An Intersectionality-Based Policy Analysis Examining the Complexities of Access to Wild Game and Fish for Urban Indigenous Women in Northwestern Ontario

The destruction of Indigenous food systems is a direct consequence of the settler-colonial project within Canada and has led to decreasing access to Indigenous foods, disproportionate rates of food insecurity and disconnection from Indigenous food systems and environments. We interviewed Indigenous women, non-Indigenous staff of Indigenous-serving organizations, and policymakers (i.e., those who develop, interpret, or implement wild food policy) to explore how the policy context has impacted Indigenous women and their communities’ experiences of accessing Indigenous foods in urban northwestern Ontario. We applied an Intersectionality-Based Policy Analysis (IBPA) Framework to shape our research questions and guide the thematic analysis of the data. We found that stakeholder groups had differing understandings of the issue of accessing wild foods and Indigenous food security and their actions either supported or disrupted efforts for access to wild food to promote food security or Indigenous Food Sovereignty. Policymakers cited necessary barriers to promote food safety and support conservation of wildlife. Staff of Indigenous-serving organizations approached the issue with consideration of both Western and Indigenous worldviews, while Indigenous women spoke about the ongoing impacts of colonial policy and government control over their lands and territories. The main policy areas discussed included residential school policy, food regulation, and natural resource regulation. We also investigated community-level strategies for improvement, such as a wild game license. Throughout, we tied the colonial control over ‘wildlife’ and the Western food safety discourse, with infringements on Indigenous Food Sovereignty, experiences of racism in food settings and on the land, as well as with broad control over Indigenous sovereignty in Ontario. This work contributes to an increased understanding of how Western discourses about health, food, and the environment are perpetuated through systemic racism in government policy and reiterated through policymakers' views and interpretations or actions. Government institutions must develop culturally safe partnerships with Indigenous leaders and organizations to facilitate a transfer of power that can support Indigenous Food Sovereignty.

Comprehensive Nutrition Interventions in First Nation-Operated Schools in Canada

Comprehensive school-based nutrition interventions offer a promising strategy to support healthy eating for First Nations children. A targeted strategic review was performed to identify nutrition interventions in 514 First Nation-operated schools across Canada through their websites. Directed content analysis was used to describe if interventions used 1 or more of the 4 components of the Comprehensive School Health (CSH) framework. Sixty schools had interventions. Nearly all (n = 56, 93%) schools offered breakfast, snack, and (or) lunch programs (social and physical environment). About one-third provided opportunities for students to learn about traditional healthy Indigenous foods and food procurement methods (n = 18, 30%) (teaching and learning) or facilitated connections between the school and students’ families or the community (n = 16, 27%) (partnerships and services). Few schools (n = 10, 17%) had a nutrition policy outlining permitted foods (school policy). Less than 1% (n = 3) of interventions included all 4 CSH components. Results suggest that most First Nation-operated schools provide children with food, but few have nutrition interventions that include multiple CSH components. First Nation-operated schools may require additional financial and (or) logistical support to implement comprehensive school-based nutrition interventions, which have greater potential to support long-term health outcomes for children than single approaches.

Review on: uses of cereals in traditional foods of Nepal and their preparation process

The purpose of research was to make people aware about traditional foods of Nepal and use of cereals in traditional foods. Nepal, country is home for people of many races, ethnicity and religion. This country is rich in natural beauty and traditional beliefs and practices. In Nepal, the primary occupation of many people is agriculture. Cereals like finger millet, buckwheat etc. are among the underutilized crops in this country. Nepal is rich in traditional and indigenous foods because of the richness in ethnic diversity. During the research we came to know that traditional food is attached to emotional and cultural level for the old generational residents of this country, but this trend seems to be decreasing in today’s generation due to Western culture influence and modernization. During preparation the process followed was still same as followed decades ago. The advancement in food technologies can be followed by the advancement in traditional foods for their own benefits. We should protect and promote our traditional foods, as it is deeply rooted with our cultural aspects; which results in preservation of culture and traditions. This article is about the use of cereals in traditional food of Nepal and their preparation process

