Indigenous Diets Research Articles

Plant-based traditional foods of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana: nutritional and bioactive compounds potential, processing, values, and challenges

Documentation of resources used in the indigenous diets are important for preservation of cultural heritage, biodiversity conservation, sustainability, and food systems resilience. In view of this, edible plants list, processing, values, and challenges associated to indigenous foods/dishes, and beverages of Mogoditshane, Mmopane and Metsimotlhabe villages, Botswana were investigated through face-to-face interview and focus group discussion (FGD). Fifty-four (54) wild edible plants, most available after rains were documented. Fruits, roots, tubers, nuts, and leaves of wild edible plants are used in different forms some as diet recipes, snacks, herbal tea, substrates, and as an inoculum source for fermented products. For some, medicinal value was reported. Among the domesticated crops, beans, maize, sorghum, watermelon, cooking melons, sweet reed, ditloo, letlhodi, makgomane, groundnuts, morogo and millets were mentioned. Among indigenous beverages, bojalwa ja setswana (traditional sorghum beer) and khadi were widely mentioned. To some products, food safety and taboos challenge indicated. Because of high temperature and low rainfall, availability of some edible plants was indicated scarce. To some products mould spoilage from inadequately dried products, presence of insects/pests and soil impurities were challenging. Some beans and cereal grains were taking long time to cook leading to consumption of energy. In Mogoditshane village, because of conurbation to Gaborone city, limited land for farming, crop production was low resulting into life-style changes toward western culture diets. Reluctance to collect wild foods from bush was challenging for young generation. Most indigenous diets consumed are low in sugar and fat, but are wholesome like (whole grains, with dietary fibers, vitamins, and minerals) with high potential for diet diversifications. Even though, most indigenous foods/beverages are still consumed, there are worries that young generation has limited knowledge and skills to process. The communities have indicated that unlike old days relying on indigenous foods, these days they buy imported processed foods and beverages from supermarkets.

Cold Alkali-Extractable Antioxidative Polysaccharide from Russula pseudocyanoxantha (Agaricomycetes), a Novel Mushroom, Stimulates Immune Responses in RAW264.7 Cells by Regulating the TLR/NF-κB Pathway.

In our previous study, we have established Russula pseudocyanoxantha as a unique species, playing a crucial role in indigenous diets through ages. The research also brought attention to bioactive potential of polysaccharide fraction extracted from the unexplored food using hot water. However, residue of the conventional process still contains therapeutic biopolymers that could further be utilized for pharmacological purposes instead of being discarded. Therefore, the current study aims to valorize the solid remnants, contributing to a deeper understanding of the novel taxon. Subsequently, the leftover was treated with cold alkali, leading to the preparation of a high-yield fraction (RP-CAP). Chemical characterization through FT-IR, GC-MS, HPTLC, and spectroscopy demonstrated presence of several monomers in the carbohydrate backbone, predominantly composed of β-glucan. Furthermore, GPC chromatogram indicated presence of a homogeneous polymer with molecular weight of ~ 129.28 kDa. Subsequently, potent antioxidant activity was noted in terms of radical scavenging (O2·-, OH·, DPPH· and ABTS·+), chelating ability, reducing power and total antioxidant activity where EC50 values ranged from 472-3600 μg/mL. Strong immune-boosting effect was also evident, as the biopolymers stimulated murine macrophage cell proliferation, phagocytic activity, pseudopod formation, and NO as well as ROS synthesis particularly at the concentration of 100 μg/mL. In-depth analysis through RT-PCR revealed that the fraction stimulated synthesis of several inflammatory mediators, elucidating the mode of action through TLR/ NF-κB pathway. Therefore, the findings collectively suggest that RP-CAP possesses great potential to serve as a healthimproving component in functional food and pharmaceutical sectors.

