USE OF TRADITIONAL FOODS AND PROPOSAL OF THE TOTONACO PLATE OF GOOD EATING TOTONACO PLATE OF GOOD EATING
Main Article Content
Keywords
Regional foods, dietary diversity, food safety
Abstract
Objective. Identify the use of traditional foods through the quantification of the main regional foods that are consumed and propose a dish of totonac good eating was proposed.
Methodology. A semi-structured survey was used in 328 households in the municipality of Filomeno Mata, Veracruz, Mexico. The “Dietary Diversity Score at home” was used in addition to a section to obtain information on the regional foods they consume daily.
Results. The families recognized a total of 35 products of plant and animal origin that are produced in the place. On average, each household interviewed included 7 of the foods reported in their daily diet.
Limitations. To improve and apply the proposal of the well-eating dish, some important elements must be taken into account such as: age, sex, height, physical activity or physiological state, among other indications
Conclusions. Registered foods are connected to the culture of the area and open a guideline for the generation of different strategies for the use of these resources, such as the Totonac plate of well-eating.