Seasonal Foods and Its impact on Health Research Thesis by Daud Shah

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SeasonalFoodsandItsImpact on Health
1.1 Introduction:
The present study is focused on different food habits of the village community of Mandani
(Charsadda).Seasonal foods go with the season and seasonality of the food refers to the time
when a specific food type used at its peak in terms of taste and flavor. This is usually the time
when the food items are available fresh in the market on cheaper rates.
Every society and culture has its own food habits and own unique ways of planting specific
vegetables and pulses that are being exhibited not only in their everyday meals but in social
gatherings and functions on large scale. They have their own ways of growing, collecting,
preserving food items and of cooking them in a unique manner and use that food as three times
meal to gain energy which is helpful in performing different sort of works.
Generally, societies eat what their ancestors ate and what is easily available from the
environment. Today improvisations experiments and fusion of local and western food is a
common practice but some dishes cannot be improved and their taste is as simple and delicious
as making before.
People have their likes and dislikes on the availability of food items and their resources. With the
passage of time food habits of people are changing, it seems that they are adapting to the changes
in contemporary world and openlywelcome new things in their lives. This adaptation is changing
their old traditional ways of cooking, eating and celebrating. Media has played an important role
in changing food habits of the people and has contributed useful information to the community.
Seasonal foods are varying with seasons, some vegetables are available in summer and some in
winter but the vegetables used in their season of production is only healthy eatables and the
source of human beings pleasure and health. Seasonal foods are cheaper to produce and buy as it
do not cost the earth to produce them at a time when they should not be available ideally. Foods
that are grown out of the season are sprayed with different type of chemicals to make them
growquickerand survive in the strange season in which they are brought into the existence. Using

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different type of chemicals in the production of unseasoned vegetables increases the cost and
those nutrition products are sold expensive. Nature has a cycle of its own for good reasons. The
foods/vegetablesof winter keep us warm. Likewise, in summer, the food we take give us a
cooling effect and keeps our body at low temperature. If, we undergo the reversion of this natural
order, we will not be able to receive any of nature‟s benefits that were meant for us. As a result,
we would be doing more harm than good by eating foods that are clearly not in season. One of
the biggest reasons why we should favor seasonal foods is that they are full of antioxidants
which fight free radicals, keep us young and prevent from diseases.
In summer the diet consisted of green beans, radish, lettuces, cucumber, watercress, marrow,
potatoes, brinjals, pumpkins and rice. The meat accompanying these vegetables mainly consisted
of poultry and beef products. Fruity desserts included fruits such as mango, lemon, grapes, pears,
apricot, plums and melons etc. Meanwhile, the drinks involvelassi, lemon juice, sugarcane juice,
roohafza, jam-e-shireen and soft drinks etc.
Autumn meals having a large variety of turnips, spring onion, carrots spinach, green vegetable
cauliflower, cabbage, peas, wheat, and carrots etc.Drinks incorporated soup, green tea, kehwa,
coffee etc.
In spring, meals consisted entirely of onions, spinach,ginger,cucumber, turmeric, salads, lettuces,
fresh broad beans, lemons, peas, mint, pigeons, lamb and dairy products. Drinks involved fresh
lemon and orange juices and soft drinks.
The natives of locale are very famous for some unique and purely Desi/local food. In this
research I want to dig out the social, cultural and economic reasons behind their food eating
habits, kinds of vegetables and other food item they take and in last I also want to know
relationship between food habits of natives and common diseases they suffer, how their food
habits make them healthy and how some food items are considered as means for some general
diseases.
1.2 Statement of Problem:
The problem identification is pre-requisite for any organized research in which researcher moves
in a specific direction through which researcher goes through and collect data with reference to

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particular problem which is given. There are many questions in this study but the main question
of my research is why do people prefer seasonal foods and which type of impacts of seasonal
food and how weather effects the utilization of seasonal foods?
1.3 Literature:
People have their own likes and dislikes in their food patterns. They eat according to their culture
and society as well as their economic status. As Paul field house says; “Human food ways
includes choices available, methods of eating, preparation etc. As integrated part of the coherent
cultural patterning. He said that human‟s diets are governed first by what man gets from the
environment and given a choice he/she eats what his ancestors ate before him” (House, 1986).
Food ways are traditionally associated with ancestors because with the long practices of
producing vegetables in specific environment and the ways of producing and preservation given
by the elders of the society. With the passage of time food patterns are changing day by day.
According to their culture and traditions with modern food people have adopted new type of
food but they have not left their traditional eating.According to Harris; “Food preference
articulate behavior and believe of the group in the question hence people value and preserve their
traditional diets and try to pass them on to the next generation”(Harris, 1987).
Religion tells us what is edible and what is not edible. The concept of “halaal” and “haram” is
found in the religion of Islam. People and taboos provide a guide line for eating to the
people.According to G.Foster; “Religious taboos, superstitious health beliefs, historical accidents
and personnel choices exclude items from diet by classifying them as edible or not”(Foster,
1978).
Cooking is an art. According to the tradition girls learn cooking from their mothers. In past,
almost all the cooking was done in the homes by the ladies of the house. But with the passage of
time readymade food items are also being purchased from markets. Trend of eating from outside
the house is getting popular among the youngsters of that area.Helman says“Food is the basic
necessity of all human beings just like air and water. It not only gives nutritional benefits to the
human body but also play different roles; it is a status symbol, acts as purpose of gathering,
shows good will gesture”(Helman, 1984).

