Abstract
This paper provides an overview, from an historical perspective, to identify the structural factors that have created an ‘obesogenic’ environment in contemporary Samoa. The prevalence of obesity among Samoan adults had dramatically increased over the past four decades and is now affecting about 59 % of men and 81 % of women in this small island country, respectively. More alarming is the association of obesity with prevalent non-communicable diseases, such as diabetes, stroke, cancer and heart attack. There are multiple factors at work which include, but not limited to, behaviour related to a nutrition transition, limited physical activities, sedentary lifestyle and cultural food practices. The question is why and how the people of Samoa changed their traditional diet, consisting mostly of taro, breadfruit, coconut, and fish, to meals consisting of mainly imported, processed food items laden with sugar, saturated fat and salt. This dietary change has not occurred because Samoan customs and culture of food has changed; it is the food that has changed.
Keywords: obesity, culture, dietary practices, nutrition transition.
