Use of traditional food and proposal for the dish of good eating for the Totonac region

• García-Vázquez, Rafael ^[1] ; López-Santiago, Marco Andrés ^[2] ; Valdivia Alcalá, Ramón ^[1] ; Sánchez-Toledano, Blanca Isabel ^[3]
  1. [1] Universidad Autónoma Chapingo-División de Ciencias, Económico Administrativas.
  2. [2] Universidad Autónoma Chapingo-Unidad Regional, Universitaria de Zonas Áridas
  3. [3] Instituto Nacional de Investigaciones Forestales, Agrícolas y Pecuarias, Campo Experimental Zacatecas.

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• Localización: Agro Productividad, ISSN-e 2594-0252, Vol. 15, Nº. 1, 2022 (Ejemplar dedicado a: Enero), págs. 21-29
• Idioma: inglés
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• Resumen

  • ABSTR ACT Objective: To identify the use of traditional food, quantify the main foods consumed in the region, and propose a dish of good eating for the Totonac region.

    Methodology: A semi-structured survey was carried out in 328 households of the municipality of Filomeno Mata, Veracruz, Mexico. The Household Dietary Diversity Score (HDDS) and a section were used to obtain information about the regional foods that the local population consumes on a daily basis.

    Results: The families recognized a total of 35 regionally-produced vegetal and animal products. Each household that participated in the survey mentioned an average of 7 foods out of the whole list.

    Limitations: To improve and implement a good food dish, several elements must be taken into account: age, gender, height, physical activity, or physiological condition, among others.

    Conclusions: The registered foods are linked to the local culture and open a door to the generation of various resource-leveraging strategies, such as the dish of good eating for the Totonac region.