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

Rebecca Hanemaayer,Kitty Rlynn Lickers,Kelly Gordon,Adrianne Lickers Xavier,Jess Haines,Kimberley Anderson,Hannah Tait Neufeld

doi:10.3390/ijerph17072214

Abstract

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.

Highlights

Land and food are integral to the health and well-being of Indigenous Peoples and are important proponents of physical, cultural, nutritional, and spiritual well-being [1,2,3,4,5]
It could be the case that the traditional food understandings among First Nations youth have been shaped by the foods that have been served by their homes, resulting in unique perceptions of traditional foods
Some authors argue that more recent traditional food inventions may undermine Indigenous food sovereignty and advocate against classifying foods prepared using Western ingredients as traditional [14]

Summary

Introduction

Land and food are integral to the health and well-being of Indigenous Peoples and are important proponents of physical, cultural, nutritional, and spiritual well-being [1,2,3,4,5]. The word ‘traditional’, used throughout this article, varies in meaning to different people. To some, this term depicts the circumstances that existed in a pre-settler society uninterrupted by colonization, whereas others use the word ‘traditional’ to describe Indigenous Peoples’ cultures in the present context. Traditional foods are defined as those that are available to a particular Indigenous culture from the local natural environment, including both plant and animal species [6,7,8]. Public Health 2020, 17, 2214; doi:10.3390/ijerph17072214 www.mdpi.com/journal/ijerph

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