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CINE

Northern Canada Aboriginal Food Security

The Council of Canadian Academies Expert Panel on the State of Knowledge of Food Security in Northern Canada assessed the knowledge of the factors influencing food security in the Canadian North and of the health implications of food insecurity for northern Aboriginal populations.

Building Capacity for Sustainable Livelihoods and Health in Ghana

McGill University (McGill) is collaborating with the University of Ghana (UG), World Vision and local resource institutions on a 5-year Foreign Affairs, Trade and Development (FATD) funded project in the rural, underserved and impoverished Upper Manya Krobo District of Ghana.

CREATE Environmental Innovation

The NSERC CREATE Environmental Innovation training and research program aims at enhancing Canada's prosperity through innovative environmental assessment, monitoring and management. It will train the next generation of natural resource consultants, managers, landuse planners, and policy makers so they are "market-ready" to enhance Canada's competitive position and reputation as a country that efficiently develops its natural resources, while maintaining rigorous environmental standards.

CINE Associates

laurie [dot] chan [at] uOttawa [dot] ca (Laurie Chan), Ph.D.
Professor, Biology
Director, Center for Advanced Research in Environmental Genomics
Chair, Canada Research in Toxicology and Environmeantal Health
University of Ottawa
Toxicologist

Contaminants in Traditional Foods

A contaminant is a substance found in a place where it should not be. Industrial contaminants may or may not be harmful, depending on the type and amount. They cannot be seen, smelled or tasted in traditional food, so how do we know they are there? Monitoring the health of wildlife helps us to look for the effects of contaminants, but animal health is only affected when contaminant levels are quite high. In most cases, this is not true in the North.

Analyzing contaminants in samples tells us how much is in the animal and how much is in the parts eaten by people.

Benefits of Traditional Foods

Nutritional Benefits of Traditional Food

Foods from land and sea once provided everything for people. Today, a mix of market and traditional food is common for most people, but traditional food remains an important source of many nutrients.

A study in 43 Arctic communities found that on days when people ate both traditional and market foods, their diets were better than when they ate only market food.

When traditional foods were included in the diet, benefits were:

ASIAN CASE STUDY - AETAS OF MORONG

THE AETAS OF MORONG, BATAAN, PHILIPPINES

Community Food System Datatables

Introduction

Location map of the Aetas

GLOBAL HEALTH CASE STUDY - BHIL

BHIL, TRIBE OF DANG DISTRICT, GUJURAT, WESTERN INDIA

Community Food System Data Tables

Introduction

Map showing location of of BhilThis field study was carried out in the Dang district of the State of Gujarat, Western India (Figure 1), where 187 households from the Bhil tribe were interviewed with the aim of gathering information on their dietary intake and traditional food habits.

GLOBAL HEALTH CASE STUDY - DALIT

DALIT, MEDAK DISTRICT, INDIA

Community Food System Data Tables

Introduction

Map showing location of Dalit

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