This article highlights the insights of Mbali Pearl Tlhapi, a registered dietician, who emphasizes the importance of integrating cultural relevance into dietician education. Through her participation in the Moulding Health Show, she advocates for a holistic approach to nutrition that respects traditional foods and challenges the dichotomy of “good” and “bad” foods. Tlhapi argues that understanding the cultural significance of food is essential for dieticians, as it shapes eating habits and health perceptions. She also stresses the need for early education on nutrition and the emotional connections people have with food. Ultimately, the article calls for a dietician course that not only covers scientific knowledge but also fosters cultural literacy and empathy, empowering future practitioners to make a meaningful impact on their communities.
1. Introduction
In the evolving landscape of health and nutrition, understanding cultural relevance is becoming just as important as scientific knowledge. One professional who embodies this blend of culture and science is Mbali Pearl Tlhapi, a registered dietician with a deep appreciation for the connection between food, culture, and good health. In a compelling episode of the Moulding Health Show, Mbali shared invaluable insights that not only shed light on her approach as a practitioner, but also highlighted why a dietician course rooted in context and culture is more relevant than ever.
1.1 Understanding Culture Through Food
Food is more than sustenance—it is memory, identity, and heritage. For Mbali, the emphasis on cultural foods stems from the recognition that “you can’t take away someone’s culture and say it’s not healthy.” She challenges the outdated and often misinformed belief that traditional South African foods are inherently unhealthy. Instead, she argues, “you start putting a negative connotation to someone’s culture through their food,” and that can erode identity and self-worth.
This viewpoint is foundational to any dietician course that aims to produce well-rounded practitioners. Future dieticians must understand how culture, community, and history shape eating habits and attitudes toward health.
2. Background
2.1 The Underrated Role of Dieticians
Mbali makes a compelling case for why dieticians deserve more visibility and credit in society. “They don’t give you a manual on how to live healthy,” she says. And yet, dieticians are the professionals best equipped to offer practical, scientifically grounded advice that adapts to a person’s lifestyle and culture.
What many overlook is that a dietician course isn’t just about food charts and nutritional values. It is rooted in biochemistry, psychology, and human behavior. “Health is from your soul, your mind and your body,” Mbali adds, underscoring the importance of holistic thinking. A truly modern dietician course incorporates this multi-dimensional view of health.
3. Analysis
3.1 Breaking the “Good Food/Bad Food” Mentality
A key takeaway from the episode is Mbali’s passionate disapproval of labeling food as inherently “good” or “bad.” Using pizza as an example, she explains: “Pizza has your starch, vegetables, cheese (dairy and protein), meat, and fat—it includes all five food groups. It’s not about the pizza itself, it’s about how much of it you’re eating and how it’s prepared.”
This principle is crucial in a dietician course, where the goal should be to educate practitioners to provide nuanced, context-aware guidance. It’s not just about eliminating foods, but about finding balance and sustainability in eating habits.
3.2 Promoting Traditional Foods as Superfoods
Mbali is on a mission to revive respect and appreciation for traditional foods like amadumbe (a type of yam), sweet potatoes, and samp. “There’s no way that a natural food that’s planted is bad for you,” she insists. Her advocacy extends to showcasing the nutritional benefits of these foods—high fiber, rich in nutrients, and low in processed ingredients.
She also highlights the trend of African chefs turning traditional dishes into gourmet meals, thereby elevating their status in global cuisine. “Our cultural food can be amazing. It can be cuisine,” she says, referencing a friend who fuses Zulu dishes with fine dining techniques.
This level of cultural literacy is something that should be emphasized in every dietician course. Future dieticians must be trained not just in nutrition science, but also in how to advocate for food diversity and cultural heritage.
4. Insights
4.1 The Right Time to See a Dietician
Mbali emphasizes that the best patients are those ready for change. “There’s a moment in time when you say, I want to get healthy,” she explains. That self-motivation is the ideal starting point for working with a dietician. The practitioner’s role, she adds, is to provide “the information you need to change your life.”
A good dietician course should, therefore, also focus on patient psychology and behaviour change strategies. It’s not just about telling people what to eat—it’s about helping them understand why they should make certain choices, and how those choices impact their physical and mental well-being.
4.2 The Mental and Emotional Layers of Food
One of the more moving parts of the conversation with Mbali was how food intersects with emotion and memory. She describes how preparing certain meals reminds her of home, and how those foods—often associated with poverty—are rich in nutrients and cultural meaning.
“Let’s stop looking down on the food we grew up with,” she says. “Our grandparents didn’t have hospitals nearby, yet they lived long, healthy lives on what they grew in their gardens.” This idea—rooted in food sovereignty and resilience—is a powerful reminder of how much wisdom lies in traditional eating habits.
A comprehensive dietician course would benefit from integrating historical and sociocultural components to help dieticians better contextualize the advice they give.
4.3 A Call for Early Education and Awareness
Both Mbali and the podcast host voiced a shared belief: education about nutrition should start early. Not in vague terms like “eat your greens,” but in scientifically and culturally informed lessons about how the body processes food.
“If you understood what happens when you eat carbs—how it breaks down into sugar—you’d think twice before overindulging,” Mbali says. That’s the kind of real-world knowledge a dietician course should impart not only to professionals but also to the general public, especially children.
4.4 Final Thoughts: From Knowledge to Empowerment
In a world flooded with fad diets, misinformation, and nutritional myths, the role of dieticians has never been more crucial. Mbali Tlhapi exemplifies the kind of compassionate, culturally aware, and scientifically grounded professional that every dietician course should strive to produce.
“We don’t just treat one person—we treat everyone they live with,” she concludes. The ripple effect of correct information, shared with families and communities, is powerful. It starts with education, with empathy, and with practitioners who are trained to see the bigger picture.
Whether you’re considering a career in nutrition or simply want to understand your own eating habits better, a dietician course can offer life-changing insights. Just ask Mbali Pearl Tlhapi, who’s changing lives one culturally-affirming meal at a time.
5. Conclusion
In conclusion, Mbali Pearl Tlhapi’s insights emphasize the importance of integrating cultural relevance into dietician education. By recognizing the deep connections between food, culture, and health, future dieticians can provide more nuanced and effective guidance. The call for a holistic approach that includes understanding emotional and historical contexts, as well as promoting traditional foods, highlights the need for a comprehensive dietician course. Ultimately, empowering individuals through culturally-informed nutrition education can lead to healthier communities and a greater appreciation for diverse food practices.
For more in-depth insights on dietitians, we invite you to read our article below:
https://kitrin.com/practice-management/dietician-insights-from-rafaella-braga-a-dietician/