Maya K’iche’ Food Groups and Implications for Guatemalan Food Guidelines

Abstract

The anthropology of linguistics, food, and nutrition sciences has a key role with regard to taking a critical look at the Guatemalan Food Guidelines (GFG). These GFG are communicated to native communities to interpret their eating patterns and the structural cognitive interpretation of these food groups in a cultural context. Our understanding of food is informed by cognitive structure represented by language. Since food is fundamental in human cultural identities, understanding food and food categories from the perspective of Mayan indigenous groups should be a fundamental pillar of health, food, and nutrition. The purpose of this research was to explore the GFG and compare them to K’iche’ understandings of food groups in terms of cognitive structural similarities and differences. The research was carried out in the field by way of semi-structured interviews and participant observation among K’iche’ Mayan families in Nahualá (Western Guatemala) to compare and contrast data collected on K'iche' food groups and corresponding cognitive structure with previously published findings on the GFG. These findings were confirmed through fieldwork, though some of the nuances of subcategories have changed, and significant stress was placed on 2 food groups: wa (corn-based food) and ri’kil (non-corn-based food). The research concludes that the cognitive structure and understanding of food groups and their uses communicated through K’iche’ language differ significantly from the hierarchical, technical description of food groups communicated through the GFG. In order to strengthen public health approaches to food and nutrition, indigenous knowledge must be respected, learned, and integrated into GFG.

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