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Mothers’ groups enrich diet and culture through promoting traditional Quichua foods

Publication Details

Authors:  Marion L. Roche, Lorena Ambato, Julieta Sarsoza, Harriet V. Kuhnlein
Publication date: December, 2017
Source: Maternal & Child Nutrition. Volume 13, Issue Supplement S3


This study assessed the nutritional, social, and cultural potential of mothers’ cooking clubs that encouraged mothers to incorporate two wild leafy greens in their child’s diet. Qualitative and quantitative methods were used to investigate this objective.

Findings showed that there was increased consumption of these wild leafy greens as a result of the mothers’ cooking class. It was also shown that these leafy greens can improve the micronutrient profile of the diet in these communities.




Ecuador, Infant and Young Child Nutrition, Latin America, Research Documents