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A SYSTEM OF MEAL PLANN ING F OR SELF -IM PR OVEM ENT OF THE DIET OF VILLAGERS IN NORTHEASTERN THA ILAND
A Thes i s pre sented i n pa r t i al fufilment of the re qui rements for
the De g ree of Doc tor o f Phi l o sophy i n Food Techn ology
at Masse y Univ e r s i t y
TI PVA NNA NGARM SAK Februa r y 1 983
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i i AB S TR A C T
A method for sel f- improvement o f nutr i t ional status wa s dev eloped for the vil l agers i n Northeastern Th a i l and using the raw m ater i al s al read y a v ail ab l e in the v i l l ages with cowpeas as a prote in suppl ement . A low cost and n utr i t ional l y bal anced 7 -Da y m enu wa s designed for a fam il y un i t ; i t was based on the food s and food d i shes al read y eaten i n the v illag e s , the pr e sent eat i ng pat tern of the vil l agers and protei n m ax im i �ed dishe s . It was designed and i ntroduced usi ng a three stage s ystem - stud y of the pr e sent food s eaten , d evelopnent of the cowpea d ishe s a nd the 7 -Day menu and i n troduc tion of the 7 -D a y menu to the v i l l ag e s .
A s urvey o f eati ng hab i t s wa s cond uc ted i n ten vil l ages i n Khon K aen Prov ince , to find i n format ion on the type s of food raw mater i al s a v ai l ab l e in the v illages , the type s of food s and food d i she s eaten througho ut the y e ar , the l egum es and l egune food s eaten in the v il lage s . Twe n t y fiv e cowpea r e c i pe s w e re dev el oped fr om the trad it ional d i s he s and protein max im i sed usi ng l i near programm i ng . They we re hig hl y acceptab le to a taste panel of v i l l agers . The protei n content o f 22 commonl y eaten food d ishe s we re al so max im i sed u s i ng l i near programm i ng . The se prote in max i m i sed d i she s together with the other food s eaten by the v i l lager s were used to dev el op a 7 -Day men u in the trad i t ional v il lage m eal pa ttern . A system wa s dev el oped using m ix ed i n teger programm i ng to sel ec t an acceptable daily menu pattern wh ic h could suppl y an ad e quate quantity of food for a fam ily of 7 pe rson s and meet their r e qui rements for 2 6 esse n t i al nutr i ents. The 7 -Da y m enu con s i sted of 6 dai l y menus of 29 food s a nd fnod d i shes i n clud i ng 1 1 cowpea d i she s and steamed gl utinous rice . The 7-Day menu was found highl y acceptab l e by the vil l ag e r s .
Three Introd uc tion Mod el s f i t t i ng with the v il l age li fe styl e were d eveloped for i ntroduc i ng the 7 -Da y menu and the cowp e a s to 6 v i l l ages i n Khan Kaen Prov ince . Eac h mod el was tested in tw::� v il l age s d uring a 2 1 wee k i ntrod uc tion pe r i od . The most successful i ntrod uc tion method was to f i r stl y ex pl a i n the who l e menu to the v i l l age headm an , and then
i i i
wi th h i s hel p org anise a party for the v i l l ager s to intr od uce the menu a nd the cowpe a s a nd to give n utr i tional information . V i d eo d emon stration s were u sed to teach the cooki ng method s for the v arious d i she s and a cooki ng com pe tition encour aged the villager s to cook the d i she s and to fo l low the m en u . Th i s method of i ntroduc tion created a l arge i n crease i n the number of v il lager s u sing cowpeas .
iv AC KNOW LEDGEMENT S
The succe ss o f thi s project wa s due t o the cooperati on of t h e m any v il l a g e r s \otlo took pa rt i n the food eati ng sur v e y and i n the i ntrod uc tion of the 7-D a y menu to the s i x v il l ages . Wi thout their pa rti c i pation , there wo ul d hav e been no r e search stud y , a nd I s hal l ahays be gra t e ful for the i r hel p .
Th i s work woul d not hav e been po s s i b l e wi thout the support of the staff of Khan Kaen Un i versity , i n pa r ti c ul ar Dean Kav i Chu t i kul o f the Facul ty of Agr i c ul tur e .
The team i n the KKU -IDR C Home Processed Leg umes Pr oject enthu siatical l y helped i n the food eati ng surveys , d ev el opment of the protein maxim i sed reci pe s and in the i ntroduc tion of the 7 -Da y menu to the six v illage s , the i r c heerful and wi l l ing hel p in the v i l l ag e s m ad e i t possible for such a n ex tensive s tud y t o be und ertake n .
This rese a rch wou l d not have been accom pl i shed wi thout the thought a nd inv aluable guidance of my supe r v i sor s .
I wish to e xpre ss m y dee pe st grat i tud e to my Mary Ea rle and Dr . A l l an And erson for all the e n coura g ement wh ich the y prov id ed dur i ng the cour se of
I wish to dedicate this r e search ac hievement Superv i sor , Dr . Mar y Earle .
supe rv isor s , hel p , t ime thi s work .
to m y
Dr . and
Chi e f I shoul d al so l i ke to thank the New Ze al and Mi ni str y o f Foreign A f fa i r s who prov ided a sc holarsh i p for t h i s rese a rch stud y and the I nternat ional Re search Devel opment Ce ntre , Ottawa , Canad a who prov id ed fund s for the v i l l age i n troduc tion .
