Hill Publishing Group | contact@hillpublisher.com

Hill Publishing Group

Location:Home / Journals / International Journal of Food Science and Agriculture /

DOI:http://dx.doi.org/10.26855/ijfsa.2022.06.008

Traditional Food of the Khoisan People in Vite Vivali, Huila, Angola

Date: May 31,2022 |Hits: 327 Download PDF How to cite this paper

Armindo Paixão1,*, Domingas Tchatea Morais2, Arlindo Costa1, Hélder Tchipindo1, Justo dos Santos1, Diassonama Maria3, Mónica Tuliende1

1Departament of Nutrition and Metabolic Diseases, Higher Polytechnic Institute of Caála, Huambo, Angola.

2Departament of Nutrition, General Hospital of Namibe, Namibe, Angola.

3Departament of Nutrition and Food Technology, Faculty of Veterinary Medicine, Huambo, Angola.

*Corresponding author: Armindo Paixão

Abstract

With the aim of identifying the foods consumed by the Khoisan people and in a preliminary way relating the consumption of these foods to the presentation of imbalance in blood glucose, blood pressure and body mass index, a study was carried out consisting of field visits in the commune of Vite Vivali. Through a community guide, 35 Khoisans were contacted to perform anthropometric measurements such as weight, height, body mass index, blood pressure measurement, and direct observation of the foods on their menu. Various foods were identified among meat, fish, vegetables, tubers, fruits and honey, acquired through hunting, gathering and fishing. In relation to the body index, 94.2% of individuals had normal weight, 71.4% had values of 70/100mg/dl, in relation to blood pressure 73.3% had normal parameters (100-120/70-80 mmHg). The study suggests that the dietary habits and lifestyle of the Khoisan people are recommended for good health.

References

[1] Shahidi, F. (2021). Do traditional food cultures play a role in COVID-19 for health and immunity? J.Food.Bioact, 14: 1-3. http://www.isnffjfb.com/index.php/JFB/article/view/229/367.

[2] GBD. (2017). Diet Collaborators. Health effects of dietary risks in 195 countries, 1990-2017: a systematic analysis for the Global Burden of Disease Study 2017. Lancet, 2019, 393: 1958-72.

[3] Springmann, M., Godfray, H. C. J., Rayner, M., Scarborough, P. (2016). Analysis and valuation of the health and climate change cobenefits of dietary change. Proc Natl Acad Sci U S.

[4] Tilman, D., Clark, M. (2014). Global diets link environmental sustainability and human health. Nature, 515: 518-522. 

[5] UNESCO. (2005). Convention on Protetion and Promotion of the Diversity of Cultural Expression, 4-5.

[6] Service, E. R. (1971). The unters. Rio de Janeiro: Zahar.

[7] Araujo, M. L. L., Kubo, R. R. (2017). Food and Nutritional security and Indigenous people: The experince of Asheninkas from High River Envira with the food acquisition program (PAA). Paranaense Journal of Development, Curitiba, 38(132): 195-210.

[8] Bordignon, M. I., Marangoni, L. F. B., Mazalli, M. R., Maldonado, R. R., Kamimura, E. S., Caram, A. L. A. (2021). Aplication of defferent parameters to assess nutritional status and correlation with body mass index in elderly residents of a long-stay in-stitution. Brazilian Journal of Development, 7(8): 83151-83165.

[9] Lipschitz, D. A. (1994). Screening for Nutrition status in the elderly. Primary care, 21(1): 55-67.

[10] ABESO. (2016). Brazilian Obesity Guidelines. 4th ed. São Paulo, Brazil, p. 188.

[11] Vaz, D. S. S., Bennemann, R. M. (2014). Eating behavior and eating habits: A review. Journal Uningá review, 20(1): 108-112.

[12] Figueredo, E., Smith, G. F. (2012). Common Names of Angolan Plants. Interpreting Botanic Diversity, 2nd ed. Coimbra, Portugal.

[13] Marsh, K., Zeuschner, C., Saunders, A. (2012). Health implications of a vegetarian diet: a review. American Journal of Lifestyle Medicine, 6(3): 250-67. 

[14] Silva, I. B., Oliveira, P. J., Silva, I. B., Santiago, M. C. F., Asquieri, E. R., Sousa, M. F. (2022). Characterization of biological and bioative compounds of Goji berry (Lycium barbarum) dehydrated. Revista Concilium, 22(2): 156-168.

