A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda
Abstract
:1. Introduction
2. Materials and Methods
2.1. Study Region and Population
2.2. Study Design
2.3. Settlement, Participant, and Market Sampling
2.4. Data Collection
2.4.1. Market and Shop Visits
2.4.2. Focus Group Discussions
2.4.3. Individual Dietary Survey
2.5. Data Analysis
3. Results
3.1. Study Participants
3.2. Diets of the Batwa and Bakiga Communities
3.3. Production, Cooking, Processing and Storage Methods
3.4. Factors Affecting the Generation of the Food List
3.4.1. Meaning of Food among Batwa and Bakiga Communities
3.4.2. Seasonal, Climatic, and Environmental Changes
3.5. Dietary Transitions: Forest Displacement and Market Influence
3.6. The Social Context Influences the Number of Meals Consumed
3.7. Tools to Measure Portion Sizes
4. Discussion
4.1. Key Elements to Be Considered When Collecting Food Lists
4.2. Limitations of Our Approach
5. Conclusions
Supplementary Materials
Author Contributions
Funding
Institutional Review Board Statement
Informed Consent Statement
Data Availability Statement
Acknowledgments
Conflicts of Interest
References
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Steps | Methodology | Purpose |
---|---|---|
1.1 Generate list of foods and collect recipes | Shop and market assessment |
|
Focus group discussions |
| |
Individual dietary survey |
| |
1.2 Document cooking, processing and storage methods | Focus group discussion |
|
Individual dietary survey |
| |
1.3 Document factors influencing the food list construction | Focus group discussions |
|
Individual dietary survey |
|
Focus Group Discussions | Individual Dietary Surveys * | |
---|---|---|
Batwa participants | 27 Batwa individuals interviewed: Community 1: 6 individuals Community 2: 8 individuals Community 3: 5 individuals Community 4: 8 individuals | Women: 14 Men: 12 Mothers’ reports for children (under 5): 9 Declined to participate: 1 |
Bakiga participants | 31 Bakiga individuals interviewed: Community 1: 7 individuals Community 2: 8 individuals Community 3: 8 individuals Community 4: 8 individuals | Women: 18 Men: 12 Mothers’ reports for children (under 5): 7 Declined to participate: 1 |
Factors Affecting the Food List Construction | More Details from Quotes |
---|---|
Importance of food culture and meaning of food when collecting food lists. |
|
Food type and consumption change overtime, and they are influenced by climatic, environmental and demographic changes. |
|
Dietary transitions due to displacement and market influence |
|
Production, cooking, processing and storage methods limit the consumption of certain types of foods during the dry and wet season. |
|
Frequency of meals and foods type consumed is linked to social context |
|
Tools to measure portion sizes vary among individuals and are influenced by social and cultural context. |
|
Type of Food (Common Names) | Wet Season (Mid-January-End of February) | Dry Season (End of February-Mid May) | Wet Season (Mid-May-Mid August) | Dry Season (15th Mid-August-15th Mid-January |
---|---|---|---|---|
Cassava | | | | |
Maize | | | ||
Millet | | | ||
Beans | | | ||
Sweet potatoes | | | | |
Irish potatoes | | | ||
Cabbage | | | ||
Mango | | | ||
Jackfruit | | | | |
Pineapple | | | | |
Green leafy vegetables | | | ||
Groundnuts | | | ||
Yams | | | | |
Eggplants | | | | |
Watermelon | | | | |
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Scarpa, G.; Berrang-Ford, L.; Twesigomwe, S.; Kakwangire, P.; Peters, R.; Zavaleta-Cortijo, C.; Patterson, K.; Namanya, D.B.; Lwasa, S.; Nowembabazi, E.; et al. A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda. Nutrients 2021, 13, 3503. https://doi.org/10.3390/nu13103503
Scarpa G, Berrang-Ford L, Twesigomwe S, Kakwangire P, Peters R, Zavaleta-Cortijo C, Patterson K, Namanya DB, Lwasa S, Nowembabazi E, et al. A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda. Nutrients. 2021; 13(10):3503. https://doi.org/10.3390/nu13103503
Chicago/Turabian StyleScarpa, Giulia, Lea Berrang-Ford, Sabastian Twesigomwe, Paul Kakwangire, Remco Peters, Carol Zavaleta-Cortijo, Kaitlin Patterson, Didacus B. Namanya, Shuaib Lwasa, Ester Nowembabazi, and et al. 2021. "A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda" Nutrients 13, no. 10: 3503. https://doi.org/10.3390/nu13103503