Consumption Of Traditional Foods Research Articles

PFoods: selecting a segment for a sustainable product

Learning outcomes After working on the assignment questions, the learners can achieve the following learning outcomes: understand the buying behavior towards sustainable products in the context of mindful consumption and product characteristics, appraise the market segmentation and positioning strategy of a sustainable business, understand the application of 5C’s framework for a sustainable business and critically evaluate a new sustainable business’s challenges in the emerging business environment. Case overview/synopsis Dr Joe Fenn, founder and director of PFoods, with extensive experience in the pharma industry overseas, observed a decline in the consumption of traditional dairy foods. Alternative plant foods come as a savior to people who are lactose intolerant and offer a host of health benefits with low environmental impact. Riding on the waves of veganism and sustainable foods, he saw an opportunity in India. PFoods developed and launched two products, namely, Just Plants (plant-based milk alternative) and Plotein (plant-based protein alternative), in collaboration with scientists at the Indian Institute of Science, a premier scientific institution in India, and PMEDS (PreEmptive Meds), a US-based nutraceutical Company. PFoods launched and pilot-tested Just Plant, a dairy alternative substitute for milk in select reputed organizations in Bangalore. The upcoming challenges for Fenn would be to select the right segment, educate the market and position the product that would resonate well with the target customers. Complexity academic level The case study suits undergraduate and graduate courses such as marketing management, sustainable marketing and sustainable business. The case study can also be used in entrepreneurship management and entrepreneurial marketing courses to introduce the challenges of a sustainable startup. The case study highlights the marketing challenges faced by the disruptive and growing plant-based foods or alternative dairy industry in emerging markets. Supplementary materials Teaching notes are available for educators only. Subject code CSS 8: Marketing.

“Part of Who We Are…”: A Review of the Literature Addressing the Sociocultural Role of Traditional Foods in Food Security for Indigenous People in Northern Canada

Indigenous people in northern Canada have relied on sustained and safe access to traditional foods for millennia. Today, however, they experience higher rates of food insecurity than non-Indigenous people or Indigenous people living in urban settings. Changing socioeconomic and environmental conditions in the Canadian north have altered traditional food acquisition and consumption patterns, with implications for health and wellbeing, and cultural continuity. To assess the breadth and depth of scholarship on the sociocultural role of traditional foods in northern Indigenous food security, we conducted a scoping review of online peer-reviewed articles. The 22 articles selected and screened for comprehensive review affirmed that traditional foods remain vital and central to food security for northern Indigenous populations. However, our review brings to light a recurring tendency in these studies to disregard or inadequately consider the complex sociocultural dimensions of traditional foods, such as the critical role of food processing, cooking, and sharing in supporting Indigenous food security. To address this gap and ensure food security is aligned with Indigenous-defined needs and priorities, community-led research is needed, grounded in Indigenous knowledge that promotes access to traditional foods and affirms Indigenous food sovereignty.

Evaluation of tourist behavior towards traditional food consumption: validation of extended Theory of Planned Behaviour

Evaluation of tourist behavior towards traditional food consumption: validation of extended Theory of Planned Behaviour

Integrated untargeted metabolomic and transcriptomic analyses reveal OMT genes controlling polymethoxyflavonoid biosynthesis in the pericarp of Citrus reticulata ‘Chachi’

The dried pericarp of Citrus reticulata 'Chachi' (CRC) is commonly utilized in Traditional Chinese Medicine (TCM) and food consumption. Geqingpi (GQP), Sihuaqingpi (SHQP) and Guangchenpi (CRP) are TCM materials derived from different developmental stages of CRC pericarp, each possessing distinct medicinal properties. However, there is currently limited study on the active substances in these three stages. Metabolome data suggested that the discrepancies in flavonoid content, particularly polymethoxyflavonoids (PMFs), predominantly contribute to the variations across the three periods. Additionally, through multivariate statistical analysis, 7 potential biomarkers were identified and nobiletin (NOB) possessed the most significant contribution. O-methyltransferases (OMTs) play a crucial role to catalyze the formation of -OCH3 in PMFs. The analysis of transcriptome and genome data revealed the presence of 93 CrOMTs in CRC and 43 were expressed on pericarp. Further investigation identified that 28 of these genes were potentially responsible for catalyzing the biosynthesis of important PMFs such as NOB, sinensetin (SIN), and 3,3′,4′,5,6,7,8-heptamethoxyflavone (HEP). Our results may provide a new perspective for the study of GQP, SHQP and CRP, as well as the regulatory mechanism of PMFs in CRC.

