Native Hawaiians and Pacific Islanders are at higher risk for diabetes, heart disease, hypertension, chronic diseases, and shorter life expectancy. COVID really exacerbated preexisting health inequities, NHPI communities more social and multigenerational, with larger families, denser communities, and higher numbers of essential workers.
On November 11, 2022, the Future of Food & Agriculture in Hawai’i presented a discussion on “Native Hawaiian/Pacific Islander Health Inequities: Root Causes & Systemic Solutions.” Featured speakers were Joseph Keaweʻaimoku Kaholokula, Ph.D. and Marie Kainoa Fialkowski Revilla, PhD, MS, RDN, LD, IBC, hosted by Civil Beat Reporter, Anita Hofschneider.
I wish I could have been there in person to taste the vegan luau stew, enjoy the live music, and feel the touch of lomi lomi. I am thankful to watch the recording, so that I could close my mouth, open my ears, and feed my mind.
* Food is health. Today, we worry about food insecurity, says Keawe. It’s not just the quantity of the food – do we have enough to eat?; it’s also the quality of the food – will it nourish our bodies? Eating healthier means having access to fresh food and also more time to shop. He asks, how can we make healthy food more affordable, convenient, and a priority?
* Food is spiritual. “At one time, food was tied to kinolau, to our ancestors. It was part of our spirituality as a way to commune with our ancestors,” says Keawe, “and so we were careful in what we ate, even how we harvested the food.” How can we restore our connection to our food?
* Food is identity. We attribute identity to specific foods. SPAM may be part of local cultural identity, Keawe laughs, but “SPAM’s not Hawaiian.” Kainoa and Anita add that after World War II, SPAM became part of Pacific cultures, associated with liberation and freedom. In Hawai’i, the first food that infants ate used to be poi, Kainoa recalls. Parents want to provide nutritious foods, but it’s expensive.
* Healthcare is cultural. In Hawai’i, heathcare providers need to be better trained in local ways of delivering care. We need a workforce that reflects our communities and provide culturally-informed interventions, says Keawe, because “prevention is best done in the community.”
* Health and nutrition starts with families and mothers. Healthy living starts with the family – talking with each other at family meals, caring for elders, and caregivers learning to manage stress and care for themselves too, says Keawe. “Women carry the next generation within you,” Kainoa reminds us, “so you want to eat well to support the next generation.” Organizations can support motherhood with paid maternity leave, so that women can breastfeed and strengthen the mother-child bond.
* Designing better healthcare systems. “Our systems put us at a disadvantage by design,” Keawe declares. People of color are more likely to receive poorer education, poorer health, poorer housing, and lower pay. At the government level, we need policy changes that increase social security without lowering SNAP benefits and increases to the minimum wage.
What foods are part of your cultural identity? How do you balance nutrition and convenience?