Sardine tracking survey in Jamaica
Kingston; Caribbean Food and Nutrition Institute; Nov. 1991. 15 p. tab. (CFNI-J-26-91).
Monography
in English
| MedCarib
| ID: med-15379
Responsible library:
JM2.1
Localization: JM2.1; CFNI-J-26-91
ABSTRACT
For the period covered by the study sardines were still being used by a wide crossection of the society. The ease in preparing sardines, their nutritive value and cost were chief factors affecting the amounts purchased and used. Sardines were a standard breakfast and lunch item. They were also used by the lower income groups for dinner. It, therefore could be concluded that inspite of price movements, sardines are still being used by all socio-economic groups in the society
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Collection:
International databases
Health context:
Sustainable Health Agenda for the Americas
Health problem:
Goal 11: Inequalities and inequities in health
Database:
MedCarib
Main subject:
Fish Products
Aspects:
Equity and inequality
Country/Region as subject:
English Caribbean
/
Jamaica
Language:
English
Year:
1991
Document type:
Monography