I wish to expre ss m y appre c i ation to various peopl e who assi sted this research i n m any wa ys .
In part i c ul ar , I would l i ke to thank Sa l l y Vogel , IDR C , Edmonton , Canad a for suppo r ting and encour a g ing th i s research stud y .
P rof . R . L. Ea r l e and Pro f . E . L . Ric hard s o f the Fac ul ty of Food Sc i ence and Biotechnolog y , Masse y Univer sity for pr ov id i ng facil it i e s for the rese a r c h and the i r encour agement .
The sta f f of the Food Te c hnolog y Re search Centre , Univ er s i ty for their con t i nui ng i ntere st in the pr oject and help in ov ercomi n g the pr oblems that aro se d uring the work un iver si t y .
Ma sse y for the at the The sta ff of the Computer Research Centre , Ma ssey Un i v ersity for their hel p in the comput er work .
The staff of the Nutr i tion Re search Cen tre , Mahidol Un i v er si ty , Bangkok for the i r advice on nutr i tional a spect of the pr oject .
Mi ss Vi v ienne Ha i r , m y typ i s t for her wi l lingness alwa ys to spend t ime typ i ng and correcti ng the f i nal manuscript .
Final l y , to my fam ily and fri end s for thei r con t i nua l support , I shall be a l ways b e very g rateful . I shoul d like to thank m y husb and , Supachai Ngarm sak , for his und er stand ing and encouragement and the f i nal pre pa rat ion of the thesis and my d aughter , Manachaya ( Ju pjang) for her hel pfulness in maki ng i t po ssib l e for me to hav e t ime to compl ete this re search and my mother for her care and support .
V
C ONT E NT S
ABSTRACT
ACKNOWLEIX1EM ENTS LIST OF TABLES LIST OF F IGURES L I ST <F APPENDI C ES
i i iv
X
x i i i x i v I N TRODUC TION
PART ON E :
SUR VE Y OF FOOD EATING HABITS IN TEN VILLAGES IN
KHON KAE N PROVI N C E 8
1 . The Food o f Vil lagers i n Northeastern Th a i l and 9 1 . 1 Food habit s i n Nor theastern Tha i l and 9 1 . 2 Di etary surveys i n Nor tea stern Tha i l and 1 1
1 . 2. 1 Dietar y intake s of i n fa n t s and pr escho o l chi l d ren 1 1
1 . 2. 2 Diet o f pregnant women 1 1
1 . 2 . 3 Di e t a r y sur v e y in Nong Kohn v i l l age and an
urban area in Ubo l Pr ov in ce 1 2
1 . 2. 4 Dieta r y surv ey o f 42 f a m il i e s i n sev en villages
in Khon Kaen Pr ov ince 1 3
1 . 2 . 5 Dieta r y sur v e y i n Na korn Rac hasr ima Prov ince 1 5 1 . 3 The cause o f nutr i t i onal pr o b l ems i n Northeastern
Thail and 1 5
1 . 4 The need of a sur v e y on the food eating hab i t s 1 7 2 . Sur v e y Me thods Used i n Food Con sum ption Stud ies 1 8
2 . 1 Food con sumption surveys 1 8
2 . 1 . 1 Food we ightm ent method 1 9
2 . 1 . 2 Food composi te anal ys i s 1 9
2 . 1 . 3 Food recal l 1 9
2 . 1 . 4 Inv entory or log book method 20
2 . 1 . 5 Food l i st 20
2 . 1 . 6 Di et h i s tory 20
2 . 1 . 7 Food accolllt 2 1
2 . 1 . 8 Cal c ul ation and int e r pr e tat ion of d ietary intake 2 1 2 . 2 Cho ice of m ethod s u sed i n food con sumption stud ie s 22 2 . 3 Cho ice of m ethod used in th i s sur v e y 24
3 . The Surve y Method 26
3 . 1 The sel ec tion o f the vil l ag e and ho usehold sampl e s 2 6
3 . 2 Method of i n fo rmation col l e c tion 3 1
3 . 3 Th e selection and tr a i ning o f the i nterv iewe r 3 1 3 . 4 General org ani sation o f a l l sur v eys 32
