Co-existence of potentially sustainable indigenous food systems and poor nutritional status in Ho indigenous community, India: an exploratory study
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View abstract on PubMed
Summary
This summary is machine-generated.Indigenous food systems offer sustainable nutrition but face challenges. The Ho community
Area Of Science
- * Food systems analysis
- * Nutritional science
- * Indigenous knowledge systems
Background
- * Indigenous food (IF) systems are vital for sustainability, malnutrition alleviation, and ecosystem protection.
- * The Ho indigenous community in Jharkhand possesses diverse IFs but experiences malnutrition.
- * Modern food systems contrast with IF systems' shorter farm-to-plate chains.
Purpose Of The Study
- * To explore the local food systems of the Ho indigenous community.
- * To assess the diet quality and nutritional status of Ho women.
- * To identify sustainable attributes and challenges within their IF utilization.
Main Methods
- * Sequential mixed-method study combining qualitative (focus groups, free-listing) and quantitative (24-hour recalls, anthropometry) approaches.
- * Documentation of IFs' scientific names and nutritive values, including laboratory analysis for unrecorded items.
- * Assessment of dietary diversity and nutritional status in 284 women (winter) and 154 women (monsoon).
Main Results
- * Identification of 243 diverse IFs, with 171 classified taxonomically and 121 having documented nutritive values.
- * Sustainable traits include high nutrient density, cultural preference, climate resilience, and heritage.
- * Challenges such as climate variability and market integration led to poor dietary diversity (scores of 2.9) and 36% chronic energy deficiency in women.
Conclusions
- * Ho's IF systems exhibit rich traditional ecological knowledge (TEK) and sustainable attributes.
- * Climate variability and socio-economic changes threaten IF production, access, and consumption.
- * Integrating TEK into mainstream policies is crucial for food and nutritional security.
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