Sunday, August 20, 2017

Do You Know What's On Your Kitchen Sponge?


One of the most dangerous sources of virulent bacteria, including E. coli, Salmonella, Staphylococcus and others, is the kitchen sponge and 'dish cloths' in American homes.

Ways To Clean Your Kitchen Sponge or Dish Cloth

1. Wet the sponge well and microwave it on high for about 2 minutes. Be careful a dry sponge can catch on fire.

2. Wash it in the hot cycle of your washing machine and leave them there through a drying cycle.

3. Clean the sponge and sanitize it in a diluted bleach solution (1 tablespoon of bleach added to 1 gallon of water) before using a second time.

4. Replace worn sponges rather than reusing.

5. Avoid using your kitchen sponge to wipe up raw eggs, meat juice and other food items typically high in harmful bacteria. If you do use your sponge for such purposes, wash and disinfect it immediately afterward.

6. Clean your sponge after each use.


Resources.

Eat Right. Dos and Don'ts of Kitchen Sponge Safety
Home Food Safety. How Safe is Your Kitchen?

Saturday, August 19, 2017

August is Family Meal Month
The Rewards are Amazing
Make the Time


Family meal time is an ageless tradition shared by people all around the world. Eating dinner together keeps the doors of communication open. It's a perfect time to show your children they are your priority. Studies have shown children who eat dinner with their families are less likely to use alcohol, tobacco and illegal drugs and more likely to develop good eating habits.
 


Family Dinner
Segment from World Report, April 2009
A recent family study conducted by Brigham Young University, quizzed more than 1500 IBM employees. The results show that families who spend time eating dinner together will encounter less conflict between family and work.

The BYU study appeared in issues of Family and Consumer Sciences Research Journal, The Wall Street Journal, U.S. News and World Report and Slate magazine. Dr. Jacob expressed the hope for society to value dinner time, and not allow things to interrupt it.

In fact, a multi-national study cited by the marriage and family therapy program at the University of Minnesota and its director, reports family meal time has a more positive influence on emotional and intellectual development in children and teens than sports or additional time in school.

Nutritious Meals for Families on a Budget



August 19 - World Humanitarian Day - Inspire Humanitarian Work Around the World


This year we are shining the spotlight on humanitarians around the world and profiling Humanitarian Heroes – people from all walks of life, who are committed to making a difference. World Humanitarian Day is an opportunity to celebrate the spirit that inspires humanitarian work around the world. Thousands of people across the globe are doing incredible work every day. But unfortunately some of them pay the ultimate price. This World Humanitarian Day, we honour those humanitarians who face danger to help people in need. We remember their sacrifice. Stand in support for those who risk their lives every day. 

World Humanitarian Day is a time to recognize those who face danger and adversity in order to help others. The day was designated by the General Assembly to coincide with the anniversary of the 2003 bombing of the United Nations headquarters in Baghdad, Iraq, which killed 22 UN staff. 

Natural disasters, conflicts and other emergencies threaten the lives and health of millions of people every year. In the middle of such crises, thousands of dedicated humanitarian workers strive to care for those who have been affected and support local authorities to deliver assistance. On World Humanitarian Day, WHO and other international bodies are highlighting the roles performed by humanitarian workers, and remembering aid workers who have been killed or injured while performing their vital roles. 


World Humanitarian Day offers the chance:

· for the public to learn more about the humanitarian community, what aid workers do and the challenges they face;

· for nongovernmental and international bodies and UN agencies, to demonstrate their humanitarian activities;

· to pay respect to those who have died or been injured in the course of their humanitarian work.

To show your support for World Humanitarian Day visit  
http://worldhumanitarianday.org/

Friday, August 18, 2017

Get Acquainted with Kiwifruit Month

sponsored by the California Kiwifruit Commission.

The Kiwifruit


History of the Kiwifruit.
Originally discovered in the Chang Kiang Valley of China, kiwifruit was considered a delicacy by the great Khans who enjoyed the emerald green color and wonderful flavor. By the mid 1800s, the fruit had found its way into other countries and was nicknamed the Chinese gooseberry. New Zealand growers started to export this exotic fruit to specialized markets around the world.

Then in 1962, a California produce dealer began importing New Zealand gooseberries. The dealer renamed the product "kiwifruit" because of its resemblance to the fuzzy brown kiwi — New Zealand's funny-looking national bird. By the late 1960s, California began producing its own kiwifruit in the Delano and Gridley areas.

How to Eat A Kiwi

There's no "right" or "wrong" way to eat California Kiwifruit. But since most people find that slicing and scooping is a good way to get the most from their kiwifruit, we coined the word "slooping" to describe it! Here's how to sloop your kiwi:

Using a sharp knife, slice the kiwifruit lengthwise to create two identical halves. Then use a spoon to scoop the sweet, delicious meat of the kiwifruit from each half. Looking for maximum fiber and nutrition? Don't throw that skin away! It's loaded with nutrients and fiber, so rinse it off and bite right in! 



The kiwifruit is a rich source of Vitamin C, Vitamin B6, Vitamin K and Fiber. It is low in calories, low in sodium, has no cholesterol and only a small amount of fat. 


One Large Kiwifruit, weighs about 3.5 ounces (100 grams) and provides the following nutrition.


Recipe from California Kiwifruit Commission.

Kiwi Mint Lemonade
Makes 4 servings 



If you don't have mint, try fresh lemon balm. The lemonade is also delicious without the herbs. 

