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Background : Undernutrition is projected to be a major consequence of climate change. Biodiversity could enhance climate change resilience by improving nutritional outcomes and providing healthy food resources during and/or after climate-related events. For Indigenous populations who currently base their diet on local biodiversity, rapid climate changes may affect their ability to produce, access or gather food and consequently impact their nutritional status. There is a knowledge gap regarding whether nutritional status among Indigenous populations is better among those who consume a diet with greater biodiversity than those who have a diet with low biodiversity. Objective : This study aims to investigate the role of food biodiversity (FBD) in nutritional resilience to extreme flooding events of Shawi Amazon Indigenous adults living in Peruvian communities that have experienced extreme floods in the past five years. Methods : This study will use a mixed-method sequential explanatory design. The quantitative component includes a cross-sectional survey to assess the association between food biodiversity (FBD) and the prevalence of anaemia in adults aged 15 to 60 years old (n=365). Anaemia will be evaluated using blood hemoglobin and serum ferritin. FBD will be measured with a food frequency questionnaire and a 24-hour dietary recall. Soil-transmitted helminth infections, malaria, and inflammatory biomarkers will also be evaluated. The qualitative component will include a community-based participatory approach to investigate the role of FBD in the responses to extreme floods. Male (n=14) and female (n=14) participants, previously identified in the quantitative phase with high and low levels of FBD, will be invited to participate in a Photovoice activity and semi-structured interviews. A analytical framework for climate change resilience will be used to integrate the data. Discussion : Findings will be integrated to identify nutritional resilience indicators that can inform adaptative interventions to changing climatic conditions in the Amazon and that respect Indigenous worldviews.

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PRIMARY OBJECTIVE: To provide the calculated nutritional composition of 18 commonly consumed composite dishes among Afro-Caribbeans residing in the United Kingdom. METHODS AND PROCEDURES: Weighed recipes were collected in Afro-Caribbean households (mainly Jamaicans) in Manchester, UK. MAIN OUTCOMES AND RESULTS: A total of 30 weighed recipes were collected for a variety of 18 Afro-Caribbean composite dishes. Among them, fried dumpling, Ackee and saltfish, fried chicken and rice and peas were high in energy, providing 201-356 kcal/100 g. Fried fish, Ackee and saltfish, stewed fish, and fried chicken had a high fat content (between 11.5% and 25.9%). CONCLUSIONS: We have provided for the first time some data on the energy, macronutrient and micronutrient content per 100 g for 18 Afro-Caribbean foods. These recipe data provide essential information for accurately assessing dietary intake and for determining associations between diet and chronic diseases among this population.

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Present findings in a food-frequency questionnaire (FFQ) given to Caribbean-born people of African descent, to try and determine why this section of the population has lower rates of coronary heart disease (COD). Findings; statistics; Greater consumption of fruits and vegetables found in the people who answered the FFQ.(AU)

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Epidemiological studies examining differences in disease patterns between migrant and resident populations suggest lifestyle factors including diet may be responsible. This paper reports an exploration of the food and nutrient intake of a randomly selected African-Caribbean (AfC) population sample resident in Manchester, UK. A quantitative food frequency questionnaire developed specifically for this population was interview administered. Over 80 percent of those invited completed the questionnaire (102 men, 153 women; mean age 54 and 49 years, respectively). Subjects following a traditional West Indian diet had a lower percent energy provided by fat compared to those following a non-traditional diet (men: traditional 30.4 percent vs. non-traditional 33.1 percent; women: traditional 32.6 percent vs 31.6 percent non-traditional). Those subjects born in the Caribbean (mean age 59 years) had a lower percent energy provided by fat compared to younger (mean age 30 years) UK born AfC subjects (31 percent vs 35 percent for both men and women). At present the AfC population is consuming a diet lower in fat than the majority white population and one that is in line with Government recommendations that no more than 35 percent of food energy is to be provided by fat. This could be an explanation for the lower rates of coronary heart disease (CHD) seen in the British AfC population. However, as younger AfC are selecting a more European type diet, higher in fat, this could result in change in CHD risk.(AU)

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OBJECTIVES: To develop the methods for assessment of food and nutrient intake using standardized food frequency questionnaires (FFQ) in three African origin populations from Cameroon, Jamaica and Caribbean migrants to the United Kingdom. DESIGN: Cross-sectional assessment of diet from a representative sample in each site, using either a 2-day food dairy or a 24-h recall method to determine food for inclusion on the food frequency questionnaire. SETTING: A rural and urban site in Cameroon, Evodoula and Cite Verte in Yaounde, respectively; a district in Kingston, Jamaica; Afro-Caribbeans living in central Manchester, UK. SUBJECTS: Aged 25-79 years, 61 from the Cameroonian urban site, 62 from village site; 102 subjects from Jamaica (additional analysis on a subsample of 20): 29 subjects from Manchester, UK. MAIN OUTCOME MEASURES: Food contributing to nutrients in each site to allow the development of a FFQ. RESULTS: A high response rate was obtained in each site. Comparison of macronutrient intakes between the sites showed that carbohydrate was the most important contributor to energy intake in Jamaica (55 percent) and the least in the rural Cameroon. In rural Cameroon, fat (mainly palm oil) was the most important contributor to energy intake (44 percent). Manchester had the highest contribution of protein energy (17 percent). Food contributing to toal energy, protein, fat and carbohydrate were determined. In rural Cameroon, the top 10 food items contributed 66 percent of the total energy intake compared to 37 percent for the top 10 foods in Manchester. Food contributing to energy were similar in Jamaica and Manchester. Cassava contributed 40 percent of the carbohydrate intake in rural Cameroon and only 6 percent in urban Cameroon. One FFQ has been developed for use in both sites in Cameroon containing 76 food items. The FFQ for Jamaica contains 69 foods and for Manchester 108 food items. CONCLUSION: Considerable variations exist within sites (Cameroon) and between sites in foods which are important contributors to nutrient intakes. With careful exploration of eating habits it has been possible to develop standardized, but locally appropriate FFQs for use in African populations in different countries.(AU)

