scholarly journals Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Kanter ◽  
Mariana León Villagra ◽  
Berta Schnettler
Keyword(s):  
First Nations ◽  
Ethnic Group ◽  
Food Environment ◽  
Food Systems ◽  
Geographic Area ◽  
Alcoholic Beverages ◽  
Metropolitan Region ◽  
Food Type ◽  
Age Group ◽  
Key Informant

Abstract Objectives The current food environment includes what people remember to cook. Therefore, the objective of this study was to describe and compare the traditional Chilean culinary preparations that currently exist in memory by geographic area [Metropolitan Region (RM) and La Araucanía (AR)] and by socio-demographic factors (age, ethnicity). Methods Pre-existing methods on documenting traditional food systems of indigenous peoples were adapted for this study. Over 2017 and 2018, 10 key informant interviews were conducted by a trained ethnographer/anthropologist. Specifically, five key-informant interviews were conducted per region, one per age (25–45 y, 45–64 y, > 65 y) or ethnic group (first nations or not). In each interview, the key informant cooked a traditional recipe and completed a free-list exercise of traditional culinary preparations, with little prompting. All culinary preparations free-listed by each informant were coded thematically by key ingredients and mealtime; and subsequently grouped into 67 unique larger food categories, according to its main ingredients (e.g., beans) or food type (e.g., beverages). ATLAS.ti v. 8.3.1 and STATA v.15.0 were used to conduct the study analyses. Results The traditional dishes cooked by the key informants varied by region and age group. More unique traditional culinary preparations were identified in AR (n = 351) than in RM (n = 220); and the specific preparations listed varied by region. When the preparations were grouped into larger food categories, vegetables and breads were the most prevalent categories, across regions, age and ethnic groups. Sandwiches, soups/stews with meat, and beans were the other frequent food categories in the RM. While in AR, these were sweets/jams, soups/stews without meat, and potatoes. Frequent food categories also varied by age group (e.g., alcoholic beverages for those 25–45 y compared to soups/stews for those > 65 y), but not by ethnic group. Conclusions Traditional culinary preparations still exist in the memory of Chileans in two distinct regions. The finding that vegetable-based traditional preparations make up the greatest prevalence of recalled dishes is important for understanding the current food environment to design healthy and sustainable diet interventions. Funding Sources CONICYT-FONDECYT Initiation Project.

scholarly journals From Farm to Fork: Assessing the Sustainability of Traditional Culinary Preparations to Promote Healthy and Sustainable Diets in Chile's Metropolitan Region (P03-005-19)

2019 ◽  
Vol 3 (Supplement_1) ◽  
Author(s):  
Rebecca Kanter ◽  
Viviana Azúa ◽  
Mariana León Villagra
Keyword(s):  
Environmental Impact ◽  
First Nations ◽  
Environmental Impacts ◽  
Food Systems ◽  
Metropolitan Region ◽  
Climate Change Signal ◽  
Structured Interviews ◽  
Study Objective ◽  
Sustainable Diets ◽  
Sustainable Diet

Abstract Objectives The high prevalences of ultra-processed foods and obesity in Chile, with increasing climate change, signal an urgent need for novel analyses to characterize sustainable diets. Therefore, the study objective was to describe the sustainability of 24 highly consumed and liked traditional Chilean culinary preparations (dishes) as perceived by those in the Metropolitan Region (RM). Methods Pre-existing methods on documenting traditional food systems were adapted, and combined with the FAO's 5 criteria for sustainable diets (culture, nutrition, environment, physical, and economic access). In 2018, 40 individual semi-structured interviews were done by an ethnographer/anthropologist, 8 per age (25–45 y, 45–64 y, > 65 y) or ethnic (first nations or not) group. Each interview involved tasks about 24 traditional dishes (card sort exercises per sustainable diet criteria; and brief surveys to assess diet and taste preferences), was recorded, and transcribed. Based on the positive associations between a dish and the 5 sustainable diet criteria, an average sustainability score (0–100%) was calculated by dish. ATLAS.ti v. 8.3.1 was used to conduct the study analyses. Results The traditional dishes identified as the most sustainable were: fruits (91%); salads (90%); scrambled eggs with tomato/onion (82%); vegetable soup (78%), and legumes (78%). With fish soup (52%), shredded beef (48%) and empanadas (39%) as the least sustainable. Of the 5 sustainable diet criteria, the environment dimension was the most difficult for participants to think about in relation to diet, and thus, verbally expound upon. Two-thirds of participants thought that no dish produced any environmental impact. Others erroneously confused environmental impact with health problems or with household contamination from cooking fried foods. The livestock and fishing industries were often cited as having negative environmental impacts. Conclusions Chileans in the RM can identify traditional dishes, largely based on primary agricultural products that are both healthy and sustainable. The finding that many lacked an understanding of how diet may be linked to the concept of sustainability; and more specifically, to environmental impacts signals an important need for more education and awareness regarding how sustainability relates to diet. Funding Sources CONICYT-FONDECYT Initiation Project.

