孟加拉国吉大港山区（CHTs）土著食物的生物文化保护及其作为替代食物来源的潜力。

IF 1.7 4区医学 Q4 NUTRITION & DIETETICS

Ecology of Food and Nutrition Pub Date : 2024-11-01 Epub Date: 2024-11-21 DOI:10.1080/03670244.2024.2426097

Mohammed Ezazul Hoque, Shaikh Bokhtear Uddin, Imam Hossen, Hurenaz Rayana Ahmed, John Richard Stepp, Mohammad Omar Faruque

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引用次数: 0

摘要

这项研究记录了孟加拉国吉大港山区（CHTs）这一生物文化多样性较高的山地地区鲜为人知的本地水果和蔬菜，并分析了所选物种的营养价值。研究注意到超过 125 种植物，并根据其经常使用的情况，选择了 10 种植物进行营养分析。所有被分析的水果和蔬菜都含有大量营养成分。孟加拉国其他地区采用这些物种作为替代食物来源，可在改善边缘社区的生计和福祉方面发挥关键作用。

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Biocultural Conservation of Indigenous Foods and Their Potential as Alternative Food Sources in Chittagong Hill Tracts (CHTs), Bangladesh.

This study documented the lesser-known indigenous fruits and vegetables used in a montane area of high biocultural diversity in Bangladesh, the Chittagong Hill Tracts (CHTs), and analyzed the nutritional values of selected species. Over 125 species were noted, and based on their frequent uses, 10 plant species were selected for nutritional analysis. All of the analyzed fruits and vegetables contain significant amounts of nutrients. Adoption of these species as alternative sources of food in other parts of Bangladesh could play a key role in improving livelihood and well-being in marginal communities.

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来源期刊

Ecology of Food and Nutrition 医学-营养学

CiteScore

3.50

自引率

0.00%

发文量

审稿时长

>12 weeks

期刊介绍： Ecology of Food and Nutrition is an international journal of food and nutrition in the broadest sense. The journal publishes peer-reviewed articles on all aspects of food and nutrition -- ecological, biological, and cultural. Ecology of Food and Nutrition strives to become a forum for disseminating scholarly information on the holistic and cross-cultural dimensions of the study of food and nutrition. It emphasizes foods and food systems not only in terms of their utilization to satisfy human nutritional needs and health, but also to promote and contest social and cultural identity. The content scope is thus wide -- articles may focus on the relationship between food and nutrition, food taboos and preferences, ecology and political economy of food, the evolution of human nutrition, changes in food habits, food technology and marketing, food and identity, and food sustainability. Additionally, articles focusing on the application of theories and methods to address contemporary food and nutrition problems are encouraged. Questions of the relationship between food/nutrition and culture are as germane to the journal as analyses of the interactions among nutrition and environment, infection and human health.