "cold" categories based on humoral theories 4) Food used as medicine and medicine as food - examples of foods and drinks used to prevent or treat certain illnesses 5) Social food - food that signals relationships, status, or group identity

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    Sosioantropologi Gizi 5

    Uploaded by

    Faiz Syuhada
    74 views12 pages
    This document discusses 5 types of food classification systems according to Cecil Helman: 1) Food vs non-food - what is considered edible vs inedible 2) Sacred vs profane food - foods associated with religious beliefs that are allowed or forbidden 3) Parallel food classifications - dividing foods into "hot" and "cold" categories based on humoral theories 4) Food used as medicine and medicine as food - examples of foods and drinks used to prevent or treat certain illnesses 5) Social food - food that signals relationships, status, or group identity

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    This document discusses 5 types of food classification systems according to Cecil Helman: 1) Food vs non-food - what is considered edible vs inedible 2) Sacred vs profane food - foods associated with religious beliefs that are allowed or forbidden 3) Parallel food classifications - dividing foods into "hot" and "cold" categories based on humoral theories 4) Food used as medicine and medicine as food - examples of foods and drinks used to prevent or treat certain illnesses 5) Social food - food that signals relationships, status, or group identity

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    74 views12 pages

    Sosioantropologi Gizi 5

    Uploaded by

    Faiz Syuhada
    This document discusses 5 types of food classification systems according to Cecil Helman: 1) Food vs non-food - what is considered edible vs inedible 2) Sacred vs profane food - foods associated with religious beliefs that are allowed or forbidden 3) Parallel food classifications - dividing foods into "hot" and "cold" categories based on humoral theories 4) Food used as medicine and medicine as food - examples of foods and drinks used to prevent or treat certain illnesses 5) Social food - food that signals relationships, status, or group identity

    Copyright:

    © All Rights Reserved
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 12

    5 Types of food classification systems

    (menurut Cecil Helman)

    FOOD VERSUS NON-FOOD


    SACRED VERSUS PROFAN FOOD
    PARALLEL FOOD CLASSIFICATION
    FOOD USED AS MEDICINE, AND MEDICINE AS
    FOOD
    SOCIAL FOOD (WHICH SIGNAL RELATIONSHIP,
    STATUS, OR GROUP IDENTITY)
    1. FOOD VERSUS NON-FOOD
    Edible / dapat dimakan (suitable or safe for eating )&
    Indedible/ tidak dapat dimakan
    Contoh in Britain, snakes, squirrel, dogs, cats, mices are all
    edible but rarely classified as food.
    In France: snails and frogs’ legs are food
    Jawa : ibu hamil tdk boleh makan udang spy nanti kalau
    melahirkan bayinya tidak sunsang.
    2. SACRED / Suci VERSUS PROFAN /dunia FOOD

    Sacred food refer to those foodstuffs the use of which is validated by religious
    beliefs. makanan suci yang dihubungkan dg agama


    Profan food : foodstuffs expressly forbidden by the religion
     sbg makanan yg diolah dg sengaja dilarang agama
     sbg makanan yg tdk bersih dan berbahaya bagi
    kesehatan
     Profan food is also forbid physical contact with it.


    Klasifikasi makanan tabu menurut agama &
    kepercayaan
    Hinduism, orthodox hindu tdk akan membunuh atau
    memakan binatang khsususnya Sapi. Hanya susu sapi
    yang dapat dimakan.
    Islam dilarang makan babi
    3. PARALLEL FOOD CLASSIFICATION
    The devision of all foodstuffs into two main groups,
    usually called ‘hot and cold’.
    Sbg pengolahan makanan yg disebut panas dan dingin
    It represents the humoral theory of physiology /
    humor utk kesehatan secara psychologis, yin &
    yang /ilmu kemujuran (china), Ayurvedic /pengobatan
    dg konsep dasar hidup sehat (india).
    Hot-Cold classification 0f food among Puerto Rican (Harwood)
    ( masakan puerto rican yg berasal dr tradisi Tainos )

    Hot Cool (neutral) Cold


    • Alcoholic • Bootled Milk • Avocado
    Beve • Chicken • Bananas
    • Chilli • Fruit • Coconut
    peppers • Honey • Sugar
    • Chocolate • Salt • White Beans
    • Coffee
    • Tobacco
    • Garlic
    Hot-Cold classification of foods among Indians
    (Hunt, 1976)

    Hot Cold

    • • Rice
    Wheat • Cow’s Milk
    • Potato • Peas
    • Fish • Beans
    • • Onions
    Buffalo milk • Spinach
    • Chicken • Bananas
    • Green Mango • Lemons
    • • Guava
    etc
    4. FOOD USED AS MEDICINE, AND MEDICINE AS FOOD
    makanan sbg obat dan obat sama makanan

    Di amerika seorang wanita menyusui percaya bahwa


    red raspberry tea untuk memperbayak ASI.
    Juga mereka mencegah makan makanan ACID FOOD.
    Penyakit Darah tinggi diobati dengan minum lemon
    juice.
    Darah rendah memperbanyak makan grape juice, red
    wine, liver, dan red meat.
    Terdapat banyak penggunaan tanaman/tumbuhan
    baik sebagai obat maupun sbg makanan.
    5. SOCIAL FOOD

    Symbolic (relationships) /menawarkan makanan


    Language ( mental tempe /tdk berani )
    Social status (prestige foods / makan di KFC)
    Group Identity (ethnic spt sroto sokaraja.
    gudeg/jogya,rawon/jatim, religious misal
    tumpeng)
    Pembatasan budaya terhadap kecukupan
    gizi
    Kegagalan melihat hubungan antara makanan dengan
    kesehatan
    Tidak ada konsep tentang perbedaan nilai gizi dari
    bahan2 makanan.
    Masyarakat percaya bahwa kuantitas makanan yg cukup
    adalah penting
    Makanan pokok yang mengenyangkan tapi
    mengakibatkan gizi buruk bagi yg memakannya ,misal
    bayi diberi pisang dan nasi
    Pada waktu seseorang sakit, makanan2 yg sangat
    dibutuhkan oleh si pasien tdk diberikan
    Memperbolehkan seseorang makan berbagai jenis
    makan pd saat sehat dan membatasi makanan pd saat
    sakit.
    Makanan juga dibatasi pada saat kehamilan dan setelah
    melahirkan , misal makanan yg mengandung protein
    Usia atau kondisi seseorang dapat dipakai sebagai alasan
    melarang makanan2 tertentu, misal daging, udang.

    Kegagalan untuk mengenali kebutuhan gizi pd anak


    Memberi makanan pd anak2 bukan untuk
    membuat sehat melainkan karena mereka sehat.
    Ketika sehat diberi daging,susu & kacang2an namun
    pd saat sakit diare hanya diberi bubur (karbohidrat).
    TERIMA
    KASIH

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