Literacy and Identity Development of Indigenous Rukai Children

This study examines the development of literacy and identity for young Indigenous Taiwanese children using ethnographic methods and the theories of multiple literacies, Indigenous knowledge, and identity construction, and it provides insights into the incorporation of Indigenous knowledge and literacies to create hybrid literacy spaces. Focused-upon participants included four 6-year-old Rukai-tribe children—two who lived in a city and two who lived in a village—and their families and teachers. We found that all children learned literacies in culturally meaningful contexts that involved stories and hybrid literacy practices, Indigenous foods, religious activities, traditional life skills, Indigenous language, and multiple forms of text. The two city children developed Rukai knowledge and literacies through performance-based contexts, whereas the village children learned through authentic contexts (e.g., observing farming and hunting). The literacy and identity of the two city children may be undermined due to limited access to Rukai resources, stemming from racism, classism, and linguicism.

Mushroom Nutrition as Preventative Healthcare in Sub-Saharan Africa

The defining characteristics of the traditional Sub-Saharan Africa (SSA) cuisine have been the richness in indigenous foods and ingredients, herbs and spices, fermented foods and beverages, and healthy and whole ingredients used. It is crucial to safeguard the recognized benefits of mainstream traditional foods and ingredients, which gradually eroded in the last decades. Notwithstanding poverty, chronic hunger, malnutrition, and undernourishment in the region, traditional eating habits have been related to positive health outcomes and sustainability. The research prevailed dealing with food availability and access rather than the health, nutrition, and diet quality dimensions of food security based on what people consume per country and on the missing data related to nutrient composition of indigenous foods. As countries become more economically developed, they shift to “modern” occidental foods rich in saturated fats, salt, sugar, fizzy beverages, and sweeteners. As a result, there are increased incidences of previously unreported ailments due to an unbalanced diet. Protein-rich foods in dietary guidelines enhance only those of animal or plant sources, while rich protein sources such as mushrooms have been absent in these charts, even in developed countries. This article considers the valorization of traditional African foodstuffs and ingredients, enhancing the importance of establishing food-based dietary guidelines per country. The crux of this review highlights the potential of mushrooms, namely some underutilized in the SSA, which is the continent’s little exploited gold mine as one of the greatest untapped resources for feeding and providing income for Africa’s growing population, which could play a role in shielding Sub-Saharan Africans against the side effects of an unhealthy stylish diet.

THE ROLE OF FOOD SCIENCE AND TECHNOLOGY FOR INDONESIAN INDIGENOUS FOOD PRODUCT DEVELOPMENT TO ACHIEVE FOOD SECURITY

Food insecurity is remaining an unsolved problem since the continuous increase in human populations demands an increased supply of food. The objective of this paper was to present Indonesian indigenous food product development as an answer to the food security problem. It could be conducted by presenting the potentials of indigenous foods, creating advances in food technology, and arranging strategies that needed to develop indigenous food products, particularly as a food technologist. The suggested strategies were: choosing the raw material that is abundantly available in the local area, assessing its superiorities, doing a feasibility study, enhancing the food product’s safety and quality by applying good manufacturing practices and using environmentally friendly packaging, and promoting the products through modern channels such as the supermarket. This would allow nutritious and safe indigenous food products to become competitive and widely impacting food products that can bring food security into a reality.