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In the early societies culture played an important role in the eating habits of the people of locale.
Along with the life cycle, food choices and preferences also varies e.g. in puberty, marriage,
childhood, gender need etc. People eat different food on different occasions. With the passage of
time their food patterns, their choice and types of dishes on different ceremonies have also been
changed. People like to experiment and eat new and different type of food. Lavison has also
discussed about ceremonial food in his book.According to Lavison;“Special ceremonial foods
mark an event in the life cycle, such as food used for puberty rituals, marriages and funerals. All
human cultures have particular foods which are viewed as proper foods for particular special
event and whose preparation and presentations follow time honored ritual patterns”(Lavison,
1995).
For healthy life food is very important element. People also understand the importance of healthy
food. In this modern world technology has changed the food patterns and eating habits of the
people focusing on the importance of a healthy life. According toEllen Messer;“Sensory,
symbolic and structural dimensions notwithstanding the overriding consideration in dietary
construction seem to be economic even when people have nutritional knowledge on what would
be good to eat, consideration of flavor and cost take precedence in food choice, and economic
factors limit further whether people can satisfy their taste choices” (Messer, 1984: 228).
Healthy diet is very necessary to live a healthy life. But sometimes people do not know the
causes of their illness ignoring the food factor altogether. S.A Mory has tried to explain the topic
of health care and information about the human body in his article. S.A Mory(1980) has worked
in an Egyptian village and in his article „body concept and health care‟ provides information
about natives concepts related to human body and their practices adopted to cope with the
conditions created by phenomena of illness.
Nutrition education is very important in the life of every human being. It tells us what type of
food we should eat. Women have got the awareness about nutritional diet due of media. D.
Mushtaq, A Khan and Jean Baker said about nutrition education;“There is probably nothing so
important to an educational program but so difficult to do as trying to change people attitudes
and behavior” (Khan and Baker, 1979).
Balanced diet is very important to live a healthy life. People who take balanced diet they can face
any kind of disease. Most of the people do not know about balanced diet. But media has played

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an important role in this field. Through media people are getting knowledge about healthy and
balanced diet.Deidre Madden; has said about balanced diet in his book “food and Nutrition”.
According to him,“A well-balanced diet should contain all the necessary nutrients in the correct
proportion for the weight and needs of the individual. Although it is possible to calculate from
food tables the exact quantities of nutrients eaten each day, the human race has managed to
survive for thousands of years with little knowledge of nutrients, simply by eating a wide range
of fresh foods” (Madden, 1980).
Like Foster and Anderson; “As a cultural phenomenon, food is not simply an organic product
with biochemical qualities that may be utilized by living organisms, man included to sustain life.
Rather to the members of every society, food is culturally defined for an item to be consumed. It
needs a cultural stamp of approval of authenticity (Anderson, 1978).
Food patterns are changing day by day. People are adopting new type of food recipes. Many
different techniques of cooking have been introduced. Change in food is very important factor to
study the change in society. Along the social and cultural attributes of food, Alan Berg has linked
up the issue with wider domain of national development. He quotes words of George Orwell that
I think it can be plausibly argued that changes diet are more important that the changes of
dynasty or even of religion.
Though the food patterns are changing but traditional food has its own importance. I have found
after my research that people have changed their food habits under the influence of media but
they still like to eat their traditional food. According to Paul Field House; “Human food ways
include food choices available method of eating, preparation etc. as an integrated part of the
coherent culture pattering”. He also said that; “Humans diets are governed first by what man gets
from the environment and given a choice he eats, what his ancestors ate before him” (House,
1986).
Pakistani food is very different and colorful. Spices are major part of Pakistani cooking. People
like to eat spicy food. As Osman Mazhar (2006) has discussed in his article „Pakistani Cuisine‟
stated that; at its simplest, Pakistani cooking today consists of staple foods which are cheap and
abundant. Wheat and other flour products is the mainstay of the diet. From the earliest time, the
imaginative and sometimes heavy use of spices, herbs, seeds and flavorings and seasonings have
helped cooks transform rather ordinary staple foods into an exotic cuisine. Cultural influences,

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whether religious precepts, practices, and ceremonies or local traditions or even ethic preference
have made their contribution toward the evolution of Pakistani cuisine.
1.4 Objectives of the study:
The main aim of the research work was;
1. Classification of seasonal food qualities.
2. To study the influence of seasonal food on individuals of a society
3. To document seasonal foods and its impact on health.
1.5 Significance of the study:
People have their own likes and dislikes in food. They eat according to their culture and society,
so culture and society play a vital role in our everyday life. My research work will help me to
understand the historical background of seasonal food and its effect on health and diseases. It
will help me to investigate and explore people how practice seasonal food habits and make it
apart of their everyday life. It will expand my knowledge about how a society follows its culture
and how seasonal foods affect their lives. This study will significantly provide me relationship
between food varieties and weather patterns that how weather pattern effects seasonal foods.
1.6 Methodology:
Methodology is the procedure using the data collection tools in an appropriate way that is
suitable for researcher. Research methodology is a way to systematically solve the research
problems.
The researcher has used the following methods and techniques during the field research to for the
collection of data.
1.6.1 Report Building:
To get in-depth and real information the report building is one of the best techniques before
preceding research. It is very useful and important task for any researcher to establish good
rapport among the community. So how much the reputation in the community is strong, though
much real and true information will come because it removes the alien factor between the
researcher and the population sample. This technique is also very important for removing various
apprehensions of the people. The bailey also says; „For a researcher report establishment is in of

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the most essential tasks after the entering into the field. But it can be most difficult and
consuming task in the field work.‟ (Bailey; 1952)
So in the community I introduced myself with reference of my family background especially my
father‟s status. He is a farmer and his status in the community benefited me. I established good
rapport building with the local community which helped me getting reliable data. I tried to be
open, responsive and communicative with the community members.
1.6.2 Participant Observation:
This is also one of the important techniques for data collection, used toobserve the
people‟sbehavior and listen to them. By observing things one can easily access the attitudes of
the people and their approaches. Evaluate the approved behavior in comparison to the restricted
approaches. By other than this participating in certain affairs helped Ihave the real experience
which I could not understood through the words of the people.
Many things were visualized and helped to record the gestures of the community and their acts.
In this method the researcher participate in the specific group or community, as he/she is like a
member of the society and observes ongoing situations very closely as I did. So by which I have
been able to collect more and pure data for the research study.
Their dietary patterns and economic status as well as their social relationships and food habits in
different ceremonies, I attend two different families and spend a lot of time with my facilitators.
1.6.3 Key Informants:
Some respondents who are more informative regarding my research work like older men and
housewives. A key informant is alsoa facilitator who have an opportunity to introduce researcher
in the community.
Everyone have the knowledge about their indigenous culture but they cannot know each and
everything instead everyone knows something. Key informants are the local people of the village
who are well informed and have sufficient knowledge about their community which are used
during report writing or interview compiling. Cross checking of information with the help of key
informants and observation is only the way to judge the people‟s behavior regarding some

