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Traditional foods in native America. Part V : a compendium of traditional foods stories from American Indian and Alaska Native communities
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Traditional foods in native America. Part V : a compendium of traditional foods stories from American Indian and Alaska Native communities
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    Commissioned by the Centers for Disease Control and Prevention’s (CDC) Native Diabetes Wellness Program (NDWP), this report is the fifth and final part of a compendium of stories highlighting traditional foods programs in culturally and geographically diverse American Indian and Alaska Native (AI/AN) communities. The entire compendium, Traditional Foods in Native America, can be accessed at www.cdc.gov/diabetes/projects/ndwp/traditional-foods.htm.

    As noted in parts I through IV of the compendium, the NDWP’s Traditional Foods Program has

    helped leverage human and natural resources to promote sustainability and traditional foodways and to improve health through a cooperative agreement with 17 tribal grantee partners between 2008 and 2014. The partner grantees represent tribes and tribal organizations from coast to coast, each taking a unique approach to restoring and sustaining a healthful and traditional food system. While supporting health promotion and type 2 diabetes prevention efforts, these projects also addressed critical issues such as food security, food sovereignty, cultural preservation, and environmental sustainability.

    Part I of the compendium features six traditional foods programs and initiatives; part II highlights six of NDWP’s Traditional Foods Program partner grantees; part III includes nine stories, a combination of partner grantees and traditional foods initiatives independent of NDWP; and part IV features nine stories with a central theme of reclaiming and preserving ancestral homelands to support subsistence traditions and strengthen Native foodways. As the collection of stories has evolved, central themes have emerged within each part of the compendium. Parts I and II focus on building capacity for food security. Part III highlights the role of storytelling in preserving cultural knowledge and foodways. And part IV describes the significance of land as a social determinant of health in tribal communities. Inspired by previous editions of the compendium, the stories presented here comprise part V in the series with the central theme of sustainability.

    Suggested citation: Centers for Disease Control and Prevention. (2018). Traditional Foods in Native America—Part V: A Compendium of Stories from the Indigenous Food Sovereignty Movement in American Indian and Alaska Native Communities. Atlanta, GA: Native Diabetes Wellness Program, Centers for Disease Control and Prevention.

    Part_V-Traditional_Foods_in_Native-_America_508tagged.pdf

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