Kitchen Table Politics: Bannock and Métis Common Sense in an Era of Nascent Recognition Politics

Abstract: Bannock, a simple bread made of water, flour, and lard—fried or baked—is a staple of Indigenous diets across what is now called Canada. A pan-Indigenous symbol, bannock is a historically dynamic food grounded in both European and Indigenous origins. On both counts, it presents a paradox to the settler imagination, which clings to fixed definitions of Indigenous Peoplehood essentialized in precontact traditions. For Métis, however, bannock is no paradox. Neither its European origins nor its diverse forms and composition across time and place cause confusion. Rather, in oral history interviews Métis positioned bannock as a critical component that sustained a Métis identity through the twentieth century. Bannock offers important lessons for understanding the place of Métis within Canadian history and reveals how Métis mediated state interventions into Indigeneity in the 1980s. Tracing this historical trajectory, I suggest a useful inversion of Mark Rifkin's concept of settler common sense to focus on what I call a Métis common sense; that is, those aspects of a Métis livedness that were obvious for Métis. I follow other Métis writers who have proposed the kitchen table as a site of Métis identity survivance that functions as an alternative to public, androcentric expressions of Métis-ness legible to Canadian recognition politics. Métis interviewees negotiated with, and simultaneously rejected, essentialist assumptions of their Indigeneity. Interviewees understood bannock as a key marker of kinship sustained through female labor and activism within a matrilocal Métis Peoplehood.

Nutritional, antinutritional and sensory properties of composite pounded tubers from yam (Dioscorea esculenta), cassava (Manihot esculata) and sweet potato (Ipomoea batatas)

Indigenous foods are essential in promoting food diversity and nutrition. Combinations of staples have been developed to improve the nutrient contents of indigenous diets. The study investigated the nutritional, anti-nutritional composition and sensory properties of composite pounded tubers from yam, cassava and sweet potato. The tubers were processed and the composite pounded tubers sample was compared against 100 % pounded yam (control). The results showed that crude protein (g/100 g), fat (g/100 g), fibre (g/100 g) and beta-carotene (mg/100 g)were higher in the composite pounded tubers (1.36;, 0.13;1.34; and 1091.60) compared to 100% pounded yam (1.04; 0.03; 0.75; and 1024.9), respectively. Moisture content (g/100 g), potassium (mg/100 g) and ascorbic acid (mg/100 g) were higher in 100 % pounded yam (71.65; 563.40; and 3.82) compared to composite pounded tubers (65.6; 529.4; and 1.32), respectively. The saponin (0.04, 0.14) mg/100 g, oxalate (0.37, 0.01) mg/100 g, and cyanide contents (0.0, 0.51) mg/100 g were within the safe limits. The sensory properties of the test samples were generally accepted by the panelists. These composite pounded tubers from yam, cassava and sweet potato is nutritious, acceptable and safe for human consumption.

Chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (Sphenostylis stenocarpa) and corn (Zea mays) flour blends

Background: The dietary challenges facing type 2 diabetics have necessitated the development of high fiber indigenous diets for the management/control of blood glucose.
 Objectives: The study determined the chemical composition, sensory and microbial attributes of porridges prepared from African yam bean (AYB) and corn flour blends.
 Methods: AYB seeds roasted at 1910C for 40 min and corn oven-dried at 500C for 24 h were finely milled, evaluated for proximate composition and dietary fiber profile and formulated into 5 flour samples in the ratios of 100, 70:30, 50:50, 30:70, 100 to supply one-third (1/3) of the daily dietary fiber requirement (12.7 g) of a reference man (70 kg). The 5 samples (including 3 composites) together with the control (traditional corn flour) provided 6 samples for the study. The samples were made into porridges and evaluated for chemical composition, sensory and microbial attributes using standard procedures. Data generated were analyzed using the IBM Statistical Product for Service Solution statistics version 21. Results were presented as means and standard deviations, Analysis of variance (ANOVA) was used to compare the means and significance was accepted at p < 0.05.
 Results: The proximate, minerals, vitamins and phytochemical compositions of the porridges were superior to the traditional corn porridge (control). No anti-nutrients were detected in all the porridges. Flavonoids (0.01 to 0.04 mg) and saponins (0.01 to 0.05 mg) were present in the porridges but not in the control. Viable organisms (Staphylococcus aureus, Bacillus cereus, Micrococcus spp, Enterobacter aerogenes, Pencillum spp. Rhizopus spp.) that were unnatural microfloral of AYB and corn seeds were detected in the porridges. The microbial loads (1.2 x 101 to 2.0 x 102 cfu/g) were within the acceptable International Commission on Microbiological Specification of food limits of 105 cfu/g. More coliforms and fungal growth were observed in porridges with higher proportions of corn. All porridges rated higher (5.08 - 6.67) on the acceptability scale than the traditional corn porridge (4.00).
 Conclusion: The high-fiber AYB-corn porridges had improved nutrient content, safe microbial load and consumer acceptability than the traditional corn porridge, and will add variety to diabetic meals.