3 . 5 The general sur v e y on food eaten 34
3 . 6 The sur v e y on leg umes eaten , grown and stroed 35 3 . 6 . 1 Type s , freque n c y , a nd quanti t i e s of l eg umes 35 3 . 6. 2 Sour c e s o f l eg umes eaten i n v i l l ages 35
3 . 6. 3 The sto r i ng of cowpea seed s 35
3 . 6. 4 The method s of cooki ng and proce ssing l egumes 36 3 . 6. 5 Type s and quan t i t i e s o f l egume food d i shes 36 3 . 6 . 6 Con sumption pa ttern o f l egumes and l egume d i shes 36
3 . 6. 7 3 . 6. 8
v i
Li ki ng o f legumes and l egune d i shes Atti t u d e to cowpeas
4 . Food Eaten in Vi l l ages in Khon Ka en Prov ince . Nor theastern
36 36
Thail and 37
4 . 1 Type s and so urces of food eaten 37
4 . 1 . 1 Meat . fi sh and poul tr y and other anim al s 40
4 . 1 . 2 Veg etab les 40
4. 1 . 3 Frui t 40
4 . 1 . 4 In se c ts and wi l d animal s 4 1
4 . 1 . 5 Concl u s ions 4 1
4 . 2 Th e eati ng pa ttern throug ho ut the year 42
4 . 2. 1 Rice 42
4 . 2 . 2 The num ber of foods eaten 42
4 . 2. 3 The number of ho useho l d s eating d i ffe rent food categories
4 . 3 Th e meal pa ttern
4 . 3 . 1 Food s eaten i n m ain mea l s 4 . 3 . 2 Food e aten between meal s 4 . 4 Type s of food eaten
4 . 4 . 1 An imal . fi sh and inse c t food s 4 . 4 . 2 Veg etab le food s and cereal food s 4 . 4 . 3 Frui t s
4 . 5 Type s of food eaten b y 1 -5 year old chil dren 4 . 6 Type s of northeastern cooki ng
4 . 7 Ki nd s of food dishes eaten 4 . 7. 1 Dr y m a i n dishes 4 . 7 . 2 Li qui d main d i shes 4 . 7. 3 Sauc e s
4 . 7 . 4 Vegetab les
4 . 7 . 5 Desse rts and sn acks 4 . 7 . 6 Frui t s
4 . 8 Home pre se rv ation of food s 4 . 9 Conclusion
5 . Leg umes Eaten
5 . 1 Ty pe s . fr e quency and quantity of l eg unes eaten 5 . 2 So ur ces of l egunes eaten i n the vil l ages
5 . 2. 1 Growi ng of l eg umes
5 . 2. 2 Buyi ng and se l l ing of l eg umes 5 . 3 Storing of cowpe a seed s
5 . 4 Method s f cooki ng and p-ocessing l egumes 5 . 5 Types and quanti t i e s of l eg ume food d ishe s 5 . 6 Con sumpt i on pattern of l e g ume and legume d i shes 5 .7 E a ting of l egumes throughout the year
5 . 8 L i ki ng of l egumes and legume d i shes 5 . 9 The att i tud es to cowpeas
5 . 10 Accur a c y of sur v e y 5 . 1 1 Conclus ion
6 . The Food Ea t i ng P a ttern in Nor theas tern Vi ll ag e s
44 45 45 46 47 47 4 9 50 50 52 54 54 56 57 57 59 60 61 62 63 6 3 66 66 67 67 68 69 7 1 73 74 76 76 76 78
vii
PART TWO:
DE VELOPMENT OF COWPEA DISHES AND 7-DA Y M ENU F OR
V I LLAGERS IN NORTHEASTERN THAILA ND 81
7 . Me thod s of Pl anni ng Di ets 82
7 . 1 The dev el opments in d i e t pl ann i ng 82 7 . 2 Important fac to r s in d i et pl ann i ng 83
7 . 2 . 1 The con sumer 83
7 . 2 . 2 Nutr i t ional re qui rements 84
7 . 2. 3 Acce pt ab il it y 86
7 . 2 . 4 Pal a t ab il i t y 86
7 . 2 . 5 Food attrib ut e s 8 7
7 . 2. 6 Monotony and food pre fe rence 6 8
7 . 2. 7 Food compatab i l ity 89
7 . 2. 8 Meal pa tterns 89
7 . 3 Quanti ta t i v e techn i que s used in d i et pl anni ng 9 1 7 . 3. 1 Li nea r programm ing i n raw materi al sel ec tion 9 1 7 . 3. 2 Menu pl anning b y l inea r prog ramm ing 92 7 . 3. 3 Menu pl anning by integer prog ramming 94 7 . 4 Cho ice of d iet pl ann i ng method for Northe astern Tha i l and 9 5
8 . Dev el opnent of Cowpea Di shes 97
9 .