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specific situations. They are selected by the researcher for exchange of ideas and conservation in
order to develop better insight into the native view point in order to avoid any possibility of
distortion in the collected information. Two reliable key informants have been selected for
mentioned purpose; I kept consulting them for my research study.
First was Mr. Adnan, who introduced me to his community. He has great knowledge about his
community and he helped me a lot. He provided me lots of information about the historical back
ground of his area, people‟s way of living and their life style.Second informant was
Mr.Shamshad. He belongs to a noble family and informed me a lot about his culture and food
pattern. The third informant was Mr. Sefatullah. He shared his experiences about seasonal foods
and culture and told me about their daily food habits.
All were very useful and cooperative during my research study, the collection of data, its
analysis and interpretation.
1.6.4 Daily diary/ Field notes
I wrote main activities such as major events, meetings and some observations in a diary. It is
helpful to field notes because date and time of the respondents written in diary, particular events
of the day also written in that and sometimes open discussions and other discussions also wrote
in it.
Field notes are the notes or readings that are noted for making thesis writing easier. I transcribed
interviews on my field notes and I wrote interviews, result of questionnaires and main items of
diary on my field notes.
1.6.5 Case Studies:
Case study helped in getting detailed data about certain and individual action. In this research
case study has been conducted from the effected male respondents in regard to various kinds of
problems. I conducted 2 case studies during my field work which explain the problem and cover
the objectives of the problem.

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1.6.6 Sampling:
I used snowball sampling to ensure the maximum presentation of the sample size. I selected 40
house hold and people from 40 house hold have been interviewed from the different categories,
high, middle and low classes.
1.6.7 Socio economic survey:
In order to know about the composition and social standing of the locale initially, a socio
economic survey has been carried out in all houses of the village. Socio economic survey has
given me useful information about the total population of the village during the field work. The
forms made me able to know more about each house hold‟s life. I used census forms to get the
detailed data of an individual
1.6.8 Photography:
I used this technique during the course of my research to keep the record of observation about
the community. The visual images give more clarity about my research topic, about the people,
area and their way of living. It is said that “a picture is more powerful than the thousand words”.
In spite of the critical situation of my localand the norms of the community, I took pictures of the
people and the community.
1.6.9 Recording:
I used tape recorder for interview recording. Because usually people hesitate to share information
when they observed paper and pen in my hand. So I used mobile recorder as well, for recording
informal discussions and an interview.
1.6.10 Mapping:
Mapping gave an idea of the whole village to the researcher, its physical layout, type of houses
and its streets. Researcher used this method as it gave an opportunity to see all the areas and
observe their livelihood patterns. It also gave the idea about their settlement patterns to the
researcher.
1.7 Locale:
The locale of this research is village Mandani district Charsadda.The main purpose of choosing
this location was that there was a huge diversity among people that gave me advantage of having
a large size sample so that I could get better results and make my research work more effective.

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Chapter 2
2.1 Area/Location: (Charsadda)
The district lies between 34-03' and 34-38' north latitudes and 71-28' and 71-53' east longitudes.
Charsadda is located in the west of the KhyberPakhtunkhwa and is bounded
by MalakandDistrict in the north. Mardandistrict in the east, Nowshera and Peshawar districts in
the south and the Mohmand Agency of the Federally Administered TribalAreas in the west. The
district covers an area of 996 .
The main crops of Charsadda are; Tobacco, Sugarcane, Sugar beet, Wheat and
Maize. Vegetables include Potato, Tomato, Cabbage, Brinjals, Okra and Spinach. Among
orchards; Apricot, Citrus, Plum, Strawberry and pears are famous.
2.2 Area:
The land of Charsadda is very fertile and beautiful and closely resembles Damascus due to its
beauty. There are three rivers flowing in Charsadda: the River Jindi, the Kabul River, and the
Swat River; these are the main source of irrigation for Charsadda.
Charsadda Map

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Chapter No. 3
Classification of Seasonal Food and Effects
3.1 Introduction:
People of Charsadda district enjoy all the four seasons along with the different natural gifts of
God like, paddy fields, lakes and rivers flowing with crystal clear fresh water, high mountains,
different kinds of vegetables and fruits, rain, leave fall and many other things. The division of
sessional foods as well as ceremonial foods is as under.
3.2 Qualities of Seasonal Foods:
Seasonal food hasgreat influence on everyday life. Eating seasonal food keeps natives healthy
and prevents them from many diseases. Summer vegetables fulfill seasonal requirements and
provide sufficient vitamins. Similarly, in winter food like citruses and tea, kehwa, desi ghee and
butter etc. keep one selves warm and healthy. Seasonal food provides all components required
for balanced diet and helps to maintain a healthy life
Table No 1: Seasonal Vegetables
Summer Spring Autumn Winter
Lady finger
pumpkin
karila
brinjal
Tomatoes
Onions
Cucumber
Cabbage
Onion
Peas
Spinach
Green garlic
Mint
Green onion
Reddish
Turnip
Lemons
Cauliflower
Broccoli
Carrots
Beet root
Turnip
Potatoes
Garlic
Spinach
turnip
Potatoes
Green vegetables
Carrots
Reddish
Cauliflower
pea
Source: In-depth Interview