Hexachlorobenzene and omega-3 fatty acid intake from traditional foods in the northern Yukon: A risk and benefit analysis

A human biomonitoring study was conducted in the community of Old Crow, Yukon, in 2019, finding that levels of hexachlorobenzene (HCB) in plasma were elevated in the community relative to the general Canadian population. The aim of this study was to estimate dietary intake of both hexachlorobenzene, and the nutrient omega-3 fatty acids from locally harvested traditional foods in Old Crow, with the aim of identifying possible regional sources of exposure. A stochastic model was constructed to estimate intake of both hexachlorobenzene and the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). Average predicted hexachlorobenzene exposure levels from traditional food consumption in Old Crow were below the tolerable daily intake of 1600–1700 ng/kg body weight/day in both average (18 ng/kg body weight/day) and short-term maximum (27 ng/kg body weight/day) exposure models. The primary contributors to average hexachlorobenzene intake were caribou fat, bone marrow, ribs, and kidneys, and Chinook salmon muscle. Average estimated dietary EPA + DHA intake levels from traditional foods were below the recommendation of 2.1 to 3.2 g of EPA + DHA per week in the average (1.6 g/week) exposure model, but above this recommendation in the short-term maximum model (3.3 g/week). The primary contributors to average EPA + DHA intake were the meat of Chinook, coho, and, chum salmon muscle, and whitefish muscle and eggs. The results of this study support the message that traditional foods continue to be an important source of nutrients and other health benefits and that the health benefits of traditional foods generally outweigh contaminant risks.

Traditional Food Consumption and Other Determinants of Exposure for Lead, Cobalt, Manganese, and Hexachlorobenzene in Northern Canada

Results of a 2019 human biomonitoring study indicated that several parameters, including lead, cobalt, manganese, and hexachlorobenzene, were elevated in blood and urine samples in Old Crow, Yukon, in comparison to the general Canadian population. This study aims to identify possible local determinants of levels of these parameters, including consumption of locally harvested traditional foods, lifestyle factors, and demographics, in Old Crow and, for comparison, two other northern populations: communities in the Dehcho and Sahtú regions of the Northwest Territories. We ran generalized linear models to identify possible associations between individual determinants of exposure and key biomarkers, controlling for age and sex. In Old Crow, several variables were associated with elevated exposure levels of these biomarkers, including drinking untreated river water (29% higher blood manganese levels and 120% higher blood lead levels), eating caribou kidneys (22% higher blood manganese levels and 58% higher blood lead levels), and eating whitefish (28% higher blood cobalt levels). Additionally, in order to differentiate results in Old Crow from those in other northern regions and to identify trends across regions, we observed relationships between consumption of moose and caribou organs and lead and hexachlorobenzene levels in the reference populations and pooled population groups. Though levels of particular contaminants may be elevated in some traditional foods, these foods remain an important source of nutrients for members in these communities and provide other benefits, including increased physical activity through harvesting, mental health improvements, and spiritual wellness.

Traditional Food Consumption in Andean Ecuador and Associated Consumer Characteristics, Shopping and Eating Habits

ABSTRACT Traditional foods (TFs) hold increasing global relevance due to their potential to address health and dietary challenges. This study explores TF consumption and patterns in a middle-income country’s general population. Using 2017 Ecuadorian highlands survey data, we identified four consumption clusters with distinct TF preferences. Chi-square tests identified variations in independent variables across clusters. Poisson regression models highlighted city, age, education, and food habits as independent predictors of TF-based clusters. Our findings broaden TF importance to nutrition beyond specific populations. Understanding consumption patterns and socioeconomic links supports nuanced public health strategies to tackle contemporary health, social equity, and sustainability issues.

