More Than Nutrients: Lessons Learned From Native People and Foodways

What does it mean when we talk about Native foods and people? With over 600 Tribal Nations in the United States, almost half are located in the state of Alaska alone. In addition to Tribal Nations, Native Hawai'ian foods and cultural practices are closely related and often overlooked. During this panel discussion, registered dietitians who have rich, personal experience with the Indigenous population provide applicable strategies for nutrition professionals to deploy -- with any population. By drawing on the ancestral knowledge and food ways of Native people, the argument is made that food is more than its nutrient make-up.

CPE Level: Level 2 (intermediate knowledge/experience)
CPEU: 1.5

Performance Indicators

• 1.7.4 Implements strategies and creates culturally sensitive and diverse resources to support diverse populations.
• 12.1.1 Advocates for and promotes food and nutrition programs and resources to address issues of food insecurity, nutritional health and overall health and wellness.
• 12.3.2 Applies community-based and population-based models and theories in the development of programs and interventions.

Learning Objectives

• Value the importance of traditional foods in Alaska Natives, Native Hawaiians and American Indians in order to strengthen connections with diverse populations.
• Identify regulations and best practices when developing traditional food programs in institutions and communities in order to conduct safe and effective implementation.
• Apply the Native Hawaiian concept of malama`äina (to care for the land), a reciprocal relationship, that in order for the land to supply food and sustenance, we must in turn take care of it.

Moderator

• Kelli R. Wilson Begay, MS, MBA, RDN

Speakers

• Melissa A. Chlupach, MS, RD, LD
• Sharon Ka'iulani Odom, RD, MPH