Food, Religion, and Health: A Socio-Educational Approach

Abstract

This article explores how food practices, beyond their biological function, are intertwined with cultural, spiritual, and educational dimensions. Its aim is to analyze the relationship between food, religion, and health from a socio-educational perspective, showing how religious precepts have influenced both cultural identity and disease prevention as well as the promotion of well-being. The methodology consists of a bibliographic and documentary review of scientific and regulatory literature, addressing specific cases from different religious traditions, as well as recent legal frameworks in some European countries regarding food in school environments. A comparative perspective is employed together with references to empirical studies on the physiological and social effects of practices such as vegetarianism or fasting. Among the main findings, the article highlights that many religious prescriptions – such as kosher laws, the Islamic prohibition of pork, or ritual fasting – not only have spiritual value but also health benefits, promoting hygiene, preventing infections, or improving metabolic parameters. Likewise, it highlights the role of the school cafeteria as a pedagogical and integrative space, although it refers to regulatory challenges regarding the recognition of religious diversity. In conclusion, integrating food, health, and religion into education fosters intercultural respect and healthy habits with a lasting social impact.