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Table No. 2: Seasonal Fruits
Summer Spring Autumn Winter
Plum
Apricot
Apple
Blackberries
Watermelon
Mangoes
Papaya
Grapes
Guavas
Watermelons
Mangoes
Leeches
Strawberries
Apple
Beetroot
Malta
Oranges
Guava
Pomegranate
Banana
Source: In-depth Interviews
3.3 Dietary Patterns in Occasional Ceremonies:
Food (diet) refers to anything that is eaten to provide energy and keep the body healthy. It forms
an important part of many customs and traditions.
Food is a basic daily need for growth. All human beings eat for their survival. It is very
important to take healthy diet. Every group and culture has its own food patterns. In the past,
people did not want to change their food habits. They ate what was available at that time. But
with the passage of time everything has changed. The life style of people has been improved.
People have got knowledge about food and its effect on human body.
Advanced technology has introduced many new techniques and methods of cooking. With the
help of these methods and techniques human beings can make every type of food. Traditional
food has its own importance but most of the people especially youngsters like junk, Chinese and
all type of new food. Due to advance technology food can be cooked in less time.
3.4Role of Media in changing the dietary patterns
Media has become a big source of change in every field of life. Through media people are
adopting new type of food recipes. Media has provided much information about nutrition.
Nutritional education is very important for every individual. Media has played very important
role in this way. Especially women got affected by the information of food given by media. And

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they have changed much of their family food habits under the influence of media in this way
technology and media has played an important role in changing the food pattern.
Food patterns have also changed on different ceremonies and occasions. People like to eat new
and different type of food. In last few years, people ate simple food on different occasions. But
with the passage of time this tradition has changed. People want to change their taste.
Normally, the food cooked on different occasions is full of oil and chilies. People have also
adopted new type of food habits on different occasions.
3.5 Case Study 1:
Mr. Shamshad was a 55 years old man. He is a farmer. In the past they used to eat simple
traditional food. The food which was cooked during the day times was also served at night time.
Summer food included lady finger, brinjals, maize, oat, corn, sarookasaag, karri, lassietc while in
winter food included vegetables such as wheat, cabbage, Desi ghee and butter roti etc.
Vegetables were grown at home and people used to do work in the fields for growing crops and
vegetables. But now people prefer pulses and cereals over vegetables. Separate foods are
prepared during day and night time, Meat, chicken, and poultry production are part of their diet.
Culture has changed entirely and due to awareness in media people like to eat modern food.
Mr.Shamshad told me that his daughter in law prepares modern dishes now by watching TV.

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Chapter No. 4
Effects of Seasonal Food on Health and Diseases
4.1 Introduction
Food is our basic need to live. Without food we cannot live.In the past people used to eat simple
but healthy food that is why that had a long life .People preferred vegetables, pulses, cereal, rice,
chapatti (Bread), lassi, Desi ghee, makaiki roti, karri etc. Seasonal food has positive effects on
health, for example fish has warm effects on human's health so we use it in winter season. This
divergence of food pattern from Desi to modern (fusion of east and west) effect in both positive
and negative ways.Seasonal food is good for health. Seasonal food is simple but healthy and full
of nutritious values. Seasonal food has possible effects on health.
Food affects the health of a human body either in a positive or negative way. Like if we eat
balanced diet we remain healthy but too much oily or spicy food is considered dangerous for
health and can cause serious health problems.
As far as seasonal food is concerned, it has many positive effects on an individual‟s health.
Eating seasonal food increases our immunity, prevents us from diseases and increase healthy life.
Summer, winter, autumn and spring are main seasons in Charsadda and each of these seasons has
its own vegetables and fruits grown in a specific period of time for example in summer people
normally eat vegetables and fruits. These vegetables fulfill water and vitamin deficiencies and
prevent dehydration. Similarly melon one of the most famous fruit of summer contains lots of
stored water in it. It helps to prevent dehydration of skin caused by sweating and maintains water
level in the body. Mango the king of fruits is also most abundantly used. In summer mango lassi
is most common among individuals of all ages as the fibers contained in mango help in the
digestion of food and strengthen our digestive system. Similarly peach, apricot, plum and banana
are all fibrous fruits and the fibers present in all these fruits improve our digestion process and
fulfill water deficiency and to make an individual healthy.
Fruits such as grapes and dates are full of sugar (carbohydrates) and is a rich source of energy.
That energy is utilized by our body to perform daily life activities. Grape is also helpful for skin
as it prevents wrinkles and maintains the level of collagen in body.
Citrus fruits contain vitamin C which helps in curing of skin diseases, dryness, scurvy and
bleeding gums etc.

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In short almost all the seasonal fruits and vegetables contain proteins, carbohydrates and
vitamins in different proportions which fulfill requirements of our balanced diet and make us
strong and healthy.
4.2 Seasonal Diseases
Disease is a condition which occurs due to the viral, bacterial or fungal substances or infections
that enter human body leading to the disturbance in the normal function of body. These
substances can cause serious health problems and sometimes they may lead to the death of an
individual.
Every season has its own specific diseases depending upon the weather conditions. For example,
in summer the weather is usually hot and people normally suffer from malaria, typhoid, cholera,
diarrhea and fever etc. Similarly in winter, the weather is extremely cold and due to dryness
severe diseases such as joint pains, asthma, flu, dry cough, fever, chest infections and pneumonia
are caused. All these diseases are cured with the help of home remedies rather than allopathic
medicines. Because these medicines contain certain drugs or additives which have adverse
effects on individuals. Some of the diseases caused in summer, winter, autumn and spring are
discussed below.
4.2.1 Summer:
In summer people normally suffer from malaria, typhoid, cholera, diarrhea, fever etc. These
diseases can either be caused by stagnant water where mosquitoes start to grow and spread
diseases or by the house flies which lay eggs on uncovered food or meat. When people utilize
that dirty water or eat unhygienic food, they get infected. In summer we can prevent or cure
malaria or diarrhea using clean drinking water and using mosquito net or smoke to avoid
mosquitoes. So taking boiled water, fresh vegetablesand covered and freshly cooked food can
prevent diseases. In summer, people suffer from all these diseases due to uncontrollable and
intolerable rising temperature.
4.2.2 Winter Diseases:
Cold season causediseases like cracking of lips, dry skin allergy, flu, cough, chest infection and
fever, viral infection, pneumonia and high fever etc are caused due to cold. Almost all of these
diseases are viral as there are various ways by which viruses enter human body. Some viruses
enter through food, some through air and some through contaminated water. Whenever we shake

