The composition of some foods used in northwest Amazônia
Copyright
open access
Type
Article
Date
1988
Journal Title
Journal ISSN
Volume Title
Publisher
Associação INTERCIÊNCIA
Alternative Title
Authors
Affilliation
University of Colorado. Department of Anthorpology. Boulder, CO, USA.
Advisor
Co-Advisor
Committee Member
Organizer
Coordinator(s)
Institutional author
Director
item.page.production
Screenplay
Producer
Recorder
Abstract
Abstract
The proximate composition of 42 raw and cooked foods consumed in the Colombian Vaupés region was determined using standard methods of analysis. Indigenous peoples in the region rely on cassava as a dietary staple, and utilize other cultigens, and a variety of wild vegetables and animal foods as supplements. Cassava bread, one of the most important cassava-based foods, is consumed in a form which has a lower nutrient density than the type of bread reported in the literature. A number of the wild vegetable products are potentially good sources of dietary fats as well as protein.
Abstract in Spanish
Abstract in French
Description
Keywords in Portuguese
Índios Sul-Americanos, Região Amazônica, Colômbia, Hábitos Alimentares, Alimentação e Nutrição
Keywords
Keywords in Spanish
Keywords in French
DeCS
Alimentos, Dieta e Nutrição
Event Date
Previous version
Related Document
Means of dissemination
Duration
Duration
Original color system
Target audience context
Audience occupation
Educational Description
Evaluation
Peer Reviewed
Publication Status
Sponsorship
Latest version
Version
Event Location
Event title
Event Type
Citation
DUFOUR, Darna L. The composition of some foods used in northwest Amazônia. Interciência: Revista de Ciência e Tecnologia das Américas, v. 13, n. 2, p. 83-86, Mar./April 1988.
ISBN
ISSN
0378-1844-