Dietary habits and food frequency pattern among tribal women residing in Udaipur District

Introduction

India has a population of over 1.21 billion, of which nearly 250 million people live below the poverty line. (Tripathi and Wadhawan, 2017) [9] . A considerable proportion of the tribal population belongs to economically weaker sections, where poverty and limited access to nutritious foods significantly influence dietary practices and nutritional status. Dietary habits are fundamental determinants of human health, lifestyle, and quality of life, as food choices directly affect nutritional status and overall well-being (Singh and Wadhawan, 2019) [8] . These habits are influenced by several factors, including cultural traditions, socioeconomic conditions, geographical location, food availability, religious beliefs, education, and environmental conditions (Gibney et al., 2019) [4] . Among tribal communities, food habits are deeply rooted in indigenous knowledge systems and have evolved over generations through close interaction with the natural environment. Traditional tribal diets mainly consist of locally available cereals, millets, pulses, roots, tubers, green leafy vegetables, fruits, mushrooms, and various forest-based foods, which contribute to nutritional security as well as the conservation of biodiversity (FAO, 2010). Among tribal communities, food habits are deeply rooted in indigenous knowledge systems and have evolved over generations through close interaction with the natural environment. Traditional tribal diets mainly consist of locally available cereals, millets, pulses, roots, tubers, green leafy vegetables, fruits, mushrooms, and various forest-based foods, which contribute to nutritional security as well as the conservation of biodiversity (FAO, 2010). The food habits of tribal women are largely determined by seasonal food availability, environmental conditions, agricultural practices, and household socioeconomic status. In recent years, rapid socioeconomic changes have led to a nutritional transition, resulting in the coexistence of under nutrition and an increasing risk of overweight and non-communicable diseases among some tribal populations (Popkin, 2006) [7] . Furthermore, climate change, deforestation, and biodiversity loss have reduced the Availability of traditional food resources, adversely affecting household food security and dietary practices (FAO, 2010). This research provides information on the food consumption frequency and meal consumption patterns of tribal women, helping to understand their food habits. The findings may serve as baseline information for future research and support the development of sustainable food and nutrition policies aimed at improving the health and well-being of tribal communities.

Objective of the study

• To study meal consumption pattern of tribal women.

• To assess food habits of the selected tribal beneficiaries.

Methodology

The study was conducted in four tribal villages, namely Amba Fala, Siya Kheri, Bhilo Ka Bedla and Jogiyon Ka Gurha of Udaipur district, Rajasthan. A total of 200 tribal women belonging to the age group of 25-40 years were selected through a random sampling technique. A structured interview schedule was developed to measure the dietary intake pattern of the tribal women.

Results and discussion

However results are classified below under following sub headings

To study meal consumption pattern of tribal women 3.1.1. Meal intake pattern of the respondents

Table: 1 Meal consumption pattern of the tribal women

Meal intake

Yes Consume only one meal 3% Consume two meal per day 96% Consume three meal per day 1%

Table 1 represents the meal intake pattern of the respondents. The findings indicate that the majority of the respondents (96%) consumed two meals per day. In contrast, only 3 per cent respondents consumed one meal per day, while just 1 per cent respondent consumed three meals per day. This shows that a two-meal pattern was the most common among the study population, whereas oneand three-meal patterns were rarely observed. The present findings are supported by Ghosh-Jerath et al. (2021) [3] , who reported that tribal households commonly consumed two to three meals per day, indicating that a limited meal frequency is a common dietary practice among tribal communities. Table: 2 represent that the wheat was the predominant cereal consumed by the respondents, with all respondents (100%) reporting daily consumption. Rice was mainly consumed on a monthly basis 58 per cent, followed by weekly consumption 27.5 per cent. Maize was largely consumed seasonally 70.5 per cent reflecting its seasonal availability and the consumption of barley 99 per cent, quinoa 99.5 per cent, brown rice 99.5per cent and oats 98.5 per cent was negligible, as the majority of respondents reported never consuming these cereals. The findings of the present study are consistent with Ghosh-Jerath et al. (2021) [3] , Dhoble et al. (2022) [1] , who observed that cereals constitute the staple diet of tribal communities and are consumed more frequently than other food groups. Weekly consumption was reported by a moderate proportion of respondents, while daily consumption was negligible across all pulse types. In contrast, cow pea emerged as the least consumed pulse, with the highest proportion of respondents reporting that they never consumed it. Overall, the findings suggest that although pulses are an important component of the respondent's diet, they are consumed primarily on a monthly rather than a daily or weekly basis, reflecting limited dietary diversity and irregular pulse intake. Figure 2 shows the frequency of consumption of milk and milk products among the respondents. Butter milk was the most commonly consumed dairy product, with 64 per cent of the respondents consuming it daily, while 3.5 per cent consumed it weekly and 32.5 per cent never consumed it. Milk was consumed daily by 23 per cent of the respondents and weekly by 4 per cent, whereas 73 per cent reported that they never consumed it. Similarly, curd was consumed daily by 6.5 per cent and weekly by 12 per cent of the respondents, while 81.5 per cent never consumed it. The consumption of paneer and khoya was comparatively low, with 10 per cent consuming them monthly, 3.0 per cent seasonally, 1.5 per cent weekly and 85.5 per cent never consuming either product. Tofu was not consumed by any of the respondents, as 100 per cent reported that they never consumed it. Similarly, dalda was rarely used, with 89.5 per cent of the respondents never consuming it, while 5.0 per cent consumed it daily and 5.5 per cent consumed it seasonally. Fig. 4 shows that fruit consumption among the respondents was generally low. Watermelon was consumed occasionally by 80 per cent of the respondents, followed by aonla 60 per cent and sapota 48 per cent. Banana was consumed weekly by 31.5 per cent of the respondents, while 26.5 per cent of the respondents never consumed papaya. None of the respondents reported daily consumption of any fruit, indicating a low level of regular fruit intake. Seasonal consumption was relatively higher, with mutton consumed by 16 per cent of the respondents, followed by chicken 12.5 per cent, eggs 10.5 per cent, fish 6 per cent, and game meat 0.5 per cent. Weekly and monthly consumption remained very low for all non-vegetarian foods. The majority of the respondents never consumed game meat 99 per cent, fish 91 per cent, chicken 83 per cent, and both mutton and eggs 79.5 per cent. Overall, non-vegetarian food consumption was infrequent, with seasonal consumption being more common than regular intake.