Safe Food, Dangerous Lands? Traditional Foods and Indigenous Peoples in Canada

There is a deep and troubling history on Turtle Island of settler authorities asserting control over traditional foods, market-based and other introduced foods for Indigenous peoples. Efforts to control Indigenous diets and bodies have resulted in direct impacts to the physical, emotional, mental and spiritual well-being of Indigenous peoples. Food insecurity is not only a symptom of settler colonialism, but part of its very architecture. The bricks and mortar of this architecture are seen through the rules and regulations that exist around the sharing and selling of traditional or land-based foods. Risk discourses concerning traditional foods work to the advantage of the settler state, overlooking the essential connections between land and food for Indigenous peoples. This article explores the ways in which the Canadian settler state undermined and continues to undermine Indigenous food sovereignty through the imposition of food safety rules and regulations across federal, provincial, and territorial jurisdictions.

Significance of African Diets in Biotherapeutic Modulation of the Gut Microbiome.

Diet plays an essential role in human development and growth, contributing to health and well-being. The socio-economic values, cultural perspectives, and dietary formulation in sub-Saharan Africa can influence gut health and disease prevention. The vast microbial ecosystems in the human gut frequently interrelate to maintain a healthy, well-coordinated cellular and humoral immune signalling to prevent metabolic dysfunction, pathogen dominance, and induction of systemic diseases. The diverse indigenous diets could differentially act as biotherapeutics to modulate microbial abundance and population characteristics. Such modulation could prevent stunted growth, malnutrition, induction of bowel diseases, attenuated immune responses, and mortality, particularly among infants. Understanding the associations between specific indigenous African diets and the predictability of the dynamics of gut bacteria genera promises potential biotherapeutics towards improving the prevention, control, and treatment of microbiome-associated diseases such as cancer, inflammatory bowel disease, obesity, type 2 diabetes, and cardiovascular disease. The dietary influence of many African diets (especially grain-base such as millet, maize, brown rice, sorghum, soya, and tapioca) promotes gut lining integrity, immune tolerance towards the microbiota, and its associated immune and inflammatory responses. A fibre-rich diet is a promising biotherapeutic candidate that could effectively modulate inflammatory mediators’ expression associated with immune cell migration, lymphoid tissue maturation, and signalling pathways. It could also modulate the stimulation of cytokines and chemokines involved in ensuring balance for long-term microbiome programming. The interplay between host and gut microbial digestion is complex; microbes using and competing for dietary and endogenous proteins are often attributable to variances in the comparative abundances of Enterobacteriaceae taxa. Many auto-inducers could initiate the process of quorum sensing and mammalian epinephrine host cell signalling system. It could also downregulate inflammatory signals with microbiota tumour taxa that could trigger colorectal cancer initiation, metabolic type 2 diabetes, and inflammatory bowel diseases. The exploitation of essential biotherapeutic molecules derived from fibre-rich indigenous diet promises food substances for the downregulation of inflammatory signalling that could be harmful to gut microbiota ecological balance and improved immune response modulation.

Diverse and Dynamic Dietary Patterns in Early Colonial Cuba: New Insights from Multiple Isotope Analyses

The European conquest and colonization of the Caribbean precipitated massive changes in indigenous cultures and societies of the region. One of the earliest changes was the introduction of new plant and animal foods and culinary traditions. This study presents the first archaeological reconstruction of indigenous diets and foodways in the Caribbean spanning the historical divide of 1492. We use multiple isotope datasets to reconstruct these diets and investigate the potential relationships between dietary and mobility patterns at multiple scales. Dietary patterns are assessed by isotope analyses of different skeletal elements from the archaeological skeletal population of El Chorro de Maíta, Cuba. This approach integrates carbon and nitrogen isotope analyses of bone and dentine collagen with carbon and oxygen isotope analyses of bone and enamel apatite. The isotope results document extreme intrapopulation dietary heterogeneity but few systematic differences in diet between demographic/social groups. Comparisons with published isotope data from other precolonial and colonial period populations in the Caribbean indicate distinct dietary and subsistence practices at El Chorro de Maíta. The majority of the local population consumed more animal protein resources than other indigenous populations in the Caribbean, and their overall dietary patterns are more similar to colonial period enslaved populations than to indigenous ones.