How Fast-Food Create an Impact on Youth Culture: In Dhanmondi

This study aimed at food without which no human being can live. Food has been a part of our life since the beginning of civilization. However, there have been changes in the taste of food from decade to decade. One of the significant changes that have occurred in the arena of food culture is due to Globalization. Furthermore, it has brought about immense changes in the intervention of fast-food restaurants everywhere in the world. Although, there are some of the factors have shaped the global food chains that emerged as a result of borderless communication and a free market economy. As a consequence, the food chains have given rise to the localization of global food culture. On the other hand, some local chains have emerged by the influence of global food networks. With time, the emergence of these restaurants has changed the pattern of consumption of the youth and the food habit of the whole people of all ages, particularly among youths. Nowadays, the consumption of traditional foods is being replaced by the mass concentration of these restaurants. This study employs a quantitative method that takes purposive sampling to select the population. Data were collected by using the online survey method. A total of 100 samples were collected from the people who consume foods in restaurants. The study results show that the young generation tends to be more influenced by the global food culture. Factors that contribute to their changing behavior patterns of consumption are the internet, social media, T.V., and peer groups. Most youths in Dhanmondi Area mainly tend to look for their favorite meal on different social media sites. The study concludes that how fast food has influenced the youth culture regarding the traditional food consumption by the youths focusing mainly in the Dhanmondi area.

Preference for and consumption of traditional and fast foods among adolescents in Indonesia

This study aimed to examine the preference for and consumption of traditional and fast foods among adolescents in Indonesia and their relationship to social, economic, demographic, and regional factors. This cross-sectional study was conducted online in six provinces in Java and Bali (JB) and nine provinces outside Java and Bali (OJB), involving 4,500 junior high school, high school and university students. Questionnaire items that have been tested included personal and family information, food preferences (three Likert scales), frequency of food consumption (never, ≤ 1/month, 2-3 times/month, and ≥4 times/ month) for about 10–20 types of traditional food and 17 types of fast food that varies among the provinces. The t-test was applied to analyze the differences in scores and frequency of food consumption in Java and Bali (JB) and the provinces outside Java and Bali (OJB). Logistic regression was employed to discover factors that contributed to the frequency of consumption of traditional food and fast food. In the provinces outside Java and Bali, traditional foods—especially groups of food made with cereals, vegetables, seafood, bean and legumes, and traditional snacks—are preferred and consumed over fast food. In Java and Bali, fast food is preferred over traditional food. However, some food groups such as cereals, vegetables and seafood are consumed more in the form of traditional food and snacks. The results showed that in Java and Bali, most adolescents preferred fast food to traditional food (P<0.05). Although fast food was preferred, adolescents in Java and Bali more than often consumed traditional foods made with cereals, vegetables, seafood, beans and legumes, and traditional snacks; because traditional food is more affordable (P<0.05). Meanwhile, in provinces outside Java and Bali, adolescents generally prefer traditional food to fast food. This is in line with the frequency of consumption of traditional food which was also higher than that of fast food from most food groups (P<0.05). Consumption of traditional food and fast food is influenced by several social, economic, and demographic factors such as gender, place of residence, educational level of the adolescents, parental occupation and income, as well as online food purchase habits (P<0.05).

