Traditional Food Use Research Articles

Short-term tank culture of Gracilariopsis heteroclada at high salinities improves agar quality

Abstract Agar, a phycocolloid naturally extracted from Gracilariopsis heteroclada is strongly influenced by salinity. Wild stocks of G. heteroclada were exposed to varying salinities (20, 30, 40, 50, 60) for 6 days, and subsequently processed for agar extraction using 5 % NaOH. The extracted agar was evaluated regarding yield, gel rheology, colour composition, chemical properties, and infrared spectra. Results highlighted that hypersaline conditions (salinity 50) could produce high agar yield (4.77 %) and viscosity (10.67 mPa s), while agar samples at salinity 40 exhibited gels with high cohesiveness (6.35 mm), gel breaking strength (3.01 N), and gel strength (390.61 g cm−2) while having a rather high 3,6-anhydrogalactose content (7.49 %). All samples exhibited FTIR signature peaks at 930 cm−1, confirming the identity of extracted agar from G. heteroclada. Exposure at increasing hypersalinity increased the sulphate levels of agar from G. heteroclada, which implies synthesis of sulphated polysaccharides. Moreover, high 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activities were obtained in acid hydrolysed agars at salinities of 40 (74.09 %) and 50 (75.57 %), suggesting that G. heteroclada agars from hypersaline conditions potentially offer antioxidative roles beyond its traditional food use.

Development of ready-to-eat nutri bar from black soybean (Kala Bhatt) and millets: Exploring traditional foods of Uttarakhand

BACKGROUND: Malnutrition, particularly insufficient intake of certain micronutrients, limits a child’s ability to survive, grow, and develop. It increases the rate of morbidity and mortality among the most vulnerable populations, which significantly lowers their productivity as an adult. While adopting strategies to tackle malnutrition, regional diets must also be considered. METHODS: Based on the nutritive values, some staple ingredients from Uttarakhand, such as black soybean, finger millet, and foxtail millet, have been utilized to develop a ready-to-eat (RTE) packaged nutri-bar. A sensory characteristic evaluation of the product has been carried out. The product has been evaluated in the laboratory for its proximate composition, some minerals, presence of heavy metals, pesticide, and shelf-life. RESULTS: The proximate composition of RTE nutri-bar includes protein content 18.16%, carbohydrate content 54.82%, total fats 12.13%, moisture 12.21%, and an ash value of 2.68%. Dietary fiber content is found to be 8.09%, and the energy evaluated for a 100-g sample is 401.09 Kcal. Calcium is present in very good amounts, that is, 478.44 mg/100 g. The amount of pesticide residues and added anti-oxidants are found below the level of quantification. CONCLUSION: The use of traditional foods in local communities has declined, but it may be revived with an appropriate framework, policy, and information sharing in conjunction with contextual food-based treatments.

Influence of livelihood functional diversity on agro-food systems in rural communities from different macro regions of Brazil

Urbanization has changed the livelihood diversity of rural communities worldwide. This study aimed to fit an indicator of the functional diversity of livelihood activities to assess the heterogeneity of socioeconomic conditions and their influence on agro-food changes in rural communities in Brazil. This study was conducted in three macro regions of Brazil, through semi-structured questionnaire interviews conducted in 1012 households to verify details about food patterns, self-consumption farms, and socioeconomic conditions. Data from questionnaires were analyzed using multivariate statistical models to appraise similarities among communities and determine the relative influence of socioeconomic factors on agro-food patterns. Specific socioeconomic status and use of natural resource data were analyzed while adjusting for Petchey and Gaston's indicator of functional diversity to evaluate the heterogeneity of local livelihood activities and socioeconomic conditions. This indicator summarizes the proportional livelihood richness in all sampled places, as better conditions for survival were found in specific localities of the central-west and eastern Amazon regions of Brazil. We also verified that the remote areas of the Goiás and Pará states were regions with the most significant maintenance of traditional food habits and use of natural resources. Although these results do not allow us to establish that all of these areas are undergoing an agro-food transition process, some localities are more likely than others to adjust their livelihood strategies to face global food changes. This interdisciplinary approach facilitated the identification of the most similar groups regarding their livelihoods and socioeconomic conditions that influenced the agro-food transition process in rural regions.