“Saving” Plant Genetic Resources (& Ourselves) in a Time of Accelerating Ecological Change

The articles in this issue examine the strategies that farmers, scientists, and citizens use to “save” the things that matter to us (our seeds, our bodies, our farms, and our communities) in the midst of accelerating, human-induced environmental degradation. They investigate the ways that these actors imagine the future—the ways that they seek to preserve what they see as vital, prevent what they see as unacceptable, and (sometimes) give in to what they see as unavoidable. The authors meticulously document the care that these actors invest in saving seeds, cultivating gardens, ensuring farm success, and documenting the information necessary for these things to be sustained (or resurrected) in an uncertain future. We begin by presenting a special issue of four articles that provide insight into the world of seed banking, which has become a major strategy for preserving plant genetic resources in the Anthropocene. The authors take us inside a few of the major institutions that play a role in collecting and preparing seeds for banking, exploring how they developed historically, how they function today, and who plays a role in caring for these seeds and determining their future use. Together, this collection helps us understand the political-economic machinations, the everyday labor, and the imagined futures involved in seed saving. Also in this issue, Janette Bulkan provides a meticulous overview of The Place of Bitter Cassava in the Social Organization and Belief Systems of Two Indigenous Peoples of Guyana. Drawing on historical resources and her own ethnographic research, Bulkan explains how and why cassava remains central to indigenous diets and cultural practices in Guyana, despite the availability of processed wheat flour and white rice. She pays particular attention to the role of women in cultivating cassava and protecting and disseminating knowledge about particular cultivars. She also explores the role of cassava in the areruya belief system. In Beyond Alternative Food Networks: Understanding Motivations to Participate in Orti Urbani in Palermo, Giuseppina Migliore, Pietro Romeo, Riccardo Testa, and Giorgio Schifani examine why residents of Palermo (the largest city in Sicily) choose to participate in urban gardening. While previous studies have focused on political motivations for involvement with orti urbani, the authors found citizens involved in these gardens were primarily concerned about eating safe food. Many cannot afford to buy organic foods; so they choose to grow their own. The authors frame their work within an interesting reading of the history of orti urbani and argue that Palermo should allocate more green space to these gardens. Thomas L. Henshaw considers collegiate food service systems in Is the Emergence of the “Fresh Prep” Food Service Provider an Entrée into Local Foods? Henshaw considers emergent strategies of food service firms, especially those who emphasize “fresh” products. Theoretically, the emphasis on fresh products should facilitate the purchase of locally produced, and therefore “fresher,” products. However, based on interviews with staff at eight liberal arts colleges in the Great Lakes region, he finds that the emphasis on freshness does little to change food service purchasing. Instead, food service managers should do more to increase institutional will and goals for local procurement, develop goals for purchasing, and enter into favorable contracts with growers. Finally, Andrea Rissing takes us to Iowa in “Profitability” vs. “Making It:” Causes and Consequences of Disembedding Beginning Farms’ Finances to consider what a successful farm really looks like. Based on ethnographic work with Iowans who have ended their farming enterprises, as well as bankers and farm consultants, Rissing shows how financial success does not necessarily lead to farming success. Instead, financial considerations intersect with family relationships, workload, and other lifestyle factors to constitute individuals’ ideals of farming “success.” She concludes that, despite the desire of farm financial advisors to consider monetary goals as central, farm financial health needs to be considered within a social context to more truthfully measure, and predict, success.

Tratadas e vacinadas, aguadas e cancerígenas


 
 
 Neste artigo analiso um fenômeno particular ainda pouco estudado no tocante às alterações das dietas indígenas: o consumo de produtos oriundos de espécies animais exóticas, introduzidas após o encontro com os brancos. Sabemos que a carne de vários desses seres (principalmente galinhas, bois e porcos), assim como outros produtos extraídos de alguns desses animais, frequentam os cardápios de diversos grupos indígenas há tempos, mas pouco se tem refletido sobre as formas locais de incorporação dessas novidades, talvez porque tenha se considerado todos os produtos de origem animal como uma só e mesma coisa: carne, leite, ovos. Aqui, partindo do meu próprio material de pesquisa entre os Karitiana e apoiado em outras referências históricas e etnográficas, argumento que esses novos alimentos são, amiúde, claramente distinguidos dos alimentos de origem animal nativos. Esta distinção sustenta, inclusive, formas de reflexão sobre esses processos de colonização das dietas indígenas, funcionando como uma forma de crítica não apenas a essas mudanças pós-contato, mas também aos processos contemporâneos de produção de comida entre os não indígenas.
 
