000			02040nam a22001817a 4500
003			OSt
005			20250403085004.0
008			250403b |||||||| |||| 00| 0 eng d
040			_cNVSU
100			_aBaccay, Leticia C.
245			_aFood practices, habits and beliefs of the tuwali in ifugao/ _cLeticia C. Baccay
260			_aBayombong: _bNueva Vizcaya State University, _c2008
300			_axiii, 115 leaves : _billustrations ; _c28 cm.
500			_a 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.
500			_aThesis (Master of Science-Home Technology Education)
504			_aIncludes appendices and bibliographical references
942			_2ddc _cTH _n0
999			_c749 _d749