<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221110161128/636d18d39c7e80680e0ac7e8jpeg.jpg" alt="" width="960" height="640"/><figcaption>Photo: SAGLO SAMAJ/HIMALMEDIA</figcaption></figure>Earlier this year, as the <a href="https://www.nepalitimes.com/latest/the-pandemic-of-hunger/">sec</a><a href="https://www.nepalitimes.com/latest/the-pandemic-of-hunger/" target="_blank" rel="noopener noreferrer">ond wave</a> was subsiding in Nepal’s far-western mountains, I noticed the kind of dramatic change in the diet of families that I had earlier only seen in semi-urban settings.In Achham district’s Bayalpata Hospital, I came across a one-year-old who weighed just 5kg. She was being breastfed by a mother who was herself undernourished. “The child only eats noodles and biscuits, that is why I am still breastfeeding,” said the mother.The family has cows and a patch of land where they grow vegetables. There is enough lentil and flour at home. <a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/banner/a-tall-order/" target="_blank" rel="noopener noreferrer">So why was the child not eating a healthier diet?</a>“Noodles have all the nutrition to give her strength but my baby is still losing weight which is why I have brought her to the hospital,” the young mother tells the doctor.The traditional practice of growing and consuming locally grown lentils, soybean, millet and buckwheat is being replaced even in the remotest parts of Nepal by <a href="https://www.nepalitimes.com/banner/nepalis-binge-on-junk-foods-the-west-rejected/">junk food</a> in throwaway plastic wrappings.Locals here have been misled by tv commercials that have glamourised noodles and biscuits, and convinced many parents that they contain <a href="https://www.nepalitimes.com/banner/junk-food-is-making-nepali-children-shorter/">vitamins and micronutrients that will make their babies healthy</a>. The instant food in plastic packs are also convenient for parents who are usually busy all day in the fields.Read also: <a href="https://www.nepalitimes.com/opinion/living-to-eat/" target="_blank" rel="noopener noreferrer">Living to eat</a>, Aruna UpretyChild specialist Ramesh Kant Adhikari says that, on the other hand, most urban children who grow up on junk food tend to be obese and malnourished, and certain parents are proud that they are raising well-fed children.“Parents don’t understand that such foods are harmful to the health of their children,” Adhikari told me. “They don’t believe me even when I try to explain.”As long as tv commercials and social media ads continue and the government does not regulate, the problem will persist and continue to grow. Even in the food-deficit regions in the remotest corners of Accham and Doti districts where families cannot even get basic medicines, packaged junk foods are now easily available. This is evidence enough of <a href="https://www.nepalitimes.com/editorial/hunger-for-governance/" target="_blank" rel="noopener noreferrer">the state’s misplaced priorities</a>.Children of subsistence farmers, <a href="https://www.nepalitimes.com/banner/nearly-half-of-nepali-children-still-malnourished/" target="_blank" rel="noopener noreferrer">already undernourished</a>, are consuming low-nutrition junk foods. The children then suffer health consequences, which means expensive consultations with doctors who then prescribe costly bottled vitamins, further impoverishing the family, and thus completing the vicious cycle.“There is absolutely no evidence that supplemental vitamins are good for growing children,” adds Adhikari. “All they need is a proper, balanced diet found in traditional home foods.”Read also: <a style="font-weight: 600;" href="http://archive.nepalitimes.com/news.php?id=2409#.W2L-r9UzbIU" target="_blank" rel="noopener noreferrer">Junk food epidemic</a>, Aruna Uprety<a href="http://archive.nepalitimes.com/regular-columns/GUEST-COLUMN/promoting-nutritious-local-food-for-post-quake-children,524" target="_blank" rel="noopener noreferrer">Local is best</a>, Aruna UpretyBut parents are so swayed by unethical commercials that public health experts are fighting a losing battle to convince them of the dangers of junk foods. Indeed, some health care workers share part of the blame: they prescribe vitamin supplements to young children instead of counselling parents on the nutrition available in the traditional Nepali diet.The Ministry of Agriculture has for decades been publishing booklets and posters to promote local produce such as buckwheat, millet, potato, lentils, latte, tarul, and