scholarly journals Levels of metals and persistent organic pollutants in traditional foods consumed by First Nations living on-reserve in Canada

2021 ◽  
Vol 112 (S1) ◽  
pp. 81-96 ◽  
Author(s):  
Hing Man Chan ◽  
Kavita Singh ◽  
Malek Batal ◽  
Lesya Maruska ◽  
Constantine Tikhonov ◽  
...  
Keyword(s):  
First Nations ◽  
Dietary Exposure ◽  
Food Samples ◽  
Harp Seal ◽  
Traditional Food ◽  
Community Members ◽  
Traditional Foods ◽  
Contaminant Exposure ◽  
Significant Contributor ◽  
Environment Study

Abstract Objectives First Nations may have a higher risk of contaminant exposure from the consumption of traditional foods. The objective of this study was to measure concentrations of metals and organochlorines in traditional foods commonly consumed by First Nations in Canada and estimate the risk from dietary exposure. Methods Data were collected from the participatory First Nations Food, Nutrition and Environment Study (2008–2018). Traditional food samples were collected by community members and concentrations of metals and organochlorines were measured. The population-weighted mean daily contaminant intake from traditional food items was estimated. Hazard quotients (HQs) were calculated by dividing contaminant intake with the toxicological reference values (TRVs). Results A total of 2061 food samples (different parts and organs) from 221 species were collected. The highest concentrations of cadmium were found in the kidneys of land mammals: moose kidney was the most significant contributor to intake. The meat of land mammals and birds had the highest lead concentrations and were the most significant contributors to intake. Arsenic was highest in seaweed, and prawn was the most significant contributor. Mercury and methyl mercury were highest in harp seal meat, with walleye/pickerel contributing most to intake. Harp seal meat also had the highest p,p′-DDE and PCB concentrations, and ooligan grease and salmon were the most significant contributors to intake. The percentage of adults eating traditional food who exceeded the TRVs was 1.9% for cadmium, 3.7% for lead, 13.6% for arsenic, 0.7% for mercury, and 0% for p,p′-DDE and PCBs. All median HQs, and most 95th percentile HQs, were less than 1. Conclusion These results can be used as a baseline of contaminant levels and exposure in traditional foods for future monitoring programs and to support risk assessment programs.

scholarly journals Modelling optimal diets for quality and cost: examples from Inuit and First Nations communities in Canada

2019 ◽  
Vol 44 (7) ◽  
pp. 696-703 ◽  
Author(s):  
Noreen Willows ◽  
Louise Johnson-Down ◽  
Tiff-Annie Kenny ◽  
Hing Man Chan ◽  
Malek Batal
Keyword(s):  
First Nations ◽  
Indigenous Peoples ◽  
Nutrition Transition ◽  
Poor Quality ◽  
Healthy Eating Index ◽  
Traditional Foods ◽  
High Prevalence ◽  
European Colonization ◽  
Environment Study ◽  
Food And Drink

This review summarizes aspects of the 2017 Canadian Nutrition Society symposium, “Modelling diets for quality and cost: examples from Inuit and First Nations in Canada”. Indigenous peoples in Canada experience a high prevalence of nutrition-related chronic disease because of the poor quality and high cost of their food supply. Since European colonization, they have transitioned from a diet of minimally processed traditional foods (game, fish, and plants) procured using pursuits such as hunting, fishing, gathering, and horticulture to a diet comprised mostly of processed market foods. This nutrition transition is the result of factors such as colonial policies and practices; climate change; environmental degradation; contaminants in traditional foods; and limited availability of, or access to, economical and healthful market foods. Presenters Malek Batal and Laurie Chan characterized the contemporary diets of First Nations and Inuit populations and demonstrated novel methods for modelling more optimal diets using 2 datasets: the First Nations Food, Nutrition, and Environment Study and the Inuit Health Survey. It was demonstrated how the NOVA classification characterized the portion of the diet consisting of processed foods. Dietary components were then manipulated to reduce ultra-processed food and drink intake to increase the Healthy Eating Index score. Linear programming was explained as a way to mathematically design theoretical diets that aim to optimize food cost, nutrition quality, and contaminant level of traditional foods. While diet-modelling methodologies have limitations, they provide a basis for engaging Indigenous peoples and governments to develop nutrition goals and policies anchored in contemporary food realities.

scholarly journals Importance of the traditional food systems for First Nations adults living on reserves in Canada

2021 ◽  
Vol 112 (S1) ◽  
pp. 20-28 ◽  
Author(s):  
Malek Batal ◽  
Hing Man Chan ◽  
Karen Fediuk ◽  
Amy Ing ◽  
Peter Berti ◽  
...  
Keyword(s):  
First Nations ◽  
Food Systems ◽  
Traditional Food ◽  
Older Individuals ◽  
Government Regulations ◽  
Food Frequency ◽  
The Pacific ◽  
Environment Study ◽  
Multivariable Analyses ◽  
Multiple Challenges

