Rich Food Biodiversity Amid Low Consumption of Food Items in Kilosa District, Tanzania

Ntwenya, Julius Edward; Kinabo, Joyce; Msuya, John; Mamiro, Peter; Mamiro, D. P.; Njoghomi, Elifuraha Elisha; Liwei, Philip; Huang, Megan

doi:10.1177/0379572117708647

Cited by 14 publications

(8 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The authors also showed an insufficient intake of minerals in comparison to recommended daily intakes, and a low food diversity among these farmers despite a rich bio-diversity and food availability (e.g., fruits and vegetables) in Kilosa and neighbouring districts. The dominance of a cereal-based diet with insufficient fruit and vegetable consumption despite the rich local food biodiversity is well known in rural areas of Tanzania [52,53].…”

Section: Discussionmentioning

confidence: 99%

Consumption of Dark Green Leafy Vegetables Predicts Vitamin A and Iron Intake and Status among Female Small-Scale Farmers in Tanzania

et al. 2019

Self Cite

View full text Add to dashboard Cite

Inadequate consumption of micronutrient-dense foods such as vegetables and meat are an important contributing cause for anemia and deficiencies of iron and vitamin A in rural communities of Tanzania. A cross-sectional study was conducted in 2016 to examine nutritional and micronutrient status and their associations to the diet of female small-scale farmers in the sub-humid Kilosa (n = 333) and the semi-arid Chamwino (n = 333) districts, in the Morogoro and Dodoma region. An overall higher prevalence of overweight (19.7%) and obesity (7.1%) than of underweight (5.9%) was detected. Significantly more women in the two villages of Kilosa (27–40%) than in the two villages of Chamwino district (19–21%) were overweight/obese, but also more frequently had anemia (34–41% vs. 11–17%), iron deficiency (24–32% vs. 15–17%), and low serum retinol (21–24% vs. 8–9%). Overall, only a small proportion of women reached recommended daily micronutrient intakes: 27% for vitamin A, 17% for iron, 7% for zinc, and 12–38% for B-vitamins. The amount of dark green leafy vegetables (DGLV) consumed was the main determinant of vitamin A and iron intake by women in Chamwino and corresponded to higher hemoglobin, serum retinol and iron status than in the villages of the Kilosa district; in agreement, DGLV consumption also predicted iron and vitamin A intake in Kilosa district. DGLV consumed with wholemeal millet was advantageous in terms of women’s vitamin A and iron intake and status over the predominantly maize-rice-based diet lacking vegetables.

show abstract

Section: Discussionmentioning

confidence: 99%

Consumption of Dark Green Leafy Vegetables Predicts Vitamin A and Iron Intake and Status among Female Small-Scale Farmers in Tanzania

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…Diet diversity can be measured by counting individual foods, food groups or foods within a group, and can be measured over a time period ranging from the previous 24 hours (24‐hour recalls) or over a 7‐day period to intake over one year. Food intake data may be collected once or a number of times as summarized in Table a‐d. Factors that should be considered when measuring diet diversity are summarized in Table .…”

Section: Methodsmentioning

confidence: 99%

“…There is a nonexhaustive list of factors that may affect allergy outcomes, but potential confounders should be corrected for analysing associations between diet diversity and allergy outcomes Diet diversity can be measured by counting individual foods, 31,37,[42][43][44][45][46] food groups 30,[34][35][36]38,39,41,43,[47][48][49][50][51][52][53][54] or foods within a group, 32,33,55,56 and can be measured over a time period ranging from the previous 24 hours (24-hour recalls) [31][32][33][34][35]38,40,44,46,48 or over a 7day period 33,39,42,47,53,[55][56][57] to intake over one year. Food intake data may be collected once [32][33][34]…”

Section: Recall Periodmentioning

confidence: 99%

EAACI position paper on diet diversity in pregnancy, infancy and childhood: Novel concepts and implications for studies in allergy and asthma

