Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19)
OBJECTIVES: The current food environment includes what people remember to cook. Therefore, the objective of this study was to describe and compare the traditional Chilean culinary preparations that currently exist in memory by geographic area [Metropolitan Region (RM) and La Araucanía (AR)] and by s...
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ftpubmed:oai:pubmedcentral.nih.gov:6574636 2023-05-15T16:17:05+02:00 Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) Kanter, Rebecca Villagra, Mariana León Schnettler, Berta 2019-06-13 http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6574636/ https://doi.org/10.1093/cdn/nzz051.P04-146-19 en eng Oxford University Press http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6574636/ http://dx.doi.org/10.1093/cdn/nzz051.P04-146-19 Copyright © American Society for Nutrition 2019. https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) Community and Public Health Nutrition Text 2019 ftpubmed https://doi.org/10.1093/cdn/nzz051.P04-146-19 2019-06-23T00:36:54Z OBJECTIVES: The current food environment includes what people remember to cook. Therefore, the objective of this study was to describe and compare the traditional Chilean culinary preparations that currently exist in memory by geographic area [Metropolitan Region (RM) and La Araucanía (AR)] and by socio-demographic factors (age, ethnicity). METHODS: Pre-existing methods on documenting traditional food systems of indigenous peoples were adapted for this study. Over 2017 and 2018, 10 key informant interviews were conducted by a trained ethnographer/anthropologist. Specifically, five key-informant interviews were conducted per region, one per age (25–45 y, 45–64 y, > 65 y) or ethnic group (first nations or not). In each interview, the key informant cooked a traditional recipe and completed a free-list exercise of traditional culinary preparations, with little prompting. All culinary preparations free-listed by each informant were coded thematically by key ingredients and mealtime; and subsequently grouped into 67 unique larger food categories, according to its main ingredients (e.g., beans) or food type (e.g., beverages). ATLAS.ti v. 8.3.1 and STATA v.15.0 were used to conduct the study analyses. RESULTS: The traditional dishes cooked by the key informants varied by region and age group. More unique traditional culinary preparations were identified in AR (n = 351) than in RM (n = 220); and the specific preparations listed varied by region. When the preparations were grouped into larger food categories, vegetables and breads were the most prevalent categories, across regions, age and ethnic groups. Sandwiches, soups/stews with meat, and beans were the other frequent food categories in the RM. While in AR, these were sweets/jams, soups/stews without meat, and potatoes. Frequent food categories also varied by age group (e.g., alcoholic beverages for those 25–45 y compared to soups/stews for those > 65 y), but not by ethnic group. CONCLUSIONS: Traditional culinary preparations still exist in the memory of ... Text First Nations PubMed Central (PMC) Current Developments in Nutrition 3 Supplement_1 |
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Community and Public Health Nutrition |
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Community and Public Health Nutrition Kanter, Rebecca Villagra, Mariana León Schnettler, Berta Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
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Community and Public Health Nutrition |
description |
OBJECTIVES: The current food environment includes what people remember to cook. Therefore, the objective of this study was to describe and compare the traditional Chilean culinary preparations that currently exist in memory by geographic area [Metropolitan Region (RM) and La Araucanía (AR)] and by socio-demographic factors (age, ethnicity). METHODS: Pre-existing methods on documenting traditional food systems of indigenous peoples were adapted for this study. Over 2017 and 2018, 10 key informant interviews were conducted by a trained ethnographer/anthropologist. Specifically, five key-informant interviews were conducted per region, one per age (25–45 y, 45–64 y, > 65 y) or ethnic group (first nations or not). In each interview, the key informant cooked a traditional recipe and completed a free-list exercise of traditional culinary preparations, with little prompting. All culinary preparations free-listed by each informant were coded thematically by key ingredients and mealtime; and subsequently grouped into 67 unique larger food categories, according to its main ingredients (e.g., beans) or food type (e.g., beverages). ATLAS.ti v. 8.3.1 and STATA v.15.0 were used to conduct the study analyses. RESULTS: The traditional dishes cooked by the key informants varied by region and age group. More unique traditional culinary preparations were identified in AR (n = 351) than in RM (n = 220); and the specific preparations listed varied by region. When the preparations were grouped into larger food categories, vegetables and breads were the most prevalent categories, across regions, age and ethnic groups. Sandwiches, soups/stews with meat, and beans were the other frequent food categories in the RM. While in AR, these were sweets/jams, soups/stews without meat, and potatoes. Frequent food categories also varied by age group (e.g., alcoholic beverages for those 25–45 y compared to soups/stews for those > 65 y), but not by ethnic group. CONCLUSIONS: Traditional culinary preparations still exist in the memory of ... |
format |
Text |
author |
Kanter, Rebecca Villagra, Mariana León Schnettler, Berta |
author_facet |
Kanter, Rebecca Villagra, Mariana León Schnettler, Berta |
author_sort |
Kanter, Rebecca |
title |
Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
title_short |
Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
title_full |
Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
title_fullStr |
Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
title_full_unstemmed |
Understanding the Current Food Environment Through Traditional Culinary Preparations: A Comparison Between Two Distinct Regions in Chile (P04-146-19) |
title_sort |
understanding the current food environment through traditional culinary preparations: a comparison between two distinct regions in chile (p04-146-19) |
publisher |
Oxford University Press |
publishDate |
2019 |
url |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6574636/ https://doi.org/10.1093/cdn/nzz051.P04-146-19 |
genre |
First Nations |
genre_facet |
First Nations |
op_relation |
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC6574636/ http://dx.doi.org/10.1093/cdn/nzz051.P04-146-19 |
op_rights |
Copyright © American Society for Nutrition 2019. https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model This article is published and distributed under the terms of the Oxford University Press, Standard Journals Publication Model (https://academic.oup.com/journals/pages/open_access/funder_policies/chorus/standard_publication_model) |
op_doi |
https://doi.org/10.1093/cdn/nzz051.P04-146-19 |
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Current Developments in Nutrition |
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3 |
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1766002924999147520 |