1
|
Habumugisha T, Måren IE, Matsiko E, Kaiser M, Dierkes J, Engebretsen IMS. Older adults' perceptions about meat consumption: a qualitative study in Gasabo district, Kigali, Rwanda. BMC Public Health 2024; 24:1515. [PMID: 38840236 PMCID: PMC11155052 DOI: 10.1186/s12889-024-19038-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/06/2023] [Accepted: 06/03/2024] [Indexed: 06/07/2024] Open
Abstract
BACKGROUND The global population is increasingly aging, imposing a substantial burden on social and healthcare systems as aging is associated with gradual muscle wasting and functional decline. Consumption of protein-rich foods, such as livestock-based meat, providing high-quality proteins can prevent muscle wasting and related functional decline in older adults. However, there is a lack of data on the older adults' perceptions about meat consumption, particularly in Sub-Saharan Africa. OBJECTIVE To explore the perceptions about dietary meat consumption among older adults in Gasabo district, Kigali, Rwanda. METHODS We conducted a descriptive qualitative study, using focus group discussions. A total of eight FGDs, lasting between 55 and 80 min, were conducted with gender-mixed groups, including 31 men and 33 women aged ≥ 55 years old. Eight older adults participated in each FGD session, and all discussions were conducted in the local language (Kinyarwanda) using a pre-designed interview guide. The discussions were audio-recorded and transcribed verbatim and translated into English. The transcript was inductively analyzed using thematic analytical process. RESULTS Three themes were identified from the data, predominantly related to motives and barriers of meat consumption. The motives of meat consumption included improved quality and taste of the diet, improving own health, and having a social function. Barriers of meat consumption were perceived to be related to health risks, sustainability concerns (depletion of resources), and religious beliefs. Lastly, it was widely perceived that meat was unavailable and economically inaccessible, thus meat consumption was perceived to be associated with improved wealth. CONCLUSION The findings revealed a low and declining meat consumption among older adults due to poverty. Improving financial capacity or strategic public health work to improve protein consumption in the elderly is necessary to meet nutritional needs and facilitate healthy aging.
Collapse
Affiliation(s)
- Theogene Habumugisha
- Centre for International Health, Department of Global Public Health and Primary Care, University of Bergen, Årstadveien 21, Bergen, 5009, Norway.
| | - Inger E Måren
- Department of Biological Sciences, University of Bergen, Bergen, Norway
- Centre for Sustainable Area Management (CeSAM), University of Bergen, Bergen, Norway
| | - Eric Matsiko
- Department of Human Nutrition and Dietetics, College of Medicine and Health Sciences, University of Rwanda, Kigali, Rwanda
| | - Matthias Kaiser
- Centre for the Study of Sciences and Humanities, University of Bergen, Bergen, Norway
| | - Jutta Dierkes
- Centre for Nutrition, University of Bergen, Bergen, Norway
- Mohn Nutrition Research Laboratory, Department of Clinical Medicine, University of Bergen, Bergen, Norway
- Department of Medical Biochemistry and Pharmacology, Haukeland University Hospital, Bergen, Norway
| | - Ingunn M S Engebretsen
- Centre for International Health, Department of Global Public Health and Primary Care, University of Bergen, Årstadveien 21, Bergen, 5009, Norway
| |
Collapse
|
2
|
Conde Caballero D, Rivero Jiménez B, Mariano Juárez L. Tradition, upward social mobility, and sophistication: An ethnographic appraisal of the patatera. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2022.100651] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
|
3
|
Basurko C, Dupart O, Savy M, Obert-Marby C, Mvogo A, Gonzalez A, Trepont A, Cann L, Boceno C, Osei L, Creton PM, Dufit V, Thelusme L, Adenis A, Van-Melle A, Huber F, Nacher M. Hunger in French Guiana's Vulnerable Urban Neighborhoods: A Neglected Consequence of COVID-19. Food Nutr Bull 2023; 44:3-11. [PMID: 36824041 DOI: 10.1177/03795721231156641] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/25/2023]
Abstract
BACKGROUND In French Guiana, restrictions to control the spread of SARS-CoV-2 were put in place between March 2020 and March 2022. In vulnerable urban neighborhoods, during this period, requests for food assistance increased and fear of hunger overtook fear of being affected by COVID-19. OBJECTIVE The objective of this survey was to describe food security during the COVID-19 pandemic in French Guiana and to study the relationship between the socioeconomic conditions of the study households and household hunger. METHODS A multicenter survey was therefore conducted in mobile clinics and fixed structures providing care to at-risk urban populations. In a face-to-face interview, a community health worker asked participants questions about the sociodemographic and economic profile of the household, and about household food security (food consumption score, coping strategies in the face of food shortages, and household hunger index). Two hundred and seventy-seven households were recruited in February 2021. RESULTS According to the household hunger scale, 42.6% of households experienced moderate hunger and 23.8% of households experienced severe hunger in the month preceding the survey. Lack of residence permit, lack of social support, water insecurity, small housing, and lack of access to an urban garden were determinants related to the risk of household hunger. CONCLUSIONS Food insecurity have affected a large majority of the households in this survey, and the immediate consequences for children's health were already apparent. These results draw attention to a neglected health problem in a socioeconomically vulnerable population during the COVID-19 pandemic.