beans. But lack of coordination between the health and agriculture ministries means that information rarely gets out into the hinterland.The Health Ministry also distributes packets of Balvita at health posts to treat children with malnutrition, but it does not have the sense to inform parents that the same calories, proteins and vitamins are found in abundance in fresh homemade food.Children everywhere are easily swayed by commercials, they demand what they see on tv, and parents often comply. There is also a status symbol associated with young students who take packets of instant noodles with them to school for snacks.Junk food commercials can be countered by attractive infomercials about a healthy diet. Following the pandemic, some television and radio stations started to broadcast programs on nutrition, but their reach is limited.When I was working in East Africa 10 years ago, an Ethiopian doctor shared his experience of combating childhood malnutrition in his country. “We made flour from dry-sprouted soya beans and chickpeas so that it had protein, vitamins, calcium and other micronutrients. It was cheap, easily available, and very easy to disseminate information about.”I keep sharing this information with health workers all over Nepal. But there is resistance because the Health Ministry in Kathmandu is not serious about promoting local food products aggressively enough.For example, sesame seeds have good fat, calcium, and mineral content, and can be given to children and pregnant mothers. Flax seeds contain omega-3 fatty acids and fibre. But we do not advertise these locally available superfoods, or use them in fighting malnutrition. Instead doctors prescribe imported capsules packaged by multinationals that contain the very same ingredients.Federal Ministries, especially Agriculture and Health, must coordinate with their provincial and municipal counterparts to fight malnutrition. It is not an exaggeration to say that the epidemic of junk food in Nepal is now emerging as a <a href="https://www.nepalitimes.com/banner/nepals-epidemic-of-hunger/" target="_blank" rel="noopener noreferrer">public health crisis</a>.Aruna Uprety is a public health specialist and author of the 2017 book on nutrition, खाना खानुभयो?Read also: <a href="http://archive.nepalitimes.com/article/nation/diabetes-in-south-asia,3018">More exercise, less soft drinks …</a>, Sonia Awale

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We are what we eat

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f519c7e80680e056e20jpeg.jpg" alt="" width="1400" height="924"/><figcaption>Photo: KEDAR SHARMA</figcaption></figure>It is said that food is eaten first with the eyes. But on our two-month food tour across Nepal recently, we felt that food may be first eaten with the ears. Delicious descriptions drew us to dishes even before we saw them.We heard of many exotic dishes: milk buried underground for six months in Jumla until it fermented into yoghurt, meat marinated for a week before it is eaten in Kalikot, meat belonging to the entire community cooked in a single dish in Gulmi. Cake-like dishes made of rice, millet and other flour that are not known outside the districts they are eaten in.Read also:<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa Bhattarai<a style="background-color: #ffffff; font-size: 15px; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/food-of-the-royals/" target="_blank" rel="noopener">Food of the royals</a><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f549c7e80680e056e21jpeg.jpg" alt="" width="393" height="377">We have always been told that Nepalis don't have names that correspond to breakfast, lunch and dinner, but have only meals and snacks (khana and khaja). However, the Tharu have names for five different meals, according to the time of the day they are served in. Communities that migrated most, especially Brahmins and Chhetris, had lost most of their culinary heritage. Yet in Baitadi, we saw that those who had stayed behind retained their original foods.All of this led us to ask ‘What exactly is Nepal food?’ Is dal bhat tarkari the national dish? Are foods in Nepal original, and is there a commonality between the country’s varied cuisines?Bhat (steamed rice) cannot solely define Nepali food in a country where indigenous grains like wheat, corn, buckwheat, millet, barley and others are grown abundantly, and roasted and steamed into bread, boiled into porridge, or ground for storage. Any one of these can be taken as a staple food. Beyond that, lentils form an essential part of our diet, though their cooking varies according to geography and ethnicity.