[15] Dornas, W. C., Oliveira, T. T., Rodrigues-das-Dores, R. G., Santos, A. F., Nagem, T. (2007). Flavonoids: therapeutic potential in oxidative stress. Journal of Basic and Applied Farmaceutic Science, 28(3): 241-249. 

[16] Shenkin, A. (2006). Micronutrients in health and disease. Postgraduate Medical Journal, 82(971): 559-567.

[17] Vinturini, G. (2006). Biochemistry. Science today, 39(233): 25-31.

[18] Pingmuanglek, P., Jakrawatana, N., Gheewala, S. H. (2017). Supply chain analysis for cassava starch production: Cleaner production opportunities and benefits, Journal of Cleaner Prodution, 162: 1075-1084.

[19] Umar, K. J., Hassan, L. G., Dangoggo, S. M., Maigandi, A., Sani, N. A. (2011). Nutritional and anti-nutritional profile of spiny amaranth (Amaramthus viridis. linn). Seria Stiintele Vietii, 21(4): 727-737.

[20] Van Vliet, N., Quiceno-Mesa, M. P., Cruz-Antia, D., Yagüe, B. (2014). Game meat and food security in the Amazon triple border zone (Colombia, Peru and Brazil). CGIAR, USAID, CIFOR”, Fundation Si, UFAM, Fundation Omacha, Bogotá, D.C. P. 24 p. 

[21] Hoffman, L. C. Cawthorn, D. (2013). Exotic protein sources to meet all needs. Meat Science, 95: 764-771.

[22] Amaral, J. S., Mafra, I., Oliveira, M. B. P. P. (2015). Risks and benefits associted with the consumption of bushmeat. Risks and food, 9: 17-35.

[23] Ball, D. W. (2007). The chemical composition of honey. J. Chem. Educ, 84, 1643-1646. 

[24] Santos-Buelga, C., González-Paramás, A. M. (2017). Chemical composition of honey. In Bee Products—Chemical and Biological Properties; Springer: Berlin/Heidelberg, Germany, 43-82. ISBN 9783319596891.

[25] Pita-Calvo, C., Vázquez, M. (2017). Differences between honeydew and blossom honeys: A review. Trends Food Sci. Technol., 59, 79-87.

[26] Tsamesidis, I., Egwu, C. O., Samara, D., Vogiatzi, D., Lettas, A., Lymperaki, E. (2022). Effects of Greek Honey and Propolis on Oxidative Stress and Biochemical Parameters in Regular Blood Donors. Journal of chenobiotic, 12: 13-20.

[27] Mendes-Neto, L. S., José, A., Rita, F. (2013). Food, food and culture: Food, food and culture: the resource of commensality.

[28] Schmidt, R. (2017). The Xerente food in context of transformation. HABITUS, GAOIANIA, 15(1): 93-110.

[29] Pelegrini, A., Coqueiro, R. S., Petroski, E. L., Benedetti, T. R. B. (2011). Self-reported diabetes mellitus and its association with overweight in the elderly. Braz Jour Cineantropom Human Performance, 13(6): 442-447.

[30] Satler, L. D., Souza, J. P. A., Oliveira. G. C., Nunes. J. F., Fagundes. D. C., Mendes. R. F. (2020). Factors associated with the prevalence of diabetes mellitus typ II: A REVIEW. VI UNIFACIG Scientific Seminar – V UNIFACIG Scientific Initiation Day, Brazil. 

[31] SBC. (2017). Guidline on fat consumption and Cardiovascular health: the omega 6/omega 3 ratio. Brazilian Cardiology Archives, Rio de Janeiro, 100(1).

How to cite this paper

Traditional Food of the Khoisan People in Vite Vivali, Huila, Angola

How to cite this paper: Armindo Paixão, Domingas Tchatea Morais, Arlindo Costa, Hélder Tchipindo, Justo dos Santos, Diassonama Maria, Mónica Tuliende. (2022) Traditional Food of the Khoisan People in Vite Vivali, Huila, AngolaInternational Journal of Food Science and Agriculture6(2), 185-191.

DOI: http://dx.doi.org/10.26855/ijfsa.2022.06.008

Volumes & Issues

Free HPG Newsletters

Add your e-mail address to receive free newsletters from Hill Publishing Group.

Contact us

Hill Publishing Group

8825 53rd Ave

Elmhurst, NY 11373, USA

E-mail: contact@hillpublisher.com

Copyright © 2019 Hill Publishing Group Inc. All Rights Reserved.