A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda

Giulia Scarpa, Lea Berrang-Ford, Sabastian Twesigomwe, Paul Kakwangire, Remco Peters, Carol Zavaleta-Cortijo, Kaitlin Patterson, Didacus B Namanya, Shuaib Lwasa, Ester Nowembabazi, Charity Kesande, Helen Harris-Fry, Janet Cade

Research output: Contribution to journalArticle (Academic Journal)peer-review

4 Citations (Scopus)
69 Downloads (Pure)

Abstract

Comprehensive food lists and databases are a critical input for programs aiming to alleviate undernutrition. However, standard methods for developing them may produce databases that are irrelevant for marginalised groups where nutritional needs are highest. Our study provides a method for identifying critical contextual information required to build relevant food lists for Indigenous populations. For our study, we used mixed-methods study design with a community-based approach. Between July and October 2019, we interviewed 74 participants among Batwa and Bakiga communities in south-western Uganda. We conducted focus groups discussions (FGDs), individual dietary surveys and markets and shops assessment. Locally validated information on foods consumed among Indigenous populations can provide results that differ from foods listed in the national food composition tables; in fact, the construction of food lists is influenced by multiple factors such as food culture and meaning of food, environmental changes, dietary transition, and social context. Without using a community-based approach to understanding socio-environmental contexts, we would have missed 33 commonly consumed recipes and foods, and we would not have known the variety of ingredients’ quantity in each recipe, and traditional foraged foods. The food culture, food systems and nutrition of Indigenous and vulnerable communities are unique, and need to be considered when developing food lists.
Original languageEnglish
Article number3503
JournalNutrients
Volume13
Issue number10
Early online date3 Oct 2021
DOIs
Publication statusPublished - 3 Oct 2021

Bibliographical note

Funding Information:
Funding: G.S. was financed by a scholarship from the Canadian Institute of Health Research. This work is part of a larger project, the Indigenous Health and Adaptation to Climate (IHACC). Financial support for that project is provided by the International Development Research Centre, Tri-Council Initiative on Adaptation to Climate Change, IHACC, IDRC File nos. 106372-003, 004, 005. The funding sources had no role in the study design, data collection, analysis, interpretation of data. C.Z.-C. was supported by the National Institute for Health Research (NIHR) (using the UK’s Official Development Assistance (ODA) Funding) and Wellcome [218743/Z/19/Z] under the NIHR Wellcome Partnership for Global Health Research. The views expressed are those of the authors and not necessarily those of Wellcome, the NIHR or the Department of Health and Social Care.

Publisher Copyright:
© 2021 by the authors. Licensee MDPI, Basel, Switzerland.

Research Groups and Themes

  • SPS Exercise, Nutrition and Health Sciences

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