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the </a><a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">Himalaya,</a> Sonia Awale<a href="https://www.nepalitimes.com/?p=33901&amp;preview=true" target="_blank" rel="noopener">Much more than dal bhat,</a> Anil Chitrakar<a href="https://archive.nepalitimes.com/article/nation/vegetables-and-famous-veggie-dishes-this-Dasain,3951" target="_blank" rel="noopener">Vegetables are eaten Nepalwide</a>, mostly fried, and sometimes boiled. Oil to fry them in, and turmeric for its colour and medicinal property, are essential to Nepali cuisine. Green leafy vegetables saag differentiate the Nepali thali from North Indian ones. Gundruk, sinki, tama, kinema, and other foods made by fermenting leaves, bamboo shoots, or beans are common across Nepali kitchens. So are dairy products like milk, yoghurt and buttermilk, and it is a tradition to flavour rice with a bit of ghiu.As for meat, there is no uniformity. Some like pork and others buffalo, both forbidden by other communities. Nepali cuisine is lacking when it comes to dessert, and many communities do not even have the tradition of eating sweets.Nepal’s most exotic dishes are not found in restaurants but eaten only at home. While this preserves their taste, it also limits the dish to a small family group.Read also: <a href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/" target="_blank" rel="noopener">Could Nepali cuisine go global</a>, Thomas HeatonIn this age of easily available packaged food, we are losing slow-cooked foods that once used to enhance the taste, smell and nutritional value of foods. Not just our recipes and cooking techniques, but our entire agriculture system has fallen prey to commercial agriculture, and many indigenous foods are not grown any more.After our culinary journey across Nepal, our conclusion is that there is no standard ‘Nepali food’. It is our duty to define, and refine, our ethnic dishes and preserve their originality. We need to get these dishes to restaurant tables around the world by cooking, eating and propagating them ourselves. Nepali food deserves to go worldwide.<h2>Tharu</h2>https://www.youtube.com/watch?v=3h10eHDoRt4Tharus who live in the plains make use of all the ingredients around them, including aquatic animals like fish, snails, clams, shrimp and crabs. You name it and Tharus make a delicious dish out of it. They are also famous for eating healthy, with their staple grains and vegetables steamed or boiled.It used to be that Tharu food was only available during the Maghi festival at Tundikhel. But Tharu restaurants in Kathmandu now provide the food all the year round. Barghar Restaurant in Kirtipur provides all the traditional Tharu delights, even crabs and clams.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f569c7e80680e056e22jpeg.jpg" alt="" width="1400" height="934"><figcaption> </figcaption></figure><h2>Thakali</h2>https://www.youtube.com/watch?v=4SL3kYsqWqsThough Thakalis live in Mustang where rice does not grow, Thakali restaurants have become synonymous with the typical Nepali dal bhat tarkari. That might be because they were historically traders and were exposed to foreign foods. The Thakali thali  use Himalayan spices like jimbu and timur. They have also retained many indigenous dishes like kanchemba (pictured, left), fries made of buckwheat, which grows abundantly in Mustang. Thakali food needs to be branded and standardised so that it doesn't lose its originality, and the production of local ingredients can be promoted.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f599c7e80680e056e23jpeg.jpg" alt="" width="1400" height="933"><figcaption> </figcaption></figure>Thakali food has come to mean tasty dal-bhat-tarkari, and spic and span Thakali restaurants can be found all over Nepal, and even abroad.<h2>Sherpa</h2>https://youtu.be/6Q_RbKoSQ2kSherpa cuisine is derived from Tibetan, and is designed for the cold harsh climate of the high mountains. Rigikur, a potato and buckwheat bread, is rich in butter and eaten with cheese sauce. Shyakpa, or meat soup, is consumed piping hot any time of the day. And su chiya, a unique salt and milk tea, is also had with dollops of butter. Tasmpa, a popular breakfast, is made by grinding grains like buckwheat, millet, wheat, or a combination of them, and is had with milk and honey.Though Sherpa food is rarely found  in most mainstream restaurants of Kathmandu, they are common in the Bouddha area. Newly opened Sherpa Cafe in Jhamsikhel caters to customers in Patan.