Proposal for a conceptual frame of reference to study household's food-accessing strategies and utilisation patterns

Abstract

OPSOMMINGEen van die primêre oogmerke van die Departement Landbou, Bewaring en Omgewing van Mpumalanga is om die voedselsekuriteit van landelike huishoudings te bevorder. Die Afdeling -Landbouhuishoudkunde is verantwoordelik om hierdie proses te fasiliteer. Dit is belangrik dat wanneer huishoudings voedsel geproduseer of bekom het, hulle dit ook op so 'n wyse prosesseer, berg, berei en verbruik dat hulle die grootste nutrisionele, kulturele en sosiale nut uit die voedselverbruik verkry. Tans is die voorligtingsprogramme gerig op hierdie aspekte nie op 'n oorkoepelende benadering gebaseer nie. Om effektiewe voorligtingsprogramme te ontwerp wat landelike huishoudings kan bemagtig met relevante kennis oor die verkryging en verbruik van voedsel vir die verbetering van gesondheid, is dit nodig om relevante kennis oor die konteks waarin landelike huishoudings leef en funksioneer en die wyses waarop hulle voedsel verkry en verbruik sowel as die faktore wat dit beïnvloed in te win. Om die nodige kennis en insig te bekom oor die verkryging en gebruik van voedsel deur landelike huishoudings, is 'n verwysingsraamwerk wat die voedselverkryging en -gebruik holisties benader, saamgestel. Die voorstel is dat hierdie verwysingsraamwerk gebruik kan word wanneer voedselverkrygings-en -verbruikspatrone by landelike huishoudings geanaliseer word. Die verwysingsraamwerk word in hierdie artikel beskryf.

Food-Coping Strategy Index Applied to a Community of Farm-Worker Households in South Africa

“…No strategies were ranked and weighted as moderately severe. Several strategies (2,4,6,7,8,10) were ranked and weighted as severe, whereas four strategies (3, 5, 9, 12) were ranked and weighted as very severe. Note that severity was ranked and weighted by the community and not the researchers.…”

“…In the cultural context, availability refers to the foods that are considered edible, harmful, or unacceptable in a society with reference to underlying knowledge, beliefs, moral law, customs, and habits that are inclusive in the concept of culture [8,9]. Physical availability refers to what is available for consumption in the community, depending on access to arable land and the ability of a household to obtain food through production [10]. Food access is the ability of a nation and its households to acquire sufficient food on a sustainable basis [11].…”

Egg utilization and consumer acceptability of egg dishes prepared with commercial egg powder in rural Mkhambathini, South Africa

“…Food preferences and attitudes towards food are driven by direct personal experience or information known about the food (Barrios and Costell, ). These factors determine which food is obtained, prepared, distributed and consumed within the household (Kgaphola and Boshoff, ). Values and beliefs serve as a guide for culturally appropriate behaviour regarding food utilization (food preparation, processing and preservation, and consumption patterns) and acceptability, which could determine what the household considers as food (Oteku et al ., ).…”