Insights into the Nitrogen Footprint of food consumption in Spain: Age and gender impacts on product choices and sustainability

The reactive nitrogen released to the environment caused by food consumption can be quantified through the Nitrogen Footprint (NF). Spain has been traditionally regarded to follow the worldwide recognized healthy Mediterranean diet. However, dietary changes among the population have started to shift from the traditional Spanish food consumption. Based on the established method for quantifying the NF from the consumer perspective, this study aimed to estimate the NF from food consumption in Spain, distinguishing between different age groups and gender. The results show that the food NF in Spain was 12.78 kg of N/cap/year and 601 Gg N/year in total. The main food contributors to the overall food NF in Spain were cereals, beef, and pork, while the food products oilseeds and oil, fruits, and legumes presented a lower contribution to the Spanish food NF. Additionally, differences in the food NF among the Spanish population were also observed. Younger age groups (<10 years) and the elderly (>65 years) presented lower food NF per capita than the rest of the population. In relation to gender, it was observed that women have a food NF slightly lower than men. It was seen that food production NF contributes 91 % to the overall food NF in Spain compared to the total food consumption NF. Key strategies based on improving the N use efficiency of crops and livestock, recycling and avoiding food waste, and implementing more sustainable eating patterns can be applied to reduce the food NF in Spain.

Food sovereignty for health, agriculture, nutrition, and gender equity: Radical implications for Haiti

AbstractMotivationGovernments usually see food security in terms of the availability of and access to sufficient, nutritious, and culturally appropriate food. Food justice scholars, however, see food production and provisioning, diet, nutrition, and health, and women's role in all of these aspects, as inherently political, resulting from, and intertwined with, history, politics, and economics. In state policy, these complex dynamics are often siphoned into separate ministerial silos—health, gender, land, environment, trade, etc. Food sovereignty—a concept that addresses unequal power relations within food systems at scales from household to nation—is increasingly being incorporated into national policies, particularly in the global south. Haiti has recently introduced food sovereignty into its policy landscape, but the degree to which this inter‐sectoral approach diverges or coalesces with past policies for food security has not been explored.PurposeHow does food sovereignty shape policy in ways that differ from conventional food security framings? How would a food sovereignty policy address questions of land, gender, health, trade, and agriculture in ways that differ from past policies?Methods and approachWe analyse the content of seven Haitian policies and plans, post‐2010 earthquake, for agricultural development, food trade and tariffs, land and agrarian reform, gender, food preferences and cultures, and health—themes raised by food sovereignty. We explore how well the existing policies and plans correspond to the 2018 National Policy and Strategy for Food Sovereignty, Security and Nutrition in Haiti (Politique et Stratégie Nationales de Souveraineté et Sécurité Alimentaires et de Nutrition en Haïti—PSNSSANH).FindingsHaiti's food sovereignty policy diverges significantly from previous policies and plans in the way it brings together related concerns. Specifically, Haiti's food sovereignty policy, in contrast to sectoral plans, focuses on smallholder farming, encourages the production and consumption of traditional foods, and aims to protect domestic food production from competition by imports. It addresses concerns about food safety, particularly aflatoxins in groundnuts. It recognizes the central role of women as farmers, traders of food (Madanm Sara) and guardians of children's diets. The only significant dimension of food sovereignty that is not fully addressed in the PSNSSANH is that of land and its distribution to those who farm it.Policy implicationsThe PSNSSANH offers a new approach to food, connecting aspects of the Haitian food system that have previously been isolated—tariffs and trade, nutrition and health, production and consumption of traditional foods, peasant land tenure, and women food traders. It represents a radical reframing of issues and policies. Food security frameworks based on food sovereignty that recognize the links between farming, diet, and health can lead to visions of diets, landscapes, cultures, and economies very different to those of neoliberal analyses that focus on sectors with too little account of key interactions within food systems.

