Abstract
BackgroundDiet and nutrition-related behaviours are embedded in cultural and environmental contexts: adoption of new knowledge depends on how easily it can be integrated into existing knowledge systems. As dietary diversity promotion becomes an increasingly common component of nutrition education, understanding local nutrition knowledge systems and local concepts about dietary diversity is essential to formulate efficient messages.MethodsThis paper draws on in-depth qualitative ethnographic research conducted in small-scale agricultural communities in Tanzania. Data were collected using interviews, focus group discussions and participant observation in the East Usambara Mountains, an area that is home primarily to the Shambaa and Bondei ethnic groups, but has a long history of ethnic diversity and ethnic intermixing.ResultsThe data showed a high degree of consensus among participants who reported that dietary diversity is important because it maintains and enhances appetite across days, months and seasons. Local people reported that sufficient cash resources, agrobiodiversity, heterogeneity within the landscape, and livelihood diversity all supported their ability to consume a varied diet and achieve good nutritional status. Other variables affecting diet and dietary diversity included seasonality, household size, and gender.ConclusionsThe results suggest that dietary diversity was perceived as something all people, both rich and poor, could achieve. There was significant overlap between local and scientific understandings of dietary diversity, suggesting that novel information on the importance of dietary diversity promoted through education will likely be easily integrated into the existing knowledge systems.
Highlights
Diet and nutrition-related behaviours are embedded in cultural and environmental contexts: adoption of new knowledge depends on how it can be integrated into existing knowledge systems
Local knowledge on the importance of dietary diversity Local people were very comfortable with the concept of dietary diversity: “eating different types of food” or “changing the diet/foods”
In group discussions on diet, nutrition and well-being in the communities, in which village leaders were asked to rank the households of the village in terms of diet quality, nutrition and health, dietary diversity was an important aspect of how the diets and health of villagers was assessed
Summary
This paper draws on in-depth qualitative ethnographic research conducted in small-scale agricultural communities in Tanzania. Data were collected using interviews, focus group discussions and participant observation in the East Usambara Mountains, an area that is home primarily to the Shambaa and Bondei ethnic groups, but has a long history of ethnic diversity and ethnic intermixing. Study site: the East Usambara Mountains, Tanzania The East Usambara Mountains lie 40 km inland from the port city of Tanga. The mountains are the home of the Shambaa and Bondei, and the surrounding lowlands are home to the Zigua ethnic group. The political history of Tanzania has ensured that more than 90% of Tanzanians speak Swahili, the national language. In addition to being the lingua franca, Swahili is increasingly used in the home, especially in culturally diverse areas such as this site
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