<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f5d9c7e80680e056e24jpeg.jpg" alt="" width="1400" height="963"><figcaption> </figcaption></figure><h2>Newa</h2><a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542" target="_blank" rel="noopener">Newa cuisine</a> is rich and varied. Samye-baji is the standard mid-day snack and also a festive delight, where beaten rice is eaten with many vegetables and condiments. Spicy potato salad, bara (lentil flatbread), beans, soybeans and marinated buffalo meat are popular accompaniments.Almost every little alley in Kathmandu contains a Newari restaurant, serving samye-baji, bara, chatamari (rice bread), and other dishes. The choices range from low-end corner shops to high end outlets like Dwarika's Hotel in Battisputali.<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f609c7e80680e056e25jpeg.jpg" alt="" width="500" height="446"><h2>Rai/Limbu</h2>https://www.youtube.com/watch?v=KKKIEeGA3AQPork meat is a staple of the Rai and Limbu communities in eastern Nepal. Sargemba (pictured), or blood sausage, is made by stuffing blood and seasonings into pig intestines, and then cut and fried before it is eaten. The pork curry Yangben-Fakso (left) is also unique, flavoured with a lichen called yangben, soaked in warm water and mixed with pork blood. It goes well with chamre  (fried rice) and kinema  (fermented beans).<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f619c7e80680e056e26jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure><figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f639c7e80680e056e27jpeg.jpg" alt="" width="500" height="342"><figcaption> </figcaption></figure>Rai/Limbu cuisine is rarely found in Kathmandu, except for a couple of restaurants in Nakhipot and Baluwatar. Raithane Resturant in Lalitpur promotes Nepali dishes and local ingredients, and includes a couple of these dishes in its menu.

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Exploring Nepal’s culinary diversity

<figure><img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141148/636a5eff9c7e80680e056dfdjpeg.jpg" alt="" width="1400" height="925"/><figcaption>Photo: DWARIKA'S HOTEL</figcaption></figure>With so many Nepalis living outside of the country, those of us who remain are often asked what keeps us here. The standard answer is: home food. Which is why it is sad to see many menus featuring the same momos, chowmein and fried rice, when we have so much culinary heritage on offer.We live a country where food is regarded as sustenance, and not a luxury. We eat to live. We eat when we arrive at a place where food is being served, not necessarily when we are hungry.Nepal is synonymous with the Himalaya, and more recently the world has woken up to the fact that we also have plains in the south and a plateau to the north. It is our unique location the gives Nepal its ethnic and culinary diversity. Which is why we must position our food as a product, service and a true lifetime experience.Read also:<a href="https://www.nepalitimes.com/?p=34079&amp;preview_nonce=2924ca6ef5&amp;preview=true" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots</a>, Sewa BhattaraiWe have so much more than dal bhat -- why have we kept all those dishes hidden from the world? Japanese, Chinese, Indian, Thai and Vietnamese food are now served all over the world why have we not  branded Nepali cuisine? Thakali and Newari restaurants are doing well, others should follow.At Lakeside in Pokhara, there is a restaurant called Fresh Elements that sources local ingredients to create world-class meals. At Dhakhwa House in Patan visitors prepare, cook and enjoy a great meal as part of the homestay package. Bhojan Griha in Dillibazar has been serving Nepali food with local music and folk dances for many years now.At the award-winning Dwarika's Hotel, <a href="http://archive.nepalitimes.com/article/review/food-review-Krishnarpan-Dwarikas,2542">the Krishnarpan 18-course dinner </a>(pictured above) is now a global brand and a lifetime experience. The yogurt of Bhaktapur, the sisno (nettle) soup on trek routes, millet, buckwheat and Tibetan bread, are all part of many menus now.We need to involve creative chefs who will help transform these and many more local ingredients into world-class dining experiences. We could develop our own Nepali version of Masterchef Australia.Read also:<a