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Table 1 Scores for Cultural Food Significance Index

From: A study on food-medicine continuum among the non-institutionally trained siddha practitioners of Tiruvallur district, Tamil Nadu, India

Indices Attributes Scores
Availability index (AI) Availability
 Very common 4.0
 Common 3.0
 Middle 2.0
 Rare 1.0
Localization of the use
 Ubiquity 0.0
 Localized − 0.5
 Very localized − 1.0
Frequency of utilization index (FUI) > Once/week 5.0
Once/week 4.0
Once/month 3.0
> Once/year but < once/month 2.0
Once/year 1.0
No longer used during the past 30 years 0.5
Part used index (PUI) Whole aerial parts 3.0
Leaves with a few stems, whole aerial parts of very young plants 2.0
Root/root stocks, bulbs, leaves, fruits 1.5
Shoots 1.25
Bark, younger part of roots, stems, leaf stalks, young whorls of leaves, seeds 1.0
Younger part of shoots, buds, flowers, receptacles 0.75
Multifunctional food use index (MFFI) Chutney, dosa, gravy, sauce, salad 1.5
Jam, porridge, pickles, fried, syrups 1.0
Soup, milk preparation 0.75
Raw 0.5
Taste Score Appreciation Index (TSAI) Best 10.0
Very good 9.0
Good 7.5
Fair 6.5
Poor 5.5
Terrible 4.0
Food Medicinal Role Index (FMRI) IAR of the taxa > mean + SD 5.0
IAR of the taxa < mean + SD but IAR > mean − SD 4.0
IAR < mean − SD 3.0