The nutrisociocultural context in nutritional intervention: a space for healthy and sustainable traditional foods

Abstract

The nutrition professional is “the person qualified in nutrition and dietetics, recognized by the national authority who applies the science of nutrition, food and education for healthy and diseased people.” (Canicoba, 2013). An adequate nutritional intervention is required to solve health problems considering clinical review and critical thinking to structure the Nutrition Care Process (Carbajal et al., 2020). This paper looks at the analysis of the sociocultural tensions between traditional food practices and the medical evaluation indicated by the nutritionist. Furthermore, it focuses on integrating the multidimensional nature of the food into the praxis of nutrition.