Dr Asangba Tzudir
Every year, World Food Safety Day (June 7) reminds us of a simple but a profound truth that food safety is everyone’s responsibility. This year’s World Food Safety Day celebrated on the theme, “From Burden to Solutions: Safe Food Everywhere,” highlights an issue that touches every household, school, workplace, restaurant, and the larger community. While most of the discussions on health often focus on hospitals, medicines, and medical technology, the talk on health should begin with the food we eat every day.
Considering the health concerns today, the saying “you are what you eat,” cannot be more relevant in an age where lifestyle diseases are rising at an alarming rate. Diabetes, hypertension, obesity, heart disease, and various forms of cancer are increasingly linked to unhealthy food habits and inactive lifestyles. While good health can be now considered as the greatest luxury, it is not maintained merely by seeking treatment when illness strikes but sustained through conscious choices of the food we eat.
Food safety and healthy eating are closely interconnected. Safe food is not only free from contamination or harmful chemicals, it is also nutritious so also consumed in moderation. A balanced diet that is rich in fruits, vegetables, whole grains, and proteins strengthens the body's immune system and reduces the risk of chronic diseases. Conversely, excessive consumption of processed foods, sugary drinks, and unhealthy fats can gradually undermine health, even if the food itself is technically safe to eat. Further, food producers, vendors, and consumers must work together to ensure that food information is accurate and accessible. Clear labeling, responsible food preparation, and public awareness can prevent unnecessary health emergencies.
Modern lifestyles have significantly altered eating patterns. Busy work schedules often encourage reliance on fast food, packaged snacks, and instant meals. While it may be convenient, many of these products contain high levels of salt, sugar, preservatives, and artificial additives. Over time, such dietary habits contribute to poor health outcomes. Food safety, therefore, is not merely about preventing food poisoning, but promoting informed choices that support long-term well-being.
In Nagaland, traditional diets once offered a healthier alternative. Fresh vegetables, locally sourced produce, fermented foods, and naturally prepared meals formed the backbone of everyday nutrition. For the rural villagers, organically grown vegetables were not only healthy but they led a laborious life keeping them physically strong and fit. However, the changing times coupled with rapid urbanization and changing lifestyles have led to development of various health issues.
Parents and educational institutions also play a crucial role towards inculcating the knowledge of nutritious and healthy food habits. Healthy eating habits are often formed during childhood so that as they grow, they will develop the culture of well-informed eating. Encouraging children to consume nutritious meals, reduce junk food intake, and understand the importance of food hygiene can create lifelong habits that promote health and productivity. Ultimately, food safety is not solely the responsibility of governments, health authorities, or food businesses. It is a shared commitment. Farmers must produce safe crops, vendors must handle food responsibly, institutions must enforce standards, and consumers must make informed choices.
Today, the message is clear, that health begins with what we eat. Safe food combined with a healthy lifestyle, regular physical activity, and informed dietary choices, forms the foundation of a healthy society. At the end, the switch from illness to wellness does not start in a hospital but starts right from what we eat. By embracing food safety and healthy eating, we invest not only in our individual well-being but also in our future health.
(Dr Asangba Tzudir writes guest editorials for The Morung Express. Comments can be mailed to asangtz@gmail.com)