href="https://www.nepalitimes.com/?p=33917&amp;preview=true" target="_blank" rel="noopener">The superfoods of the Andes and the Himalaya,</a> Sonia Awale<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/20221108141152/636a5f039c7e80680e056dfejpeg.jpg" alt="" width="393" height="377">We want to see Nepal’s globally unique culinary heritage featured as a separate and stand-alone tourism offering. It can be done with a bit of creativity and entrepreneurial skills from tour operators, such as the growing trend of cooking classes for tourists.Read also:<a href="https://www.nepalitimes.com/here-now/the-superfoods-of-the-andes-and-the-himalaya/" target="_blank" rel="noopener">Exploring Nepal’s culinary diversity,</a> Kedar Sharma and Kiran Sharma<a href="https://www.nepalitimes.com/here-now/tharu-escargots/" target="_blank" rel="noopener">Tharu escargots,</a> Sewa BhattaraiDal bhat is all well and good but Nepal can offer so much more. We have some of the most unique spices and ingredients found nowhere else in the world. In Humla, for example, you can walk a whole morning across a meadow where thyme grows as far as the eye can see. Jhimbu gives Nepali dal the aroma and taste that Indian lentil cannot match. Mustang potatoes and lapsi are now much sought after.Global and domestic visitors travel to experiment, learn, have new and unique experiences, take photos, show off to friends and family back home, and then tell stories for the rest of their lives. A few may even write articles, or even a book, depending on how the experiences impacts them. Let us make Nepali food one of their ‘unforgettables’.Read also:<a href="https://www.nepalitimes.com/here-now/satisfying-trekker-appetite-for-adventure/" target="_blank" rel="noopener">Satisfying trekker appetite for adventure,</a> Sanghamitra Subba<a style="background-color: #ffffff; letter-spacing: 0.01em;" href="https://www.nepalitimes.com/here-now/could-nepali-cuisine-go-global/">Could Nepali cuisine go global?</a>, Thomas HeatenBranding Nepal as a culinary destination will create new jobs, help our farmers grow high-value ingredients, keep tourists here longer longer and spend more. It will also give Chainpur and Palpa brass dishes a boost, along with dhaka napkins and tablecloth.Many local ingredients will find their way to the global marketplace along with the handcrafted serving plates and pans, ranging from clay to silverware. Everyone has to eat, why not make it a very unique truly Nepali experience?Anil Chitrakar is the President of Siddharthinc

Anil Chitrakar

Much more than dal bhat

<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902ce9c7e80680e037c86jpeg.jpg" alt="" width="1000" height="1014"/>Walk down the aisle of any supermarket in Kathmandu, and there they are arrayed along the shelves: tetrapacks of juice claiming to have the goodness of whole fruits, instant noodles promising to make you more intelligent, chips and cheese balls in flashy foil packing, and fizzy sugar drinks piled high.Read also: <a href="https://www.nepalitimes.com/?p=10611&amp;preview=true" target="_blank" rel="noopener">Living to eat</a>, Aruna UpretySupposedly fortified with iron, vitamins and vital minerals, the attractively packaged processed foods have become symbols of a modern ‘Western’ culture. Families are moving away from agriculture and nutritious traditional foods to an urban lifestyle with its quick on-the-go meals, setting off an alarming rise in chronic diseases.“The majority of our medical problems these days are directly linked to poor diet and lack of information about nutritious food created by false advertising,” asserts public health specialist Aruna Uprety, and <a href="http://archive.nepalitimes.com/article/nation/we-are-what-we-eat-aruna-uprety,3954" target="_blank" rel="noopener">author of a recent book</a> on nutrition. “There is a damaging notion that it is expensive to be healthy because packaged food in fancy wrappings are more nutritious. This is completely false.”The figures say it all. The incidence of anemia among women increased from 36% in 2006 to 41% ten years later. Children with anemia rose from 48% in 2006 to 53% in 2016. Prevalence of hypertension has also increased from 13% of women and 18% men with high blood pressure in 2006 to 17% and 23% respectively ten years later.Recent research has shown that 2.5 million Nepalis suffer from Type 2 diabetes, which is 8.1% of the population. However, the prevalence rate for diabetes in rural areas is only 1%, while it is as high as 14% in some cities where people lack exercise and have <a