The health and well-being of Indigenous Peoples, including their nutritional status, is poor compared to the general Canadian population. There are many causes of these disparities, including racism, poor access to health resources, and the nutrition transition. Before colonization, most First Nations across Canada consumed diets purely composed of Traditional Foods (TF) that were hunted or collected from the natural environment. TF are important for their nutritional quality, food security, and culture. However, rates of TF consumption have decreased in recent years contributing to poor dietary outcomes. The diversity and quantity of TF consumed is thought to be primarily dictated by the ecological biodiversity in the surrounding environment; however, this relationship remains untested in Canada. The objective of this study was to gain a better understanding of First Nations modern food systems by evaluating the relationship between ecozone biodiversity and nutritional outcomes in the form of dietary diversity in First Nations individuals across Canada. We used dietary data and household data collected by the First Nations Food, Nutrition and Environment Study and multiple biodiversity databases for analyses. Spearman’s correlations were used to investigate the relationship between dietary diversity and nutrition. A statistical model was used to evaluate the relative predictive power of biodiversity and multiple other predictive variables in determining dietary diversity. We found that individuals who consume more TF have more nutrient rich diets, and therefore, dietary diversity is a good indicator of nutrition outcomes. We also found that in contrast to previous research and assumptions, in the context of First Nations living in Canada, biodiversity has a negative relationship to dietary species richness. It was also determined that variables related to culture, and accessibility of TF were the most important factors in predicting positive nutritional outcomes. These preliminary results provide key areas for interventions essential for increasing access to TF.

Development and Biological Assessment of Fortified Foods with Andean Tubercles and other products in the Candelaria Area. An alimentation survey was carried out in the Rodeo Alto-Candelaria zone, a producing region of tubercle andinos, and a list was made of available products and other products which are a part of the local diet. With the list as the basis, 12 mixes were formed, combining tubercle (potato, goose, papalisa), cereals (quinoa, corn, and wheat) and legumes (tarhui, bean, and peanut). These mixes were submitted to a chemical and biological analysis, which indicated an increase in weight, PER, digestibility of the protein and energy. Seven mixes were chosen, using the highest values of biological parameters studied, especially the digestibility of the protein and energy, whose values fluctuated between 71-82% and 87-91% respectively, compared with a witness diet (milk). Leaving the chosen mixes aside, a prescription of products was formed, like: breakfast, laguas, and stew. In this, it was taken into account, eating habits, simple elaboration techniques and available products in the zone. The prescriptions present calculations of the protein and energetic values, which cover in a great percentage that requirements established by the FAO (1991) for the infant population.

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Currently in Ecuador, the evil and deteriorated nourishment constitutes a serious problem influenced by the high to prevail of malnutrition that each day is aggravated. Therefore it is important to know the adequate utilization of the regional products and new technological alternatives that help to reduce this problem. The accomplished investigation pipe as objective to elaborate noodles craftsmen enriched with kidney bean load fine to contribute to improve the quality protein of the diet in the communities of Cuambo and the Corner; this study was effected after accomplishing a consumption and production diagnosis of foods by the Institute BENSON. The accomplished work understood two phases, one of field and other of investigation; within the first was accomplished the elaboration and noodles tasting through the incorporation to the paste mixture of kidney bean as source of protein and mineral and wheat flour as source of carbohydrates. For the effect was accomplished three classes of noodles with different percentages of matter outweighs (kidney bean beautiful load, wheat flour the baker, egg), salt 1% as taste and sufficient quantity of drinking water for the three types of mixture, accomplished in form artisan. The evaluation of the investigation was effected with the following analysis: organ of the enriched and cooked noodle, application of acceptability surveys to the participants, physical analysis - quimic. The better acceptance treatment by the participants of this investigation was the treatment three, corresponding to the combinations of kidney bean 30%, wheat flour 59%, hen egg 10% and table salt 1% and drinking water the necessary quantity.

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