BODY OF KNOWLEDGE AND VALUE OF HIGHLY POPULAR LOCAL FOOD BASE ON NUTRITION PRINCIPLE FOR HEALTH ENHANCEMENT OF AGING PEOPLE UPPER NORTHERN, THAILAND

Abstract

This study aimed to 1) study popular local food knowledge though nutrition’s basic principles for elderly health enhancement upper northern, Thailand, 2) study popular local food value though nutrition’s basic principles for elderly health enhancement upper northern, Thailand. and 3) analyze popular local food consuming behavior through nutrition’s basic principles for elderly health enhancement upper northern, Thailand The qualitative and quantitative research methods were used in this study. This research was a mixed methods research by the quantitative aspect collected by using questionnaire from 400 subjects from Phrae province, Pra Yao province, Lampang province as well as Chiang Rai province. Besides, the qualitative aspect used the in-depth interview and focus group discussion in this study with 80 subjects from Phrae province, Pra Yao province, Lampang province, and Chiang Rai province. It examined the nutritional value. The data analysis was used a descriptive method.

The research results were revealed as follows;

1. The 10 different kinds of popular local food were as follows; northern Thai Green chili dip, Katurai chili soup, mixed vegetable soup, eggplant salad, bamboo shoot soup, bamboo shoot salad, Thai northern style pork and tomato chili relish, crab paste chili relish, rice noodles, and ground pork salad. The popular local food cooking knowledge was inherited by ancestors, community activities as well as different kinds of local media.

2. The value of popular local foods had nutritional value that were considered to be herbs with their different medical benefits and Local Thai foods cured some diseases and enhance Thai people’s health. Consuming local foods were considered to be food culture inheritance, generosity building, and relationship booster between relatives. Most importantly, local foods were safe for people’s health.

3. The local food consuming behaviors were as follows; Thai people had consumed local foods at least 2 to 3 times a week by using household ingredients even the ingredients from their neighbors or bought it from the nearby village market. The cooking methods were not difficult. People made cook their local foods quickly without weights and measures.