The Use of Wild/Indigenous Foods for Dietary and Health Practices

Wednesday, April 20, 2016
Hosted by CORE Group's Nutrition Working Group

This webinar presented some research and programmatic findings on the role of wild foods as a health and dietary practice. Wild, or indigenous foods, have long been a “hidden harvest” for many populations across Africa, undetected and underemphasized by international development organizations as well as government nutrition initiatives. Women and children in particular are often tasked with collecting and preparing these foods. Although wild foods have been studied from an academic standpoint, less work has been done in incorporating them into nutrition and health programs. However, there is a currently a renewed interest in exploring the roles of these foods in diet, and the potential that they have in promoting dietary diversity and boosting micronutrient status of vulnerable populations such mothers and infants. In the Eastern Providence of Zambia and the southern districts of Malawi, Catholic Relief Services conducted an assessment on African indigenous vegetable availability, preference, and preparation in order to determine their potential for improving nutrition in mothers and children under two years of age. In South Gondar, Ethiopia, CARE conducted a study on the Potential Contribution of Neglected & Underutilized Wild Edible Plants (NU-WEPs) to the diets of Pregnant and Lactating Women and Children under 2. The project used a cross sectional study within the community to see the knowledge, use, and perception of the local community towards consumption of WEPs. Initial findings suggest that WEPs may contribute significantly to the calcium requirement of mothers, children, and others in the study area where getting milk is a problem.


pdf Assessment of African Indigenous Vegetables in Zambia and Malawi (CRS)
pdf Nutrition at the Center: Contribution of Wild Edible Plants to Nutrition and Resilience (CARE)


Adobe Connect Webinar | Recording