Sustainable and Healthy Gastronomy in Costa Rica – Betting on Sustainable Diets

Abstract Current consumption patterns in Costa Rica, and other countries, are often driven by misinformation and lack of knowledge about the nutritional value and sustainability of food products, which leads to unhealthy diets and loss of food biodiversity. In 2012, Costa Rica launched a multi-stakeholder initiative, The National Plan on Healthy and Sustainable Gastronomy (hereafter referred to as the Plan), to reverse this trend. Healthy and Sustainable Gastronomy (HSG) is an innovative paradigm for the sustainability of natural resources based on the consumers’ decision to prepare and enjoy food to be healthy. It is one of various approaches and solutions provided by One Planet Network, which hosts the UN Sustainable Food Systems Programme. Costa Rica’s Plan promotes a new healthy and sustainable national cuisine as a driving force to create a sustainable food system and improve the health of the population through diet. The cuisine is designed to increase the use of local, traditional and plant-based foods and aims to reduce obesity and micronutrient deficiencies. Additional benefits are food security, increased food biodiversity and tourism through gastronomic food culture. This case study explains the concept of HSG and how Costa Rica implemented it to change consumer behaviour; support local producers; achieve national goals for sustainable development; promote tourism and improve population health. Important progress has been made, but lack of information and awareness about linkages connecting food production and consumption is a major barrier. Information challenges include a lack of traceability systems and eco-labelling to build consumer trust, ongoing consumer education, and ensuring production will satisfy demand. Overall, the authors believe that Costa Rica will act as a model of HSG for other countries to follow in order to achieve sustainable food production and consumption, bridging the gap between emerging markets and Western economies. Information © CAB International 2019

Using photovoice to generate solutions to improve food security among families living in remote Aboriginal and/or Torres Strait Islander communities in Australia

The right to food security has been recognised internationally, and nationally in Australia by Aboriginal Community Controlled Health Organisations. This study aims to explore food (in)security and solutions for improvement of food security in remote Aboriginal and/or Torres Strait Islander communities in Australia, from the perspective of caregivers of children within the context of the family using photovoice. Participants took part in workshops discussing participant photographs of food (in)security, including solutions. Themes and sub-themes with associated solutions included traditional food use, sharing as a part of culture, the cost of healthy food, energy and transport, and housing and income. Community leaders used these data in setting priorities for advocacy to improve food security in their communities.

Food and wine presence and pairing within traditional restaurants’ menus as regional heritage promotional behaviour: Gemeinschaft or Gesellschaft?

The owners of traditional restaurants in North Portugal provide “slow” food, displaying their region’s intangible cultural heritage while offering local food and wine. This research examines if community attachment (an expression of Gemeinschaft) is a mediator of the relation between the traditional restaurant owners’ offerings and their intention to promote regional heritage. A mixed methodology was used, with survey responses from 309 restaurant owners in the wine regions of Northern Portugal, complemented by naturalistic observation, unstructured interviews and a group discussion. Findings indicate that traditional restaurant owners use regional food and wines in restaurant menus to strengthen the promotion of regional heritage. This use of traditional food is not only a result of community attachment that is as a Gemeinschaft-driven behaviour. Instead, it is a result of a combination of Gesellschaft (business-rationalistic decisions) and Gemeinschaft (community attachment) representations within the traditional restaurant owners reasons for promoting a region’s wine and gastronomy, as tradition and post modern economic models obviously go together. In the future, tourism theory would benefit of considering social and economic evolution of different local communities in the sense of Gesellschaft and Gemeinschaft to apprehend the ongoing processes within the wider tourism system.

Edible Halophytes and Halo-Tolerant Species in Apulia Region (Southeastern Italy): Biogeography, Traditional Food Use and Potential Sustainable Crops.

