Mothers' groups enrich diet and culture through promoting traditional Quichua foods

Indigenous Peoples in Latin America bear a disproportionate burden of undernutrition, yet traditional foods, including wild leafy greens, can contribute nutritional value to diets. As part of a community nutrition intervention using local foods in highland Tungurahua, Ecuador, mothers' groups p...

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Bibliographic Details
Published in:Maternal and child nutrition 2017-11, Vol.13 (S3), p.n/a
Main Authors: Roche, Marion L., Ambato, Lorena, Sarsoza, Julieta, Kuhnlein, Harriet V.
Format: Article
Language:English
Subjects:
Adult
Aged
Aged, 80 and over
Child
Child, Preschool
Cooking
Culture
Diet
Ecuador
Ethnic Groups
Female
Focus Groups
Food Supply
Health Knowledge, Attitudes, Practice
Health Promotion
Humans
Indigenous Peoples' Food Systems: Gender Roles, Biodiversity, and Food Security. Guest Editors: Harriet V. Kuhnlein and Heather B. Leach. Publication of this supplement was supported by the International Union of Nutritional Sciences
Micronutrients - administration & dosage
Middle Aged
Mothers
Nutritional Status
Nutritive Value
Self Efficacy
Socioeconomic Factors
Supplement
Surveys and Questionnaires
Vegetables
Young Adult
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Summary:Indigenous Peoples in Latin America bear a disproportionate burden of undernutrition, yet traditional foods, including wild leafy greens, can contribute nutritional value to diets. As part of a community nutrition intervention using local foods in highland Tungurahua, Ecuador, mothers' groups promoted the consumption of wild leafy greens through community cooking clubs and recipe competitions at local fairs. The objective was to assess the social, cultural, and nutritional potential of a mothers' club intervention that promoted 2 indigenous greens (stinging nettle/Urtica dioica L. and round‐leaved dock/Rumex obtusifolius L.) into children's diets. Key informant interviews and focus groups were conducted with 54 mothers and 16 elders to identify perceptions of the intervention and traditional foods. Social and cultural dimensions were identified through content analysis. The nutritional contribution of the leafy greens was estimated through semiquantitative food frequency questionnaires conducted with 160 participant mothers and 98 mothers living in comparison communities who had not been exposed to the intervention. The use of local foods generated pride for mothers and elders. Nonfood uses of the nettle proved an initial barrier to acceptance; however, peer support within mothers' groups enabled increased consumption. The greens were estimated to contribute an additional 8% vitamin A, 7% iron, 12% vitamin C, and 27% folate to children's recommended dietary intakes. By promoting wild leafy greens, mothers' groups improved food security and the cultural and nutritional value of their diets. Additionally, mothers' cooking clubs increased self‐efficacy and cultural identity for Quichua women, offering a highly acceptable nutrition intervention model.
ISSN:1740-8695
1740-8709
DOI:10.1111/mcn.12530