Acceptability of a mushroom enriched composite flour and porridge among child/mother dyads (6-24months) at Nabongo dispensary, Kakamega county, Kenya

There has been increased emphasis on the consumption and utilization of affordable, and locally available indigenous foods in formulating food supplements due to the evidence-based nutritional and pharmacological value. Several studies have been devoted to how best these foods can be prepared, singly or as composites to come up with safe and nutritious foods that are acceptable to the target population. One of such composites that include oyster mushrooms and orange-fleshed sweet potatoes, millet, pumpkin seeds, and milk powder has been successfully developed at Masinde Muliro University of Science and Technology, Kenya. The flour with the acronym MMUSTMUG is rich in thiamin, fiber, low in fat, sodium free, good source of iron, and high in vitamin A. Acceptability of this flour is, however, key to it being embraced by the target population. The objective of the current study was to assess the acceptability of both the flour and its porridge in a cross-sectional study among 50 mother-child dyads at Nabongo dispensary in Kakamega County. Questionnaires on the appreciation of the food were administered to establish sensory liking and general acceptability of the porridge and the flour by the caregivers. These were assessed on a five-point hedonic scale. General comments by the mothers/caregivers were recorded verbatim. The porridge was considered acceptable if the child consumed at least 75% of the 100mls served. Means and standard deviations were calculated for the liking of the sensory attributes of the food. Among the participating children, 76% (n=38) consumed ≥75 mls of the served porridge. The means and the standard deviations of the liking for the sensory attributes of the porridge by the parents/caregivers were: (4.78±0.58) for color, (4.76±0.48) for aroma, (4.82±0.44) for taste and (4.80±0.50) for texture whereas the sensory evaluation of the porridge by infants stood at (4.14±1.20) on first sight of the porridge, (2.72±1.58) when child first received porridge and (4.38±0.97) on subsequent offers of the porridge. The color, aroma and texture of the flour were also highly rated. There was a positive correlation (Pearson’s correlation) between the age of the child and the amount of porridge consumed. Both MMUSTMUG flour and porridge were acceptable to the study population and because of the better nutritional value should be promoted in the target population to help manage malnutrition.

Homestay: guest perception towards indigenous food & beverage of Sikkim

The present study focuses on a homestay, where researchers assess the level of awareness about indigenous foods and beverages and the preference of indigenous foods of Sikkim among the homestay visitors/guests. Sikkim has different communities that run homestay which serves several indigenous foods and beverages. The current study is based on the primary data, collected through Google form (online survey due to COVID-19 pandemic) between the months of July-August 2020. Secondary data are not used for this study. This study shows Sikkim has their cooking style, ingredients, and garnishing of cooked food and beverages. However, most of the guests/visitors were unaware of the various foods, so promotional activities are needed here by The Tourism & Civil Aviation Department Government of Sikkim (hospitality/homestay division) and stakeholders. The study offers recommendations, including growing awareness, promotion, and preference of indigenous food and beverages among the homestay visitors/guests. “The present study lies in the stability of finding such literature” which is directly related to the findings. Tata Group-indorsed hospitality main Indian Hotels Company Ltd (IHCL) has arrived at the homestay division with the brand Ama Trails and Stays wherein it will enter into a management contract with nine (9) heritage bungalows with Tata Coffee in Coorg and Chikmagalur.

Sharing Indigenous Foods Through Stories and Recipes

Participants at the second National Gathering of the Aboriginal Nutrition Network (ANN) were encouraged to submit their favourite traditional recipes. Approximately 40 were received, and a volunteer working group contacted contributors to assist in the creation of a recipe resource with a selection of 12 recipes that included traditional ingredients to promote Indigenous foodways. All contributors were interviewed to share stories about their recipes. Each recipe was then tested, photographed, and developed into a resource handout that was disseminated to a variety of stakeholders. Afterwards, a brief survey was conducted with ANN recipients of the recipes (n = 23) to evaluate the recipe collection. When asked, “Prior to learning about this resource, was a collection of recipes using traditional foods something that you or the communities you work with were interested in?” all respondents answered yes. Nearly all found the recipes easy to follow (91%), and that they were applicable to the interests or needs of the communities they work with (83%). Preserving recipes and building opportunities for dietitians and other health professionals to contribute to traditional food recipe collections facilitates increased knowledge transfer, enhanced cross-cultural understanding, and is generally a useful tool for those working with Indigenous Peoples in Canada.