scholarly journals You Can’t Find Healthy Food in the Bush: Poor Accessibility, Availability and Adequacy of Food in Rural Australia

2018 ◽  
Vol 15 (10) ◽  
pp. 2316 ◽  
Author(s):  
Jill Whelan ◽  
Lynne Millar ◽  
Colin Bell ◽  
Cherie Russell ◽  
Felicity Grainger ◽  
...  
Keyword(s):  
Rural Areas ◽  
Food Environment ◽  
Food Service ◽  
Healthy Food ◽  
Relative Price ◽  
Alcoholic Beverages ◽  
Food Type ◽  
Food Stores ◽  
Poor Diet ◽  
Primary Driver

In high-income countries, obesity disproportionately affects those from disadvantaged and rural areas. Poor diet is a modifiable risk factor for obesity and the food environment a primary driver of poor diet. In rural and disadvantaged communities, it is harder to access affordable and nutritious food, affecting both food insecurity and the health of rural residents. This paper aims to describe the food environment in a rural Australian community (approx. 7000 km2 in size) to inform the development of community-relevant food supply interventions. We conducted a census audit of the food environment (ground truthing) of a local government area (LGA). We used the Nutrition Environment Measurement tools (NEMS-S and NEMS-R) to identify availability of a range of food and non-alcoholic beverages, the relative price of a healthy compared to a less healthy option of a similar food type (e.g., bread), the quality of fresh produce and any in-store nutrition promotion. Thirty-eight food retail outlets operated at the time of our study and all were included, 11 food stores (NEMS-S) and 27 food service outlets (NEMS-R). The mean NEMS-S score for all food stores was 21/54 points (39%) and mean NEMS-R score for all food service outlets was 3/23 points (13%); indicative of limited healthier options at relatively higher prices. It is difficult to buy healthy food beyond the supermarkets and one (of seven) cafés across the LGA. Residents demonstrate strong loyalty to local food outlets, providing scope to work with this existing infrastructure to positively impact poor diet and improve food security.

The Rising Power of Yeast

2019 ◽  
Author(s):  
Alan Kelly
Keyword(s):  
Carbon Dioxide ◽  
Food Systems ◽  
Raw Materials ◽  
Alcoholic Beverages ◽  
Bakery Products ◽  
Formal Description ◽  
Higher Alcohol ◽  
The Bible ◽  
Wide Range ◽  
Rising Power

In the last chapter, yeast was mentioned a few times as one of the generally less-problematic microbial denizens of food systems, and in fact the roles of yeast in the production of two of our most common and popular food categories, alcoholic beverages and bakery products such as bread, are so critical that it is worth dedicating a whole chapter just to the consideration of the science of these products. The ability of yeast to grow in a wide range of raw materials and convert sugars to alcohol, carbon dioxide, and other interesting products is the basis for production of products such as wine and beer, as well as higher-alcohol-level spirits, and is a process that has been exploited for the purposes of human pleasure for thousands of years. The origins of alcoholic fermentations, like those of many food products, are somewhat murky, but it is thought that honey or fruit may have been the original basis for the fermentation of such products, and that wine arose because of accidental adventitious spoilage of grapes and their juice that turned out to have, well, interesting consequences. The Greeks and Romans had wine-making down to an art, and it features frequently in their art; it also makes many appearances in the Bible (including a nonscientifically verifiable production protocol based apparently solely on water). The main reason alcoholic fermentation became of interest was as a way to prevent bacteria or other undesirable microorganisms from growing in juice by allowing a different kind of microorganism to get there first, use up the goodies, and produce products that made conditions highly unsuitable for colonization by later invaders. We routinely associate the word “intoxicated” with a formal description of the result of overconsumption of the outputs of such fermentation, but the heart of that word is “toxic,” which reminds us that alcohol is a poison. It just happens to be one that humans can tolerate only up to certain levels, beyond which poisoning and death can readily occur, but at lower levels has a range of effects that need not be described here.

