From: The cultural significance of wild mushrooms in San Mateo Huexoyucan, Tlaxcala, Mexico
Sub index* | Answer | Value |
---|---|---|
FUI | Never | 0 |
Not every year | 2.5 | |
Every year once | 5 | |
2-3 times a year | 7.5 | |
4 or more a year | 10 | |
MFFI | Do not know | 0 |
Always mixed with other mushrooms and meat | 2.5 | |
In a stew not as the principal element, mixed with mushrooms, without meat: with chili and mole | 5 | |
As the principal element of a stew: in quesadillas or mushroom soup | 7.5 | |
Cooked alone, not in stew: fried | 10 | |
KTI | Newly discovered use, cooked alone | 0 |
Three generations involved (he, sons and grandsons) | 3.33 | |
Four generations involved (parents, he/she, sons and grandsons) | 6.67 | |
Five generations involved (grandparents, parents, he/she, sons, grandsons) | 10 | |
HI | The person does not eat because of confusion with poisonous species | 0 |
Eaten but hurts the stomach | 3.33 | |
Eaten with confidence and considered healthy | 6.67 | |
Eaten because of the perceived health benefits (provides strength and is nutritious) | 10 | |
TSFAI | A | 0 |
B | 3.33 | |
C | 6.67 | |
D | 10 | |
PAI | A | 0 |
B | 2.5 | |
C | 5 | |
D | 7.5 | |
E | 10 |