Venter

Greenhawt

Meyer

et al. 2020

Allergy

123

141

View full text Add to dashboard Cite

To fully understand the role of diet diversity on allergy outcomes and to set standards for conducting research in this field, the European Academy of Allergy and Clinical Immunology Task Force on Diet and Immunomodulation has systematically explored the association between diet diversity and allergy outcomes. In addition, a detailed narrative review of information on diet quality and diet patterns as they pertain to allergic outcomes is presented. Overall, we recommend that infants of any risk category for allergic disease should have a diverse diet, given no evidence of harm and some potential association of benefit in the prevention of particular allergic outcomes. In order to harmonize methods for future data collection and reporting, the task force members propose relevant definitions and important factors for consideration, when measuring diet diversity in the context of allergy. Consensus was achieved on practice points through the Delphi method. It is hoped that the definitions and considerations described herein will also enable better comparison of future studies and improve mechanistic studies and pathway analysis to understand how diet diversity modulates allergic outcomes.

show abstract

“…Several studies have observed the higher consumption of wild foods during the agricultural off-season (e.g. Ntwenya et al, 2017;Cruz-Garcia and Price, 2011), and as coping mechanisms at times of anticipated food shortage (Guyu and Muluneh, 2015;Hunter et al, 2015;Noromiarilanto et al, 2016). For example, Rakatobe et al (2016) observed that the harvest of wild foods, especially wild yams, is an important way that the Madagascan Malagasy prepare for cyclone activity.…”

Section: Indigenous Peoples' Food Systems Provide Nourishment and Hea...mentioning

confidence: 99%

The White/Wiphala Paper on Indigenous Peoples' food systems

2021

View full text Add to dashboard Cite

ForewordOur life depends on nature and we contribute to nature through nurturing. This symbiotic relationship is something all of us are beginning to understand more and more.Indigenous Peoples' traditional knowledge: In this paper, we take "Indigenous Peoples' traditional knowledge" to denote the cumulative body of knowledge, practices and manifestations maintained and developed by Indigenous Peoples with long histories of interaction with their natural environment. Indigenous contributors to this paper stressed the importance of their traditional knowledge, most of it oral, and how its effective inter-and intragenerational transmission keeps their food systems alive and well functioning.xi Land, natural resources and territories: In this paper, we define land, territories or natural resources according to the terminology agreed at WCIP 2014 ("Land, natural resources and territories of Indigenous Peoples"). These terms encompass not only the land, but also the resources and customary rights over the management of these lands, and therefore carry a different significance.Cosmogony, cosmogonic views and spirituality: In this paper, the term cosmogony is used to refer to the set of spiritual beliefs, rites, religious practices, and customs that inform Indigenous Peoples' views of the ecosystem, nature and the world. Cosmogony is different to cosmology and is the term used by Indigenous Peoples to refer to spiritual principles held by their societies.Living in balance and harmony with nature and Mother Earth: In this paper, living in harmony means in recognition of the interconnectedness and balance with all other beings in nature, respectful of ecosystem-carrying capacities. Indigenous Peoples' holistic view places the interconnectedness and balance amongst all living things (including humans) as fundamental for harmonious and peaceful living. This concept was stressed repeatedly by many of the indigenous experts who contributed to this paper.Food sovereignty: Although Indigenous Peoples understand the definitions of food security and the principle of the Right to Food, Indigenous Peoples insist on the centrality of food sovereignty. Whilst the 1996 definition of food sovereignty agreed by La Via Campesina provides important conceptual framing, Indigenous Peoples tend to emphasise food sovereignty as the right for Indigenous Peoples to choose, to cultivate, and to preserve their food practices and biocultural values.Collective rights and communal or common resources: Indigenous Peoples' traditions of collective rights to lands and resources (through the community, region or state) contrast with dominant models of individual ownership, privatisation and development. In this paper, we define and acknowledge the collective rights of Indigenous Peoples to lands, territories and resources in accordance with the UNDRIP (Articles 3 and 26) and the International Labour Organization's Indigenous and Tribal Peoples Convention (no. 169). Biocentrism:The principle of biocentrism is part of the cosmogony of many Indigenous Peop...

show abstract

Rich Food Biodiversity Amid Low Consumption of Food Items in Kilosa District, Tanzania

Cited by 14 publications

References 14 publications

Consumption of Dark Green Leafy Vegetables Predicts Vitamin A and Iron Intake and Status among Female Small-Scale Farmers in Tanzania

Consumption of Dark Green Leafy Vegetables Predicts Vitamin A and Iron Intake and Status among Female Small-Scale Farmers in Tanzania

EAACI position paper on diet diversity in pregnancy, infancy and childhood: Novel concepts and implications for studies in allergy and asthma

The White/Wiphala Paper on Indigenous Peoples' food systems

Contact Info

Product

Resources

About