8 . 1 Choice of cowpea var i ety used in the devel o pment of
cowpea d i shes 97
8 . 2 The sel ec t i on and sc reen i ng of cowp e a dishe s 1 00
8 . 3 The sel ec ted cowpe a d ishes 1 0 1
8 . 4 The formul ation o f cowp e a d i she s b y l inear programming 1 06 8 . 4. 1 Organi sation o f d ata for the formul ation 1 06 8 . 4 . 2 TEM PO i n put data pre pa ration 1 08
8 . 4 . 3 The pr oblem so l ution 1 09
8 . 5 The ev al uation o f the com puteri sed rec i pes 1 1 0 Me nu
9 . 1
9. 2
9 . 3
9 . 4 9 . 5
Pl anning by Li near Pr ogramm i ng Fac tors for consid eration
9 . 1 . 1 The con sumer 9 . 1 . 2 The meal pattern
9 . 1 . 3 The nut r i ent requi rements 9 . 1 . 4 Acce ptab i l i t y o f the menu
9. 1 . 5 Food i n put for l i near pr ogramm ing 9 . 1 . 6 Con sum ption qua ntity
Data col lection
9 . 2 . 1 Nut r i ent com po sition 9 . 2 . 2 Cost
9 . 2 . 3 The con sum ption quant i t y
Li near prog ramming model for menu pl ann ing for Northea stern Th a i l and
9 . 3 . 1 The i n i t i al mod el
9 . 3 . 2 The rel axed nut r i ent constr a i nt s mod el Li near prog ramming input
Li near programm ing output
9 . 5 . 1 The so l ut ion of relax ed nut r i ent con stra i nt Model - Menu 1
9 . 5 . 2 The so l ution o f rel ax ed nut r i ent con straint l im it on l i qui d main d i she s model - menu 2 9 . 6 Conclusion
wi th 1 1 8 1 1 8 1 1 8 1 20 1 2 1 1 24 1 25 126 1 2 7 1 27 1 2 8 1 28 1 31 1 3 1 1 32 1 32 1 33 1 3 3 1 36 1 37
vi i i
1 0 . Pl anni ng 7-Day Me nu by Mi xed Integer Prog ramming 1 3 9 1 0 . 1 TEMPO m i xed integer alog r i thmic proced ure 1 39 1 0 . 2 Scheme for sel ection of spe c i fi c number of d ishe s
for the menu pl ann i ng by m ixed integer prog ramming 1 4 1
1 0 . 3 The meal pa ttern 1 4 4
1 0 . 4 T h e rev ised data for i n put menu pl ann i ng b y m ixed
i nteger programm ing 1 45
1 0 . 4 . 1 Food se l ection 1 4 5
1 0 . 4 . 2 The nut r i ent composit ion 1 46
1 0 . 4 . 3 The n ut r i ent con straints 1 4 7
1 0 . 4 . 4 The l im i t quant i ty on food intake 1 4 9
1 0 . 5 P l anning a weekl y menu 1 50
1 0 . 6 Tr i al r unning of m ixed integer pr ogramming for
menu pl ann i ng 1 50
1 0 . 7 Selecti on of 7-Day menu by m ixed integer pr og ramm ing 1 5 3
1 0 . 8 M e n us for 1 days 1 5 4
1 0 . 9 Conclusion 1 62
1 1 . The 7-Da y Me nu for the Introduc tion
PART THREE :
IN TRODUC TION OF COWPEAS I N A NUT R ITIONA LLY
BA LANCED M ENU TO SIX VILLA GES IN KHON KAEN PROVI NCE
1 63
1 66
1 2 . Me thod s of Introd uc ing Ne w Food s 1 67
1 2 . 1 The adoption of innov at ion s 1 67
1 2 . 2 Ad option in r ural society 17 1
1 2 . 3 In trod uc tion of new food s 1 13
1 2 . 3. 1 Commercial method s of introd uc ing new
nut r i tional food produc ts 1 74
1 2 . 3 . 2 The d el ivery system of food aid for
suppl em entary fe ed ing pr og rammes 1 17
1 2 . 4 Nutr i tional ed uc at ion 1 19
1 2 . 4 . 1 Nut r i tional ed ucation programmes 1 79 1 2 . 4 . 2 Pl ace s and pe opl e used in nutr ition ed ucation 1 80 1 2 . 4 . 3 Method s used i n nutr i t ion ed uc ation 1 82 1 2 . 4 . 4 Effe c ti v ene ss of nutr i t ion ed uc ation pr ogrammes 1 83
1 2 . 5 Commun ication method s 1 85
1 2 . 5 . 1 Type s of mass commun ication 1 86 1 2 . 5 . 2 The org ani sat ion of the commun ication pr ogramme 1 87 1 2 . 6 E v al ua t ion of nut r i tion programmes 1 89
1 2 . 6. 1 Ev al ua tion ind icator s 1 90
1 2 . 6. 2 Eval uat ion method s 1 92
1 2 . 1 Con clusion 1 94
1 3 . The Me thod s Used i n Introd uc ing 7-Da y Me nu and Cowpeas 1 96 to Si x V i l l ages
1 3 . 1 Workpl an 1 96
1 3 . 2 The developm ent of the Introd uc tion model s 1 97 1 3 . 3 Designing the proced ure for cond uc t ing the In trod uction 2 0 4
1 3 . 3 . 1 Group d isc uss ion 204
1 3 . 3 . 2 Per son contac t 206
1 3 . 3. 3 Food pa rty 206