scholarly journals Understanding the Livelihood Characteristics of the Migratory and Non-Migratory Fishers of the Padma River, Bangladesh

2018 ◽  
Vol 10 (3) ◽  
pp. 261-273
Author(s):  
M. I. Khan ◽  
M. M. Islam ◽  
G. K. Kundu ◽  
M. S. Akter
Keyword(s):  
Focus Group ◽  
Well Water ◽  
Full Time ◽  
Age Group ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Key Informant ◽  
Part Time ◽  
Tube Well ◽  
Padma River

The Padma is the second longest and one of the trans-boundary rivers of Bangladesh that significantly contributes to fisheries production and supports the fishers’ livelihoods. This study assesses the livelihood characteristics of the Padma river-dependent migratory and non-migratory fishers, employing household interviews, focus group discussions (FGDs), and key informant interviews from July to October, 2015. All migratory fishers were full-time fishers, whereas, non-migratory fishers included full time (88.89%), part-time and occasional fishers (11.11%). Maximum fishers were belonging to the age group of 31 to 50 years of which 94.74% were migratory and 57.4% were non-migratory fishers. Half of the migratory and non-migratory fishers were illiterate. 89.47% migratory fishers used river water for drinking and other purposes, whereas, 94.44% non-migratory fishers used tube-well water. Average annual incomes of both migratory (58%) and non-migratory (65%) fishers ranged from Tk. 30,000 to 60,000, whereas 26% migratory and 5% non-migratory fishers had average annual incomes above Tk. 60,000. The overall livelihood status of the migratory and non-migratory fishers was not satisfactory as they have faced problems like conflicts with elite groups for resources, lack of fish preservation facilities. Effective initiatives and their proper implementations are very crucial to develop the Padma river fisher’s livelihood conditions.

scholarly journals Factors Associated with Violent Behavior among Adolescents in Northeastern Brazil

2014 ◽  
Vol 2014 ◽  
pp. 1-7 ◽  
Author(s):  
Roberto Jerônimo dos Santos Silva ◽  
Nara Michelle Moura Soares ◽  
Antônio César Cabral de Oliveira
Keyword(s):  
Alcohol Consumption ◽  
Violent Behavior ◽  
Descriptive Statistics ◽  
Northeastern Brazil ◽  
Alcoholic Beverages ◽  
Metropolitan Region ◽  
Male And Female ◽  
Public Network ◽  
Factors Associated ◽  
Behavioral Variables

The aim of this study was to identify prevalence and factors associated with violent behavior among adolescents in Aracaju and Metropolitan region. The study included 2207 adolescents (16.03 ± 1.08 years old) enrolled in high schools of the State Public Network. Violent behavior was identified from question 14 of the YRBS-2007 questionnaire with responses categorized as “never” and “one or more times.” Higher prevalence in males in relation to risk factors for adoption of violent behavior was found: cigarette consumption (7.3%), alcohol consumption (39.1%), and marijuana use (3.4%). Data analysis used descriptive statistics and logistic regression with hierarchical model at two levels: (a) sociodemographic variables and (b) behavioral variables. For both sexes, association between violent behavior and cigarette smoking (OR = 3.77, CI 95% = 2.06–6.92 and OR = 1.99, CI 95% = 1.04 to 3.81, male and female, resp.) and alcohol consumption (OR = 3.38, CI 95% = 2.22 to 5.16 and OR = 1.83, CI 95% = 1.28 to 2.63, male and female, resp.) was verified. It was concluded that violent behavior is associated with the consumption of alcoholic beverages and cigarettes among adolescents.