 

Levels of Contaminants in Human Populations in the Canadian Arctic

Levels of environmental contaminants, which are transported to the Arctic via air/water currents, have been shown to be elevated in northern populations, primarily Inuit. For more than 25 years, the Northern Contaminants Program (NCP) has funded research in response to concerns about exposure to contaminants from traditional, northern indigenous diets. Recently, NCP completed a human health assessment report, which provides a summary of current knowledge regarding contaminants and human health in northern Canada.Data from NCP funded studies were compiled to summarize levels of contaminants among Inuit children, pregnant mothers, women of childbearing age, and adult men and women. Data was also used to identify time trends and provide regional descriptive comparisons.This assessment found that concentrations of contaminants are higher in Inuit from northern Canada relative to the Canadian general population. This is primarily due to dietary exposure to contaminants from the consumption of certain country foods such as marine mammals. Inuit populations living in Nunavut and Nunavik, where these country foods are typically eaten more frequently or in larger amounts, had higher levels of contaminants. Time trend data show declining levels of organochlorines and metals (such as mercury and lead), by up to 80% and 60% respectively, in pregnant Inuit women from Nunavik (1992-2013). Despite this, levels remain elevated compared to the Canadian general population. Since the completion of the assessment new projects have been funded and these will also be highlighted.Strong time trend data are available for Nunavik; however more information is needed in other regions. New chemical groups have emerged in the Arctic. While human exposure data is still limited, data is being generated through new research. Additional conclusions, knowledge gaps and recommendations for future northern studies are detailed in the NCP human health assessment.

Profiling the phenolic acids, flavonoids and tannins in skunk currants (Ribes glandulosum) of Northern Québec, Canada

BACKGROUND: Skunk currant is widely dispersed across North America and a feature of some traditional North American indigenous diets. Whereas many wild and cultivated berries have attracting interest related to their antioxidant phenolic metabolites and putative health benefits in humans, very few data are available concerning skunk currant phytochemistry. OBJECTIVE: Provide the first metabolic profile of skunk currant fruits with a focus on phenolic and polyphenolic compounds, owing to their emerging implications in human health. METHODS: Skunk currants were harvested in Nunavik, Québec. Flavonols, flavan-3-ols, and phenolic acids were characterized using a targeted approach with reverse-phase ultra-high pressure liquid chromatography coupled with tandem mass spectrometry. Ellagitannins and anthocyanins were measured using reverse-phase HPLC following acid hydrolysis and employing diode array detection. Proanthocyanidins and sugars were detected with normal-phase HPLC. RESULTS: A total of 11 phenolic acids and 11 flavonoids, including three cyanidins and three quercetin glycosides were identified. Both condensed (proanthocyanidins) and hydrolysable (ellagitannins) tannins were also detected at 162 mg and 75 mg per 100 g extract, respectively. The cumulative amount of detected phenolic and polyphenolic metabolites totaled 622.6 mg/100 g extract (63.4 mg/100 g berry FW). CONCLUSIONS: Skunk currant is a source of many bioactive phenolic and polyphenolic compounds. Appearing richer in phenolics than some cultivated varieties, the wild northern varieties of North America warrant additional study.