1 3 . 3 . 4 Cooki ng demon stsrat ion 207
1 3 . 3. 5 Vid eo cooki ng d emonstration 209
1 3 . 3 . 6 Com pe t ition for best d i sh 2 1 0
i x
1 3 . 3 . 7 Com pe tition for best cook 2 1 1
1 3 . 3 . 8 Cooki ng at hom e 2 1 1
1 3 . 4 Vi l l age sel ection and method invol v ed in pe r sonnel
recruitm ent 2 1 2
1 3 . 4 . 1 The vil lag e sel ection 2 1 2
1 3 . 4 . 2 The group d isc ussion lead er sel ec tion 2 1 2 1 3 . 4 . 3 The " contac t" person se l ection 2 1 2 1 3 . 4 . 4 Contac ting the sel ec ted pe r son 2 1 3 1 3 . 4 . 5 The sub-group disc ussion sel ection 2 1 2 1 3 . 5 The dev elopment of the ev al uation method 2 1 3
1 3 . 5 . 1 In troduction 2 1 3
1 3 . 5. 2 The collec ting of d ata 2 1 4
1 3 . 5 . 3 The costing 2 1 7
1 3 . 6 Cond uc ting introd uc tion and ev al ua tion i n vil l ag es 2 1 7 1 4 . The Re spon se of Vi l l ager s to the 7-Day Me nu and the
1 4 . 1 Awareness and In terest Stages
1 4 . 1 . 1 Peopl e aware and their initial interest 1 4 . 1 . 2 The diffusion rate of information
1 4 . 1 . 3 Knowl edge at the food pa rty
1 4 . 1 . 4 Com pa rison of knowl ed ge of " sub group"
" food pa rty group"
Cowp e a s
and 1 4 . 1 . 5 Con clusion for the Awa reness and the Interest
2 1 9 2 1 9 2 1 9 22 1 223 224
stage 228
1 4 . 2 E v al ua t ion and Tri al stage 230
1 4. 2 . 1 The 7-Day m en u , the acceptab ility and choice
of dishe s 230
1 4 . 2 . 2 The acce ptabil it y of the cowpe a dishe s 235
1 4 . 2 . 3 Cooki ng of the 7-Da y menu 236
1 4 . 2 . 4 Cooki ng of cowpea dishes 238
1 4 . 2 . 5 Number attend ing cooki ng demon stration and
t aking pa rt in the compe tition 238
1 4 . 2 . 6 Con clusion from the ev aluation and tri al stage 23 9
1 5. Th e Effe c t of the Total In troduc tion 24 1
1 5 . 1 The numbero f vil l agers who cooked the cowpea d i she s 24 1
1 5 . 1 . 1 The to tal number 24 1
1 5 . 1 . 2 The rate of increase of the num bers of
ho useho l d s who cooked the cowpe a dishe s 243 1 5 . 2 The cowp e a dishe s cooked by the vil l ager s 245 1 5 . 3 Amount of cowpe a s eaten be fore and after introd uc tion 2 4 5 1 5 . 4 Knowled ge and attitude to cowpe as at the beginning
of the In troduc tion and at the end of the introduc tion 25 2 1 5 . 4 . 1 Knowl ed ge of cowpe a s
1 5 . 4 . 2 Growi ng o f cowp e a s 255
1 5 . 4 . 3 Eating of cowp e a s 257
1 5 . 4 . 4 Opi nion s of cowpeas 259
1 5 . 5 The Co sting of the Three Introd uc tion Mod el s 261
1 5 . 6 Conclusion 262
1 6 . The Final An alysis of the In trod uc tion of the 7-Da y Me nu
a nd the Cowpe a s 263
CONC LUS ION 267
B IB ILOGR A PH Y 274
X
LIST CF TABLES
Tab l e 1 : Range and Mean Da i l y Con sumpt ion of Food Per Pe r son
i n Sev en Vil l ages in Khon Kae n Prov ince 1 3 Table 2 : Average Nut r i ent Intake from the Sur v ey o f 42
Famil i e s in Khon Kaen Prov i n ce 1 4
Tab le 3 : Vi l l age In formation 28
Tab le 4 : Average Con sumption of Household (from 1 00
Househo l d s in 10 Vil l ages) 29
Table 5 : Incom e of the Househol d s 29
Table 6 : Total Incom e of Household s in Vi l l ages 3 1 Table 7 : Mea t . Fi sh and Poul t r y Normally Eaten i n the Households 37 Table 8 : Veg et ab les Normal l y Eaten in the Ho useholds 38 Tabl e 9 : Fr ui t Norm al ly Eaten in the Househo lds 39 Table 10 : In se c ts and Wi ld An i m al s Normal l y Eaten in the
Househo ld 39
Table 1 1 : Food s Eaten i n Di f fe rent Food Categor i e s
i n the thr ee Sea son s 42
Tabl e 1 2 : Food s Eaten at Diffe rent Me a l s in
the thr ee Season s 43
Tabl e 1 3 : Households Eatei ng Di ffe rent Food s in
the three Seaso n s 44
Tabl e 1 4 : Fr e quency of Di ffe rent Ca tegor i e s of Food Eaten
by a Ho usehold in One Da y 45
Table 1 5 : Household s Eating Food Be t ween Me al s 46
Tab l e 1 6 : Food s Eaten Be twe en Meal s 46
