A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda

Scarpa, G, Berrang-Ford, L, Twesigomwe, S et al. (10 more authors) (2021) A Community-Based Approach to Integrating Socio, Cultural and Environmental Contexts in the Development of a Food Database for Indigenous and Rural Populations: The Case of the Batwa and Bakiga in South-Western Uganda. Nutrients, 13 (10). 3503. ISSN 2072-6643

Abstract

Metadata

Authors/Creators:
  • Scarpa, G
  • Berrang-Ford, L
  • Twesigomwe, S
  • Kakwangire, P
  • Peters, R
  • Zavaleta-Cortijo, C
  • Patterson, K
  • Namanya, DB
  • Lwasa, S
  • Nowembabazi, E
  • Kesande, C
  • Harris-Fry, H
  • Cade, JE ORCID logo https://orcid.org/0000-0003-3421-0121
Copyright, Publisher and Additional Information: © 2021 by the authors. This is an open access article under the terms of the Creative Commons Attribution 4.0 International License (CC BY 4.0) (https://creativecommons.org/licenses/by/4.0/)
Keywords: food list; food composition database; Indigenous and rural populations; south-western Uganda; community-based research; food culture; environmental changes
Dates:
  • Accepted: 30 September 2021
  • Published (online): 3 October 2021
  • Published: 3 October 2021
Institution: The University of Leeds
Academic Units: The University of Leeds > Faculty of Environment (Leeds) > School of Food Science and Nutrition (Leeds) > FSN Nutrition and Public Health (Leeds)
Depositing User: Symplectic Publications
Date Deposited: 15 Oct 2021 11:18
Last Modified: 15 Oct 2021 11:18
Status: Published
Publisher: MDPI
Identification Number: https://doi.org/10.3390/nu13103503

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