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A community-based approach to integrating socio, cultural and environmental contexts in the development of a food database for indigenous and rural populations: The case of the batwa and bakiga in south-western Uganda

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dc.contributor.author Scarpa, G.
dc.contributor.author Berrang-Ford, L.
dc.contributor.author Twesigomwe, S.
dc.contributor.author Kakwangire, P.
dc.contributor.author Peters, R.
dc.contributor.author Zavaleta Cortijo, Claudia Carol
dc.contributor.author Patterson, K.
dc.contributor.author Namanya, D.B.
dc.contributor.author Lwasa, S.
dc.contributor.author Nowembabazi, E.
dc.contributor.author Kesande, C.
dc.contributor.author Harris-Fry, H.
dc.contributor.author Cade, J.E.
dc.date.accessioned 2021-12-12T20:24:58Z
dc.date.available 2021-12-12T20:24:58Z
dc.date.issued 2021
dc.identifier.uri https://hdl.handle.net/20.500.12866/10274
dc.description.abstract Comprehensive food lists and databases are a critical input for programs aiming to alleviate undernutrition. However, standard methods for developing them may produce databases that are irrelevant for marginalised groups where nutritional needs are highest. Our study provides a method for identifying critical contextual information required to build relevant food lists for Indigenous populations. For our study, we used mixed-methods study design with a community-based approach. Between July and October 2019, we interviewed 74 participants among Batwa and Bakiga communities in south-western Uganda. We conducted focus groups discussions (FGDs), individual dietary surveys and markets and shops assessment. Locally validated information on foods consumed among Indigenous populations can provide results that differ from foods listed in the national food composition tables; in fact, the construction of food lists is influenced by multiple factors such as food culture and meaning of food, environmental changes, dietary transition, and social context. Without using a community-based approach to understanding socio-environmental contexts, we would have missed 33 commonly consumed recipes and foods, and we would not have known the variety of ingredients’ quantity in each recipe, and traditional foraged foods. The food culture, food systems and nutrition of Indigenous and vulnerable communities are unique, and need to be considered when developing food lists en_US
dc.language.iso eng
dc.publisher MDPI
dc.relation.ispartofseries Nutrients
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.subject adult en_US
dc.subject article en_US
dc.subject Community-based research en_US
dc.subject environmental change en_US
dc.subject Environmental changes en_US
dc.subject female en_US
dc.subject food composition en_US
dc.subject Food composition database en_US
dc.subject Food culture en_US
dc.subject Food list en_US
dc.subject human en_US
dc.subject human experiment en_US
dc.subject Indigenous and rural populations en_US
dc.subject major clinical study en_US
dc.subject male en_US
dc.subject nutrition en_US
dc.subject rural population en_US
dc.subject social environment en_US
dc.subject South-western Uganda en_US
dc.subject Uganda en_US
dc.title A community-based approach to integrating socio, cultural and environmental contexts in the development of a food database for indigenous and rural populations: The case of the batwa and bakiga in south-western Uganda en_US
dc.type info:eu-repo/semantics/article
dc.identifier.doi https://doi.org/10.3390/nu13103503
dc.subject.ocde https://purl.org/pe-repo/ocde/ford#3.03.04
dc.relation.issn 2072-6643


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