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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
Subject(s)
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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
Search on Google
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
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