Cooking with traditional crops improves nutrition and boosts women's incomes


Promising pulses in Ethiopia A similar healthy-eating effort is underway in Ethiopia, where about 52% of the country's rural population fails to meet minimum consumption requirements for calories. Researchers at the University of Saskatchewan and Hawassa University are studying how education can increase consumption of pulses, including chickpeas, broad beans, and lentils. They are focusing particularly on the consumption patterns of the most vulnerable: children under five, adolescent girls, and adult females. Studies found a lack of awareness among women of the nutritional value of pulses, and the need to incorporate this high-protein, high-iron crop in everyday meals. "The main staple of the Ethiopian diet is teff (a local cereal grain). People would rather eat that alone than add a little protein, like lentils. Part of our project is showing them the nutritional value of protein combinations. We are also trying to overcome the perception of pulse as 'poor man's food'," says investigator Carol Henry, with the University of Saskatchewan's College of Pharmacy and Nutrition.

Read more at: http://medicalxpress.com/news/2013-05-cooking-traditional-crops-nutrition-boosts.html#jCp

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