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close this bookCulture, Environment, and Food to Prevent Vitamin A Deficiency (INFDC, 1997, 208 p.)
close this folderPart III. Assessing natural food sources of Vitamin A in the community
close this folder7. Peru: The rural community of Chamis and the urban suburb of San Vicente in Cajamarca
View the document(introduction...)
View the documentIntroduction
View the documentOverview of the location
View the documentFood sources of Vitamin A
View the documentPrincipal differences between Chamis and San Vicente
View the documentFamily and individual food patterns
View the documentFeeding patterns by age gender
View the documentVitamin A-rich food patterns
View the documentCultural beliefs
View the documentVitamin A and health
View the documentSummary and conclusions
View the documentPolicy recommendations
View the documentRecommendations for research

Recommendations for research

· The vitamin A content of many of these foods needs to be determined. The amount in the mixture of herbs as served in green soup and other preparations needs to be analyzed.

· The bioavailability of vitamin A from the local preparations of green leafy vegetables, herbs, and other cooked and processed vegetable dishes, needs to be determined.

· Whether the higher intakes of vitamin A food sources, at the time of greater availability, provide sufficient body stores to prevent deficiency for the rest of the year needs to be explored.

· Breastmilk vitamin A levels and its variation in the different seasons need to be determined.


I wish to acknowledge the dedication of the field teams under the super vision of Rocio Narro, the secretarial support given by Aida Miranda and

Mirtha Narro, the assistance in the compiling of data by Ira Heidemann, and the generous participation of the authorities and members of the Comunidad Campesino Chamis and of the Barrio San Vicente. Dr. Isidoro Sanchez gave valuable advice in the identification of the local plants.