Factors affecting the selection of Kadazandusun ethnic foods among students of Universiti Malaysia Sabah, Malaysia

Ethnic food refers to food originating from a specific ethnic group. The study identifies the knowledge and factors in Kadazandusun ethnic food selection among students at the Universiti Malaysia Sabah (UMS). A total of 410 students from Universiti Malaysia Sabah were recruited as respondents through the snowball method. This quantitative study used questionnaires to collect data. The closed-ended questionnaire has four parts: demographics, knowledge, factors affecting food selection, and Kadazandusun ethnic food consumption intention. Data were analyzed using descriptive statistics and presented as frequencies, percentages, and mean values to address the study aims. In this study, 46.8% of the respondents had low knowledge (scale of 0–50) about Kadazandusun ethnic food. As factors that influence food selection, the health factor with an average value of x= 3.39 ± 1.095 received a neutral response toward agreeing compared with the convenience factor (x= 3.17 ± 1.086), taste/sense of food (x= 3.12 ± 1.170), price(x= 3.17 ± 1.134), and habit (x= 2.55 ± 1.164). Therefore, awareness and ethnic food selection factors among students are still low. A mechanism that can promote ethnic food, especially among IPTA students, for sustainability, information dissemination, and consumption of traditional ethnic food, is needed so that it does not disappear.

Мониторинг стойких органических загрязнителей в промысловых рыбах Российской Арктики

The manuscript discusses the results of the analysis of persistent organic pollutants (POPs) in commercial fish species (atlantic salmon Salmo salar, rainbow smelt Osmerus dentex Steindachner et Kner, herring Clupea sp., arctic char Salvelinus alpinus) living in the waters of the Nenets Autonomous Okrug (NAO) and used in the diet nutrition of the inhabitants of the Russian Arctic. This study lays the foundation for monitoring of POPs, taking into accounts the possible risks and norms of daily consumption of traditional foods that affect human health in the Arctic. The authors determined the temporal trends in the content of POPs in Arctic fish species, as well as analyzed and compared published data on the content of POPs in traditional food. In the studied fish samples, p,p’-DDE, PCB 153 and hexachlorobenzene dominated among POPs, which corresponds to the trends in the accumulation of organic pollutants in Arctic hydrobionts. The total content of POPs in atlantic salmon, herring, arctic char and rainbow smelt was 15,01; 7,89; 2,38; 2,02 ng/g wet weight, respectively, which is tens to hundreds times lower than the established standard values. For all fish species, in the amount of at least 7 samples, the DDE/DDT ratio was high, which indicates early DDT contamination of fish habitats. Atlantic salmon and herring are the most contaminated fish species in the entire list of studied compounds. A decrease of POPs concentration in the studied fish species was noted in comparison with earlier studies conducted in similar areas. Despite the large amount of fish in the diet of peoples from the NAO, no significant risks have been identified. However, it was found that the level of PCBs in concentrations below the MPC carries a potential risk of cancer, especially with long-term consumption of atlantic salmon more than 45 g/day by the local population in one of the settlements of the NAO.

Social dimension of food poverty of female-headed households after Covid-19 and economic crisis in Sri Lanka

The economic crisis in early 2022 in Sri Lanka has had a massive negative impact on the social and economic life of female-headed households in the country. In particular, food poverty affects many families. This study was conducted to investigate the food consumption patterns of female-headed households after the economic crisis in Sri Lanka. Female headed households in five Divisional Secretariat Division of Ampara District were selected as the study sample based on purposive sampling techniques. Qualitative research methodology was used. In-depth interview and focused group discussion were used as primary data collection tools. The collected data were analyzed using thematic analysis method. The study found that after the economic crisis in Sri Lanka, there was a massive decline in food consumption, quality of food consumed and quantity of food consumed by female-headed households. Most female-headed households consume food only to satisfy hunger. Very small households have maintained the quality of food consumption, which has put them in debt. Traditional food consumption practices have changed and new food habits have emerged in certain families. The study suggests that the prevalence of food poverty among female-headed households should be addressed immediately and alternative programs should be designed to improve their condition.

Factors Affecting the Consumption of Traditional Food in Tourism-Perceptions of the Management Sector of Catering Facilities.