Tab l e 1 7 : An i m al . Fi sh and In sect Food Di shes Ea ten
i n the thre e season s 48
Tab le 1 8 : Ve getab l e Food Di shes Ea ten in the three sea so n s 4 9 Tab le 1 9 : Fr ui ts Eaten in the three sea sons 50 Table 20 : Type s of Food Eaten 1 -5 Year Ol d Ch i ldren 5 1 Tab l e 2 1 : Type s of Nor theastern Cooki ng i n the three se asons 53 Table 22 : Dry Main Di shes Ea t en in the three se ason s 55 Table 2 3 : Li qui d Mai n Di she s Eaten in the thr e e seaso n s 56
Tab l e 24 : Sa uces Eaten in the three Seasons 57
Table 25 : Veg etable Eaten wi th Sauce s Eaten in the thr ee seasons 58 Tab le 26 : De sserts and Snacks Eaten in the thr e e se ason s 59 Tab l e 27 : Fr ui ts Eaten in thr thr ee Seasons. 60
Table 2 8 : Pre servation of Food at Hom e 61
Tab le 2 9 : Households Eat i ng the Di ffe rent Legumes 64
Tabl e 30 : Quantities o f Leg umes Eat en 65
Tab le 3 1 : Growi ng of Legunes 66
Tab le 3 2 : Me thod s of Cooki ng Leg umes 66
Table 3 3 : Type s of Leg um e Food Di she s 69
Table 3 4 : Quantities o f Leg um e Di shes Ea ten 70 Tab l e 35 : Ty pe s of Me a l s Us i ng Leg umes 7 1
Table 3 6 : Tim e o f Da y When Legunes Eaten 72
Table 3 7 : Leg umes Ea ten in the three Season 73
Table 3 8 : Degree of Li ki ng of Legumes 7 4
Table 3 9 : Ra nki ng of Li ki ng of Food Legume Di she s and Prod uc ts 7 5 Table 40 : Cowpea Ma i n Di she s - Prote i n Content . Protein
Contrib ut ion from Cowpe a s . Se rv ing Qua nti ty and
Frequency of Se rv ing 102
Tab l e 4 1 : Cowpea Sna c ks and Desse rts - Protei n Content . Protei n Contr ib ut ion from Cowpe a s . Ser v ing Quantity and
F reque n c y of Se rv ing 103
xi
Tabl e 4 2 : Sel ec ted Cowpea Ma i n Di shes - The i r Protein Con tent , Protei n Contr i b ut ion from Cowpeas and Pre ference
Ranki ng 1 0 4
Tab l e 4 3 : Sel ected Cowpea Desse rts and Snacks - Their Prote i n , Content , Protei n Contr i b ut ion from Cowpeas and
P r e ference Ranki ng 1 05
Table 4 4 : Cowp e a Main Di she s - Prot e i n Content Co st form and Quanti ty of Cowp e as Used in the Prote i n Maxim i sed
Recipe s 1 1 0
Tab le 45 : Cowpe a Desse rts and Snacks - Prote i n Content , Co st Form and Quant i t y of Cowpeas Used in the Protei n
M axim i sed Rec i pe s 1 1 1
Table 4 6 : The Acceptab il ity o f the Protein Maximi sed Cowp e a
Recipe s 1 1 2
Tab le 4 7 : An Av erage Household Compo s i t ion of 1 0 Vi l l ages ,
Khon Ka en Prov ince 1 1 9
Tab le 4 8 : Composition f Fam il y for De signi ng a Me nu 1 1 9 Table 4 9 : The Number of Times a Fam i l y Ea t s
Categor i e s of Food in Di f fe rent Me al s 1 20 Table 5 0 : The Nutr ients in Re l ation sh i p wi th Other Nutr ients
a nd the i r Lim i t a tion Re qui rem ents 1 2 3 Table 5 1 : Nut r i t ional Con strants and Lim itat ion of Re qui rements
for a Fam ily of Seven Per sons for One Day 1 24 Table 5 2 : Total Food Con sumpt ion pe r Da y o f Ad ul t Man , Woman
and Clli l d 1 2 9
Tab
)
e 5 3 : Men u Selection by Li near Pr og ramm ing 1 34 Table 5 4 : Da i l y Nutr i ents Prov id ed in the Sol ut ion of MenuPl anning by Li near Prog ramm ing 1 35
Table 55 : Nut r i ent Rel ation sh i ps in the Solut ion of Me nu
P l anning by Li near Pr og r amming 1 35
Tab le 5 6 : The Number of Tim es a Fam i l y Cho sen to
Eat Di fferent Categor i e s of Food s in Di fferent
Meal s " A Pre fe rence Pa ttern" 1 44 Table 57 : Lo ss of Vi tam i n s and Amino Ac id at VAr ious Tempe ratur e s
a nd Tim es of Cooking 1 46
Tab l e 5 8 : A New Rev i sed Nutri ent Co sn tr a i n t for Pl anning a Da i l y Menu for a Fam i l y of Se v en Pe r son s 1 45 Table 5 9 : Tr i al Run s o f Mixed Integ er Prog ramming for Da y 1 Menu
P l anning on Pr e fe rence Pattern 1 5 1
Table 5 9 : Tr i al Run s of Mi xed In teger Pr ogramming for Me nu
