Escola Nacional De Saúde Pública, Fundação Oswaldo Cruz , Rio De Janeiro, Brazil.
Published: September 2021
AI Article Synopsis
Article Abstract
The objective of the present study was to characterize the food profiles in Indigenous households participating in the First National Survey of Indigenous People's Health and Nutrition in Brazil. Multiple correspondence analysis was used to estimate distances between regions and foods from three sources (local Indigenous production, purchased, and external donation), in addition to "not consumed." The combined distribution of the first two dimensions revealed three distinct profiles of food acquisition. Observed proximities between geopolitical regions and distinct modes of food acquisition speak to regional contrasts in food sovereignty among the Indigenous population that are closely linked to historical occupation and economic expansion in the country. Considering the concept of food sovereignty as involving rights to dietary autonomy, healthy diets, and resource management, our data suggest Brazil's North region is the closest of the four regions analyzed to these goals. Food sovereignty in the Northeast and South/Southeast regions is reduced due to greater monetarization and proximity to market economy resources. The advance of agribusiness in the Amazon has been a hallmark of the Brazilian government's current environmental policy, directly threatening the survival of Indigenous peoples living in that region.
Purpose Of Review: Food as Medicine (FAM) and supplemental nutrition programs like supplemental nutrition assistance program (SNAP), women, infants, and children (WIC), and school meals aim to combat rising diet-related chronic diseases and healthcare costs by addressing poor diet and food insecurity. However, their effectiveness is limited by a lack of community integration in planning, implementation, and evaluation. We introduce the Food Access, Justice, and Sovereignty (FAJS) framework, which expands FAM efforts to address acute food disparity through community-based strategies grounded in justice and sovereignty.
The COVID-19 pandemic exacerbated food insecurity issues in geographically isolated communities, including Fort Albany First Nation (FAFN). This research examines FAFN's adaptive strategies to improve food security, highlighting community resilience and leadership. Data were gathered through semi-structured interviews with 20 community members who were involved in the pandemic response, either as members of the pandemic committee or as managers of community programs.
Instituto de Investigaciones en Ecosistemas y Sustentabilidad, Universidad Nacional Autónoma de México, Antigua Carretera a Pátzcuaro No. 8701, Morelia 58190, Michoacán, Mexico.
Wild edible trees (WETs) play an important role in the diet of many rural communities. Therefore, research on their use and management is important to support both food sovereignty and local conservation of biocultural resources. We evaluated the different uses of WETs by the community of Zacualpan, Colima, in western Mexico, through 32 semi-structured interviews registering the species richness, plant parts consumed, and non-food uses.
Indigenous food sovereignty (IFS) has the potential to reconnect Indigenous peoples in Canada to their food systems, reduce health problems and improve food security. Using PRISMA-ScR guidelines to search Medline, Web of Science, Embase and Cabi databases, this review sought to explore the characteristics of IFS promotion and the food environments involved through food and nutrition interventions in Indigenous communities in Canada. Data from 30 relevant studies published between 2004 and 2022 were included, analysed and synthesised using a thematic approach based on key IFS principles and a food environment typology.
Objective: To understand how Osage Nation community members define healthy eating and develop a corresponding nutrition curriculum through community engagement.
Design: This project comprised a concurrent embedded mixed methods group concept mapping (GCM) study followed by focus group discussions (FGD) to provide feedback on a nutrition curriculum.
