Traditional Food: Nutrition and Culture Bernadette deGonzague, M.Sc., RD Southwest Ontario Aboriginal Health Access Centre

Aboriginal people in Canada Over 1 million people in Canada with Aboriginal identity (Métis, First Nation or Inuit) Affected by disproportionately high rates of type 2 diabetes, obesity and arthritis Health affected by poverty, unemployment, homelessness, trauma, racism, lack of accessible health services Cost of fresh, healthy market foods in remote and rural areas.

Traditional Food Defined as “all food within a particular culture available from local natural resources and culturally accepted, as well as the activities associated with procuring it.” Kuhnlein, HV. 1998

Traditional food systems affected by: Residential schools Environmental changes and pollution Legal and political issues Socio-economic issues

Traditional food affects health As changes in lifestyle and diet occur, traditional food use declines and pre packaged food and ‘fast’ food increases; Infectious disease decreases and chronic disease increases: i.e type 2 diabetes Cultural sustainability and loss of cultural connection

Diet and Health: Cultural Considerations Mental EmotionalPhysical Spiritual

Cultural Value of Traditional food Provides people with healthy food Keeps people “in tune” with nature Favors sharing in the community Is an essential part of the culture Is a way to practice spirituality Contributes to humility Promotes traditions Builds pride and confidence Contributes to children’s education Provides skills in survival Provides education on natural environment deGonzague, et al. JADA 99(6)

Comments re Cultural Significance  “These foods kept us alive many years ago- supper was out there in the woods”  “Most foods eaten were traditional, lived in bush, no electricity, no stores...”  “I think the sickness is coming from all the chemicals and preservatives in the canned food, we need to go back to the old ways of eating” deGonzague, et al. JADA 99(6)

Comments re Cultural Significance (cont.)  “Indians hunt for food, not for trophies...”  “Many elders alive today went to residential schools and lost knowledge and skills; difficult now to recover”  “When a natural food is harvested have patience to teach your children, use sparingly, not waste, be careful gathering maple syrup.. conserve all things, teach them this and it helps them appreciate. Don’t get tired of talking to your kids”  “When I eat traditional food I know who I am." deGonzague, et al. JADA 99(6)

Fish, small game and birds; wildSummer berries, vegetables FallWild rice; cultivated corn, pumpkins, potatoes; waterfowl, game, tree nuts Dried berries and vegetables; large game, fish, dried wild rice Winter Maple sugar; fish; dried berries andSpring meats; ferns and young shoots, morels, fiddleheads Ojibwe Seasonal Pattern of Food Use

Most Wild rice Deer Fish Frybread Duck Berries Pheasant Porcupine Partridge Wild Turkey Traditional Food Preferences Least Bear Skunk Beaver Turtle Porcupine deGonzague, et al. JADA 99(6)

Advantages of Traditional Food High nutrient density Low saturated fat High fibre More species diversity Economic benefit Associated activity Cultural identity (Calloway, 1974; Kuhnlein, 1983)

Nutritional Importance of Traditional food Calcium: –White lyed corn (wood ash) –Salmon/fish bones, fish head soup –Dandelion greens, sunflower seed, burdock root –Nettle, purslane, maple sap Iron: –Organ meats, wild meats, birds –Clover root, Lamb’s quarters, Burdock root, Fiddleheads –Jerusalem artichoke –Maple sap Folic Acid: –Corn, greens –Wild rice –Marine mammals

Nutritional Importance of Traditional food Vitamin C –Raw fish eggs –Mattak (raw whale skin) –Berries, choke cherries Protein –Wild meats, fish –Nuts, seeds –Wild rice Omega-3: –Arctic char, seal, whale, salmon and other fish

Traditional methods of Food Preparation Preservation: Drying, smoking Boiling, stewing, roasting Teas Salt and sugar: sea salt, maple and birch saps Flour: cattails, acorns, corn Knowledge re edible vs. poisonous fungi

Smoking Moose meat Whitefish

Oulachin grease is still made each spring Along the river shore are found stink-boxes and cook- boxes, wooden bins used for storing and cooking ooligan to make grease. Ooligan remain important to the Nuxalk diet, and grease is regularly used to accent the flavour of other foods. It may be served over dried salmon, halibut, berries, or potatoes, filling the air with a wonderful, unmistakable scent of health and well-being.

Corn soup

Corn Bread

Factors Preventing More Frequent Consumption of Traditional Food Time: work/school/family Can’t get out (physical reasons) Lack equipment Contamination Poor availability of animals, fish Legalities/regulations Cost of fuel/equipment/processing Knowledge of how to prepare foods

Vegetables and Fruit Intake very low among most Aboriginal people - High cost in remote communities - Environmental contaminants limit intake in some areas - Berries: used in feasts and ceremonies - Traditionally very widely used - Community gardens can be encouraged

Grain Products Bannock/oven bread/scone Corn Bread Wild rice Almond Flour bread Encourage whole wheat products and use of whole wheat flour in baking

Milk and Alternatives Lactose intolerance common May need supplementation Traditional sources of calcium: Wild Plants, seaweed Bannock made with baking powder Fish with bones, fish head soup Bones of small and large animals Shellfish Nuts, beans

Meat and Alternatives Traditional meats and wild game Fish and shellfish Lean meat and poultry 75g cooked (2 ½ oz)/125mL (½ cup) Eggs 2 Beans - cooked 175 mL (3/4 cup) Peanut Butter 30 mL (2 Tbsp) Eat at least two Food Guide Servings of fish each week.* * * Health Canada provides advice for limiting exposure to mercury from certain types of fish. Refer to for the latest information. Consult local, provincial or territorial governments for information about eating locally caught fish.

For strong body, mind and spirit, be active every day.

Respect your body... Your choices matterRespect your body... Your choices matter Following Canada's Food Guide and limiting foods and drinks which contain a lot of calories, fat, sugar or salt are important ways to respect your body. Examples of foods and drinks to limit are: pop fruit flavoured drinks sports and energy drinks candy and chocolate cakes, pastries, doughnuts and muffins granola bars and cookies ice cream and frozen desserts potato chips nachos and other salty snacks french fries alcohol

When cooking or adding fat to food When cooking or adding fat to food : Most of the time, use vegetable oils with unsaturated fats. These include canola, olive and soybean oils. Aim for a small amount (2 to 3 tablespoons or about 30-45mL) each day. This amount includes oil used for cooking, salad dressings, margarine and mayonnaise. Traditional fats that are liquid at room temperature, such as seal and whale oil, or ooligan grease, also contain unsaturated fats. They can be used as all or part of the 2-3 tablespoons of unsaturated fats recommended per day. Choose margarines that are non hydrogenated or small amounts of butter if preferred

Recommendations for Nutrition Education  Emphasis on reduction of saturated fat and sucrose;  Health value of traditional food; * Promotion of foods high in nutrients at risk  (folate, iron, calcium);  Increase consumption of high fibre grains and vegetables (wild rice, co-op gardens);  Promotion of physical activity EVERYDAY Everything counts!!

‘Short’ list of traditional foods Corn Beans Squash Wild rice Sumac Sunflowers Wild ginger Clover Rosehips Berries Cattail Bear Buffalo Caribou Muskrat, squirrels Partridge, Quail Deer, Moose Turkey, ducks, geese Fish, Frog Rabbits Wild sage Acorns Maple sugar Cedar tea Wild onions Elk Fiddleheads Mushrooms Morels