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hand with a person suffering from flu or cough, we also get infected as we all breathe in the same
air and through air those viruses enter out of body and make us ill. Most of the winter diseases
can be cured by keeping the temperature at specific level. Cracking of lips and dry skin can be
cured by using milk cream (balai) and mustard oil. In winter we can prevent pneumonia, cough
and chest infection using items like tea, kehwa, boiled egg, black pepper, honey, soup etc.
During my research work many of the women who work in their field they told me about the
diseases they were suffering from. The most common of them was arthritis. They told me that
while working in the fields during winter season they felt lots of difficulty in their work.
4.2.3 Spring Diseases
During spring season, when neither it‟s warm nor its cold, fever, chest infection, flue, headache,
earache, are generally caused by allergy. As spring is called as the season of allergies, most of
the skin allergies occur during this season. The most common of these allergies is pollen allergy
caused by plant and flowers. Pollen allergy can cause itching on the nose, sneezing, flu and high
fever. In order to prevent such diseases, People try to avoid flowers and plants and use mask to
protect themselves from allergy. People should cover their nose to prevent pollens and protect
themselves from flue fever, headache and chest infection.
4.2.4 Autumn Diseases:
Autumn like spring is a season that favors allergies. But out of all the allergies the one that
manifests itself is asthma (allergic or dry asthma). The cold and flu seasons begins this time of
year because of the drop in humidity and the dryness of autumn and winter causes more cold and
influenza infection which let more viruses and bacteria to enter the system. In early autumn, it
feels cold in the morning but hot in the noon that keeps people far from comfort obesity. In order
to maintain a normal healthy life, increased quantity of vegetables and fruits like corn and
tomatoes should be taken in diet and vitamin C should be adequately supplemented to enhance
the human immunity. People should drink soothing tea in the evening and should take regular
bath spicy food should be avoided. Some of the common diseases caused during this season are
flu, allergy, common cold gastro duodenal ulcer and heart failure etc.
Joint pains, arthritis and asthma as very common diseases which are caused during this season.
The most common of these infections is influenza and cold.

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4.3 Case Study 2:
ShamimAkhter was a 56 years old lady. She belonged to a middle class family. Her husband was
a retired army officer. She told me about her food culture that she loves to grow vegetables in
her fields. She also kept some cattle that include goat and buffalo. She preferred home made
things in eating. She used to make lassi, butter; karri cheese etc. Milk made things always
remained her special interest. Similarly, home grown vegetables like lady finger, brinjle and
beans etc. were used in daily meal. She was very excited while telling her past experience which
seemed very natural and interesting but she was not happy in telling me the present situation of
her home. She told me that with the passage of time the changes happened as her children grown
up and get educated, their choice of food gradually changed. Now they don‟t like to eat simple
meal. They want some spicy dishes. She told me that the use of artificial spices in other modern
food items has destroyed the natural taste and deliciousness of meal. The other important thing
she told was that this change in eating habit greatly affected the health of the individuals of her
home. She said that she herself is suffering from kidney infection and her husband became a
patient of hypertension. Similarly, her children lack stability in their health as they often get sick.
She told that in the past it was economical and easy to manage her home in spite of this fact that
she had to hard work in growing vegetables and taking care of cattle‟s but that was the work of
her interest. She enjoyed all that. Now it seems easy to have not much burden of domestic work
but this is not economically good and is panic to manage in budget. She said that her family
suffered a lot due to use of various modern food items.
She was not against the modernism and development but she highlighted the negative impacts of
artificial food that these food items have unsuitable and harmful additives which initiate serious
digestion problems.
4.4Weather pattern and its impact on seasonal food varieties:
Weather pattern of an area greatly influences the food varieties of that specific area either in a
good or bad way depending upon any food item. Because every fruit or vegetable requires a
specific weather pattern for its growth, its cultivation and change in weather pattern can destroy
that food product. In summer mostly the crops which are grow are corn, while the vegetables

18
grown are lady finger, caroler, brinjals, green chilies, cucumber etc. all these vegetables and
crops require a suitable temperature and water for their growth. As summer is a hot season and
sun intensity causes the temperature of the earth rise, so these vegetables grow. If it does not rain
in summer, and the weather remain dry crops will be destroyed and cultivated vegetables will be
destroyed.
4.5Diseases of Area
4.5.1 Malaria
Malaria is a mosquito born infectious disease of humans caused by a type of microorganism
(protists) of the genus Plasmodium. It begins with a bite from an infected female mosquito,
which introduces the protists through saliva into the circulatory system. In the blood, the protists
travel to the liver to mature and reproduce. Malaria causes symptoms that typically include fever
and headache, which in severe cases may be coma or death.
According to the in-depth interviews and people‟s response majority of the people first tried to
cure Malaria with traditional medicine if they were not able to recover the patients than
allopathic medicine may be utilized.
Table No. 3: Distribution of Treatments
Sr. No. First Treatment
Type
Number of
families
Second Treatment Number of
Families
1 Traditional
Treatment
13 Traditional
Treatment
10
2 Allopathic
Treatment
7 Allopathic
Treatment
6
Source: In-depth interview
After the second choice only ten families out of eleven shift their treatment from traditional to
modern and remaining three engaged with their traditional method of cure.

