Food is about much more than macro- and micronutrients it is intimately linked to identity and social relations.
In metrifying nutritional advice, care should be taken not to ignore the subjective and emotional components of food and eating. Food is integral to identity, and attempts to change diets need to take this into account. Culture should be seen not as an obstacle to health, but as a source of potential. Public health and nutritional interventions should work with, rather than against, this dynamism. Beneficiaries should be treated as clients, customers and collaborators, as sources of inspiration and innovation as well as mouths to feed.
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