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Few food tables exist for traditional Caribbean foods eaten by the British African-Caribbean (AFC) Community. This paper presents nutritional composition of dishes currently eaten by British AFCs (mainly from Jamaica) compared with the same dishes eaten in Jamaica 10 years previously. Nutritional analysis values for macronutrients were calculated by weighting raw ingredients at every stage of preparation in both sites. These weights were entered into a dietary analysis package "Microdiet". The macronutrient composition (only protein and energy available) was then compared to that obtained 10 years previously in Jamaica. Despite the small number of recipes per dish, between site composition is very similar for energy in both countries with some variation in protein. Fried food varied most probably because of oil dripping. Further work is needed but this small study has provided data for analysing dietary records on these populations (AU)

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OBJECTIVES: To develop the methods of assessment of food and nutrient intake using standardized food frequency questionnaires (FFQ) in three African origin population from Cameroon, Jamaica and Caribbean migrants to the United Kingdom. DESIGN: Cross-sectional assessment of diet from a representative sample in each site, using either a 2-day food diary or a 24-h recall method to determine foods for inclusion on the food frequency questionnaire. SETTING: A rural and urban site in Cameroon, Evodoula and Cite Verte in Yaounde, respectively; a district in Kingston Jamaica; African-Caribbeans living in central Manchester, UK. SUBJECTS: Aged 25-79 years, 61 from the Cameroonian urban site, 62 from the village site, 102 subjects from Jamaica (additional analysis on a subsample of 20): 29 subjects from Manchester, UK. MAIN OUTCOME MEASURES: Foods contributing to nutrients in each site to allow the development of a FFQ. RESULTS: A high response rate was obtained in each site. Comparison of macronutrient intakes between the sites showed that carbohydrates was important contributor to energy intake in Jamaica (55 percent) and the least in rural Cameroon. In rural Cameroon, fat (mainly palm oil) was the most important contributor to energy intake (44 percent). Manchester had the highest contribution of protein to energy (17 percent). Food contributing to total energy, protein, fat and carbohydrate were determined. In rural Cameroon, the top of 10 food items contributed 66 percent of the total energy intake compared to 37 percent for the top 10 foods in Manchester. Foods contributing to energy were similar in Jamaica and Manchester. Cassava contributed 44 percent of the carbohydrate intake in rural Cameroon and only 6 percent in urban Cameroon. One FFQ had been developed for use in both sites in Cameroon containing 76 food items. The FFQ for Jamaica contains 69 foods and for Manchester 108 food items. CONCLUSION: Considerable variations exist within sites (Cameroon) and between sites in foods which are important contributors to nutrients intakes. With careful exploration of eating habits it has been possible to develop standardized, but locally appropriate FFQs for the use in African population in different countres.(AU)

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This international study examines nutritional influences on emerging diabetes mellitus and hypertension in Afro-origin populations, in random samples aged 25 - 79 years. The aim is to assess habitual food and nutrient intake from food frequency questionnaires (FFQ) built up, piloted, used and recalibrated with 24 hr recalls and food diaries and to relate these results of 75 g WHO glucose tolerance tests (GTT), blood pressure (BP) and anthropometric measurements. Method standardizing is essential so as to compare between as well as within sites. The paper emphasizes nutritional methods. In Jamaica, FFQs were developed from 104 Kingston residents, then applied in Spanish Town enumeration districts; in Manchester, from 40 Caribbean (84 percent Jamaican origin) and in Cameroon from 76 randomly sampled city, and 79 rural, households, with 76 - 79 percent response rates. Items contributing > 90 percent to macronutrient and total energy intake were included on FFQs, totalling 69 foods in Jamaica, 108 in Manchester and 76 m Cameroon. These were administered during and after the GTTs, taking some 40 minutes. For 350 subjects per site (response 65 - 88 percent), mean age-stratified body mass indices (BMI) ranged from 23.4 - 26.4 kg/mý in younger Cameroonian, Jamaican and Manchester men; respective female BMIs were higher at 26-28, 26-27 and 25 - 31. Manchester FFQ results for 101 subjects, generally low incomes, showed that almost all diets contain typical West Indian foods despite greater cost. Portion sizes are different for the same food compared with both the national UK and Jamaican populations (e.g. medium serving rice - 260 g vs 150 g), illustrating the importance of portion size data specific to each population. Percent energy from fat is lower and from carbohydrates much higher than in the national UK population, as are fruit and vegetable intakes and alcohol intakes in men. Jamaican values were intermediate between those in Britain and Cameroon where food habits and same-dish composition differed substantially, with a wider variety consumed in the city. Village diets from 200 FFQs consisted mainly of green leafy vegetables. These results show that standardised methods of building up instruments to assess nutritional intakes cross-culturally are feasible and can be applied in population studies of chronic disease (AU)

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