19
4.5.1.1Signs and Symptoms
The signs and symptoms of malaria typically begin within 8 to 25 days however, symptoms may
occur later in those who have taken antimalarial medications as prevention. Initial manifestations
of the disease common to all malaria species are similar to flu-like, and can resemble other
conditions such as viral diseases. The presentation may include headache, fever, shivering, joint
pain etc. The standard symptom of malaria is a cyclical occurrence of sudden coldness followed
by rigor and then fever and sweating.
4.5.2Typhoid
Typhoid fever, also known simply as typhoid, is a common worldwide bacterial disease
transmitted by the ingestion of food or water contaminated with the feces of an infected person,
which contain the bacterium known as Salmonella entericaenterica. The disease has received
various names, such as gastric fever, slow fever and nervous fever. The name typhoid means
„resembling typhus‟ and comes from the neuropsychiatric symptoms common to typhoid and
typhus. Despite the similarity of their names, typhoid fever and typhus are distinct diseases and
are caused by different species of bacteria.
The same procedure observed here, the member of the diseased family were not aware about the
cause of disease they first used traditional method of using wet bandana and after that with
advice of relatives and friends they started allopathic treatment.
Table No. 4: Distribution of Patients‟ treatment
Sr. No. Type of Treatment
(1st
)
Number of
Patients
Type of Treatment
(2nd
)
Number of Patients
1 Traditional 5 Traditional 0
2 Modern 3 Modern 5
Source: In-depth interviews
All families change their medication regarding patients towards allopathic medication because
this type of treatment is very fast in recovering patients.

20
The course of untreated typhoid fever is divided into four individual stages, each lasting
approximately one week.
In the first week, the temperature rises slowly, and fever fluctuations are seen with headache, and
cough. A bloody nose is seen in a quarter of cases, and abdominal pain is also possible. There is
a decrease in the number of white blood cells.
In the second week of the infection, the patient lies prostrate with high fever in plateau around 40
°C (104 °F) classically with a pulse wave. Delirium is frequent, but sometimes agitated. Rose
spots appear on the lower chest and abdomen in about one third of patients. Diarrhea can occur
in this stage. However, constipation is also frequent.
The fever is still very high and oscillates very little over 24 hours. Dehydration ensues, and the
patient is delirious (typhoid state). By the end of third week, the fever starts subsiding. This
carries on into the fourth and final week.
4.5.2.2Prevention:
Sanitation and hygiene are the critical measures that can be taken to prevent typhoid. Typhoid
does not affect animals, and therefore, transmission is only from human to human. Typhoid can
only spread in environments where human feces or urine are able to come into contact with food
or drinking water. Careful food preparation and washing of hands are crucial to prevent typhoid.
4.5.3Cholera
Cholera is an infection in the small intestine caused by the bacteria Vibrio Cholerae. The main
symptoms are watery diarrhea and vomiting. Transmission occurs primarily by drinking water or
eating food that has been contaminated by the waste product of an infected person, including one
with no apparent symptoms. The severity of the diarrhea and vomiting can lead to rapid de-
hydration and electrolyte imbalance, and death in some cases. The primary treatment is provide
patient re-hydration, to replace water and electrolytes. If this is not tolerated or does not provide
improvement fast enough, intravenous fluids can also be used. Worldwide, it affects 3 to 5
million people and causes 100,000 to 130,000 deaths a year as of 2010 (WHO, Health Survey
Report). Cholera was one of the earliest infections to be studied by epidemiological methods.

21
4.5.3.1Signs and Symptoms:
The primary symptoms of cholera are profuse, painless diarrhea and vomiting of clear
fluid. These symptoms usually start suddenly, half a day to five days after ingestion of the
bacteria. The diarrhea is frequently described as "rice water" in nature and may have a fishy
odor. An untreated person with cholera may produce 10 to 20 litres (3 to 5 US gal) of diarrhea a
day with fatal results. For every symptomatic person, 3 to 100 people get the infection but
remain asymptomatic. Cholera has been nicknamed the "blue death" due to a patient's skin
turning a bluish gray hue from extreme loss of fluids.
If the severe diarrhea is not treated with intravenous rehydration, it can result in life threatening
dehydration and electrolyte imbalances. The typical symptoms of dehydration include low blood
pressure, poor skin turgor (wrinkled hands), sunken eyes, and a rapid pulse.
4.5.4Diarrhea
Diarrhea is the condition of having three or more loose or liquid bowel movements per day. The
most common cause is gastroenteritis.
Oral rehydration solutions (ORS) with modest amounts of salts and Zinc tablets are the treatment
of choice and have been estimated to have saved 50 million children in the past 25 years
(WHO). In cases where ORS is not available, homemade solutions are often used.
Diarrhea and Cholera work like same, they both were the cause of vomiting and dehydration.
The treatment of both diseases is to provide more liquid, and drinkable food to patients and
admitted patient to hospital. It is very dangerous disease because it spread through patients spit,
and other wastage.
Table No. 5: Distribution of Treatment
Sr. No. Disease Type of
Treatment
Number of
Patients
1 Cholera Traditional 5
Modern 9
2 Diarrhea Traditional 7

22
Modern 13
Source: In-depth interviews
4.5.4.1Infections
There are many causes of infectious diarrhea, which include viruses, bacteria and parasites.
Norovirus is the most common cause of viral diarrhea in adults, but rotavirus is the most
common cause in children under five years old. The bacterium Campylobacter is a common
cause of bacterial diarrhea.
In the elderly, particularly those who have been treated with antibiotics for unrelated infections, a
toxin produced by Clostridium difficile often causes severe diarrhea.
Other infectious agents such as parasites and bacterial toxins also occur. In sanitary living
conditions where there is ample food and a supply of clean water, an otherwise healthy person
usually recovers from viral infections in a few days. However, for ill or
malnourished individuals, diarrhea can lead to severe dehydration and can become life
threatening.
4.5.5Joints pain
Arthralgia literally means joint pain it is a symptom of injury, infection, illnesses or an allergic
reaction to medication. According to MeSH, the term „arthralgia‟ should only be used when the
condition is non-inflammatory, and the term „arthritis‟ is used when the condition is
inflammatory.
4.5.5.1Diagnosis and Causes
Diagnosis involves interviewing the patient and performing physical exams. When attempting to
establish the cause of the arthralgia, the emphasis is on the interview. The patient is asked
questions intended to narrow the number of potential causes. Given the varied nature of these
possible causes, some questions may seem irrelevant. For example, the patient may be asked
about dry mouth, light sensitivity and rashes. Answering yes or no to any of these questions
limits the number of possible causes and guides the doctor toward the appropriate exams and lab
tests.

