Food behaviour and consumption patterns in rural areas of Sirjan, Iran. 1. Dietary patterns, energy and nutrient intakes and food ideology

Food consumption patterns, using the 24‐hour dietary recall and frequency methods, as well as food beliefs, were studied in rural areas of Sirjan, Iran, the households being chosen by cluster‐sampling. Foods were mainly of a plant origin, wheat, in the form of bread, being the main staple. Energy and protein intakes were only 75% of the 1985 WHO/FAO/UNU recommendations in two thirds and one quarter of the women respectively. The intakes of Fe, Ca and vitamin A were, on the average, not satisfactory; thiamine intake, however, was quite satisfactory, due to the high consumption of whole wheat bread. Food behaviour of women during pregnancy and lactation was generally not satisfactory, although they were conscious of the importance of a good diet in these conditions. Foods classified by women as “hot” had statistically significantly higher contents of energy and fat and lower contents of carbohydrate, thiamine and fiber than “cold” foods. Local availability and low prices of foods seemed to be the most important factors influencing the types of foods consumed.

Key words:

• Food behaviour
• consumption patterns
• energy intake
• nutrient intake
• Iran
• rural areas
• women