Abstract Objective To describe the traditional food (TF) systems of First Nations in Canada, including intake, barriers and promoters. Methods The First Nations Food, Nutrition and Environment Study is a cross-Canada participatory study of First Nations adults below the 60th parallel that obtained data for communities excluded from other national studies. A food frequency questionnaire was used to establish frequency of TF intake (number of days in a year) to allow comparisons across ecozones/regions in Canada. Grams of TF intake were also calculated using frequency multiplied by average portions from 24-h recalls. Closed- and open-ended questions attempted to identify some of the key barriers and concerns regarding TF access and use. Multivariable analyses were run to determine what factors are associated with increased TF consumption. Results Across communities, there is a strong preference by adults to have TF in the diet more often. Consumption of land animals was most frequently reported in most ecozones except for the Pacific Maritime and Mixedwood Plains, where fish and plants, respectively, were more frequently consumed. First Nations identified structural and environmental challenges such as development, government regulations and climate change, along with household barriers such as insufficient capital for equipment and transportation, lack of time and absence of a hunter in the household. Multivariable analyses revealed that the highest intake of TF occurred in the Taiga Plains ecozone, and for older individuals and men. Conclusion Identifying solutions that empower First Nations at all levels is required to overcome the multiple challenges to the inclusion of TF in the diet.

scholarly journals Exploring the Perceptions of and Experiences with Traditional Foods among First Nations Female Youth: A Participatory Photovoice Study

2020 ◽  
Vol 17 (7) ◽  
pp. 2214
Author(s):  
Rebecca Hanemaayer ◽  
Kimberley Anderson ◽  
Jess Haines ◽  
Kitty RLynn Lickers ◽  
Adrianne Lickers Xavier ◽  
...  
Keyword(s):  
Urban Communities ◽  
First Nations ◽  
Indigenous Peoples ◽  
Well Being ◽  
Food Choices ◽  
Traditional Food ◽  
Structured Interviews ◽  
Traditional Foods ◽  
Community Based ◽  
Photovoice Methodology

Traditional foods contribute to the health and well-being of Indigenous Peoples. Many Indigenous Peoples within Canada have expressed a desire to consume more traditional foods; however, there are a number of barriers to doing so. Southern and urban communities face unique challenges associated with traditional food consumption. To address these concerns and build on community interests in a Haudenosaunee community in Southern Ontario, a participatory research project was initiated. This community-based study utilized Photovoice methodology to explore the perceptions of and experiences with traditional foods among local youth. Participants ranging in age from 15–22 (n = 5) took photos of their local food environments, including locations where foods were acquired, consumed, prepared, or shared during two seasons of the year. Semi-structured interviews were conducted to collect participants’ stories behind 8–10 self-selected images. A thematic analysis was subsequently utilized to identify patterns and themes illustrated by the photos and interview content. The youth conveyed contextual understandings of traditional foods and a preference for these items, despite their limited consumption, preparation or harvesting of these foods. The youth also identified the important influence of families and communities on their individual perceptions and experiences with traditional foods. Recommendations to reduce barriers to traditional food choices among youth are made.

Nutrient composition of pulse-based recipe Sepu bari consumed in Himachal Pradesh, India

2015 ◽  
Vol 34 (4) ◽  
Author(s):  
Shweta Sharma ◽  
Rajju Priya Soni ◽  
Ashish Kumar
Keyword(s):  
Nutritional Quality ◽  
Reducing Sugars ◽  
Food Samples ◽  
Himachal Pradesh ◽  
Consumer Acceptability ◽  
Traditional Food ◽  
Traditional Foods ◽  
Overall Acceptability ◽  
Physico Chemical ◽  
Reported Data

The present study was undertaken with the objectives to document knowledge about the process/preparation of traditional foods i.e <italic>Sepu-bari</italic> of Mandi district, Himachal Pradesh and to evaluate the selected food recipes in relation to nutritional quality and consumer acceptability. Five blocks <italic>viz</italic>. Mandi-sadar, Karsog, Sundernagar, Chauntra and Seraj were selected. The selected traditional food samples were analysed for their physico-chemical chemical analysis showed that moisture content was highest in B<sub>3</sub> (8.80%) followed by B<sub>2</sub> (8.46), B<sub>5</sub>(8.36) B<sub>4</sub>(8.29) and B<sub>1</sub>(6.39%) . Reported data showed highest amount of crude fat in B<sub>4</sub> (26.96%), and protein in B<sub>3</sub> (23.60%) and lowest fat content in B<sub>2</sub> (21.75%) and lowest protein content in B<sub>1</sub>(21.74%) respectively. Crude fiber was maximum in B<sub>3</sub> & B<sub>1</sub> with same value (2.21%) & lowest in B<sub>2</sub> with value of 1.91%. Reducing sugars were calculated highest in B<sub>4</sub> (0.39%) and lowest in B<sub>1</sub> (0.27%). Organoleptic scoring revealed that maximum scores for taste, flavor, texture, and overall acceptability were obtained by B<sub>3</sub> <italic>sepu badi</italic> as 8.30, 8.20, 8.40 and 8.22 respectively.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro

