Nutritive value of basic foods and common dishes of the Guatemalan rural populations. A theoretical approach

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Abstract
The nutritional characteristics of typical dishes and mixtures of basic foods (corn and beans) consumed in different rural areas of Guatemala were studied using a theoretical analysis. Common dishes and the usual combination of corn and beans were selected from the data of dietary surveys carried out in six rural communities of Guatemala. A new approach is proposed to consider the nutritive value of the common dishes with respect to their supplementary effect on the nutritive value of basic food staples. Nutritive value was defined in terms of a nutrient “score.” The model used in the present study can be applied in nutrition education programs adapted to the traditional cultural aspects of the target group.

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