The Mediterranean basin is rich in wild edible species which have been used for food and medicinal purposes by humans throughout the centuries. Many of these species can be found near coastal areas and usually grow under saline conditions, while others can adapt in various harsh conditions including high salinity. Many of these species have a long history of gathering from the wild as a source of food. The aim of this contribution is an overview on the most important halophyte species (Salicornia sp. pl., Arthrocaulon macrostachyum (Moric.) Piirainen & G. Kadereit, Soda inermis Fourr., Cakile maritima Scop., Crithmum maritimum L., Reichardia picroides (L.) Roth., Silene vulgaris (Moench) Garcke subsp. tenoreana (Colla) Soldano & F. Conti, Allium commutatum Guss., Beta vulgaris L. subsp. maritima (L.) Arcang., Capparis spinosa L.) that traditionally have been gathered by rural communities in southern Italy, with special interest on their ecology and distribution, traditional uses, medicinal properties, marketing and early attempts of cultivation. It is worth noting that these species have an attractive new cash crop for marsh marginal lands.

Food behaviours and eating habits among Sub-Saharan African migrant mothers of school-aged children in South Australia

Overweight, obesity and chronic conditions like diabetes, stroke and heart disease represent a significant burden to public health. Traditional foods and healthy dietary habits can reduce the risk of these conditions. Therefore, this study aimed to explore traditional food patterns and eating habits among Sub-Saharan African migrant mothers of school-aged children in South Australia. The study was a qualitative inquiry that used face-to-face interviews with 15 mothers of school-aged children in South Australia. Snowballing was used to sample participants, and data were audio-recorded, transcribed verbatim, coded, and analysed thematically. Four broad themes described participants' food behaviours and eating habits, including maintaining traditional food patterns, changes in traditional food patterns and eating habits, concerns with food environments in Australia, and challenges with traditional food availability and access in Australia. This study found that although mothers were committed to maintaining their traditional foods, they found it increasingly difficult to continue such habits. Participants reported challenges as their children are increasingly demanding westernised foods. While some parents pushed back against such demands from their children, others felt helpless and relented. Some views showed that food environments, food systems, access, and scarcity of traditional foods in Australia influenced the participants' food patterns and eating habits. Appropriately tailored healthy eating health promotion actions targeting school-aged children and mothers in this population need to consider their food contexts. Promoting the use of traditional foods, their preparation practices, and processing might be helpful in this community when developing healthy eating programs.

The Politics of Fire and the Social Impacts of Fire Exclusion on the Klamath1

The exceptional biological diversity of the mid-Klamath River region of northern California has emerged in conjunction with sophisticated Karuk land management practices, including the regulation of the forest and fisheries through ceremony and the use of fire. Over three quarters of Karuk traditional food and cultural use species are enhanced by fire. Fire is also central to cultural and spiritual practices. Land management techniques since the early 1900s have emphasized fire suppression and the “exclusion” of wildfire from the landscape. This paper uses data from interviews, surveys and other documents to describe the social impacts of fire exclusion for Karuk tribal members. The exclusion of fire from the ecosystem has a host of interrelated ecological and social impacts including impacts to cultural practice, political sovereignty, social relations, subsistence activities, and the mental and physical health of individual tribal members. In addition, Karuk tribal members are negatively impacted by the effects of catastrophic fires and intensive firefighting activities that in turn result from fire exclusion. Whereas existing literature has addressed ecological and social impacts of changing ecosystems as separate categories, the social, ecological and economic impacts of fire exclusion are here understood to be intrinsically linked.

Creencias y saberes alimentarios, como resistencia al cambio cultural de las mujeres madres de familia inmigrantes en Culiacán, Sinaloa