Medieval Social and Economic History as Viewed by North American Medievalists

1975 ◽  
Vol 35 (3) ◽  
pp. 630-634 ◽  
Author(s):  
Archibald R. Lewis
Keyword(s):  
Social History ◽  
North American ◽  
Economic History ◽  
Historical Review ◽  
Geographic Area ◽  
The United States ◽  
Age Group ◽  
Lively Discussion ◽  
American Historical Review ◽  
Subsequent Discussion

The problem of how North American medievalists should deal with social and economic history is one which seems to have some importance the present time. Two recent articles in the JOURNAL OF ECONOMIC HISTORY are concerned with this matter. So are two others which have just appeared in the American Historical Review and which, since they examine quantitative history in general, throw light on this problem. Because of this kind of current interest, it was decided to hold a special session devoted to social and economic history at the recent semicentennial anniversary meeting of the Mediaeval Academy of America. This session was preceded by a questionnaire sent to 105 medieval historians of the United States and Canada who represented every field study, every age group, and every geographic area of this continent. Seventy replies were received and a lively discussion took place later at the meeting itself, which some thirty scholars attended. This article represents an attempt to sum up the results of both the survey and the subsequent discussion because it should be of value not only to medievalists but also to a wider body of scholars who share an interest in economic and social history in general.

scholarly journals THE GENDER AGE AND SOCIAL ECONOMIC CHARACTERISTICS OF ALCOHOL CONSUMPTION

2019 ◽  
Vol 61 (3) ◽  
pp. 148-155 ◽  
Author(s):  
Sergey A. Maksimov ◽  
Ya. V. Danil’Chenko ◽  
M. V. Tabakaev ◽  
T. A. Mulerova ◽  
E. V. Indukaeva ◽  
...  
Keyword(s):  
Alcohol Consumption ◽  
Social Economic ◽  
Alcoholic Beverage ◽  
Vascular Diseases ◽  
Alcoholic Beverages ◽  
Economic Factors ◽  
Age Group ◽  
Female Population ◽  
Cardio Vascular ◽  
Economic Indices

The methods. The study was implemented within the framework of epidemiological study “The epidemiology of cardio-vascular diseases in the Russian Federation” (ESSE-RF). The analysis was applied to random sampling of male and female population aged from 25 to 64 years (1628 respondents in totality) residents of the Kemerovo region. The type of consumed alcoholic beverages, rate of consumption, average volume of alcohol consumed per one intake were analyzed. The genuine technique was applied to calculate annual volume of consumed alcohol and also to convert volumes of various types of alcoholic beverages in units of “safe” dosage of ethanol. The results. The most preferred alcoholic beverage are vodka (60.6%), beer (51.7%) and vine (52.2%). The males prefer vodka and beer, the females - vine. With increasing of age the consumption of beer decreases linearly from 74.3% in age group 25-34 years to 33.2% in age group 55-64 years. The preference of vodka is typical for individuals aged from 35 to 54 years (about 65%). The volume of consumption of alcohol reaches in average in sample 1.48 ± 2.07 of mean day dosage of ethanol. With age, volumes of consumed alcohol decrease from 2,17 ± 2,04 in younger age group to 0,75 ± 1,36 in elder age group. In females decreasing is linear and in males lenear too from age of 45 years. for females lower total volumes of consumed alcohol are more characteristic in comparison with the males. The alcohol is consumed basically in “rarely/little” (59,3%) and “often/little” (21,1%) degrees. The females predominantly consume alcohol “rarely/little” (77,4%). With age, increasing is noted of percentage of consuming “rarely/little” from 44.2% among individuals of 33-44 years old to 72.5% in age group 55-64 years. Among social economic indices, positive effect on decreasing of consumption of alcohol render higher education, availability of family (males), lacking of work. The conclusion. The established patterns testify significant effect of gender and age on type, volume and rate of alcohol consumption. The social economic factors make much lesser contribution to volumes of consumed alcohol. for a number of social economic factors no effect is established.

scholarly journals Malocclusion Pattern (Angle's) in Mauritian Orthodontic Patients

2012 ◽  
Vol 2012 ◽  
pp. 1-3
Author(s):  
B. H. Durgesh ◽  
Prashanth Prakash ◽  
Ravikumar Ramakrishnaiah ◽  
Basavaraj Subashchandra Phulari ◽  
Abdul Aziz A. Al Kheraif
Keyword(s):  
Ethnic Group ◽  
Orthodontic Treatment ◽  
Class Ii ◽  
Class I ◽  
Age Group ◽  
Class Iii ◽  
Class Iii Malocclusion ◽  
Chinese Ethnicity ◽  
Orthodontic Patients ◽  
Study Population

