02040nam a22001817a 4500 OSt 20250403085004.0 250403b |||||||| |||| 00| 0 eng d NVSU Baccay, Leticia C. Food practices, habits and beliefs of the tuwali in ifugao/ Leticia C. Baccay Bayombong: Nueva Vizcaya State University, 2008 xiii, 115 leaves : illustrations ; 28 cm. This study is a general description of the food practices, habits and beliefs of the Tuwali in Ifugao. Specifically, the study focused on the food practices as reflected in the way they cook, preserve and store food; the food habits as to food consumption and food beliefs during pregnancy, lactation, birthdays and/or special occasions, lenten, planting and harvest season. One hundred fifty five Tuwali from five communities participated in the study. Results showed that the common methods of cooking practiced by the Tuwali are boiling and broiling and using bamboo tubes in cooking. Salting and drying are the most preferred method of food preservation. Of the several food items in the food frequency checklist only rice and sugar were consumed daily by majority of the household; the food combination eaten for breakfast, lunch and supper always include meat and poultry dishes. The reported diets of the households were rated fair in terms of variety. In terms of food beliefs, the Tuwali are found to eat and avoid certain food during pregnancy, lactation and on special occasions such as birthdays, lenten, planting and harvest season. Educational attainment differed significantly with the variety of food eaten and the food belief during pregnancy. Food beliefs were very much a part of the culture of the Tuwali. Some beliefs were shared in common by both the young and old and rural and semi-urban Tuwali. Thesis (Master of Science-Home Technology Education) Includes appendices and bibliographical references ddc TH 0 749 749 0 0 ddc 0 0 NVSUBAY NVSUBAY GS 2025-04-03 Donation 0 T B116f 2008 T633 2025-04-03 08:50:47 2025-04-03 TH