Metahumaniora ◽  
2018 ◽  
Vol 8 (3) ◽  
pp. 312
Author(s):  
Wagiati Wagiati
Keyword(s):  
Qualitative Method ◽  
Language Shift ◽  
Traditional Food ◽  
Traditional Foods ◽  
Internal Factors ◽  
Language Retention ◽  
Data Source ◽  
Linguistic Innovation ◽  
Lexical Innovation ◽  
Determining Factor

AbstrakPenelitian ini berjudul “Pergeseran Bahasa Sunda dalam Leksikon Makanan Tradisional Sunda di Kabupaten Bandung dalam Perspektif Sosiolinguistik Mikro”. Tujuan penelitian ini adalah menjelaskan bentuk-bentuk perubahan dan inovasi bahasa dalam leksikon-leksikon makanan tradisional Sunda yang menjadi faktor penentu terjadinya pemertahanan atau pergeseran suatu bahasa. Metode yang digunakan dalam penelitian ini adalah metode kualitatif-deskriptif. Sumber data pada penelitian ini berupa leksikon-leksikon makanan tradisional di Kabupaten Bandung. Hasil penelitian menunjukkan bahwa (1) bahasa Sunda dalam leksikon makanan tradisional Sunda sebagian besar telah mengalami inovasi; (2) gejala perubahan bentuk dari leksikon-leksikon makanan tradisional Sunda adalah inovasi leksikal penuh, inovasi fonetis, dan inovasi morfemis; (3) bahasa Sunda di Kabupaten Bandung dalam konsep makanan tradisional Sunda telah mengalami pergeseran bahasa secara sosiolinguistik mikro, mengingat faktor-faktor internal bahasa, yaitu berupa inovasi, telah terjadi. Inovasi tersebut meliputi inovasi leksikal penuh, inovasi fonologis, dan inovasi morfemis. Faktor-faktor internal bahasa ini menjadi faktor utama pemertahanan dan pergeseran bahasa.Kata kunci: pergeseran bahasa, makanan tradisional, sosiolinguistik mikroAbstractThe article is entitled "The shifting of Sundanese Language in Lexiconsof Sundanese Food in Bandung Regency studied by Micro Sociolinguistics". The purpose of this study is to describe the forms of change and linguistic innovation in the lexiconsof Sundanesetraditional food which become the determining factor of a language retention or shift. The methods used in this research is descriptive-qualitative method. The data source on this research are lexicons of Sundanese traditional foods in Bandung Regency. The results show that (1) Sundanese Language in the lexiconsof Sundanese Food in the majority hasundergone an innovation; (2) the morphemic change phenomemaof theSundanese traditional food lexicons consist of the full lexical innovation, innovation, innovation and phonetic morfemis; (3) There has been a shift in Sundanese language micro-sociolinguistically regarding the lexiconsof Sundanese traditional food in Bandung Regency based on internal factors of language, i.e. in the form of innovation. These innovations include the full lexical innovation, phonological innovation, and innovation morfemis. Internal factors of a language became a major factor of language retention and language shift.Keywords: language shift, traditional food, micro-sociolinguistic

scholarly journals The Influence of Entrepreneurship Education and Family Background on Students’ Entrepreneurial Interest in Nutritious Traditional Food Start Ups in Indonesia

2018 ◽  
Vol 7 (4.9) ◽  
pp. 118 ◽  
Author(s):  
Hendra Hidayat ◽  
Yuliana .
Keyword(s):  
Higher Education ◽  
Family Background ◽  
Entrepreneurship Education ◽  
Traditional Food ◽  
Regression Analyses ◽  
Entrepreneurial Education ◽  
Traditional Foods ◽  
Continuous Innovation ◽  
Starting Point ◽  
Start Ups