To assess food habits of the selected tribal women 3.2.1. Consumption pattern of cereals among tribal women

Consumption pattern of Pulses among tribal women

Consumption pattern of edible seed among tribal women

Consumption pattern of fat and oil seeds among tribal women

Consumption of fruits among tribal women

Consumption pattern of meat and meat products

Consumption pattern of roots among tribal women

Fig. 6 shows the consumption pattern of root vegetables among the respondents. Potato and onion were the most regularly consumed root vegetables, with 92.5 per cent and 85.5 per cent of the respondents consuming them weekly, respectively. In contrast, carrot 93.0 per cent and radish 91.5 per cent were consumed mainly on a seasonal basis. Beetroot was the least preferred root vegetable, with 89.5 per cent of the respondents reporting that they never consumed it. Overall, potato and onion were consumed more regularly, whereas carrot, radish, and beetroot were consumed infrequently.

Consumption pattern of green leafy vegetables

Table: 4 represent that the consumption pattern of green leafy vegetables revealed that coriander leaves were the most regularly consumed item, with 64.5 per cent of the respondents consuming them daily. In contrast, spinach (91%), fenugreek (90%), Bengal gram leaves (85%), radish leaves (87%), and cabbage (95%) were predominantly consumed seasonally, while their weekly and monthly consumption remained low. Overall, coriander leaves formed a regular part of the respondents' diet, whereas the other green leafy vegetables were mainly consumed on a seasonal basis. The table is given below:- [1] , who reported that tea was a commonly consumed beverage among tribal women, while the consumption of other beverages was comparatively low.

Similarly, a study on tribal communities reported that the majority of respondents consumed tea or coffee once daily, indicating that tea/coffee is the most frequently consumed beverage among tribal populations.

Food habits of the respondents

Fig: 8 represents the dietary pattern of the respondents. The findings reveal that the majority of the respondents 80 per cent were vegetarians, whereas only 20 per cent consumed non-vegetarian foods. This indicates that vegetarian dietary practices were predominant among the study population, with only a small proportion following a non-vegetarian diet

Conclusion

All of the respondents had consumed a cereal-based diet on a regular. Fruit consumption was generally infrequent, with most fruits being consumed occasionally or fortnightly and no respondent reporting daily consumption. Non-vegetarian foods were rarely consumed, with the majority of respondents never consuming these items and no daily consumption reported. Basis. Pulses were predominantly consumed on a monthly basis, while daily consumption was negligible across all pulse varieties. Buttermilk was the most regularly consumed dairy product, whereas the consumption of milk, curd, paneer, khoya, tofu, and dalda was comparatively low. Mustard seed oil and soybean oil were the principal cooking oils used by the respondents, while the use of other edible oils and fats was minimal.

Recommendation

1. Nutrition education programmes should be organized to increase awareness among tribal women regarding the importance of a balanced and diversified diet.

2. The regular consumption of nutrient-rich foods such as pulses, milk and milk products, fruits, green leafy vegetables, and edible seeds should be encouraged to improve dietary quality and reduce the risk of nutrient deficiencies.

3. Awareness should be created about the nutritional value of locally available and traditional foods, including millets, forest foods, and indigenous vegetables, to promote sustainable and healthy dietary practices.

References

1. Dhoble SS, Jiwane NN, Khamgaonkar MB, Khandwe S. A cross sectional study to assess the pattern of food consumption among tribal women of age group of 1549 years. Int J Health Clin Res. 2022;5(2):1071-1074.
2. Food and Agriculture Organization. Sustainable diets and biodiversity: Directions and solutions for policy, research and action. Rome: Food and Agriculture Organization; 2010.
3. Ghosh-Jerath S, Kapoor R, Barman S, Singh G, Singh A, Downs SM, et al. Traditional food environment and factors affecting indigenous food consumption in the Munda tribal community of Jharkhand, India. Front Nutr. 2021;7:600470.
4. Gibney MJ, Lanham-New SA, Cassidy A, Vorster HH. Introduction to Human Nutrition. 3rd ed. Oxford: Wiley-Blackwell; 2019.
5. Kuhnlein HV, Erasmus B, Burlingame B, editors. Indigenous Peoples' Food Systems and Well-Being: Interventions and Policies for Healthy Communities. Rome: Food and Agriculture Organization of the United Nations; 2013.
6. Popkin BM. Global nutrition dynamics: The world is shifting rapidly toward a diet linked with noncommunicable diseases. Am J Clin Nutr. 2006;84(2):289-298.
7. Singh M, Wadhawan N. Effect of dietary habits on menstrual problems in young girls. Int J Curr Microbiol Appl Sci. 2019;8:279-286.
8. Tripathi P, Wadhawan N. Impact of MGNREGA to achieve food security among rural household. Int J Appl Nat Sci. 2017;6(4):145-148.
9. United Nations Children's Fund. The State of the World's Children 2019: Children, Food and NutritionGrowing Well in a Changing World. New York: UNICEF; 2019.