23
The causes of arthralgia are varied and range, from a joints perspective, from degenerative and
destructive processes such as osteoarthritis and sports injuries to inflammation of tissues
surrounding the joints, such as bursitis. These might be triggered by other things, such as
infections or vaccinations.
4.5.6Asthma
Asthma is a common chronic inflammatory disease of the airways characterized by variable and
recurring symptoms, reversible airflow obstruction, and bronchospasm. Common symptoms
include wheezing, coughing, chest tightness and shortness of breath.
Asthma is thought to be caused by a combination of genetic and environmental factors. Its
diagnosis is usually based on the pattern of symptoms, response to therapy over time, and
spirometry. It is clinically classified according to the frequency of symptoms, forced expiratory
volume in one second (FEV1), and peak expiratory flow rate. Asthma may also be classified as
atopic (extrinsic) or non-atopic (intrinsic) where atopy refers to a predisposition toward
developing type 1 hypersensitivity reactions.
Asthma is characterized by recurrent episodes of wheezing, shortness of breath, chest tightness,
and coughing. Sputum may be produced from the lung by coughing but is often hard to bring
up. During recovery from an attack it may appear pus like due to high levels of white blood cells
called eosinophils. Symptoms are usually worse at night and in the early morning or in response
to exercise or cold air. Some people with asthma rarely experience symptoms, usually in
response to triggers, whereas others may have marked and persistent symptoms.
4.5.7 Influenza (Flu)
Influenza, commonly known as „the flu‟, is an infectious disease of mammals and birds caused
by RNA viruses of the family Orthomyxoviridae, the influenza viruses. The most common
symptoms are chills, fever, runny nose, sore throat, muscle pains, headache. Although it is often
confused with other influenza like illnesses, especially the common cold, influenza is a more
severe disease caused by a different type of virus. Influenza may produce nausea and vomiting,
particularly in children, but these symptoms are more common in the unrelated gastroenteritis,
which is sometimes inaccurately referred to as „stomach flu‟ or ‟24 hour flu‟.

24
Flu can occasionally lead to pneumonia, either direct viral pneumonia or secondary bacterial
pneumonia, even for persons who are usually very healthy. In particular it is a warning sign if a
child (or presumably an adult) seems to be getting better and then relapses with a high fever as
this relapse may be bacterial pneumonia. Another warning sign is if the person starts to have
trouble breathing.
4.5.7.1 Transmission
Typically, influenza is transmitted through air by coughs or sneezes, creating aerosols containing
the virus. Influenza can also be transmitted by direct contact with contaminated surfaces.
Airborne aerosols have been thought to cause most infections, although which means of
transmission is most important is not absolutely clear. Influenza viruses can be inactivated by
sunlight, disinfectants and detergents. As the virus can be inactivated by soap, frequent hand
washing reduces the risk of infection.
4.5.7.2 Signs and Symptoms
Symptoms of influenza can start quite suddenly one to two days after infection. Usually the first
symptoms are chills or a chilly sensation, but fever is also common early in the infection, with
body temperatures ranging from 38 to 39 °C (approximately 100 to 103 °F). Many people are so
ill that they are confined to bed for several days, with aches and pains throughout their bodies,
which are worse in their backs and legs. Symptoms of influenza may include; Fever, Cough,
Nasal Congestion, Body aches (especially joints and throat), Headache, Irritated watering eyes
etc. In children, gastrointestinal symptoms such as diarrahea and abdominal pain (may be severe
in children with influenza B type).
4.5.8 Dry cough
A cough is a sudden and often repetitively occurring reflex which helps to clear the large
breathing passages from secretions, irritants, foreign particles and microbes. The cough
reflex consists of three phases; an ingalation, a forced exhalation against a closed glottis, and a
violent release of air from the lungs following opening of the glottis, usually accompanied by a
distinctive sound. Coughing is either voluntary or involuntary.
Frequent coughing usually indicates the presence of a disease. Many viruses and bacteria benefit
evolutionarily by causing the host to cough, which helps to spread the disease to new hosts.

25
Most of the time, irregular coughing is caused by a respiratory tract infection but can be
triggered by choking, smoking, air pollution, asthma.
4.5.9 Pneumonia
Pneumonia is an inflammatory condition of the lung affecting primarily the microscopic air sacs
known as alveoli. It is usually caused by infection with viruses or bacteria and less commonly
other microorganisms, certain drugs and other conditions such as autoimmune diseases.
Typical symptoms include a cough, chest pain, fever and difficulty in breathing. Diagnostic tools
include x rays and culture of the sputum. Vaccines to prevent certain types of pneumonia are
available. Treatment depends on the underlying cause. Presumed bacterial pneumonia is treated
with antibiotics. If the pneumonia is severe, the affected person is generally admitted to hospital.
Annually, at global level pneumonia affects approximately 450 million people, seven percent of
the world's total, and results in about 4 million deaths.
4.5.9.1 Signs and Symptoms
People with infectious pneumonia often have a productive cough, fever accompanied by shaking
chills, shortness of breath, sharp or stabbing chest pain during deep breaths, and an increased
respiratory rate. In the elderly, confusion may be the most prominent sign. The typical signs and
symptoms in children under five are fever, cough, and fast or difficult breathing.
Fever is not very specific, as it occurs in many other common illnesses, and may be absent in
those with severe disease or malnutrition. In addition, a cough is frequently absent in children
less than 2 months old. More severe signs and symptoms may include; blue tinged skin,
decreased thirst, convulsions, persistent vomiting, extremes of temperature, or a decreased level
of consciousness. Bacterial and viral cases of pneumonia usually present with similar symptoms.
Table: Distribution of Diseases among respondent families
Table No 6: Distribution of Diseases
Sr. No. Type of Disease Number of Families
1 Malaria 17
2 Typhoid 6
3 Cholera 12

