可食用植物的生物多样性对墨西哥瓦哈卡州北山萨波特克社区妇女饮食和营养状况的贡献。

IF 1.7 4区医学 Q4 NUTRITION & DIETETICS

Ecology of Food and Nutrition Pub Date : 2023-01-01 DOI:10.1080/03670244.2022.2154762

Sunem Pascual-Mendoza, Alfredo Saynes-Vásquez, Aleyda Pérez-Herrera

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引用次数: 0

摘要

我们探讨了墨西哥瓦哈卡州萨波特克市可食用植物多样性与家庭主妇在旱季和雨季的营养状况之间的关系，并分析了社会人口变量如何影响这种关系。计算可食用植物利用率、女性膳食多样性评分(WDDS)、营养摄入量和体重指数(BMI)。WDDS、能量和养分的摄入量主要受季节的影响。受教育程度较低的老年家庭主妇食用的可食用植物较多，营养状况较好。

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Contribution of the biodiversity of edible plants to the diet and nutritional status of women in a Zapotec communities of the Sierra Norte, Oaxaca, Mexico.

We explored the relationship between the diversity of edible plants and the nutritional status of housewives from a Zapotec municipality in Oaxaca, Mexico, during the dry and rainy seasons, and analyzed how sociodemographic variables influences this relationship. Edible plant availability, women's dietary diversity score (WDDS), nutrient intake, and body mass index (BMI) were calculated. WDDS, intakes of energy and nutrients were mainly influenced by seasonality. Older housewives with less schooling had a higher consumption of edible plants, and better nutritional status.

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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.