Use of traditional food and proposal for the dish of good eating for the Totonac region TOTONACO PLATE OF GOOD EATING

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Rafael García Vazquez https://orcid.org/0000-0002-3972-970X
Marco Andrés López Santiago https://orcid.org/0000-0002-7683-631X
Ramón Valdivia Alcalá https://orcid.org/0000-0003-0434-3169
Blanca Isabel Sánchez Toledano https://orcid.org/0000-0002-3460-334X

Keywords

regional food, dietary diversity, food security.

Resumen

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Objective: To identify the use of traditional food, quantify the main foods consumed in the region, and propose a dish of good eating for the Totonac region.


Methodology: A semi-structured survey was carried out in 328 households of the municipality of Filomeno Mata, Veracruz, Mexico. The Household Dietary Diversity Score (HDDS) and a section were used to obtain information about the regional foods that the local population consumes on a daily basis.


Results: The families recognized a total of 35 regionally-produced vegetal and animal products. Each household that participated in the survey mentioned an average of 7 foods out of the whole list.


Limitations: To improve and implement a good food dish, several elements must be taken into account: age, gender, height, physical activity, or physiological condition, among others.


Conclusions: The registered foods are linked to the local culture and open a door to the generation of various resource-leveraging strategies, such as the dish of good eating for the Totonac region.

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