The topic of this study is the factors that influence the consumption of traditional food products (TFPs) in tourism, as seen from the perspective of management-sector employees in food and beverage catering facilities. The paper aims to analyse the economic, environmental, social, and touristic factors that highly influence the consumption patterns of catering facilities which are significant providers of traditional gastronomic experiences in tourism, by using the specially designed TFPct scale. The study was conducted on a sample of 300 catering facilities in AP Vojvodina (the Republic of Serbia). An explanatory factor analysis was used to confirm the key factors that influence the consumption of traditional products used to prepare the meals that are a part of what catering facilities offer. Subsequently, a binary logistics regression model was used to establish which of the indicated factors has a statistically significant effect on the management's decision to purchase these products for their catering facility. The study showed that the TFPct scale is appropriate for this type of research, and that economic factors are key factors in the consumption of traditional products. Moreover, compared with other types of catering facilities, interest in the consumption of these products is clearly expressed by a la carte restaurants.

A critical review on fast-food consumption pattern among South Asian and Southeast Asian young adults

Fast food consumption trend has become very popular worldwide. Globalization has led to rapid rise in the number of fast-food outlets in Asian countries. The present study focuses on reviewing the consumption pattern of fast food among young adults of South Asian and Southeast Asian countries. Here a shift has been witnessed from consumption of traditional homemade food which included healthy nutritious locally available foods toward fast foods and processed foods. An extensive review of existing scientific studies in several South Asian and Southeast Asian countries was carried out to analyse fast food consumption patterns of young adults. Globalization, affluence, busy schedules, increase in number of working female population, mass media, increase in fast food production and delivery outlets are some of the main reasons contributing to increasing fast food consumption trends. Several western fast-food franchises are now well established in developing Asian countries. Dining out culture has increased in the Asian society and is socially acceptable. A rapid nutritional shift in Southeast Asia may be due to increase in food availability and food purchasing power. Consumption of fast-food items is associated with increasing obesity rates among young adults. Such trends are also associated with the increasing prevalence of non-communicable diseases such as indigestion, hypertension, asthma, and other several diseases among South Asian and Southeast Asian adults.

Influential Factors of Utilising the Online Food Delivery (OFD) Service among Students at Dungun Campus, UiTM Terengganu Branch

With the rise of food delivery and on-the-go consumption, traditional food consumption and eating experiences have significantly transformed as consumer lives have grown more densely urbanized, increasingly busy, and more connected. Online food delivery (OFD) service is seen as one of the fastest growing new waves in Malaysia's food and beverage industry. However, the usefulness and viability of practical OFD services were still widely disregarded as critical structure elements of today’s lifestyle. Therefore, this paper aims to empirically examine the influential factors that motivate university students to use OFD services to order food. A quantitative research approach by using a self-administered questionnaire was employed as a mean to collect data. A total of 350 university students from Universiti Teknologi MARA Terengganu branch, Dungun campus have participated in this study. Statistical analysis showed that the majority of students were interested in using OFD services due to customer satisfaction factors shown, which are convenience motivation, time-saving orientation and various payment options. This study is also providing and information to the food industry player to become more advanced in coping with nowadays trends and situations by identifying the significance of having OFD service. The findings from this research could be used as reference and lesson learn to other OFD to have a better understanding of customer preference to order and experience food related services in the future.

The effect of traditional diet on glucose homoeostasis in carriers and non-carriers of a common TBC1D4 variant in Greenlandic Inuit: a randomised crossover study.

