Purpose
Food taboos during pregnancy and the postpartum period have been linked to increased risk of maternal and neonatal death. This paper aims to present plant-based food restrictions on Southeast Asian women during pregnancy and after giving birth and the rationale behind such cultural practices.
Design/methodology/approach
Google® Scholar, PubMed and Scopus search using the term food taboo, its synonyms and truncations, in combination with the terms pregnancy, postpartum and breastfeeding, and with the name of the Southeast Asian countries, was conducted from January to February 2017. Articles were included in the review if their full texts were accessible online, in English, published from 2005 to 2016 and if they contained primary data from either quantitative or qualitative method.
Findings
A total of 281 articles were downloaded, and 28 were included in this review. The food taboos and the reasons for avoidance were collated and grouped per their occurrence and according to the country or countries where they are practiced. In total, 14 papers generated data on food taboos during pregnancy, 16 papers on postpartum food taboos and/or 6 on breastfeeding.
Research limitations/implications
This review pools together relevant information about plant-based food taboos Southeast Asian women adhere to during pregnancy and after giving birth. However, data are absent for some of the Association of Southeast Asian Nations (ASEAN) countries, and there is a need for more research to get up-to-date information on the local women’s adherence to these cultural practices.
Practical implication
The knowledge of these practices can support stakeholders who are contributing to the reduction of maternal and under-five mortality ratios in Southeast Asia.
Originality/value
This is the first review paper on food taboos covering all ASEAN members and highlighting the need for cultural sensitivity to properly address maternal and child health problems in the region.
Undernourishment is a threat to human health. The prevalence of undernourishment remains alarming, especially among children under five years old in many countries, including Indonesia. Nowadays, the handling of undernourishment has shifted to treatment outside the hospital, utilizing local nutrient-rich foods. At the national level, the utilization of local food resources is a part of the promotion of dietary diversification and the bioeconomy. Ready-to-use supplementary food (RUSF) refers to supplementary foods aimed at improving the nutrition of moderate acute malnutrition (MAM) children under five years old. RUSF biscuit recipes were made using local food resources available in Banten province, Indonesia. To optimize the nutritional profile of the developed RUSF, taro/talas banten were mixed with ground-nut/peanut (Arachis hypogaea L.) and mungbean (Vigna radiata) as protein and lipid sources and red rice (Oryza longistaminata) and maize (Zea mays) as carbohydrate sources, and enriched by the local banana Nangka (Musa textilia). Two formulations were selected for the pilot testing, namely the taro-peanut and taro-peanut/mungbean RUSF biscuits, made from taro Banten, cereal, peanut and/or mungbean, and local banana. The RUSF biscuit showed promising results, presenting a high level of acceptance and a macronutrient composition that meets the standards for MAM children. However, the RUSF biscuits should be fortified with micronutrient premix to fulfill the dietary requirement for the MAM children. The results of this study provide further development opportunities.
The sago grub (Rhynchophorus bilineatus) [Montrouzier, Coleoptera, Dryophthoridae] is a local delicacy in the Papua Province in Indonesia. In this study, the nutrient content of the edible insect was measured using chromatographic and spectrometric methods. The results showed that it contains 10.39 g protein and 17.17 g oil/ 100 g fresh weight. The sago grub meets the FAO/ WHO requirements of 40% essential amino acids and a 0.60 ratio between essential to non-essential amino acids. Its limiting amino acid is methionine + cysteine. The major fatty acids found in the sago grub are palmitic (42%), oleic (45%), and linoleic (3%) acids. Although vitamin E is exclusively produced by photosynthetic organisms, a gram of sago grub oil contains 51 μg vitamin E, which is composed mainly of tocopherols (92%). In contrast with palm oil, the sago grub oil contains δ-tocopherol (0.12 μg/g oil), and a significantly high amount of β-tocopherol (3.85 μg/g oil). It is a source of zinc and magnesium and contains safe levels of heavy metals. Based on these nutritional properties, the Indonesian sago grub can be considered as a good source of nutrients, and its propagation and utilization should be encouraged especially in other areas of Indonesia and maybe in neighboring countries where they are also endemic, and where malnutrition is prevalent. The consumption of edible insects should be considered as a component of dietary diversificationa sustainable way of alleviating the nutritional status of the population.
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