Nutritional Composition of Three Selected Traditional Diets: A Case Study of Ngwa People in Abia State, Nigeria

The consumption and encouragement of indigenous diets could help alleviate malnutrition and mitigate food insecurity in developing countries. In this regard, three Nigerian traditional diets: Akidi (Vigna unguiculata), Akara-Igboro (manihot esculenta), and Ofe-achara (Pennisetum purpureum soup) mixed with Mgbam (baked melon seed) and Garri (Cassva flakes) were evaluated for sensory characteristics, proximate composition, anti-nutrient composition, as well as vitamins, and mineral content using standard methods. Data from the sensory characteristics indicated that Ofeachara mixed with Mgbam and Garri (7.67 ± 0.89) was the most acceptable diet. The proximate analysis also revealed that Ofeachara mixed with Mgbam and Garri was highest in carbohydrate, (55.08 ± 4.66%), Ash (6.67 ± 2.89%) and moisture content (8.41 ± 0.89%) while Akidi was highest in protein (5.91 ± 0.05%) and crude fibre (12.31 ± 0.01%). The anti-nutritional analysis of the diets revealed that Akara-Igboro had the highest phytate (0.40 ± 0.01%), Alkaloid (50.00 ± 1.33%), oxalate (27.28 ± 0.88%) and Cyanogenic glycosides content (1.62 ± 0.12%) when compared to other diets. The vitamin content also showed that Akara-Igboro had the highest concentrations of vitamin B2 and C (21.67 ± 0.02g/100g and 17.01 ± 0.01g/100g) respectively. The highest level of calcium was found in Ofeachara mixed with Mgbam and Garri (0.08 ± 0.01mg/100g). This study revealed that these traditional diets are crucial sources of important nutrients. Increased consumption of these nutrient-rich diets will mitigate nutrition-related disorders.

Rockfish size and age: The crossroads of spatial protection, central place fisheries and indigenous rights

Indigenous people harvest wild species for food and cultural practice, fundamentally linking biodiversity conservation and indigenous rights. Rockfishes (Sebastes spp.) are culturally significant to indigenous people (or First Nations) of coastal British Columbia (BC), Canada, who regulate their harvest under traditional governance structures. First Nations elders, however, have observed a decline in the body sizes and abundance of rockfishes, which coincides with increased exploitation by non-indigenous fishers. Rockfishes are vulnerable to overexploitation because fecundity and offspring quality increase with maternal size or age, yet fisheries truncate size and age structure. During 2006, 2007 and 2013–2015, we worked with the Wuikinuxv, Nuxalk, Heiltsuk and Kitasoo/Xai’Xais First Nations of BC’s Central Coast, examining rockfish population characteristics at 282 of their fishing sites. We used hook-and-line gear to collect fishery independent data, and sampled landings from First Nations subsistence fishers. Spatial fishery closures served as experimental treatments. We also applied central place foraging theory to predict declines in size, age and abundance with increasing distance from recreational fishing lodges and other ports. Analyses used linear mixed models and controlled for environmental variables. Our results suggest that spatial closures for commercial and recreational fishers led to greater size and abundance of some, but not all rockfishes, possibly due to interspecific differences in the extent to which closures contain suitable habitat, effects of non-compliance, or other factors. Notably, Yelloweye Rockfish (Sebastes ruberrimus), a species key to indigenous diets, were 21% larger inside than outside spatial closures. Possibly reflecting cumulative fishery exploitation, however, old-aged Yelloweye Rockfish were rare. Fishery impacts on size and relative abundance decreased at sites that required longer travel times and greater fuel costs for recreational fishers to exploit, but only for the longest-lived species (size responses) and for long-lived species analysed in aggregate (abundance responses). Measures for protecting indigenous access to rockfishes include evaluation of habitat suitability and compliance within spatial closures, improved understanding of recreational fishery impacts, and treating old-age and large size structures as explicit management objectives. Our study contributes to a global effort to integrate indigenous cultural values with biological conservation.

Effects of development on indigenous dietary pattern: A Nigerian case study

The traditional foods of indigenous people in Nigeria are known for their cultural symbolism and agricultural biodiversity which contributes to their daily healthy and rich diet. In the early 90s, rapid development of the Federal Capital Territory (FCT) was noted and the resettlement of indigenes to other parts of the region was reported. These changes have facilitated the modification of indigenous diets, as indigenous groups rapidly embraced modern foods and also adopted the food culture of migrant ethnic groups. This has led to a gradual erosion of indigenous diets and traditional food systems in the FCT. This study explored the impact of development on traditional food systems and determined indigenes perception of the modification to their food culture as a result of the development of their land within the FCT. Field survey was carried out in four indigenous communities in the FCT (30 indigenes from each of the four areas) using structured questionnaires, Focus Group Discussions (FGDs) and key informant interviews. Person Chi Square analysis of indigenes socio-economic characteristics revealed significant relationships between gender of indigenes and farm size, Age and farm size, Educational level and farm/herd size. Qualitative analysis of FGDs revealed indigenes opinion on the socio-cultural changes in behaviour and food systems as a result of development. The study also identified indigenous youths as being most influenced by development especially through education, white collar jobs and social interactions with migrant ethnic groups in the FCT. The study recommended that indigenes should be provided with more secure land tenure and “back-to-farm” initiatives should be put in place by the Nigerian government to encourage indigenous youth to engaged more in agriculture.

