Assessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)

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dc.citation.issue1
dc.citation.volume13
dc.contributor.authorVogliano C
dc.contributor.authorRaneri JE
dc.contributor.authorMaelaua J
dc.contributor.authorCoad J
dc.contributor.authorWham C
dc.contributor.authorBurlingame B
dc.date.accessioned2023-07-10T01:11:18Z
dc.date.accessioned2023-09-04T01:40:33Z
dc.date.available2020-12-16
dc.date.available2023-07-10T01:11:18Z
dc.date.available2023-09-04T01:40:33Z
dc.date.issued2021-01
dc.description(c) The Author/s 2020
dc.description.abstractIndigenous Solomon Islanders, like many living in Pacific Small Island Developing States (PSIDS), are currently experiencing the global syndemic-the combined threat of obesity, undernutrition, and climate change. This mixed-method study aimed to assess nutrition transitions and diet quality by comparing three geographically unique rural and urban indigenous Solomon Islands populations. Participants in rural areas sourced more energy from wild and cultivated foods; consumed a wider diversity of foods; were more likely to meet WHO recommendations of >400g of non-starchy fruits and vegetables daily; were more physically active; and had significantly lower body fat, waist circumference, and body mass index (BMI) when compared to urban populations. Urban populations were found to have a reduced ability to self-cultivate agri-food products or collect wild foods, and therefore consumed more ultra-processed foods (classified as NOVA 4) and takeout foods, and overall had less diverse diets compared to rural populations. Clear opportunities to leverage traditional knowledge and improve the cultivation and consumption of underutilized species can assist in building more sustainable and resilient food systems while ensuring that indigenous knowledge and cultural preferences are respected.
dc.description.publication-statusPublished
dc.identifierhttp://gateway.webofknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcApp=PARTNER_APP&SrcAuth=LinksAMR&KeyUT=WOS:000610675900001&DestLinkType=FullRecord&DestApp=ALL_WOS&UsrCustomerID=c5bb3b2499afac691c2e3c1a83ef6fef
dc.identifierARTN 30
dc.identifier.citationNUTRIENTS, 2021, 13 (1)
dc.identifier.doi10.3390/nu13010030
dc.identifier.eissn2072-6643
dc.identifier.elements-id436674
dc.identifier.harvestedMassey_Dark
dc.identifier.urihttp://hdl.handle.net/10179/19847
dc.publisherMDPI (Basel, Switzerland)
dc.relation.isPartOfNUTRIENTS
dc.rightsCC BY
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectindigenous peoples
dc.subjectfood systems
dc.subjectsustainable diets
dc.subjectwild foods
dc.subjectfood security
dc.subjectnutrition
dc.subjectSDG 2
dc.subjectPacific Islands
dc.subjectbiodiversity
dc.subject.anzsrc0908 Food Sciences
dc.subject.anzsrc1111 Nutrition and Dietetics
dc.titleAssessing Diet Quality of Indigenous Food Systems in Three Geographically Distinct Solomon Islands Sites (Melanesia, Pacific Islands)
dc.typeJournal article
pubs.notesNot known
pubs.organisational-group/Massey University
pubs.organisational-group/Massey University/College of Health
pubs.organisational-group/Massey University/College of Health/School of Health Science
pubs.organisational-group/Massey University/College of Health/School of Sport, Exercise and Nutrition
pubs.organisational-group/Massey University/College of Sciences
pubs.organisational-group/Massey University/College of Sciences/School of Food and Advanced Technology
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