style="background-color: #ffffff; letter-spacing: 0.01em;" href="http://archive.nepalitimes.com/article/nation/diabetes-in-south-asia,3018" target="_blank" rel="noopener">higher intakes of sugary sodas</a> and processed foods.Health experts say the line between good and bad food is getting blurred because of misleading advertising and promotion, influencing Nepalis subconsciously with claims that fast, junk foods are healthy.The first challenge for regulators is to curb false advertising of junk food, and strictly implement a policy to reduce misinformation and unquestioned consumption. The World Health Organisation (WHO) is especially worried about the exposure to children of such targeted marketing.https://www.youtube.com/watch?v=c-EPzTXSikw&amp;feature=youtu.beIn the absence of strict labelling criteria, nutritionally void products can claim to be enriched with vitamins, minerals, calcium and iron, while conveniently overlooking the fact they are laden with preservatives, emulsifiers, artificial colours and flavours, excess salt, sugar and unhealthy fats.For decades, most industrialised countries have been cracking down on junk food manufacturers and fast food companies. Increased health consciousness in the public has also forced them to use more wholesome raw materials. However, self-regulation by the advertising industry is not working.London is phasing out junk food ads from the city’s public transport network. Mexico, a country with the second highest rate of adult obesity in the world, saw consumption of fizzy drinks drop by 7.6% since a tax on soft drinks was imposed two years ago. Other countries are watching the Mexico experience closely to see the impact on Type 2 diabetes of taxing sugary drinks.The UK has also banned advertisements of a health drink that claimed to make children ‘taller, stronger and sharper’. However, the same company continues to air TV commercials with similar content in South Asia, including Nepal.Nepal has no strict policies or advertising standards to regulate outlandish health claims made by manufacturers of packaged foods, fizzy drinks and franchised fast food outlets. Public awareness of the health impact of sugar consumption is growing in the West with books like The Case Against Sugar, but there is no such campaign in Nepal.Arjun M Bhattarai of the Advertising Association of Nepal says the government has no code of conduct governing marketing of harmful foodstuff, and the industry cannot act until there is. Nepal has followed the international trend in regulating cigarette advertising, but there have not been similar restrictions for alcohol and processed foods.“Advertisements for junk foods should be strictly regulated just like ads for cigarettes,” says nutritionist Sophia Uprety. "Junk food tastes good only because it contains layers of addictive flavour enhancers, which are not good for our health. The traditional Nepali diet is a goldmine of nutrition, we do not need to look anywhere else. Let us not wait for the West to tell us what we already know.”Read also:<a href="https://www.nepalitimes.com/?p=10606&amp;preview=true" target="_blank" rel="noopener">Could Nepali cuisine go global?</a>, Thomas HeatonTraditional Nepali whole foods like buckwheat, barley, corn, millet and a variety of legumes and spices such as turmeric are fresh, organic and wholesome, having medicinal properties. Ironically, however, consumers in Western societies now regard these foods Nepalis are discarding as superfoods, while Nepalis buy junk food that the West has rejected.Read also: <a href="http://archive.nepalitimes.com/regular-columns/GUEST-COLUMN/promoting-nutritious-local-food-for-post-quake-children,524" target="_blank" rel="noopener">Local is best</a>, Aruna UpretySunita Rimal of the Nutrition Rehabilitation Centre which conducts classes for mothers and children about how to make nutritious meals from available ingredients, says wholesome food need not be expensive.“There is a notion now that supermarket food is better and more nutritious, that has to change,” Rimal says.Health food practitioner Sharada Jnawali has sought to revive the popularity of fresh, healthy Nepali dishes with her book, Nepali Home Cooking for Healthy Living. She says: “Eating healthy is not complicated. We can even make common snack items like momos healthier by simply using unprocessed flour, reduce the excess spice in the meat. We can replace instant noodles in chatpate with bean sprouts and beaten rice. The little changes will make all the difference.”

