Abstract
This study explored the role of wild foods in the diets of children and mothers in the East Usambara Mountains (N = 274 dyads). We identified 92 wild food species. Although dietary diversity (most measures) was not different between seasons, wild foods accounted for a greater percentage of items consumed in the wet (food insecure) season. Many wild foods were obtained on farm; wild foods obtained from the forest accounted for less than 3% of food items consumed. Wild foods were used by virtually all informants but contributed only 2% of total energy in the diet. However, they contributed large percentages of vitamin A (RAE) (31%), vitamin C (20%), and iron (19.19%). Agricultural factors (e.g., hours spent in farm) were associated with greater wild food use. These findings suggest participation in agriculture may be important for the maintenance of wild food use, and that wild foods can play an important role in the nutritional resilience of local people.
Highlights
“Wild” foods are an important part of many local and traditional food systems (Kuhnlein and Receveur 1996), food systems that, for many rural people in developing countries, have formed the foundation of food and nutrition security for generations
Because most wild foods from both the farm and the forest are low in salt and fat and high in fiber and micronutrients, they could play an important role in mitigating the nutrition transition which is leading to increased rates of obesity and chronic, diet-related diseases such as type II diabetes and cardiovascular disease in developing countries around the world (Batal and Hunter 2007; Maletnlema 2002; Popkin, Lu, and Zhai 2002)
The results highlight the importance of agricultural land and participation for the procurement and use of wild foods
Summary
“Wild” foods (defined here as any uncultivated species, plant, or animal) are an important part of many local and traditional food systems (Kuhnlein and Receveur 1996), food systems that, for many rural people in developing countries, have formed the foundation of food and nutrition security for generations. In Niger 83% of informants reported increased reliance on wild foods during drought (Humphry et al 1993) In these settings, the ability of local ecosystems to provide food security without the destruction of forest integrity is key to the sustainability of conservation efforts. In many food systems wild foods are important for dietary diversity and adequate nutrient intake throughout the year (Butler 2008; Colfer 2008; Colfer et al 2006; Johns and Maundu 2006). The role of forest and wild foods in local food systems provides an important focus through which interventions may be able to simultaneously conserve local biodiversity and improve local people’s health and well-being
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