Green Fairy Dusts: Three natural proposals to confront the nutrition and environment emergency

In response to widespread malnutrition, under-nutrition and rampant obesity, and in the context of climate change, a wise nutrition path for the whole world should include locally produced traditional/innovative food supplements to accompany the recovery and adaptation of traditional and indigenous diets. The three ‘bright greens’ discussed here – among others – are spirulina algae, nettle leaves and the moringa tree’s many gifts. Easily powdered for a wide and versatile use, these ‘fairy dusts’ are practical and appropriate responses to the dual challenges of nutrition and climate change. They also offer an important transformational strategy against the dominant globalization of processed food.

“We eat more than kangaroo tail or dugong you know…”: Recent Indigenous Australian Cookbooks

This paper focuses on a series of cookbooks published by Indigenous Australian groups. These cookbooks are typically produced with government funding, and are developed by nutritionists, dieticians, and health workers in consultation with local communities. They are designed to teach Indigenous Australians to cook healthy, nutritious, low-cost meals. In this paper, Fredericks and Anderson identify the value of these cookbooks as low-cost, public health interventions. However, they note that their value as health interventions has not been tested. Fredericks and Anderson question the value of these cookbooks within the broader context of the health disadvantage faced by Indigenous Australians. They argue that the cookbooks are developed from a Western perspective of health and nutrition that fails to recognise the value of traditional Indigenous foodways. They suggest that incorporating more Indigenous food knowledge and food-related traditions into cookbooks may be one way of improving health among Indigenous peoples and revitalising Indigenous knowledge.

Festival Foods in the Immigrant Diet

Dietary acculturation for immigrant groups has largely been attributed to the "Westernization" of indigenous diets, as characterized by an increased consumption of unhealthy American foods (i.e., fast foods, hamburgers). However, acculturation and adoption of western dietary habits may not fully explain new dietary patterns among racial/ethnic minority immigrants. The immigrant diet may change in such a way that it elaborates on specific ethnic traditions in addition to the incorporation of Western food habits. In this paper, we explore the role that festival foods, those foods that were once eaten a few times a year and on special occasions, play in the regular diet of immigrants to the US. This paper will focus on the overconsumption of ethnic festival foods, which are often high in carbohydrates, animal protein, sugar and fat, as opposed to Western "junk" food, as an explanation for the increased risk of cardiometabolic disorders among new immigrant groups.

Changes in Soviet and post-Soviet Indigenous diets in Chukotka

An analysis of changing diet patterns during the Soviet and post-Soviet periods was carried out among sea mammal hunters (villages of Lorino and Lavrentiya) and reindeer herders (village of Vaegi) of Chukotka. Economic and ethnic factors in the choice of food were investigated. The results show that both studied groups are developing diets that substantially differ from both the traditional and the “Soviet” ones.

Inhibitory effects of spices and herbs on iron availability

Spices and herbs are extensively used in indigenous diets in tropical regions where prevalence of iron deficiency is still high. They are rich in polyphenolic compounds that are expected to inhibit iron absorption by forming iron complexes in the intestine, making dietary iron less available for absorption. The effects of six spices and herbs (chili pepper, garlic, ‘Pak kyheng’ (Thai leafy vegetable), shallot, tamarind, turmeric) and one mixture of spices (curry paste) on iron availability were determined by measuring the percentage dialyzable iron after addition of spices and herbs to a rice meal after simulated digestion. All tested spices and herbs contained from 0.5 to 33 mg polyphenol per meal and were potent inhibitors of iron availability (20–90%), reducing iron availability in a dose-dependent manner—with the exception of tamarind, which at 11 mg polyphenol per meal enhanced iron availability. Our findings demonstrate that culinary spices and herbs can play an important role in iron nutrition.