indigenous peoples’ and food diversity: linking culture, nature and health
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INDIGENOUS PEOPLES’ AND FOOD DIVERSITY: LINKING CULTURE, NATURE AND HEALTH
Harriet Kuhnlein, PhD, RD, and
Members of IUNS Task Force “Indigenous Peoples’ Food Systems and Nutrition
Centre for Indigenous Peoples’ Nutrition and Environment (CINE), Montreal
SCN, Rome, February 28, 2007
CINE Governing Board Meeting
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IUNS Task Force on Indigenous Peoples’ Food Systems and Nutrition
SCN Working Group on Household Food Security
SCN Working Group on Nutrition, Ethics and Human Rights
-Task Force on Indigenous Peoples' and the Right to Food
Context:
International Decades of the World’s Indigenous Peoples
United Nations Declaration on the Rights of Indigenous Peoples
Goal: to provide evidence
Access to traditional food diversity for rural Indigenous Peoples enhances dietary adequacy and nutrition
Research Policy
Who Are Indigenous Peoples?
o geographically distinct territory and natural resources
o maintenance of cultural and social identity
o descent from population groups present in a given area, perhaps before modern states/borders
o self-identification as part of a distinct indigenous cultural group, and desire to preserve that identity
There is no single internationally accepted definition that captures the diversity of definitions
Inuit
Ingano
Awajún
Dene
Nuxalk
Pohnpeian
Ainu
Karen
Maasai
Bhil
Dalit
Igbos
Figure 1. Location of Indigenous Peoples for Case StudiesCINE Indigenous case study areas
2000 Identify CINE team members
2001 5 Asian case study members meet in Thailand
2002 IUNS Task Force approved
2003 12 international case studies identified
2004 Meeting in Bellagio – finalize food system documentation procedure; draft proposals
2003-06 Funding quest
2005-07 Case study meeting and symposium in Durban, meetings in Montreal, Bellagio
2005-06 Publication of 4 posters of traditional food
2007 Publication of Phase 1
2006-08 Case study interventions ongoing
The Journey so far….
Case study Community and Academic Partners Meeting, 2007
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Why Focus with Rural Indigenous Peoples?
Strong cultural traditions and knowledge of the local environment, natural resources, and unique food species - threats to loss of knowledge of food diversity
Food identifications and composition
Poorest, most disenfranchised parts of many societies - public health necessity
Few data by ethnic groups or rural/urban
Trends in dietary change leading to chronic disease
To build capacity for food security in these rural areas for improving health in context of local cultures and ecosystems
Gwich’in, Canada
Bhil, India
Maasai, Kenya
Nuxalk, Canada
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Karen, Thailand Pohnpeian, FSM
Igbo, Nigeria Ingano, Colombia
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1. Prevent undernutrition and micronutrient malnutrition
2. Prevent/reduce obesity and increasing chronic disease
FINDING WAYS TO:
GOOD HEALTH
Undernutrition Overnutrition
Two Phases for Case Studies:
1. Documentation of the food system – 5 steps
2. Implement and evaluate a health promotion program emphasizing local cultural food
• Team: country academic partner and indigenous community leader partner
• 2 year program
• Before and after evaluation method within the same culture
www.mcgill.ca/cine
% ENERGY FROM TRADITIONAL LOCAL FOOD AND NUMBER OF TRADITIONAL SPECIES
% Energy
N of species
Awajún 93 221
Bhil 98 97
Dalit 43 227
Gwich’in Dene 21 101
Igbo 95 220
Ingano 47 160
Inuit 29 194
Karen 85 317
Maasai 10 35
Pohnpei 27 250 (372 varieties)
Some Environmental Concerns of Indigenous Peoples
- Loss of wildlife animals and plants: numbers of species and within species; loss of agricultural varieties
- Environmental insults and contaminants, habitat destruction
- Encroachment of outsiders on land and resources, cash cropping and biopiracy
- Climate change – global warming
- Displacement of traditional food with poor quality purchased food
- Increasing chronic disease
-Absolute need for participatory plan and delivery; trust
-Community enthusiasm for the projects!
-Small populations – grass roots hands-on activities
-Wish to protect culture
-Use traditional food for education
-Improve quality of purchased food
-Concern for environment conservation
-Lighten women’s food work and raise self-esteem
-Success of indigenous – indigenous communication
-No bioprospecting
-No blood sampling
Common themes
Awajún Territory in the Peruvian Amazon
Awajún
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Awajún Food Diversity Scores Correlated with Nutrient Intakes
Nutrient Women (n=49)
Children (n=35)
Protein 0.49 ** 0.39*
Fat 0.49 ** 0.33 ns
Fiber 0.60 ** 0.55**
Ca 0.53 ** 0.47**
P 0.52 ** 0.29 ns
Fe 0.45 ** 0.35*
Zn 0.29 * 0.24 ns
Thiamin 0.55 ** 0.46**
Riboflav 0.49 ** 0.40*
Niacin 0.38 ** 0.26 ns
Ascorb 0.43 ** 0.33 ns
Folate 0.30 * 0.07 ns
RE 0.40** 0.50**
Diversity Scores (2 recall days)
Women
Median: 9
Mean: 9.5 ± 3.5
Range: 2 - 20
Children
Median: 8
Mean: 8.7 ± 3.6
Range: 2 -17
Roche et al, 2007Spearman’s Rho * p<.05; ** p<0.001
Total n of local food species = 221
Promote traditional foods: fish, small animals-birds, suri, guinea pigs
Food preservation: drying, smoking
Promote forestry protection
Increase traditional food (agri)culture
Promote exclusive breast feeding and quality complementary feeding
Awajún Intervention Program Components
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Participants
Nutrition and Health Promoters, representatives of 17 communities
Alto and Bajo Cenepa(approx. 5000 inhabitants)
March 2006
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POLICY: To Protect Indigenous Peoples’ (IP) Food Security
• Provide evidence that local food resources protect health
• Move evidence to policy leaders – Local, National, International
• Policies that will:
• Respect IP local knowledge
• Facilitate cultural food expression
• Protect IP food environments
• Empower IP to use their local food and medicine
• Ensure IP food security
Thank You
WWW.MCGILL.CA/CINE
Collaborators: research institutions, community agencies and participants
Funding Agencies: Canadian Institutes of Health Research, Institute of Aboriginal Peoples’ Health, Institute of Nutrition, Metabolism and Diabetes, IDRC, and FAO
CINE staff and students
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