Daniela Penafiel1, Celine Termote2, Carl Lachat3, Ramon Espinel4, Patrick Kolsteren3, Patrick Van Damme5. 1. Escuela Superior Politécnica del Litoral, Rural Research Center, Faculty of Mechanical Engineering and Production Sciences, Guayaquil, Ecuador; Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium. Electronic address: doloresdaniela.penafielanchundia@ugent.be. 2. Nutrition and Marketing Diversity Programme, Bioversity International, Sub-Saharan Africa Office, Nairobi, Kenya. 3. Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Nutrition and Child Health Unit, Institute of Tropical Medicine, Antwerp, Belgium. 4. Escuela Superior Politécnica del Litoral, Rural Research Center, Faculty of Mechanical Engineering and Production Sciences, Guayaquil, Ecuador. 5. Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium; Faculty of Tropical AgriSciences, Czech University of Life Sciences, Prague, Czech Republic.
Abstract
OBJECTIVE: To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. DESIGN: Initially 4 and then 12 interviews were conducted with 4 different age groups. SETTING: Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012. PARTICIPANTS: A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). MAIN OUTCOME MEASURES: Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. ANALYSIS: Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. RESULTS: Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. CONCLUSIONS AND IMPLICATIONS: Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities.
OBJECTIVE: To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition. DESIGN: Initially 4 and then 12 interviews were conducted with 4 different age groups. SETTING: Eight rural villages in Guasaganda, central Ecuador, were studied in 2011-2012. PARTICIPANTS: A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders). MAIN OUTCOME MEASURES: Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods. ANALYSIS: Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement. RESULTS: Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated. CONCLUSIONS AND IMPLICATIONS: Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities.
Authors: Marvin So; Yianni A Ellenikiotis; Hannah M Husby; Cecilia Leonor Paz; Brittany Seymour; Karen Sokal-Gutierrez Journal: Int J Environ Res Public Health Date: 2017-05-22 Impact factor: 3.390
Authors: Robert J Schroth; Ana Vukovic; Morenike Oluwatoyin Folayan; Maha El Tantawi; Arthur Kemoli; Balgis Gaffar; Mary Obiyan Journal: BMC Nutr Date: 2020-05-04