A alimentação tradicional Kaingang e as modificações na culinária indígena: um estudo na Terra Indígena do Ligeiro/Charrua/RS

Abstract

Through this research, we seek to gather information that portrays the changes and consequences about the eating habits of Kaingang families, in the Terra Indígena do Ligeiro community, in Charrua/RS. This work includes an exploratory bibliographic research on typical foods, as well as interviews with indigenous people, old residents of this locality, with the objective of identifying cultural elements in the cuisine that still remain alive, or that were shaped to the new habits and customs of the community. In this way, we emphasize a discussion about bad food based on industrialized products, so present in our contexts and that also enter the indigenous villages. In this context, an alert about food health in the Kaingang community is appropriate, since the exaggerated consumption of industrialized products, of low nutritional quality, with a lot of fat and sugar, stimulated by the appeals of the media and advertising about children and adults in the villages, has triggered the increase in obesity, in addition to numerous other diseases among indigenous people, such as diabetes mellitus and arterial hypertension. Finally, educational actions through the school are proposed as a strategy to advance in awareness-raising work on the subject of food education with the new generations.