The entrepreneurial interest of students in higher education tends to be low,albeit the introduction of entrepreneurial education at colleges and universities. There is no exception of lack of interest in entrepreneurship at traditional food businesses where these businesses in Indonesia have an unlimited market share, higher profit, lower riskof loss, and continuous innovation. Entrepreneurial education is not the only determinant asthe students' environment, especially their family background also has an important role in influencing and building student entrepreneur interest. Hence,this study assesses the influence of entrepreneurship education and family background towards the interest of entrepreneurs especially in nutritious traditional foods based on a sample of 150 higher educationstudents. Data was collected usingquestionnaire whiledata was analysed usingdescriptive and multiple regression analyses. The results of the studyshow that entrepreneurial education as well as family background positively affect students’ entrepreneurial interest in traditional food. Therefore, entrepreneurship education should become a serious concern in higher education as can be one the students’ starting point in building the interest and spirit of entrepreneurs. 

scholarly journals Bringing Ethics Review Home to Cowichan: Indigenizing Ethics Review in British Columbia, Canada

2021 ◽  
Vol 16 (2) ◽  
Author(s):  
Cowichan Tribes
Keyword(s):  
British Columbia ◽  
Research Ethics ◽  
First Nations ◽  
Indigenous Peoples ◽  
Preterm Births ◽  
High Rate ◽  
Community Members ◽  
Ethics Review ◽  
Research Ethics Review ◽  
United Nations Declaration

Cowichan Tribes’ territory, located in the Cowichan Valley on Vancouver Island, British Columbia, Canada, is experiencing an alarmingly high rate of preterm births compared to the national average of Indigenous Peoples in Canada. In response, and in partnership with the First Nations Health Authority (FNHA), Cowichan Tribes is in the first year of a 3-year study to investigate causes. Cowichan Tribes’ Elders and community members are guiding the study to ensure it follows Cowichan Tribes’ research processes and to support self- determination in research. Furthermore, as a way to enhance reconciliation, Elders and community members guided an on-site ethics review on Cowichan Tribes territory. This article outlines the collaborative, in-person research ethics review process that Cowichan Tribes, Island Health, and FNHA completed on August 21, 2019. The purpose of this article is to provide suggestions other First Nations could use when conducting a research ethics review, and to explain how this process aligns with the principles of ownership, control, access, and possession (OCAP®), the United Nations Declaration on the Rights of Indigenous Peoples, the Truth and Reconciliation Commission of Canada, and above all, the Cowichan snuw’uy’ulh (teachings from Elders).

scholarly journals Promoting traditional foods for human and environmental health: lessons from agroecology and Indigenous communities in Ecuador

2020 ◽  
Author(s):  
Ana Laura Deaconu ◽  
Geneviève Mercille ◽  
Malek Batal
Keyword(s):  
Focus Group ◽  
Indigenous People ◽  
Agricultural Practices ◽  
Indigenous Communities ◽  
Traditional Food ◽  
Traditional Foods ◽  
Focus Group Discussions ◽  
Group Discussions ◽  
Dietary Practices ◽  
Production Diversity

Abstract Background: The displacement of traditional dietary practices is associated with negative nutritional consequences for rural Indigenous people, who already face the brunt of both nutritional inadequacies and excesses. Traditional food (TF) consumption and production practices can improve nutritional security by mitigating disruptive dietary transitions, providing nutrients and improving agricultural resilience. Meanwhile, traditional agricultural practices regenerate biodiversity to support healthy ecosystems. In Ecuador, Indigenous people have inserted TF agricultural and dietary practices as central elements of the country’s agroecological farming movement. This study assesses factors that may promote TF practices in rural populations and explores the role of agroecology in strengthening such factors. Methods: Mixed methods include a cross-sectional comparative survey of dietary, food acquisition, production and socioeconomic characteristics of agroecological farmers (n=61) and neighboring reference farmers (n=30) in Ecuador’s Imbabura province. Instruments include 24-hour dietary recall and a food frequency questionnaire of indicator traditional foods. We triangulate results using eight focus group discussions with farmers’ associations. Results: Compared to their neighbors, agroecological farmers produce and consume more TFs, and particularly underutilized TFs. Farm production diversity, reliance on non-market foods and agroecology participation act on a pathway in which TF production diversity predicts higher TF consumption diversity and ultimately TF consumption frequency. Age, income, market distance and education are not consistently associated with TF practices. Focus group discussions corroborate survey results and also identify affective (e.g. emotional) and commercial relationships in agroecological spaces as likely drivers of stronger TF practices. Conclusions: Traditional food practices in the Ecuadorian highlands are not relics of old, poor and isolated populations but rather an established part of life for diverse rural people. However, many TFs are underutilized. Sustainable agriculture initiatives may improve TF practices by integrating TFs into production diversity increases and into consumption of own production. Agroecology may be particularly effective because it is a self-expanding global movement that not only promotes the agricultural practices that are associated with TF production, but also appears to intensify affective sentiments toward TFs and inserts TFs in commercial spaces. Understanding how to promote TFs is necessary in order to scale up their potential to strengthen nutritional health.

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