Nepalis binge on junk foods the West rejected...

<img src="https://superdesk-pro-c.s3.amazonaws.com/sd-nepalitimes/2022110714114/636902cc9c7e80680e037c85jpeg.jpg" alt="" width="640" height="480"/>The 15-year-old boy weighs 54kg, much more than an average Nepali his age. He is malnourished.His breakfast and lunch consist of biscuits, instant noodles and other packaged foods. His uncle buys him <a href="http://archive.nepalitimes.com/article/nation/diabetes-in-south-asia,3018" target="_blank" rel="noopener">fizzy, sugary drinks</a>. The boy does not like home-cooked meals, and when he does they are oily and deep-fried.Read also: <a href="https://www.nepalitimes.com/here-now/nepalis-binge-on-junk-foods-the-west-rejected/" target="_blank" rel="noopener">Nepalis binge on junk foods the West rejected...</a>, Duksangh SherpaWhen he came to me, the boy was already suffering from a sore back, he could not run, and found it difficult to climb the stairs to the third floor.There is a strong chance he will suffer from diabetes and hypertension by the time he is 25. His grandmother is worried about his addiction to sugar-sweetened sodas and packaged foods.While in the US, 15 years ago, I saw many obese adolescents, and remember thinking we had the opposite problem in <a href="http://archive.nepalitimes.com/article/nation/malnutrition-stunting-wasting,3603" target="_blank" rel="noopener">Nepal: under-nourishment</a> and stunting. Not any more, however, because urban Nepal is now seeing an American-style epidemic of malnutrition.It used to be rare to see an overweight child in Nepal’s schools, but today it is a common sight. In a recent informal survey of a school in Sindhupalchok, I found students mostly bring money from home to buy packaged food for lunch. Teachers themselves consumed junk foods for snacks, and had no idea about the lack of nutritional value. They purchased the packets out of convenience.The mothers of the students told me they always believed instant noodles were nutritious. They liked the fact that it was cheap, didn’t need to be cooked, and their children loved it. They were aghast when I showed them pictures of children gaunt with malnourishment. Some mothers asked: if junk food was so bad , then why were there so many celebrity-endorsed TV advertisements? If the government does not care about your health, we have to think of it ourselves, I answered.A three-year-old in Far Western Nepal was dying from malnutrition: not because she had nothing to eat, but because she had been eating the wrong food. Her mother took the child to a health centre, where she admitted her daughter only ate instant noodles and cheese balls. The girl was referred to the Nutrition Rehabilitation Center in Nepalganj, and was nursed back to health.I have an acquaintance who works in one of the instant noodle factories in Nepal, and he says he wouldn’t touch the stuff - he knew what went into it. “I would never eat it, and never give it to my children,” he told me.The junk food industry is all about creating demand through marketing and branding. It equates packaged foods with modernity, affluence, and a trendy lifestyle. What it is really all about is putting them in non-biodegradable single-use plastic into our landfill sites, and robbing our people of their health. Junk food is another symptom showing we are becoming a throw-away society, and if we are not careful we will throw away our children’s futures.Aruna Uprety is a public health specialist and co-author of the book 'Khana Khanu Bhayo'?Read also: <a href="https://www.nepalitimes.com/?p=10606&amp;preview=true" target="_blank" rel="noopener">Could Nepali cuisine go global?</a> Thomas Heaton<a href="http://archive.nepalitimes.com/news.php?id=2409#.W2L-r9UzbIU" target="_blank" rel="noopener">Junk food epidemic</a>, Aruna Uprety<a href="http://archive.nepalitimes.com/regular-columns/GUEST-COLUMN/promoting-nutritious-local-food-for-post-quake-children,524" target="_blank" rel="noopener">Local is best</a>, Aruna Uprety