The Sustainable Nutrition on Indigenous Cuisines and Human Tourist Health in Selected States in Nigeria
DOI:
https://doi.org/10.51459/jostir.2025.1.Special-Issue.0133Keywords:
Indigenous Cuisines, Sustainable Nutrition, Culinary Tourism, Tourist Health, Traditional Food SystemsAbstract
AbstractIn response to global challenges surrounding food security and environmental sustainability, this study explored the role of indigenous Nigerian cuisines in promoting sustainable nutrition and tourist health. The objective was to assess how traditional culinary practices influence tourist dietary behaviors and health outcomes while supporting environmental and cultural sustainability. The research was conducted in four Nigerian states Cross River, Edo, Ekiti, and Delta selected for their cultural richness and culinary diversity. A mixed-methods approach was adopted, combining quantitative surveys (400 respondents) and qualitative interviews (40 tourists). Data analysis employed descriptive statistics, t-tests, and chi-square for the quantitative data, while thematic analysis was used for the qualitative responses. Findings revealed that indigenous Nigerian dishes are widely perceived as nutritious, eco-friendly, and culturally enriching. Over 80% of respondents agreed that these meals are rich in essential nutrients and prepared using sustainable practices. Female participants reported significantly greater health benefits than males. Most tourists (69%) found the meals enjoyable, and 58.3% felt physically well after consumption. However, a small percentage reported mild discomfort or opted out of trying traditional dishes due to dietary preferences or concerns. The study concludes that indigenous cuisines play a crucial role in sustainable tourism and public health. It recommends integrating traditional foods into national tourism and health policies, training hospitality workers in indigenous food preparation, and involving local communities in culinary tourism to ensure authenticity and equitable benefits.
Keywords: Indigenous Cuisines, Sustainable Nutrition, Culinary Tourism, Tourist Health, Traditional Food Systems
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