Collapse
Affiliation(s)
- Celia Basurko
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Ophélie Dupart
- Permanence d'accès aux soins de santé, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Mathilde Savy
- MoISA, Université de Montpellier, Cirad, Ciheam-IAMM, Inrae, Institut Agro, IRD, Montpellier, France
| | - Camille Obert-Marby
- Permanence d'accès aux soins de santé, Centre Hospitalier de l'ouest Guyanais, Saint Laurent du Maroni, French Guiana
| | - Alexandra Mvogo
- Permanence d'accès aux soins de santé, Centre Hospitalier de l'ouest Guyanais, Saint Laurent du Maroni, French Guiana
| | | | | | - Lisa Cann
- Médecins du Monde, Cayenne, French Guiana
| | - Claire Boceno
- Permanence d'accès aux soins de santé, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Lindsay Osei
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana.,Service de pédiatrie, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | | | - Valentin Dufit
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Liliane Thelusme
- Unité transversale de nutrition, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Antoine Adenis
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | - Astrid Van-Melle
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| | | | - Mathieu Nacher
- Centre d'Investigation Clinique Antilles Guyane, CIC INSERM 1424, Centre Hospitalier de Cayenne, Cayenne, French Guiana
| |
Collapse
|
4
|
Pedret-Massanet C, López-Lago Ortiz L, Allen-Perkins D. From stigma to haute cuisine: Strategies, agents, and discourses in the revalorisation of Carob as a gourmet product. Int J Gastron Food Sci 2023. [DOI: 10.1016/j.ijgfs.2023.100677] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
|
5
|
Zocchi DM, Bondioli C, Hamzeh Hosseini S, Miara MD, Musarella CM, Mohammadi D, Khan Manduzai A, Dilawer Issa K, Sulaiman N, Khatib C, Ahmed HM, Faraj TA, Amin HIM, Hussain FHS, Faiz A, Pasqualone A, Heinrich F, Fontefrancesco MF, Pieroni A. Food Security beyond Cereals: A Cross-Geographical Comparative Study on Acorn Bread Heritage in the Mediterranean and the Middle East. Foods 2022; 11:foods11233898. [PMID: 36496705 PMCID: PMC9738068 DOI: 10.3390/foods11233898] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/25/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
This article aims to contribute to the limited literature on traditional gastronomic knowledge concerning acorn-based bread by ethnographically documenting the ingredients, preparation techniques and consumption practices of baked goods made from acorn seeds and flour that are still used today or at least still present in living memory. A qualitative comparative case method was adopted, and ethnographic data were gathered from 67 people in six selected Mediterranean, Central Asian and Middle Eastern countries. The analysis highlighted distinct trajectories in the development of acorn-based bread, showing some differences in terms of ingredients, preparation techniques and baking methods in the two cultural and geographical macro-regions. By exploring the evolution of the alimentary role of acorn bread in the past century, our findings also support the hypothesis that the product, at least during the last two centuries, has mostly been used as a famine food. By acknowledging the cultural importance of acorn fruits and acorn-based products, this study suggests that the rediscovery of acorn-based products and associated traditional knowledge may foster the sustainable development of rural and marginal regions in the Mediterranean, Middle East and Central Asia. This could help to reinforce the resilience of local communities and thus increase food security. Furthermore, reassessing acorns as a foodstuff may aid in developing innovative products in line with emerging trends in the food sector, which is looking for new non-cereal-based bakery products and other novel culinary applications.