26
4 Diarrhea 15
5 Joints Pain 5
6 Asthma 18
7 Influenza 9
8 Cough 8
9 Pneumonia 3
Source: In-depth Interview
In the above mentioned table the disease distribution is highlight the number of infected families,
here number of total is not include because one family has more than one disease mentioned or
detailed discussed above. Of the majority of individuals in the selected sample size faced asthma
disease due to the high pecks and their daily hard routine for work and low health conditions.
Diarrhea is next other major disease because the un-hygienic condition of households are the
major cause of it, water fetching is another big issue in the valley, and un-filtered water usage is
very low. Government provide water facility but that is not enough for cleaning. In winters
people of the locale faced water problem, in summer the condition may change but the provision
of water is not appropriate.

27
Chapter No 5
Summary and Conclusion
5.1 Summary:
The focused of the research work was on different food habits of the village. Seasonal foods are
prepared and utilized within the season; this is usually the time when the food items are available
fresh in the market on cheaper rates. Every society and culture has its own food habits and own
unique ways of planting specific vegetables and pulses that are being exhibited not only in their
everyday meals but in social gatherings and functions on large scale. Societies and village
communities ate what their ancestors ate and what is easily available from the environment.
Today the immense bombardment of western food provide a new way of developing new trends
and possible food items some dishes cannot be improved and their taste is as simple and
delicious as making before. Societies have their own ways of growing, collecting, preserving
food items and of cooking them in a unique manner and used that food as three times meal a day
which is helpful for gaining energy. With the passage of time food habits of people are changing,
it seems that they are adapting to the changes in contemporary world and are open to welcome
new things in their lives. This adaptation is changing their old traditional ways of cooking, eating
and celebrating. Media has played an important role in changing food habits of the people and
has contributed useful information to the community. Vegetables used in their session of
production, the healthy and eatables and the source of human pleasure and health. Foods that are
grown out of the season are sprayed with different type of chemicals to make them quicker grow
and survive in the strange season in which they are brought into the existing. Using different type
of chemicals in the production of unseasoned vegetables increases the cost and those nutrition
products are sold expensive with less nutrition.
The village Mandani, tehsil and district Charsadda was the locale of study, where the research
was undertaken on the topic „Seasonal Food and its effect on health anddiseases‟. The village is
located in the north of district Charsadda at a distance of 28 km from the main city. The drinking
water is available from wells and spring (nara) which are quite numerous throughout the district.
The total population of the village is in about 630 households (including joint families) of the
village.The populations of males are 5,670, females 4,410 and children‟s are 3,780.

28
The district Charsadda blessed by all types of seasons. People enjoys all the four seasons along
with the different natural gifts of God like , lakes and rivers flowing with crystal clear fresh
water ,different kinds of vegetables and fruits, rain, leave fall and many other things. .Seasonal
food is simple but healthy and full of nutritious values. Seasonal food has possible effects on
health.Like if we eat balanced diet we remain healthy but too much oily or spicy food is
considered dangerous for health and can cause serious health problems.Eating seasonal food
increases our immunity, prevents us from diseases and we can live long. Vegetables fulfill water
and vitamin deficiency in our body and prevent dehydration. Similarly melon one of the most
famous fruit of summer contains lots of stored water in it. It helps to prevent dehydration of skin
caused by sweating and maintains water level in the body. Similarly peach, apricot, plum and
banana are all fibrous fruits and the fibers present in all these fruits improve our digestion
process and fulfill water deficiency in body help to make us healthy. In short almost all the
seasonal fruits and vegetables contain proteins, carbohydrates and vitamins in different
proportions which fulfill requirements of our balanced diet and make us strong and healthy.
These substances can cause serious health problems and sometimes they may lead to the death of
an individual. Every season has its own specific diseases depending upon the weather conditions.
For example, in summer the weather is usually hot and people normally suffer from malaria,
typhoid, cholera, diarrhea and fever etc. Similarly in winter, the weather is extremely cold and
due to dryness severe diseases such as joint pains, asthma, flu, dry cough, fever, chest infections
and pneumonia are caused. All these diseases are cured with the help of home remedies rather
than allopathic medicines.
5.2 Conclusion
The foods/vegetablesof winter keep us warm. Likewise, in summer, the food we take gives us a
cooling effect and keeps our body at low temperature. If, we undergo the reversion of this natural
order, we will not be able to receive any of nature‟s benefits that were meant for us. As a result,
we could be doing more harm than good by eating foods that are clearly not in season. One of the
biggest reasons why we should favor seasonal foods is that they are full of antioxidants which
fight free radicals, keep us young and prevent from diseases.

29
References
D. MUSHTAQ, A.K., BAKER, J. (1979).Nutrition and Health care for the young Child.
Karachi: Oxford Press
MADDEN, D. (1980) Food and Nutrition. London: Gill and Macmillan Ltd.
MESSER, E. (1984).Anthropological perspective on diet: Ann. Rev. Anthrop. Vol., 13.
FOSTER, G. and ANDERSON, B. (1978) Med. Anthrop. New York: John Wiley and sons.
HARRIS, (1987).Food and Evolution, Temple University Press.
HELMAN, (1984).Cultural Health and illness,John Wright and sons Lavison.
HOUSE, P.F., (1986).Food and Nutrition. Karachi: Oxford University Press

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Seasonal Foods and Its impact on Health Research Thesis by Daud Shah