Mothers' groups enrich diet and culture through promoting traditional Quichua foods

Abstract

Indigenous Peoples in Latin America bear a disproportionate burden of undernutrition, yet traditional foods, including wild leafy greens, can contribute nutritional value to diets. As part of a community nutrition intervention using local foods in highland Tungurahua, Ecuador, mothers' groups promoted the consumption of wild leafy greens through community cooking clubs and recipe competitions at local fairs. The objective was to assess the social, cultural, and nutritional potential of a mothers' club intervention that promoted 2 indigenous greens (stinging nettle/Urtica dioica L. and round-leaved dock/Rumex obtusifolius L.) into children's diets. Key informant interviews and focus groups were conducted with 54 mothers and 16 elders to identify perceptions of the intervention and traditional foods. Social and cultural dimensions were identified through content analysis. The nutritional contribution of the leafy greens was estimated through semiquantitative food frequency questionnaires conducted with 160 participant mothers and 98 mothers living in comparison communities who had not been exposed to the intervention. The use of local foods generated pride for mothers and elders. Nonfood uses of the nettle proved an initial barrier to acceptance; however, peer support within mothers' groups enabled increased consumption. The greens were estimated to contribute an additional 8% vitamin A, 7% iron, 12% vitamin C, and 27% folate to children's recommended dietary intakes. By promoting wild leafy greens, mothers' groups improved food security and the cultural and nutritional value of their diets. Additionally, mothers' cooking clubs increased self-efficacy and cultural identity for Quichua women, offering a highly acceptable nutrition intervention model.

Figure 1

Framework of mothers' experiences of a community nutrition intervention in the highlands of Tungurahua, Ecuador. Mothers rooted perceived improvements in nutrition in their increased self‐efficacy for feeding their children, resulting in: an improved feeding experience; strengthened mother‐child relationship; and a healthier child. The positive feeding experience, with a happy and healthy child, further increased the mothers' self‐esteem and self‐efficacy. Mothers felt children were more social and made friends as a result of being happier and healthier and following their social example with peers, which in turn meant less burden and worry for the entire family. Mothers attributed the intervention with increasing their social support through improved relationship with peers. As a root of the increased self efficacy, mothers described overall improved relationships with peers and elder community members and improved use of traditional foods from the local environment