ArticleNutrients2020
Participatory Methods to Identify Perceived Healthy and Sustainable Traditional Culinary Preparations across Three Generations of Adults: Results from Chile's Metropolitan Region and Region of La Araucanía.
Article in Nutrients, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers, 1 of them a synthesis that pooled it.
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Who cites it
5 citing papers in PubMed, 1 synthesis or guideline pooled it.
- Traditional place-based diets and their effects on healthy and sustainable food transitions: a systematic literature review.Public health nutrition · 2025Pooled it
- Tastes of sustainability: a regional journey through Chilean traditional diets.Cadernos de saude publica · 2026Article
- Categorizations of Trust and Distrust in the Classifications and Social Representations of Food among Pregnant and Breastfeeding Women in Spain-Applying the Cultural Domains' Pile Sort Technique.International journal of environmental research and public health · 2023Article
- Measuring Food Culture: a Tool for Public Health Practice.Current obesity reports · 2020Review
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Authors and funding
2 authors.
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Abstract
Traditional diets reflect different cultures and geographical locations, and may provide healthy diet options. In Chile, it is unknown whether traditional culinary preparations are still remembered, let alone consumed. Therefore, we adapted methods to identify traditional culinary preparations for healthy and sustainable dietary interventions. In Chile's Metropolitan Region and the Region of La Araucanía, we collected data on the variety of traditional diets through cultural domain analyses: direct participant observation (
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