Consumption of traditional foods is decreasing amid a lifestyle transition in Greenland as incidence of type 2 diabetes (T2D) increases. In homozygous carriers of a TBC1D4 variant, conferring postprandial insulin resistance, the risk of T2D is markedly higher. We investigated the effects of traditional marine diets on glucose homoeostasis and cardio-metabolic health in Greenlandic Inuit carriers and non-carriers of the variant ina randomised crossover study consisting of two 4-week dietary interventions: Traditional (marine-based, low-carbohydrate) and Western (high in imported meats and carbohydrates). Oral glucose tolerance test (OGTT, 2-h), 14-d continuous glucose and cardio-metabolic markers were assessed to investigate the effect of diet and genotype. Compared with the Western diet, the Traditional diet reduced mean and maximum daily blood glucose by 0·17 mmol/l (95 % CI 0·05, 0·29; P = 0·006) and 0·26 mmol/l (95 % CI 0·06, 0·46; P = 0·010), respectively, with dose-dependency. Furthermore, it gave rise to a weight loss of 0·5 kg (95 % CI; 0·09, 0·90; P = 0·016) relative to the Western diet and 4 % (95 % CI 1, 9; P = 0·018) lower LDL:HDL-cholesterol, which after adjustment for weight loss appeared to be driven by HDL elevation (0·09 mmol/l (0·03, 0·15), P = 0·006). A diet-gene interaction was indicated on insulin sensitivity in the OGTT (p = 0·093), which reflected a non-significant increase of 1·4 (-0·6, 3·5) mmol/l in carrier 2-h glucose. A Traditional diet marginally improved daily glycaemic control and plasma lipid profile compared with a Westernised diet in Greenlandic Inuit. Possible adverse effects on glucose tolerance in carriers of the TBC1D4 variant warrant further studies.

Plant-based traditional foods and beverages of Gumare Village, Botswana

The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change, leading to a loss of knowledge about useful plants used by different communities before the plant itself becomes extinct. This research investigated the edible plant types and investigated the processing steps of plant-based traditional foods/dishes and beverages of Gumare village, located in the catchment area of the Okavango Delta in the northwest of Botswana. Questionnaire interviews and focus group discussions (FGD) were used to collect data. The study identified 52 wild and 19 domesticated edible plants used in the preparation of traditional foods/dishes and beverages of Gumare village. Maize, sorghum, millets, beans, melon, watermelon, pumpkin, bottle gourd and sweet potato are widely used domesticated crops. The wild edible plants are either directly used after minor processing or as recipes in traditional dishes and/or as an inoculum in the fermentation, as a substrate in traditional beverages and some as medicinal plants. However, some taboos and food safety challenges were observed in the use of certain plants. The study highlighted a decline in the use of traditional foods/dishes and beverages, particularly among the young generation. The youth indicated that they have a low interest in gathering traditional foods and beverages due to the time-consuming nature during harvesting and the labour-intensive processing. In addition, they indicated the dangers of attacks by wild animals from veld by reptiles (for example snakes and pythons) and alligators (crocodiles) from rivers during the harvesting of raw materials used in traditional foods and dishes. For the communities, the diverse edible wild plants documented are a source of nutrients and bioactive compounds such as dietary fibers, phenolics, terpenes, essential oils, carotenoids, and alkaloids that help to combat malnutrition and for use as traditional medicines to support health and wellness. In conclusion, the significant diversity of wild edible plants and domesticated crops in Gumare village, likely due to its location in the catchment area of the Okavango Delta, plays a crucial role in diet diversification and can contribute to food and nutrition security. However, for most wild edible plants of Botswana, information on their nutrient and bioactive compounds are still limited. This study provides baseline information for further chemical investigation and development of resources in the formulation of functional foods and nutraceuticals.Graphical

Food determinants and motivation factors impact on consumer behavior in Lebanon

Abstract The current study looks at a variety of factors that affect eating patterns. This is about internal and external aspects that lead to a thorough assessment of consumer behavior, with an emphasis on driving forces and obstacles that significantly affect each consumer’s food preferences. The information is based on questionnaire research of traditional and fiber food consumption as well as specific consumer purchasing behaviors. The results of the questionnaire survey were analyzed using qualitative aspects analysis and other statistical methods (ANOVA, t-test). The study’s goal is to provide comprehensive strategies that encourage and support the intake of nutritious meals, especially in light of how different food motivations and knowledge factors influence Lebanese consumer behavior. Based on the findings, individual eating motivation and its impact on consumers’ behavior in Lebanon when making food purchase decisions were found. Sources of potential influences include information, the social environment, and environmental variables. Processes like social learning influence the interplay between these components as well as food choices and eating habits. As a result, future programs to encourage healthy eating habits might profit by putting more of an emphasis on learning principles and food preferences when programs are implemented.