1700360450     

Food habits and consumption in developing countries : manual for field studies / Adel P. den Hartog ; Wija A. van Staveren ; Inge D. Brouwer

Hartog, A. P. den ; Staveren, Wija A. van ; Brouwer, Inge D.

Wageningen : Wageningen Acad. Publ., 2006

Online-Ressource (224 p) : ill., maps

Englisch

Preface; PART ONE: FOOD HABITS, FOOD CULTURE, AND CONSUMPTION; 1. Introduction; 1.1 The nutritional context; 1.2 Aim of the manual; 2. Food culture; 2.1 Food culture: What is food?; 2.2 Food avoidances or food taboos; 2.3 Food classification systems; 2.4 Social role of food in society; 2.5 Gastronomic meaning; 2.6 Means of cultural identity; 2.7 Religious or magic meaning; 2.8 Food as means of communication; 2.9 Food as expression of status and distinction; 2.10 Means of influence and power; 2.11 Means of exchange; 3. Geographical dimensions of food

3.1 Dietary patterns and their links with geographical zones3.2 Dairy and the geographical context; 3.3 The changing place of dairying; 3.4 Food diffusion and globalisation; 3.5 Acceptance of new foods; 4. Nutrition in transition; 4.1 Urbanization: nutrition in transition; 4.2 Street food; 4.3 Urban agriculture; 5. Rural areas on the move; 5.1 Urban-rural food links; 5.2 Cash cropping and food farming; 5.3 Seasonality, food shortages, and economic crisis; 5.4 Fuel scarcity, food preparation and nutrition; 6. The food system: From production to consumption; 6.1 Household food security

6.2 Food preparation and storage6.3 Food distribution and consumption; 6.4 Food and nutritional care; 6.5 HIV/Aids and its impact on nutrition and food security; 7. Nutrition policy and programmes; PART TWO: FIELD STUDIES; 8. Before starting: Ethical considerations of field studies; 9. Food ethnography; 9.1 The use of food ethnography in nutrition studies; 9.2 Methodology; 9.3 Measuring food trends; 10. Measurement of food consumption; 10.1 Food balance sheets; 10.2 Budgetary and household food consumption surveys; 10.3 Individual dietary survey

10.4 Validity and reproducibility of the methods10.5 Evaluation of dietary intakes; 10.6 Conclusion; 11. Conversion of amounts of foods into nutrients and evaluation of results; 11.1 Using food analysis; 11.2 Using nutrient databases or food composition tables; 11.3 Conclusion regarding food composition tables; 12. Meaning and use of anthropometry in field studies on food habits and consumption; 12.1 Measurements; 12.2 Other anthropometric indices; 12.3 Antropometric training sessions; 13. Some notes on field studies on food habits and food consumption

13.1 Field studies: an outline of steps involved13.2 Sampling of the population; 13.3 Methods of data collecting; 13.4 Fieldwork; 13.5 The backpack nutrition library; 14. Reporting and dissemination of survey findings; 14.1 Presentation of numeric data on food habits; 14.2 Working out trends; 14.3 Putting the report together; 14.4 Dissemination and use of results; PART THREE: APPENDICES; Appendix A:Items of observational data on food ethnography; Appendix B:Examples of food ethnography questionnaires; Appendix C:Presentation of data on food ethnography: Some examples

Appendix D:Questionnaire on food consumption of an individual

Includes bibliographical references (p. 199-207) and index

Print version: Food Habits And Consumption In Developing Countries : Manual For Field Studies

978-90-8686-667-0

978-90-76998-94-7 (ISBN der Printausgabe)

OCoLC: 922554380     

Online-Ausg.

2013

Electronic reproduction; Available via World Wide Web

Elektronische Ressource: Zugang über Aggregator-Datenbank (Lizenzangabe: Lizenzpflichtig)

GT2853.D44

362.176091724     Ähnliche Literatur

LOC-SH: Food consumption -- Developing countries ; Food habits -- Developing countries ; Food consumption -- Developing countries ; Food habits -- Developing countries

During the last decade the food and nutrition situation in developing countries has changed dramatically. For better or worse, urbanization and globalization have altered the diet and nutrition in both rural and urban areas. In many developing countries a persistent level of under nutrition exists both in rural areas and in urban slums due to less access to food needed for an active and healthy life. On the other hand, over-nutrition, or eating too much, has emerged among the middle-income groups. It is essential to have a better understanding of how people deal with their food in developing countries, in order to plan and implement food and nutrition programmes.This manual deals with the process of changing food habits and consumption patterns in developing countries. Nutritional implications, together with practical information is discussed in relationship to conducting field surveys. Part one of the manual provides insight into the dynamics of food habits and consumption and its socio-economic and cultural dimensions. Part two gives practical information on small scale surveys to be carried out within the framework of a nutrition issue; including data collecting on food habits and the measurement of food intake. This manual addresses professionals with practical or academic training and those who are involved in various types of food and nutrition programmes or related activities. It can also be used as a handbook in food and nutrition training courses at higher and at academic level

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Intro -- Preface -- PART ONE: FOOD HABITS, FOOD CULTURE, AND CONSUMPTION -- 1. Introduction -- 1.1 The nutritional context -- 1.2 Aim of the manual -- 2. Food culture -- 2.1 Food culture: What is food? -- 2.2 Food avoidances or food taboos -- 2.3 Food classification systems -- 2.4 Social role of food in society -- 2.5 Gastronomic meaning -- 2.6 Means of cultural identity -- 2.7 Religious or magic meaning -- 2.8 Food as means of communication -- 2.9 Food as expression of status and distinction -- 2.10 Means of influence and power -- 2.11 Means of exchange -- 3. Geographical dimensions of food -- 3.1 Dietary patterns and their links with geographical zones -- 3.2 Dairy and the geographical context -- 3.3 The changing place of dairying -- 3.4 Food diffusion and globalisation -- 3.5 Acceptance of new foods -- 4. Nutrition in transition -- 4.1 Urbanization: nutrition in transition -- 4.2 Street food -- 4.3 Urban agriculture -- 5. Rural areas on the move -- 5.1 Urban-rural food links -- 5.2 Cash cropping and food farming -- 5.3 Seasonality, food shortages, and economic crisis -- 5.4 Fuel scarcity, food preparation and nutrition -- 6. The food system: From production to consumption -- 6.1 Household food security -- 6.2 Food preparation and storage -- 6.3 Food distribution and consumption -- 6.4 Food and nutritional care -- 6.5 HIV/Aids and its impact on nutrition and food security -- 7. Nutrition policy and programmes -- PART TWO: FIELD STUDIES -- 8. Before starting: Ethical considerations of field studies -- 9. Food ethnography -- 9.1 The use of food ethnography in nutrition studies -- 9.2 Methodology -- 9.3 Measuring food trends -- 10. Measurement of food consumption -- 10.1 Food balance sheets -- 10.2 Budgetary and household food consumption surveys -- 10.3 Individual dietary survey -- 10.4 Validity and reproducibility of the methods