Collapse
Affiliation(s)
- Dauro Mattia Zocchi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Correspondence:
| | - Camilla Bondioli
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Seyed Hamzeh Hosseini
- Department of Biology, Faculty of Science, University of Jiroft, Jiroft P.O. Box 78671-55311, Iran
| | - Mohamed Djamel Miara
- Agrobiotechnology and Nutrition Laboratory in Semi-Arid and Arid Zones, Department of Nature and Life Sciences, Ibn-Khaldoun University, BP P 78 Zaâroura, Tiaret 14000, Algeria
| | - Carmelo Maria Musarella
- Department of Agriculture, Mediterranean University of Reggio Calabria, Via dell’Università, 25 (Già Salita Melissari), 89124 Reggio Calabria, Italy
| | - Datis Mohammadi
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
| | - Ajmal Khan Manduzai
- Department of Environmental Sciences, COMSATS University, Abbottabad Campus, University Road, Abbottabad 22060, Pakistan
| | - Kovan Dilawer Issa
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Naji Sulaiman
- Department of Crop Sciences and Agroforestry, Faculty of Tropical AgriSciences, Czech University of Life Sciences Prague, Kamýcká 129, 165 00 Prague-Suchdol, Czech Republic
| | - Chadi Khatib
- Department of Pharmacognosy, Faculty of Pharmacy, Damascus University, Damascus P.O. Box 30621, Syria
| | - Hiwa M. Ahmed
- Sulaimani Polytechnic University, Slemani 46001, Kurdistan Region, Iraq
- Department of Horticulture, College of Agricultural Engineering Science, University of Raparin, Ranya 46012, Kurdistan Region, Iraq
| | - Tola Abdulsattar Faraj
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
- Department of Basic Sciences, College of Medicine, Hawler Medical University, Erbil 44001, Iraq
| | - Hawraz Ibrahim M. Amin
- Department of Chemistry, College of Science, Salahaddin University-Erbil, Erbil 44001, Iraq
- Department of Medical Biochemical Analysis, Cihan University-Erbil, Erbil 44001, Iraq
| | - Faiq H. S. Hussain
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| | - Abdullah Faiz
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Faculty of Agriculture, University of Herat, Herat 3001, Afghanistan
| | - Antonella Pasqualone
- Department of Soil, Plant and Food Science, University of Bari Aldo Moro, Via Amendola, 165/A, 70126 Bari, Italy
| | - Frits Heinrich
- Research Group Social and Cultural Food Studies (FOST), Department of History, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
- Research Group Industrial Microbiology and Food Biotechnology (IMDO), Department of Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, 1050 Brussels, Belgium
| | - Michele Filippo Fontefrancesco
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Anthropology, Durham University, Stockton Road, Durham DH1 3LE, UK
| | - Andrea Pieroni
- University of Gastronomic Sciences, Piazza Vittorio Emanuele 9, 12042 Pollenzo, Italy
- Department of Medical Analysis, Faculty of Applied Science, Tishk International University, Erbil 44001, Iraq
| |
Collapse
|
6
|
Wirsching D, Baer NR, Anton V, Schenk L. Dietary concepts in the dyad: Results from a qualitative study of middle-aged and older couples. Appetite 2022; 175:106020. [PMID: 35351583 DOI: 10.1016/j.appet.2022.106020] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2021] [Revised: 03/23/2022] [Accepted: 03/24/2022] [Indexed: 12/23/2022]
Abstract
BACKGROUND The positive effects of a healthy diet on older adults' health status are well established. Yet, inadequate health outcomes prevail. Insufficient healthy dietary styles may be related to the complexity of lay concepts regarding what constitutes a healthy diet. It is hence of importance to disentangle and understand such concepts in depth. The aim of this qualitative study was to explore diet-related intra-couple dynamics and to reconstruct dietary concepts and associated influencing factors among older couples METHODS: The qualitative sample consisted of 15 German couples with at least one partner aged between 50 and 70 years. Study participants were recruited using theoretical sampling. Dyadic guideline-based interviews were conducted from 2016 to 2017. The transcripts were analyzed by means of the Grounded Theory Method RESULTS: Diverse Dyadic dietary concepts emerged from the data material and were shown to be dynamically influenced - among others - within the context of the couple relationship. Three major components showed to be integral to Dyadic dietary concepts: Ideas of healthy diet, Taste and Body images. Moreover, in all of the couples interviewed, one of the partners developed the role of a "Health Expert", who was consensually considered to have more solid health expertise. Different expressions of the HE with corresponding couple dynamics were identified DISCUSSION: This study demonstrates the relevance of diet-related intra-couple dynamics in shaping Dyadic dietary concepts. Particularly, the role of the "Health Expert" within couples showed to decisively influence such concepts. Future research is needed to gain a greater in-depth knowledge on the related influencing factors and couple dynamics. Public health (nutrition) strategies targeting older couples should address such intra-couple dynamics such as the role the partners play for shaping Dyadic dietary concepts.
Collapse
Affiliation(s)
- Dorothea Wirsching
- Institute of Medical Sociology and Rehabilitation Science, Charité - Universitätsmedizin Berlin, Charitéplatz 1, 10117, Berlin, Germany.
| | - Nadja-Raphaela Baer
- Institute of Medical Sociology and Rehabilitation Science, Charité - Universitätsmedizin Berlin, Charitéplatz 1, 10117, Berlin, Germany
| | - Verena Anton
- Institute of Medical Sociology and Rehabilitation Science, Charité - Universitätsmedizin Berlin, Charitéplatz 1, 10117, Berlin, Germany
| | - Liane Schenk
- Institute of Medical Sociology and Rehabilitation Science, Charité - Universitätsmedizin Berlin, Charitéplatz 1, 10117, Berlin, Germany
| |
Collapse
|