P l anni ng of Sur v ey Pa ttern 1 52
Tabl e 6 1 : Sol ut ion of Me nu PLanning by Mixed In teger Prog ramming
The Menu and Co st 1 55
Table 62 : Di str ibution i n Co st and Quantity o f Food i n Di ffe rent
Categor i e s in 7-Day Me nus 1 58
T able 6 3 : Percentag e o f Nut r i ent Re qui rement Co sntra i nts from the Solut ion of 7-Day Menu Pl anning by Mi xed In teger
Programming 1 60
Table 6 4 : Qua ntity o f Cowpe a Seed s Used in the 7-Da y Menus 1 64
Table 6 5 : Ch annel s of Reachi ng Con sum er 1 86
T able 6 6 : The Cr iter i a for "Pa ss" and "Fa i l " Screeni ng of
In trod uc tion Me thod Combinations 1 99
Table 6 7 : The Cr i te r i a Scor i ng Sys t em 200
Table 68 : Me thod Compatabil i t y 201
Table 6 9 : Ranki ng of In trod uc tion Mod el s 202
Table 7 0 : Table 7 1 : Table 72 : Tbal e 7 3 : Tab le 7 4 : Table 7 5 : Table 7 6 :
Table 7 7 : Tab le 7 8 : Table 7 9 : Table 8 0 : Table 8 1 : Table 8 2 : Tab le 8 3 : Table 8 4 : Table 8 5 : Tab le 8 6 : Table 8 7 : Table 8 8 : Table 8 9 :
Table 9 0 :
xii
The Sched ul e of Introd uc tion and Interv iewi ng i n
the Six V i llages 2 1 8
The Number of Peopl e in the Vi l l ages Awa re of the
7-Day Me nu and the Cowpe as 220
Magni tud e of Intere st at Beg inn i ng of In trod uc tion 22 1
Sour ce of the In form ation 222
Kn owl ed ge of the Me nu 223
The Amount of In format ion Transm i tted to the Vi l l agers in the " Sub Gr oup" and the !!food Party Group" 225 The Percentage of Vi l l ag e r s in the " Sub Group" and
" food Pa rty Group" in Si x V i l l ages Able to Ind ic ate
the Food in D:lys 1 -2 226
Recogni tion of Pic tures on Di etary Need s and
Nutrit i onal Defic ienc i e s 227
Pre fe rence Ra nki ng of 7 Da y Me nu 230
Pre fe rence of Di she s in Da y 1 -2 Me nu 231
Pre fe rence of Di she s in Me nu 232
Pr e fe rence Time Ea t ing of Di she s in the Me nus 234 Ac c e ptabil ity of 1 1 Cowpe a Di she s 235
Ea se of Cooking of the 7-Day Me nu 237
The Average Percentage of Various Gr oups of Vi l lager s
Who Woul d Cont i nue Cooki ng the 7 Day Me nu 237 Opi nion About the Cooking o f Cowpe a Di she s 238 Number of Vi ll ager s Attend ing Cooking Demonstration
and Taki ng Pa r t in Cooki ng Competi tion 23 9 Num ber of Househo l d s Cooki ng Cowpe a Dur ing the
Di ffe rent Per iod of Introduc t ion 242
Number of Pe opl e Who Rece i v ed Cowpea Seed s 24 3 The Averag e Acc um ul ated and the Average Ra te of
Increase in the Number of Households who had Cooked
the Cowpea Dishes for the Six Vil l ages 244 Cowpe a Di she s Cooked by Vi l l ag ers Dur i ng the
Introd uc tion and at the End of Introduc tion 246 Table 9 1 : Fr que ncies of Cowp e a Di shes Householders Cooki ng Cowpe a
Di she s Fr om the Beg inning of the Introd uc tion to Two
Months Af ter the Introd uc tion 247
Tab l e 92 : The Average Fr que n c i e s of Cowpe a Dishe s Cooked by a Household in Si x Vil l ag es
Table 9 3 : Q.Ja nti ty o f Cowpe a Seed s Gi ven and Used for Cooki ng Table 9 4 : Knowl edge on Method of Cooki ng Cowpea at the End of
In trod uc tion
Tab l e 95 : Gr owi ng of Cowpea Be fore and After the In trod uc tion i n the Six Vi l l ages
Tabl e 9 6 : Gr owi ng of Red Cowpea Be fore the Introd uc tion and After the Intr od uction in the Six Vi l l ages and of the Local Cowpe a i n the Control V i l lages
Tabl e 9 7 : Fr e quency of Cooki ng Cowpe a and Spr out ing Cowpea by V i l lager s in the Six V i l l ag e s and the Control V i l l age Tab l e 9 8 : Cowpe a Di she s Ind ic ated as Cooked More Often by a
Group of Vil l ag e r s Af ter the Introduc tion Table 9 9 : Pre fe rence Ranking o f 7 Ki nd s of Food by the
V i l lag e r s Before and Af ter the In trod uc tion
248 250
254 255
256
256 259 2 60 Table 1 00 : Com pa ris ion of the Cost of the Thr ee Introd uc tion