Social work as a scientific discipline is concerned with identifying and understanding those social and cultural determinants with respect to health-food, which are part of the identity of immigrant groups in the horticultural region of Culiacán, in order to analyze those social aspects and cultural ones that must be influenced to improve the health of immigrant families who come in search of health-nutritional promotion and education services. Therefore, this article presents the results regarding food beliefs and knowledge in immigrant women mothers, this being part of a broader study on the food culture of women-mothers of families from marginal spaces in Culiacan, Sinaloa, in where food identity is rescued as an essential part of these peoples and considered as cultural elements that must be taken into account in food and nutrition education programs. A study was carried out with a qualitative approach, with the use of microethnography and phenomenology for data collection, with the use of direct participant observation, open, semi-structured interviews and a sociodemographic identity card survey, for characterization of the participating sample. The most relevant findings of this research are mainly; the existence of beliefs, knowledge possessed by women mothers of immigrant families that they put into practice in their daily life for the health care of themselves and their children. As well as the existence of methodologies for the preparation and preservation of food as effective technologies to maintain food for long periods of time, and finally the use of traditional foods as part of the identity of their places of origin and as part of the resistance to change culture.

TRADITIONAL THERAPEUTIC FOOD OF PLANT AND ANIMAL ORIGIN AMONG PEOPLES OF THE NORTH CAUCASUS AND DAGESTAN (XIX–XX сс.)

The culture and traditions of peoples associated with nutrition, like all other traditions adopted by a certain ethnic group, represent a separate independent and original category. Nevertheless, only due to a comprehensive analysis of spiritual and material culture that we can identify the commonality and distinctive features of the traditional elements of various ethnic groups. This article presents and describes the historical variations of use of medicinal food of plant and animal origin among the peoples of the North Caucasus. We have carried out a comparative analysis of the composition, technologies of cooking and use of traditional medicinal food among various ethnic groups, as well as an analysis and structuring of literature sources on this subject. The study of the traditional food of peoples combines a huge layer of ethnographic oral and written evidence, archaeological sources, medical, physiological, biochemical, psychological studies, folklore, hundreds of various rites and rituals, prohibitions and calendar regulations, religious beliefs. The relevance of the conducted research lies in addressing the sources of numerous possibilities of applying the centuries-old and diverse experience of the peoples of Russia in the field of health-improving use of plant and animal-based products. Numerous scientific conferences devoted to the problems of application, effects on the body, synergy of the chemical composition of medicinal and animal products indicate an increasing interest in the healing power of nature. In addition, it highlights the issues of the unique beneficial properties of phytopreparations, organopreparations and animal-based preparations. As a result of the conducted research, it is possible to conclude about the geographical variability of the composition of products of plant and animal origin depending on the territory of residence of a certain ethnicity. The formation of traditional features has a specific orientation in the field of economic activity and largely depends on the natural conditions of residence.

Use of traditional food and proposal for the dish of good eating for the Totonac region

O Objective: To identify the use of traditional food, quantify the main foods consumed in the region, and propose a dish of good eating for the Totonac region. Methodology: A semi-structured survey was carried out in 328 households of the municipality of Filomeno Mata, Veracruz, Mexico. The Household Dietary Diversity Score (HDDS) and a section were used to obtain information about the regional foods that the local population consumes on a daily basis. Results: The families recognized a total of 35 regionally-produced vegetal and animal products. Each household that participated in the survey mentioned an average of 7 foods out of the whole list. Limitations: To improve and implement a good food dish, several elements must be taken into account: age, gender, height, physical activity, or physiological condition, among others. Conclusions: The registered foods are linked to the local culture and open a door to the generation of various resource-leveraging strategies, such as the dish of good eating for the Totonac region.

English

Weaning is an important milestone in a baby’s life and weaning practices are strongly associated with culture of a society. The use of traditional foods is important since they contain vital nutrients and essential vitamins important for the proper maintenance of human health, especially for children who are often vulnerable to malnutrition and diseases. The focus of this study was to identify traditional weaning foods with public health potential for complementary feeding. The study was conducted in six villages in the Northeast District of Botswana.  The qualitative research comprised focus group discussions, key informants, and non-participant observation. The target population were women in childbearing age, which is between 20 and 40 years, including fathers, local chiefs, older women, and men who have been residing in the villages over a long time and are knowledgeable with the traditional foods consumed. Traditional food stuffs such as cereals, legumes, fruits and vegetables and animal and animal products were identified and perceived by the respondents to have health and nutrition benefits. Different traditional processing methods were identified. There is a need to promote the consumption of traditional foods in a bid to improve nutrition and health security in Botswana.   Key words: Traditional foods, weaning foods, food processing, nutritional values, food security.

