Linking nutrition security and agrobiodiversity [Elektronische Ressource] : the importance of traditional vegetables for nutritional health of women in rural Tanzania / by Gudrun B. Keding

Gudrun B. Keding
LINKING NUTRITION SECURITY
AND AGROBIODIVERSITY:
the importance of traditional
vegetables for nutritional
health of women in rural Tanzania
ISBN 978-3-86955-598-0
Cuvillier Verlag Göttingen
9 783869 555980 Internationaler wissenschaftlicher Fachverlag
Umschlag1.indd 1Umschlag1.indd 1 16.12.2010 09:37:0016.12.2010 09:37:00
Linking nutrition security and agrobiodiversity: the importance
Gudrun B. Keding
of traditional vegetables for nutritional health of women in rural Tanzania
Linking nutrition security and agrobiodiversity:
the importance of traditional vegetables for nutritional
health of women in rural Tanzania





Dissertation
submitted for the degree of
Doctor of Agricultural Sciences
of the Faculty of Agriculture, Nutritional
Sciences and Environmental Management,
Justus-Liebig-Universität Gießen, Germany




By
Gudrun B. Keding
Born in Berlin, Germany




Gießen, December 2010


Bibliografische Information der Deutschen Nationalbibliothek
Die Deutsche Nationalbibliothek verzeichnet diese Publikation in der
Deutschen Nationalbibliografie; detaillierte bibliografische Daten sind
im Internet über http://dnb.d-nb.de abrufbar.
1. Aufl. - Göttingen : Cuvillier, 2010
Zugl.: Gießen, Univ., Diss., 2010
978-3-86955-598-0



Dissertation im Institut für Ernährungswissenschaft Fachbereich Agrarwissenschaften, Oecotrophologie und Umweltmanagement
Justus-Liebig-Universität Gießen



Referee: Prof. Dr. Michael Krawinkel, Justus-Liebig-Universität Gießen
Co-referee: PD Dr. Brigitte L. Maass, Georg-August-Universität Göttingen
Date of Examination: 3 December 2010


Printed with the financial support of the fiat panis Foundation, Ulm, Germany





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Table of Contents
List of Tables....................................................................................................................................3
List of Figures...................................................................................................................................6
List of Abbreviations.......................................................................................................................11
1 Introduction.................................................................................................................................12
2 Materials and Methods...............................................................................................................16
2.1 Research location and participants.....................................................................................16
2.1.1 Selection of villages ....................................................................................................16
2.1.2 Selection of women.....................................................................................................17
2.2 Data collection....................................................................................................................18
2.2.1 Individual interviews....................................................................................................18
2.2.2 Health status...............................................................................................................19
2.3 Data analysis......................................................................................................................22
2.3.1 Individual interviews....................................................................................................23
2.3.2 Health status...............................................................................................................32
2.3.3 Correlation and multiple regression analysis...............................................................32
2.4 Constraints..........................................................................................................................34
3 Results.......................................................................................................................................36
3.1 Socio-economic status........................................................................................................36
3.1.1 Age, ethnicity, religion and family situation..................................................................36
3.1.2 Education, occupation and village location..................................................................38
3.1.3 Wealth parameters......................................................................................................40
3.2 Vegetable production..........................................................................................................41
3.2.1 Vegetable types produced...........................................................................................41
3.2.2 Number of vegetables produced per person................................................................43
3.2.3 Sales and purchase of vegetables...............................................................................48
3.3 Food consumption..............................................................................................................52
3.3.1 Food intake..................................................................................................................52
3.3.2 Nutrient intake.............................................................................................................59
3.3.3 Dietary Diversity Score (DDS) and Food Variety Score (FVS) ....................................65
3.3.4 Vegetable consumption and Vegetable Diversity Score (VDS)....................................73
3.3.5 Dietary patterns...........................................................................................................81
3.4 Nutritional health.................................................................................................................93
3.4.1 Vitamin A status..........................................................................................................93
3.4.2 Iron status...................................................................................................................95
3.4.3 Body mass index (BMI)...............................................................................................99
3.4.4 Nutritional knowledge and attitudes...........................................................................101
4 Discussion................................................................................................................................109
4.1 Linking vegetable production and consumption: “Does diversity in the field equal diversity
on the plate?“....................................................................................................................111
4.1.1 Vegetable production and consumption of the study population................................111
4.1.2 Attitudes and knowledge of participants regarding vegetables..................................121
4.1.3 Vegetable production and consumption in associations and correlations..................121
4.1.4 Conclusions...............................................................................................................1352
FOCUS A: The success story of tomatoes and onions........................................................137
4.2 Linking overweight/obesity, food consumption and attitudes: “how the 'nutrition transition' is
on the rise in rural Tanzania”............................................................................................139
4.2.1 Body Mass Index (BMI) values of the study population.............................................139
4.2.2 Attitudes towards overweight.....................................................................................141
4.2.3 BMI in associations and correlations.........................................................................143
4.2.4 Conclusions...............................................................................................................148
FOCUS B: Obesity in developing countries.........................................................................151
4.3 Linking iron status, food consumption and nutritional knowledge: “dietary diversity versus
health issues“....................................................................................................................152
4.3.1 Iron status of the study population.............................................................................152
4.3.2 Knowledge about iron in nutrition..............................................................................1