at Di ffe rent St ages of Introd uc tion Model s 261 2 62 Tab l e 1 0 1 : Co st of Di ffe rent Introd uc tin Me thod s pe r Housenolder
Figure 1 : Figur e 2 : Figur e 3 : Figur e 4 : F i gure 5 : Figur e 6 : F i g ure 7 : Figure 8 : Figure 9 : F igure 1 0 : F i g ur e 1 1 : F i gure 1 2 : F i gure 1 3 : Fig ur e 1 4 : Fi gur e 1 5 : Fi gur e 1 6 : F i g ure 1 7 : Fi gure 1 8 : F i g ure 1 9 : F i gure 20 : F igur e 2 1 : Figur e 22 :
xii i
L IST CF F IGURES
The Sel ec tion of "The Other" V i l l ages 26 Khon Kaen Prov in c e : The Ten Vi l l ag e s and Di stances
from K hon Kaen Un i v er sity 27
Org anization Ste p s For All Sur v e ys 32
A Pl an for Cond uc t i ng the Interv i e ws 33
Nor theastern Cooki ng utenc il s 5 2
Pho tographd of the Two Va r i eties of Cowpe a Seed s
( Vigna Ungui c ul ata) 99
Outl i ne of Sel ec tion and Screening of Cowpea Di she s 1 00 Pho tographs of the 25 Cowp e a Di she s 1 1 4
Pho tographs of the 7-Day Me nu 1 56
Sc hematic Model o f Con sumer Behav ior : Its Context and Dete rm inant s ( Ma r ki n , 1 969)
Gen e r al OUt l ine of Introd uc tion of New Food s
A Simpl i fi ed Commun ic at ion s Sye stem ( Marki n , 1 969) The Overal l Wor k Pl an fot the Introduc tion of Low
and ltJtr i t ional Ba l an ced Men u to the Vi l lage r s The Schem atic Ste ps in the Dev elopment
of the Introd uc t ion MOdel s
Me thod Id eas Obtai ned From bra i n storming Groupi ng of Introd uc tion Mod el s
·The Schemes for the Three Introd uction Model s Di f fusion of In formation
1 69 1 73 1 85 Co st
1 96 1 98 1 99 202 203 22 1 Introduc tion o f 7-Da y Me nu and Cowpeas in Vi l l ages
Accumul ated Num ber of Vi l l ager Who Cooked Cowpea Di she s24 4 Ac cumul ated Q.Jantities o f Cowpe a s Used By Vi l l agers i n
S i x Vi l l ages 25 1
Ba s ic Out l .ine for Dev elopment o f Sys tem for Sel f-Impr ov em ent
of Nutr i t ion St atus in Cummun i t y 270
Appe nd ix Append ix Ap pe nd ix Append ix Append ix Append ix Append ix
Append ix A ppend ix Appe nd ix
1 : 2 : 3 : 4 : 5 : 6 : 7 : 8 : 9 : 1 0 : 1 1 : 1 2 : 1 3 :
xiv
LIST OF A PPENDICES
I n format ion on Vi l l ages 284
The Desc r i ption o f Nor thea stern Cooki ng 285 Mi nor Food Di she s Eaten by Households in Two Da ys 287
i n Al l Season s
Summary o f Dev elopnent Work in Di et Pl ann i ng 2 92
In format ion on Red Cowpea 6-1 US 300
Dev elopm ent of Cowpea Di she s 302
Ra w Mater i al s Used in Li near Programming and Mixed Integer Programming
The 26 Nutr ient Content , Cost and Rec ipe of Cowpea Di she s and Common l y Ea ten Di she s
The Nutr ient Re qui r ements for Da i l y Me nu
Survey o f Freque ncy of Eating We ekl y Food s and
"Pre fe rence" Meal Pa ttern for Menu Planni ng Com puter In put and Sol ut i on
Introd uc tion Method Id eas from Br ain storm ing E v al ua t ion of Introduc tion Method Id eas
308 3 1 2 326 335 Ap pend i x
Append i x Append i x Append ix Append i x Appe nd ix
1 4 : De scr i ption of In troduction Me thod s
338 351 356 362 370 374 1 5: Proced ur e of Gr oup Di sc ussion and Pr ogramming
1 6 : Evalua t ion of the 7-Da y Menu , the Gowpe a Di she s and Cowpe a s i n Vi l l ages
Append i c e s 17-2 0 Fi c he 1
Fic he 2 Ap�nd i x 2 1
A p pend ix 1 7 : Re c ipe s o f 25 Cowp e a Dishes for Home Used A p pend ix 1 8: Food Raw Mater i al Compo s i t ion Tab les
Append ix 1 9: Lim it Qua ntity o f Food Ingred ients Used in Re c i pe
A p pendix 2 0 : Append ix 2 1
Formul ation to Maxim i se Prote i n Content by Li near Programming of Commonl y Eaten Di she s
So l ution of Post Opt im um An al ys i s of Prote in
Maximi sat ion b y Li near Programming of Cowpea Di she s Pr i n tout of Data Problem and Sol ut ion o f Menu Pl anning b y Mixed Integ er Prog ramming-P l anning o f Da y 1 Me nu on "Surv eY'' Me a l Pa t tern
