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Research Article| Volume 48, ISSUE 4, P258-268.e1, April 2016

Barriers to Eating Traditional Foods Vary by Age Group in Ecuador With Biodiversity Loss as a Key Issue

  • Daniela Penafiel
    Correspondence
    Address for correspondence: Daniela Penafiel, MSc, Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, Coupure Links 653, Ghent 9000, Belgium; Phone: 0032 9 264 60 89; Fax: 0032 264 6241
    Affiliations
    Escuela Superior Politécnica del Litoral, Rural Research Center, Faculty of Mechanical Engineering and Production Sciences, Guayaquil, Ecuador

    Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium
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  • Celine Termote
    Affiliations
    Nutrition and Marketing Diversity Programme, Bioversity International, Sub-Saharan Africa Office, Nairobi, Kenya
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  • Carl Lachat
    Affiliations
    Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Nutrition and Child Health Unit, Institute of Tropical Medicine, Antwerp, Belgium
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  • Ramon Espinel
    Affiliations
    Escuela Superior Politécnica del Litoral, Rural Research Center, Faculty of Mechanical Engineering and Production Sciences, Guayaquil, Ecuador
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  • Patrick Kolsteren
    Affiliations
    Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Nutrition and Child Health Unit, Institute of Tropical Medicine, Antwerp, Belgium
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  • Patrick Van Damme
    Affiliations
    Department of Plant Production, Faculty of Bioscience Engineering, Ghent University, Ghent, Belgium

    Faculty of Tropical AgriSciences, Czech University of Life Sciences, Prague, Czech Republic
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Published:February 08, 2016DOI:https://doi.org/10.1016/j.jneb.2015.12.003

      Abstract

      Objective

      To document the perceptions of indigenous peoples for the sustainable management of natural resources against malnutrition.

      Design

      Initially 4 and then 12 interviews were conducted with 4 different age groups.

      Setting

      Eight rural villages in Guasaganda, central Ecuador, were studied in 2011–2012.

      Participants

      A total of 75 people (22 children, 18 adolescents, 20 adults, and 15 elders).

      Main Outcome Measures

      Benefits, severity, susceptibility, barriers, cues to action, and self-efficacy of eating traditional foods.

      Analysis

      Qualitative content analysis was completed using NVivo software. Initial analysis was inductive, followed by a content analysis directed by the Health Belief Model. Coding was completed independently by 2 researchers and kappa statistics (κ ≥ 0.65) were used to evaluate agreement.

      Results

      Healthy perceptions toward traditional foods existed and differed by age. Local young people ate traditional foods for their health benefits and good taste; adults cultivated traditional foods that had an economic benefit. Traditional knowledge used for consumption and cultivation of traditional foods was present but needs to be disseminated.

      Conclusions and Implications

      Nutrition education in schools is needed that supports traditional knowledge in younger groups and prevents dietary changes toward unhealthy eating. Increased production of traditional food is needed to address current economic realities.

      Key Words

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