The aim of the study was to assess the pattern of malocclusion in different ethnic group of Mauritian population visiting the Orthodontic Department at Mauras College of Dentistry and Hospital, Republic of Mauritius. The study population comprised of 624 patients who visited the orthodontic department during 2010. The clinical examination was conducted by a well-calibrated orthodontist. The data were recorded in the case sheets and was analyzed for presence of angles class I, class II, and class III malocclusion in both male and female patients of Asian, African, Caucasian, and Chinese ethnicity aged 5–55 years. Malocclusion was found to be high in females compared to males. 414 patients (150 male + 264 female) presented with class I, 182 patients (52 male + 130 female) presented with class II, and 28 patients (12 male + 16 female) presented with class III. Asian ethnic group were more affected and patient seeking orthodontic treatment was high in 11–15 years age group.

scholarly journals How to guarantee food supply during pandemics? Rethinking local food systems from peri-urban strategic agents’ behaviour: The case study of the Barcelona Metropolitan Region

2021 ◽  
Author(s):  
Sònia Callau-Berenguer ◽  
Anna Roca-Torrent ◽  
Josep Montasell-Dorda ◽  
Sandra Ricart
Keyword(s):  
Food Supply ◽  
Food Systems ◽  
Food System ◽  
Food Policy ◽  
Local Food ◽  
Metropolitan Region ◽  
Mutual Aid ◽  
Structured Interviews ◽  
Strategic Agents ◽  
Agricultural Areas

The Covid-19 pandemic has acted as a warning for the world’s current food system, especially in urban contexts with global food dependence. This article aims to analyse the food system behaviour of the Barcelona Metropolitan Region (in the northeast of Spain) during the first stage of the pandemic by deepening the behaviour of different peri-urban agricultural areas in which local food supply is promoted. Semi-structured interviews to 11 entities and institutions located in the peri-urban area of the BMR based on its productive and management profile have been carried out from March to May 2020. The results obtained highlight the socio-economic, environmental, and health perspective of food supply during the pandemic. Main results show 1) shortcomings in the operation and logistics of the metropolitan food system; 2) the complicity between the local producer and the urban consumer through new sales and distribution initiatives, 3) the role of peri-urban agricultural areas for ensuring food supply and land preservation, and 4) the need to initiate cooperation and mutual aid activities between the different agents involved in the food system. Furthermore, agents underlined the need for rethinking the agroeconomic model to strengthening the producer-consumer nexus and promoting local food policy based on food sustainability, sovereignty, and governance.

scholarly journals Access and affordability of "healthy" foods in northern Manitoba? The need for Indigenous food sovereignty

2018 ◽  
Vol 5 (2) ◽  
pp. 44-72 ◽  
Author(s):  
Mengistu Assefa Wendimu ◽  
Annette Aurélie Desmarais ◽  
Tabitha Robin Martens
Keyword(s):  
Rural Communities ◽  
First Nations ◽  
Food Systems ◽  
Service Providers ◽  
Food Sovereignty ◽  
Food Prices ◽  
Policy Implications ◽  
Healthy Foods ◽  
Food Items ◽  
Fresh Milk

Despite widespread concerns about household food insecurity experienced by Indigenous peoples, there is limited empirical evidence about the availability and prices of healthy foods in First Nations rural communities located in northern Manitoba, Canada. To fill this research gap, this study examines the availability and affordability of fresh milk, fruits, vegetables, and several other selected food items; investigates the determinants of food prices; and examines the implications of paying higher food prices for individuals and communities in northern Manitoba. The research findings are based on a survey of fifty-two food items conducted in twenty-two communities and six focus group discussions with mothers, service providers, and community leaders. Our research indicates that in addition to limited availability of healthy foods, food prices in First Nations communities were significantly higher than in Winnipeg or non-First Nations urban centers. We conclude by pointing to some policy implications emerging from this research while also signaling the need for a more substantial and profound transformation that includes decolonizing food systems and building Indigenous food sovereignty.

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