Food

Article describes a school based food security program; using a community-based participatory approach a hoop house greenhouse was constructed and a community garden was used to increase local food production, engage youth in land-based food practices, and increase community capacity and skill. Authors note considerable community buy-in and support for the project in the community of Wapekeka.

Study conducted between 2005 and 2010 with 292 participants living in 14 Nunavik communities found that likelihood of reducing size of children's meals was higher in crowded households.

Study looked at Atikamek women's confidence in their ability to prepare balanced dishes using store-bought food.

Looks at identifying species of and determining if perceived abundance has changed.

Thesis (Ph.D.)--University of Alaska Fairbanks, 2007.

Overview of project which gathered information from traditional knowledge holders to identify concepts and information needed to define Inuit food security and overarching drivers of security and insecurity.

Consists of an interview where he briefly mentions "bear-walking" (curse by an evil medicine man).

Looks at outcomes from a Maori research project to develop a program for defining a pure product, such as food, meat, wool and traditional medicines. that is free from genetic modification, nanotechnology, chemicals and pesticides.

Looks at the contaminants levels of potential agriculture sites in Fort Albany First Nation.

Reviews studies and identifies gaps in knowledge in the areas of: susceptibility, degree of exposure, health implications, and requirements for risk management.

Explores the relationship between loss of food and fears about Indigenous dependency as it played out in central and northern Australia from the 1920s to the 1950s.

Presentation on the history of a series of nutrition experiments conducted on residential school students between 1948 and 1952. Duration: 49:34.

Recommendations for improving food security through increasing hunting capacity, food processing and distribution capabilities and awareness about traditional foods.

Reviews report on health implications and reasons for food insecurity and the pilot food mail program in Kugaaruk, Nunavut.

States the demise of the Beothuk Indians of Newfoundland was caused by assimilation with other natives, starvation and oppression.

Chronicles how food became source of conflict after colonization upset the traditional food economy.

Looks at food storage behaviours in Sierra Nevada and gender-specific trade-offs for storage.

Consists of an interview with George First Rider where he describes how knives and arrows are made and gives a description of hunting techniques. He also gives a description of various foods obtained from animals, and the uses of various animal parts. Note: Dave Melting Tallow (Interpreter)

Consists of an interview with George First Rider where he describes hunting techniques and the role of horses in Indian life. He also gives a brief account of traditional foods.

Reports the use of salted grasshoppers as food at Lakeside Cave over the last 5000 years.

Thessalon First Nation Bio Centre diversifies its seedling tree operation to include cucumbers and tomatoes, which are sold to Detroit businesses.

Residue identification criteria used with 200 vessel samples taken from 18 Western Canadian sites to identify the food which had been cooked in the vessels.

Psychology Thesis (Ph.D.)--The University of New Mexico, 2003.

Study conducted at Peetabeck Academy in Fort Albany found that those who participated in the program had significantly higher mean intakes from the "Vegetable and Fruit" food group.

Results show little downside economically or nutritionally when replacing some "country food" with food from other sources, but few have actually altered their lifestyle perhaps because of the high value placed on the traditional economy.

Describes changes in food composition and nutritional preferences among the Chukchi and Yupik.

Investigates the socio-cultural impacts of the Euro-Canadian agrarian initiative on the food systems of Fort Albany First Nation.

Health Studies and Gerontology Thesis (M.Sc.)--University of Waterloo, 2013.

Describes the importance of studies in this area and the lack of data available.

Study conducted with 116 students in Grades 1-6 from Alexander First Nation. Found that despite intervention, children did not increase consumption of fruits and vegetables over the long term. Results suggest that improving diet quality must involve home and community food environments.

Scoping literature review investigates current state of knowledge, gaps in knowledge/understanding, existing baseline data and methodologies of interest.

Dietetics and Human Nutrition Thesis (M.Sc.)--McGill University, 2006.

Looks at the public health challenge creates by food insecurity and the diet transition away from local, nutrient-rich country foods.

Study shows urban mothers experience greater challenges than those residing on a reserve.

Finds a continued need for program to increase access to healthy foods for residents of isolated northern communities.

Discusses context and process from the perspective of Fort Albany First Nation community participants. Information was gathered through interviews, direct observation, and written and photo-documentation.

Native Studies Thesis (M.A.)--University of Manitoba, 2015.

Discusses First Nations peoples relationship with lands, waters, plants and animals, and how the erosion of biodiversity has impacted traditional food systems.

Results of analysis of remains from an archaeological site dated between 7500-4100 ca. B.P.

Survey of the Sencoten (Saanich) people and exposure to persistent organic pollutants (POPs) via traditional foods including fish and aquatic resources.

Concluded that while overall frequency of consumption had not changed, certain groups of foods had been affected due to changes in availably.

Environment and Resource Studies Thesis (MES)--University of Waterloo, 2014.

Describes a training program that upgraded homes at the Fort Albany First Nation and provided educational and employment opportunities, all on a limited budget.

Looks at the food-related risk factors for cardiovascular disease, cancer, and diabetes. Also assesses how industry, governments, and consumers, are managing dietary risks, and proposes actions that could lead to improvements.

Includes brief answers to questions often posed by teachers, activity snapshots, and classroom units. Revised version of the original published in 2012.

Short article about Rebecca Veevee, a cooking-show guru, who teaches Inuit to cook and eat better.