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JOURNAL OF FAMILY ECOLOGY AND CONSUMER SCIENCES
TYDSKRIF VIR GESINSEKOLOGIE EN VERBRUIKERSWETENSKAPPE

JFECS

Viljoen, AT and Gericke, GJ
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Food habits and food preferences of white and coloured South African men in the army (1993–1994)

AUTHORS
Mrs AT (Annemarie) Viljoen
MS GJ (Gerda) Gericke
Department of Consumer Science
University of Pretoria
Hillcrest
0002
Republic of South Africa
atviljoen@postino.up.ac.za
Tel:  +27 12 420 2615
Fax:  +27 12 420 2855
Department of Human Nutrition
University of Pretoria
Pretoria
Republic of South Africa
ggerik@medic.up.ac.za
Tel:  +27 12 3541291
Fax:  +27 12 3291351
KEYWORDS
food habits, food preferences, eating patterns, South African men, white males, coloured males

ABSTRACT
South Africa is a developing country with a heterogeneous socioeconomic and multicultural society. A nutrition transition has been noticed, characterised by a change from traditional eating patterns to those typical of a Western lifestyle, with the associated increased risk of noncommunicable diseases. Data on food habits, food preferences and eating patterns may be used in menu planning and could help combat the negative impact of this nutrition transition. 

Since World War II, the armed forces of America have done comprehensive studies on the food habits and food preferences of servicemen (Peryam, 1963). However, very little information in this regard is available in South Africa. The only publications on the food habits of coloureds and white South Africans are those of Leipoldt (1976) and Coetzee (1977). Viljoen (1995) reported on the food preferences of a group of white male university students, but no published information could be found on the food preferences of other South African groups.

This study (Viljoen, 1996) determined the food habits and food preferences of seven different ethnic groups enlisted in the South African Army between 1993 and March 1994. The ethnic groups included whites, coloureds, North Sothos, South Sothos, Tswanas, Xhosas and Zulus. The findings are reported separately due to trends in similarities and/or differences that were identified in the food habits and preferences of these groups. This publication describes the food habits and preferences of white and coloured servicemen.

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