Traditional Fermented Foods as an Adjuvant Treatment to Diabetes

The use of traditional fermented foods as an alternative therapy for diabetes treatment has been widespread used without scientific proof, sometimes aggravating the clinical condition. This work explores the application of fermented foods with anti-glycemic activity for adjuvant therapy which fight against diabetes and differentiates them from those popular fermented foods generally used based on empirical knowledge. The role of physiologically active components of foods has changed our understanding of diet effects on human health, placing it in a prominent position, becoming a strategic and alternative treatment for metabolic diseases such as diabetes. However, identifying the use efficacy is somewhat complicated since the diet promotes interference from multiple factors. It can be concluded that traditional fermented foods can be considered great helpers in the complementary and alternative treatment of diabetes, improving mechanisms such as glycemic control, recovery or maintenance of body weight, and antioxidant capacity.

African-American Views of Food Choices and Use of Traditional Foods.

Objectives: In this study, we describe dietary intakes and examine variation among African-American adults in the Southwest, and identify barriers to engaging in healthy dietary behaviors, and use of traditional African-American foods, including pulses. Methods: Using mixed-methods parallel analysis, 97 African Americans aged 25-60 years completed surveys on lifestyle and dietary habits prior to focus group discussions in 3 geographic regions of Arizona. We identified themes in the qualitative transcripts using an inductive approach informed by Grounded Theory. Survey data were compared by sex, and age cohort via chi-square and ANOVA. Results: Qualitative knowledge of healthy choices was high for most participants, but survey dietary in-takes were below recommendations for fruit, vegetables, fiber, and pulses. Greens, fried chicken and fish, barbequed meats, okra-corn-tomato mix, grits, and sweet potatoes were eaten at least twice a month by 30%-50%. Statistically significant food consumption differences were observed by sex, age, and income. Healthy eating barriers included cost, access, convenience or time to prepare, accessibility, and cultural preferences and traditions. Interest in food preparation education was a common theme. Conclusions: Arizona African Americans retain elements of traditional foods in their diet. Health education should offer practical solutions for the cited barriers, be culturally relevant, and build on existing knowledge.

Use of regional and traditional food in the gastronomic offer in the Krosno County

Use of regional and traditional food in the gastronomic offer in the Krosno County

Anti-virulence activity of polyphenolic fraction isolated from Kombucha against Vibrio cholerae

The use of traditional foods and beverages or their bioactive compounds as anti-virulence agents is a new alternative method to overcome the increased global emergence of antimicrobial resistance in enteric pathogens. In the present study, we investigated the anti-virulence activity of a polyphenolic fraction previously isolated from Kombucha, a 14-day fermented beverage of sugared black tea, against Vibrio cholerae O1. The isolated fraction was mainly composed of the polyphenols catechin and isorhamnetin. The fraction, the individual polyphenols and the combination of the individual polyphenols significantly inhibited bacterial swarming motility and expression of flagellar regulatory genes motY and flaC, even at sub-inhibitory concentrations. The polyphenolic compounds also decreased bacterial protease secretion and mucin penetration in vitro. In vivo study revealed that the polyphenolic fraction significantly inhibited V. cholerae induced fluid accumulation in the rabbit ileal loop model and intestinal colonization in suckling mice model. Therefore, the anti-virulence activity of the Kombucha polyphenolic fraction involved inhibition of motility and protease secretion of V. cholerae, thus preventing bacterial penetration through the mucin layer as well as fluid accumulation and bacterial colonization in the intestinal epithelial cells. The overall results implied that Kombucha might be considered as a potential alternative source of anti-virulence polyphenols against V. cholerae. To the best of our knowledge, this is the first report on the anti-virulence activity of Kombucha, mostly attributed to its polyphenolic content.

