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1. Can you introduce yourself and share your qualifications with us?
My name is Titilope Adekoya, and I am a Nutritionist with a strong academic background. I hold a Bachelor’s degree in Food Science and Technology and a Master’s degree in Public Health Nutrition. Additionally, I am a certified Health Coach. These qualifications, combined with my passion for health and wellness, drive my commitment to helping people live healthier lives.
2. How did you become interested in nutrition, and what inspired you to pursue it as a career?
Passion is the cornerstone of my journey into nutrition. I’ve always had a desire to see people embrace healthier lifestyles through the natural foods available to us. I was inspired to pursue a career in this field because I wanted to simplify evidence-based health information and present it in ways that are relatable and adaptable to everyday life. Nutrition has given me the opportunity to combine science with practicality to positively impact lives.
3. Winning the Nutrition Knowledge Contest is no small feat! Can you tell us more about the competition and your experience participating in it?
The Nutrition Knowledge Contest was an online competition that I wouldn’t typically participate in, but its focus on nutrition caught my interest. The grand prize—a certification in Advanced Research Techniques from a prestigious academy—was too good to pass up. The contest required participants to answer daily quiz questions on nutrition knowledge for ten days. It was a refreshing experience that reignited my passion for learning, challenged my critical thinking, and tested my memory of nutrition fundamentals. Winning first place was an exciting achievement, but more importantly, the certification I received will enhance my skill set as a public health and nutrition professional.
4. What are some of the unique challenges and opportunities you’ve encountered in your work as a nutritionist?
One of the most significant challenges I face is the widespread misinformation about nutrition. Many people cling to unverified beliefs and practices, which makes it difficult to introduce evidence-based alternatives. However, the opportunities outweigh the challenges. Being a nutritionist allows me to act as a positive change agent, empowering individuals and communities to lead healthier lives. The ability to witness the transformative impact of my work is incredibly rewarding.
5. What does being Yorùbá mean to you, and how has your heritage influenced your work and achievements?
Being Yorùbá instills virtues such as empathy, generosity, and respect—values that are crucial in my field. These cultural principles guide my approach to supporting clients and communities. As Yorùbá people, we are taught to respect diverse beliefs and cultures, which aligns perfectly with my work in public health and nutrition. My heritage serves as a foundation for my work ethic and my ability to connect with others on a deeper level.
6. In what ways do you think food science and nutrition can be applied to enhance and preserve Yorùbá cuisine?
Food science and nutrition have enormous potential to enhance and preserve Yorùbá cuisine. For instance, food fortification can improve the nutritional content of staple foods like yam flour or cassava flakes by adding essential nutrients such as vitamin A. Nutrition education can also promote healthier meal choices, like balancing starchy foods such as fufu with more vegetables and lean protein. Additionally, advancements in cooking techniques, such as air frying or grilling instead of deep frying, can make traditional dishes healthier. Food science also helps improve packaging and storage, making Yoruba foods more marketable and accessible globally.
7. Yorùbá foods are rich in flavor and history. Do you think they deserve more attention in terms of research and innovation for better nutrition?
Absolutely! Yorùbá foods are packed with nutrients, but their health benefits are often underappreciated due to a lack of research. For example, traditional ingredients like leafy greens (efo, ewedu), legumes (beans for akara and moin-moin), and native grains (millet, sorghum) are nutrient powerhouses. Processes like fermentation, used in making iru (locust beans) and fufu, also have significant health benefits that require more exploration. Investing in research and innovation can highlight the nutritional value of these foods, promote sustainable agriculture, and enhance global awareness of Yorùbá cuisine.
8. Do you believe there is a global market for Yorùbá cuisine? If so, how can we position it effectively on the global stage?
Yes, there is a growing global appetite for authentic and diverse food experiences, and Yorùbá cuisine is no exception. To position it effectively, we need cultural storytelling that highlights its unique flavors and history. Improved packaging, product variety, and partnerships with international restaurants to feature Yoruba-inspired dishes can make a difference. Additionally, using social media platforms to showcase recipes and cultural significance can attract global interest. Quality assurance, authenticity, and strategic marketing will be key to carving a niche for Yorùbá cuisine internationally.
9. What role do you think language plays in preserving and promoting cultural heritage, especially in food and traditions?
Language is a vital tool for preserving and promoting cultural heritage. Traditional recipes, often passed down orally in native languages, hold stories, techniques, and cultural values that define our identity. Documenting these recipes while retaining their original linguistic expressions ensures their authenticity. Language also fosters community bonds, especially for those living outside their native country, reinforcing shared identities through food rituals and festivals. By describing food and traditions in our native language, we promote cultural pride and educate the world about our rich heritage.
10. Are there specific initiatives or projects you’ve been involved in that align with promoting Yorùbá culture or nutrition?
Yes, I’ve worked on projects that, while not exclusively Yorùbá, align with cultural and nutritional promotion. For example, I collaborated with a charity organization to develop nutritious meal plans and educational materials for a school feeding program in Ogun State. I also facilitated a nutrition course tailored to a Nigerian audience, focusing on native foods. These projects underscore my commitment to blending culture with nutrition to create meaningful impacts.
11. Technology is rapidly evolving. How has it impacted your work as a nutritionist, and what future trends do you see for the field?
Technology has revolutionized my work, enhancing accessibility and efficiency. Virtual consultations, nutrition apps, and social media have made it easier to reach clients and share evidence-based information. However, the rise of misinformation is a significant downside, as people often promote personal opinions over scientific facts. Looking ahead, I foresee advancements in personalized nutrition through AI and big data, a greater focus on sustainability, and large-scale public health interventions driven by technology.
12. What advice would you give to aspiring nutritionists, especially those from the Yorùbá community, who wish to make an impact in the field?
My advice is to identify your passion within the nutrition field, research your chosen path thoroughly, and never stop learning. Nutrition is constantly evolving, and staying informed is essential for making an impact. For Yoruba nutritionists, embracing your cultural heritage can provide unique insights and solutions, helping you stand out in the field.
13. Lastly, is there any message you’d like to share with our readers, especially young Yorùbá people, about the importance of cultural pride and excellence in their careers?
Cultural pride and excellence in your career are pathways to fulfillment and societal impact. They enable you to showcase your heritage while solving problems creatively. Representation matters—when young people see Yorùbá names achieving greatness, it inspires them to aim higher. By excelling in your field and embracing your roots, you contribute to breaking stereotypes and preserving our culture for future generations.
Conclusion:
This insightful interview with Titilope Adekoya underscores the importance of merging passion, culture, and innovation to create meaningful impacts in the field of nutrition and beyond. Her dedication to promoting health, preserving Yorùbá heritage, and inspiring others is truly commendable.
