Zobrazeno 1 - 10
of 330
pro vyhledávání: '"indigenous foods"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
While South Africa maintains national food security, food insecurity persists at the household level, with not all households having access to sufficient food. Proposals to address this include promoting the consumption of indigenous foods (IF). Howe
Externí odkaz:
https://doaj.org/article/2e57cec0572e46eeaefaee34222a76c2
Publikováno v:
BMC Nutrition, Vol 10, Iss 1, Pp 1-15 (2024)
Abstract Background Food insecurity is a major predicament for rural populations, especially mothers and children, whose livelihoods are often dependent on rain-fed agriculture. Indigenous foods have the potential of mitigating food insecurity as the
Externí odkaz:
https://doaj.org/article/f31242c8d9b947618bab6422516e76bb
Autor:
Nelson Tselaesele, Geremew Bultosa, Moenyane Molapisi, Shimane Makhabu, Rosemary Kobue-Lekalake, Gulelat Desse Haki, Bonno Sekwati-Monang, Eyassu Seifu, Gaone Mokhawa, Kethabile Sonno
Publikováno v:
Food Production, Processing and Nutrition, Vol 5, Iss 1, Pp 1-26 (2023)
Abstract The consumption of traditional and indigenous foods and beverages varies across different ethnic communities and is often influenced by geographical location. However, the diversity of edible plants is rapidly declining due to climate change
Externí odkaz:
https://doaj.org/article/d679d19e6fdd4ff1afce5a202b641876
Publikováno v:
Businesses, Vol 3, Iss 1, Pp 129-149 (2023)
Literature on participation in the informal food sector in cities of the Global South is conventionally characterized by a survivalist or opportunistic perspective. The main difference is that opportunists, in contrast to survivalists, are motivated
Externí odkaz:
https://doaj.org/article/884b9a2802054945b378cb0724f1ec0c
Autor:
Hennie Fisher
Publikováno v:
African Journal of Hospitality, Tourism and Leisure, Vol 11, Iss SE2, Pp 1685-1697 (2022)
The food service industry is an integral part of tourism both locally and globally, producing billions of meals annually ranging from take-outs to gourmet meals. Tourists returning to travel post-COVID-19 may be more discerning, making the promotion
Externí odkaz:
https://doaj.org/article/867d540b39084ffa965dc9b622aedcdf
Publikováno v:
Foods, Vol 13, Iss 1, p 91 (2023)
Djulis (Taiwanese quinoa) has gained popularity among researchers due to its biological characteristics and rich nutritional value. Incorporating Djulis is expected to enhance the sausage’s texture, flavor, and storage stability due to the presence
Externí odkaz:
https://doaj.org/article/53930c0256554ac0afd8d941c344f57a
Akademický článek
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Autor:
Lesley Macheka, Faith A. Manditsera, Ruth T. Ngadze, Juliet Mubaiwa, Shingai Nyarugwe, Courage Bangira, Godfrey Pachavo, George Kembo
Publikováno v:
Future Foods, Vol 6, Iss , Pp 100187- (2022)
Natural resources are a valuable component of traditional food systems that contributes to food and nutrition. The distribution and consumption patterns of these natural resources still needs exploration for follow-up research and optimum utilisation
Externí odkaz:
https://doaj.org/article/920b61b11dbf4a9da590e357aaa7c563
Akademický článek
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Publikováno v:
BMC Public Health, Vol 21, Iss 1, Pp 1-11 (2021)
Abstract Background This study was done as part of a larger study that aims to identify the most impactful and cost-effective strategies for the prevention and control of overweight and obesity in Kenya. Our objective was to involve stakeholders in t
Externí odkaz:
https://doaj.org/article/a6b4033483ce40d584b5a8f1e7843aa3