Traditional Foods of Assam and its Commercialization

All the people round the Globe have their local traditional food. The taste of the local traditional food differs according to one’s social and cultural structure. The source of ingredients of every local traditional food is the nature and they prepare them according to their tradition and custom. The North-East of India, Assam, is full of variety of castes and creeds. And every caste has their own traditional food and a special traditional way of preparation. But, the local people of Assam use only certain specific ingredients to prepare their traditional dishes, of which ‘Pork’, Pastes prepared from mustard-oil seeds, pickles prepared from various fruits are the main or can be taken into accounts. These traditional foods of Dibrugarh District are also sent for marketing. Study on the use, preparation and popularization of such traditional food is observed in five different villages and sub-urban areas of Dibrugarh District. The fact and data on preparation and conservation of the local traditional foods have been collected through conversation with the needs of the families, shop-keepers, and other such people related with the process. The financial aspect covered provides financial support; scientific process of preparation of the traditional food is also included in this course of study

Alaska Native Traditional Food and Harvesting Activity Patterns over 10 Years of Follow-Up

ABSTRACTBackgroundAlaska Native (AN) traditional foods and associated harvesting activities are beneficial to human health.ObjectiveThis study assessed longitudinal self-reported traditional food use and harvesting activities among Alaska Native and American Indian (AN/AI) participants in the Alaska Education and Research Towards Health (EARTH) study.MethodsIn 2004–2006, southcentral Alaska EARTH study participants (n = 1320) completed diet and activity questionnaires which were repeated in 2015–2017; results were compared between participants who completed both questionnaires (n = 388).ResultsIn the follow-up questionnaire, >93% of participants reported eating ≥1 traditional food in the past year. The top 3 traditional foods were fish (75%), moose (42%), and shellfish (41%). Women were more likely than men to consume traditional foods, especially fish, gathered berries, shellfish, and seal oil (P < 0.05). Participants aged ≥60 y in the original cohort were significantly more likely to consume fish and shellfish at follow-up, whereas those aged 40–59 y were the most likely of the 3 age groups to consume seal oil (P < 0.05). Between the original cohort and follow-up, there was a significant decline in the mean number of traditional foods eaten from 6.3 to 5.5, as well as reduced consumption of multiple traditional foods (P < 0.001). Over 59% of participants reported ≥1 traditional harvesting activity in the past year; this proportion did not significantly change between baseline and follow-up. Picking berries/greens (44%), cutting/smoking fish or meat (33%), and fishing (30%) were the most common activities. Participation in traditional harvesting activities was greater among women than men (P < 0.05), but did not differ by age.ConclusionsLongitudinal follow-up demonstrated that AN/AI people maintained participation in traditional harvesting activities, but the variety of traditional foods declined significantly among both men and women. Promotion of traditional foods and harvesting activities that serve as protective factors against chronic diseases may benefit this population.

Determination of the Sensory Characteristics of Traditional and Novel Fortified Blended Foods Used in Supplementary Feeding Programs.

Despite the wide use of traditional non-extruded fortified blended foods (FBFs), such as corn soy blend plus (CSB+), in supplementary feeding programs, there is limited evidence of its effectiveness on improving nutritional outcomes and little information on actual sensory properties. Fifteen novel extruded FBFs were developed with variations in processing and ingredients in order to improve the quality of food aid products based on the Food Aid Quality Review (FAQR) recommendations. Descriptive sensory analysis was performed to determine the effects of the processing parameters and ingredients on the sensory properties of traditional and novel FBFs. The extrusion process affected the aroma and flavor of the tested products. Novel FBFs from the extrusion process had more pronounced toasted characteristics, probably because of the high temperature used during extrusion. The ingredient composition of the FBFs also had a significant impact on the sensory properties of the products. The addition of sugar to novel FBFs leads to a significant increase in sweetness, which could improve acceptance. The level of lipids in binary blends appeared to be mainly responsible for the bitterness of the product. In addition, legumes, which were a primary ingredient, contributed to the beany characteristics of the products. The higher amounts of legume used in the formulations led to beany characteristics that could be perceived from the products and could be a negative trait depending on consumers’ prior use of legume-based products.