Abstract: Preferences and availability are connected with tribal food culture and choices. The purpose of this study is to investigate the food consumption habits of the Toda tribes in Nilgiris, Tamil Nadu. Around 352 adult Toda tribe members were chosen, and their food intake patterns were examined using a semi-structured food frequency questionnaire. Rice became a staple cereal for all Todas, wheat was consumed two to three times a week. Pulses like moong dal and toor dal were consumed several times a week and were a vital part of the Toda diet. Green leafy vegetables such as Malabar spinach, creeping wood sorrel, amaranthus, palak, and cabbage were commonly consumed by all the Toda people twice a week. Vegetables like cauliflower, ladies finger, cluster beans, cucumber, various gourds, brinjal, and drumstick were consumed by the selected Todas twice or thrice a week, depending on availability. Nearly 45% of the selected Todas consumed tapioca, yam, and sweet potato twice a week, depending on availability. Ginger was used by the majority (89%) of the selected Todas. Plums, mulberries, pears, and wild mangoes were regularly consumed by the Toda people. Milk was a central component of the Toda diet, with all 352 selected Toda tribes consuming it daily. Palm oil was fundamental and widely used oil in the Toda tribe's daily cooking. Eggs, fish, crab, poultry, and mutton were preferred by only 11% of the Toda tribe, with these individuals likely consuming them on an occasional basis. The remaining 89% did not consume these items, as they were not staple foods for the Toda people. Around 6% of the Toda tribe consumed biscuits daily and 5% consumed fast foods such as puffs, pizza, burgers, and chat items once a month. Nearly 1% reported the preference for purchasing instant food products such as idli-dosa batter, masala powders, vermicelli, and pickles. It was found that only one percent preferred outside food once or twice a week, when they left their munds due to their occupation. An ongoing nutritional transition is indicated by this move from nutrient-rich traditional diets to energy-dense market foods, a trend seen not only among other indigenous populations in India but also around the world.

Keywords: food frequency, food culture, food consumption, toda tribes, nutrition transition

| DOI: 10.17148/IARJSET.2024.111270