Biodiversity and dietary diversity in Vihiga Kenya

The objective of the study was to assess contribution of local agrobiodiversity to the diet and assess diet diversity in Vihiga County, Western Kenya // the dataset also serves as baseline survey in a 3 year project on participatory development of interventions to diversify diets in Vihiga. Dietary assessment was conducted using two non-consecutive 24 hour recalls from 1580 women and children in plenty and lean seasons. Household measures, monetary values, direct weighing, or clay moulding were used to assess portion sizes. We also estimated quantities of foods in form of fluids using volume estimations. Food compostion tables used were the following: Tanzanian food composition (Lukmanji et al., 2008) complemented with information from the USDA food composition table (USDA, 2014), the Kenyan food composition table (Sehmi, 1993) and the West African food composition table (Stadlmayr et al., 2012). Nutrients composition of raw ingredients was converted into cooked ones using the USDA Table for Nutrient Retention Factors (2007). Species Identification was done at the East African Herbarium, Botany department of National of Museums of Kenya for missing or unknown species.

本研究旨在评估肯尼亚西部维希加县（Vihiga County）本土农业生物多样性（agrobiodiversity）对居民膳食的贡献，并评估当地膳食多样性；本数据集同时作为一项为期3年、聚焦维希加县的参与式膳食多样化干预开发项目的基线调查数据。膳食评估采用两次非连续的24小时膳食回顾法（24 hour recalls），调研覆盖丰粮季与缺粮季的1580名妇女及儿童。膳食分量评估采用家庭计量法、货币估值法、直接称重法或黏土塑形法；针对流质类食物，则通过体积估算法完成摄入量估算。本研究采用的食物成分表如下：坦桑尼亚食物成分表（Lukmanji等，2008），并补充了美国农业部（USDA）食物成分表（USDA，2014）、肯尼亚食物成分表（Sehmi，1993）以及西非食物成分表（Stadlmayr等，2012）的相关信息。生食材的营养素组成通过《美国农业部营养素保留因子表（2007）》（USDA Table for Nutrient Retention Factors）转换为熟制食材的营养素含量。针对缺失或未知的食材物种，物种鉴定工作在肯尼亚国家博物馆植物学部东非标本馆完成。