We Are Strong Because of Our Millet Bread: Staple Foods and the Growth of Ethnic Identities in Uganda

Amone, Charles

doi:10.3176/tr.2014.2.04

Cited by 13 publications

(8 citation statements)

References 15 publications

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“…The diets in the various regions are based on locally available and commonly cultivated staples that are presumed to be nutrient dense [33]. Each geographical region has certain ethnicities part of whose cultural identities are the traditional staples consumed in that region [34]. Thus our findings regarding these regional differences are not surprising.…”

Section: Discussionmentioning

confidence: 87%

Low consumption of fruits and vegetables among adults in Uganda: findings from a countrywide cross-sectional survey

et al. 2019

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IntroductionAdequate consumption of fruits and vegetables has protective benefits against development of coronary heart disease, hypertension and chronic obstructive pulmonary disease. However, approximately 2.7 million deaths annually can be attributed to inadequate fruit and vegetable consumption. We analyzed data from a countrywide survey in Uganda, to estimate the prevalence of adequate fruit and/ or vegetable consumption, and identify associated factors.MethodsData were collected using the World Health Organization STEPwise approach to surveillance, a standard approach to surveillance of risk factors for Non Communicable Diseases. Fruit and vegetable consumption was assessed by asking participants the number of days in a typical week they eat fruits or vegetables and the number of servings eaten in one of those days. Adequate fruit and/ or vegetable consumption was defined as consuming 5 or more servings of fruits and/ or vegetables per day in a typical week. We used modified Poisson regression analysis to estimate prevalence risk ratios (PRRs) and identify factors associated with eating 5 or more servings of fruits and/ or vegetables per day, per week.ResultsOf 3962 participants, 484 (12.2%) consumed 5 or more servings of fruits and/ or vegetables per day in a typical week. Participants who were married or cohabiting were more likely to consume at least 5 servings of fruits and/ or vegetables per day in a typical week compared with those who had never been married PRR = 1.51 [95% CI 1.07–2.14]. Compared with participants from Western region, those from Central region were more likely to consume 5 or more servings of fruits and/ or vegetables per day in a typical week, PRR = 3.54 [95% CI 2.46–5.10] as were those from Northern, PRR = 2.90 [95% CI 2.00–4.23] and Eastern regions PRR = 1.60 [95% CI 1.04–2.47].ConclusionsFruit and vegetable consumption in Uganda is low and does not differ significantly across social and demographic characteristics, except marital status and geographical region of residence. There is a need to develop and strengthen policies that promote adequate consumption of fruits and vegetables in the Ugandan population.

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Section: Discussionmentioning

confidence: 87%

Low consumption of fruits and vegetables among adults in Uganda: findings from a countrywide cross-sectional survey

et al. 2019

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“…Bread flavor is relatively bland, but some types have a slight to strong sour taste (e.g., as a result of fermentation) or a flavor characteristic of the base material (e.g., cereal, root crop or legume flour)-Kenya [44] or with added tamarind-Uganda. [97,98] Old people like sour tasting bread more than the young generation, because younger participants are less familiar with maize and sorghum breads than they are with wheat breads-Lesotho [70] The bread or staple is considered an accompaniment and not the flavor hero of the meal, merely the bulking agent-Kenya [44] Nutrition and health…”

Section: Visualmentioning

confidence: 99%

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

Noort

Renzetti

Linderhof

et al. 2022

Foods

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Massive urbanization and increasing disposable incomes favor a rapid transition in diets and lifestyle in sub-Saharan Africa (SSA). As a result, the SSA population is becoming increasingly vulnerable to the double burden of malnutrition and obesity. This, combined with the increasing pressure to produce sufficient food and provide employment for this growing population together with the threat of climate change-induced declining crop yields, requires urgent sustainable solutions. Can an increase in the cultivation of climate-resilient crops (CRCs) and their utilization to produce attractive, convenient and nutritious bread products contribute to climate change adaptation and healthy and sustainable diets? A food system analysis of the bread food value chain in SSA indicates that replacement of refined, mostly imported, wheat in attractive bread products could (1) improve food and nutrition security, (2) bring about a shift to more nutritionally balanced diets, (3) increase economic inclusiveness and equitable benefits, and (4) improve sustainability and resilience of the food system. The food system analysis also provided systematic insight into the challenges and hurdles that need to be overcome to increase the availability, affordability and uptake of CRCs. Proposed interventions include improving the agronomic yield of CRCs, food product technology, raising consumer awareness and directing policies. Overall, integrated programs involving all stakeholders in the food system are needed.

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“…This is because food is often subjected to cultural and personal filters prior to being considered appropriate for consumption. The different indigenous ethnic groups in Uganda are to an extent defined by their preferences for traditional foods [13]. Thus different foods have particular meanings and symbolism attached to them that affect their consumption [14].…”

Section: Introductionmentioning

confidence: 99%

The Relationship between Cultural Norms and Food Security in the Karamoja Sub-Region of Uganda

Olum¹,

Okello-Uma²,

Tumuhimbise³

et al. 2017

JFNR

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Culture is a strong determinant of food security through its influence on what society considers acceptable for consumption. Karamoja sub-region is one of the most ethnically diverse parts of eastern Africa, and is associated with the highest levels of food insecurity in Uganda. However, there is a general lack of understanding on the extent to which ethnicity is a contributing factor to food insecurity. We examined the relationship between ethnicity and food security in relation to commonly practiced cultural norms among the Jie, Karamojong and Tepeth ethnic groups of Karamoja. Data from 273 randomly selected households across a range of cultural settings were obtained using structured questionnaires in the September-October (2015) period. Food security status was assessed using the Household Food Insecurity Access Scale (HFIAS), daily calorie intake and coping strategy index. The study also used focus group discussions to assess the implications for food security of common cultural practices. Results confirm the general observation that the sub-region is food insecure. There were also significant variations in food security across geographical location and ethnicity. Cultural restrictions, applied particularly to women and children, over the consumption of several nutritious foods from livestock were revealed. Consumption of raw milk and animal blood, potential sources of food-borne infections and thus of malnutrition, was found to be high in the sub-region and varied significantly across ethnicity. The findings provide a basis for interventions aimed at reducing food insecurity and averting cultural impediments to a more nutritious diet.

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We Are Strong Because of Our Millet Bread: Staple Foods and the Growth of Ethnic Identities in Uganda

Cited by 13 publications

References 15 publications

Low consumption of fruits and vegetables among adults in Uganda: findings from a countrywide cross-sectional survey

Low consumption of fruits and vegetables among adults in Uganda: findings from a countrywide cross-sectional survey

Towards Sustainable Shifts to Healthy Diets and Food Security in Sub-Saharan Africa with Climate-Resilient Crops in Bread-Type Products: A Food System Analysis

The Relationship between Cultural Norms and Food Security in the Karamoja Sub-Region of Uganda

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