Ingredients
1 cup (250 mL) water
 ½ (125 mL) cup granulated sugar
 ½ (125 mL) cup packed fresh mint leaves
 3 California kiwifruit
 3 lemons
 Sparkling water

Directions
1. In a medium saucepan, heat water with sugar over medium-high heat, stirring occasionally until sugar is dissolved. Simmer, uncovered, 5 minutes. Remove from heat and stir in mint leaves. Let stand 20 minutes.

2. Meanwhile, peel kiwifruit and cut into chunks. Puree in a food processor. Place puree in a pitcher. Strain cooled syrup into pitcher, pressing on mint, then discard leaves. Refrigerate until cold. Squeeze juice from 2 lemons. Stir into kiwifruit mixture. Taste, squeeze in juice from remaining lemon for a tarter lemonade.


3. Pour into glasses. Top with sparkling water. Serve garnished with a slice of kiwifruit. Makes about 2¼ cups (550 mL) without sparkling water, enough for 4 drinks.


For more recipes, visit the California Kiwi Commission.

Wednesday, August 16, 2017

Back to School Nutrition
Resource Guide
Kids Eat Right Month

All over the country, children and parents are getting ready for the new school year to begin. With so much information about food and nutrition available on the Internet and in the news, Dietitians-Online has prepared the Back to School Nutrition Resource Guide.

Resources
Organizations, Associations, and Programs
School Nutrition Experts, Articles, and Videos

Graphics
Lunchbox Safety
Planning School Meals Using MyPlate












Resources
Organizations, Associations, and Programs
Academy of Nutrition and Dietetics is your source for trustworthy, science-based food and nutrition information. The worlds largest organization of food and nutrition professionals, the Academy is committed to improving the nation's health and advancing the profession of dietetics through research, education and advocacy.

Kids Eat Right your source for scientifically-based health and nutrition information you can trust to help your child grow healthy. As a parent or caretaker you need reliable resources and you can find them here, backed by the expertise of nutrition professionals.
Home Food Safety Tips The Academy of Nutrition and Dietetics and ConAgra Foods public awareness campaign, Home Food Safety, is dedicated to providing home food safety statistics, information about foodborne illness and safe food handling information and tips.
Safe Lunch Guide
Choose MyPlate. The website features practical information and tips to help Americans build healthier diets.
Vegetarian Resource Group
Vegetarian Kids, Teens, and Family
Action for Healthy Kids, believe there are ways to reduce and prevent childhood obesity and undernourishment. Learn how Action for Healthy Kids is working with schools, families and communities to help our kids learn to be healthier and be ready to learn.
Healthy Children The American Academy of Pediatrics (AAP) and its member pediatricians dedicate their efforts and resources to the health, safety and well-being of infants, children, adolescents and young adults.
Healthy Children - Nutrition
Food Allergies in Children


Team Nutrition Campaign launched by USDA's Food and Nutrition Service (FNS) to encourage and teach children, parents, and caregivers to eat healthy and be physically active every day. Eat Smart. Play Hard.™ is about making America's children healthier. It's about practical suggestions that will help you motivate children and their caregivers  to eat healthy and be active. Eat  smart. Play Hard.™ Campaign messages and materials are fun for children and informative for caregivers. 

 
We Can
The We Can! GO, SLOW, and WHOA Foods fact sheet (pdf) can be posted on the refrigerator or used when grocery shopping.
The We Can! Parent Tips - Snack (pdf) 100 Calories or Less tip sheet can help consumers choose vegetables, whole grains, and fat-free or low-fat (1 percent) milk for healthier snacks.
  Fruits and Veggies More Matters
Gearing Up for Back to School
National Dairy Council® (NDC)
Child Nutrition



 Fuel Up To Play 60 sponsored by National Dairy Council and the National Football League, in collaboration with United States Department of Agriculture (USDA). Fuel Up to Play 60 is an in-school program that encourages the availability and consumption of nutrient-rich foods, along with at least 60 minutes of daily physical activity.
The National School Lunch Program (NSLP) is a federally assisted meal program operating in public and nonprofit private schools and residential child care institutions. It provides nutritionally balanced, low-cost or free lunches to children each school day. The program was established under the National School Lunch Act, signed by President Harry Truman in 1946.

The School Breakfast Program (SBP) provides cash assistance to  States to operate nonprofit breakfast programs in schools and residential childcare institutions. The program is administered at the Federal level by FNS. State education agencies administer the SBP at the State level, and local school food authorities operate it in schools.



School Nutrition Experts, Articles, and Videos

Dayle Hayes, MS, RD
School Meals That Rock (Facebook)
Dayle Hayes is an award-winning Registered Dietitian, author, and educator. Dayle developed a program for parents, FIT KIDS = HAPPY KIDS; created 5 A Day BINGO; and produced several videos. As a parent and member of the School Nutrition Association, Dayle is dedicated to improving school environments. She collected success stories for Making It Happen; wrote a chapter on communicating with students in Managing Child Nutrition Programs: Leadership for Excellence; and developed Enriching Family Mealtimes, a kit for school leaders and educators. In 2008, she co-authored the Position of the American Dietetic Association: Nutrition Guidance for Healthy Children Ages 2 to 11 Years.

Caroline, RD at Giant Eagle® 
Pack an A+ Lunch for School



Wondering What to Pack for School Lunches? Here are 15 healthier brown-bag lunch options now available in your supermarket. by Elaine Magee, MPH, RD

Back to School: Lunch Box Bootcamp Betsy Bingham Ramirez, M.Ed., RD

Feeding Vegan Kids by Reed Mangels, PhD, RD
















Tuesday, August 15, 2017

Kids Eat Right Month - Best Picks in a Vending Machine


August is Kids Eat Right Month, a new nutrition education, information sharing and action campaign created by Kids Eat Right, an initiative of the Academy of Nutrition and Dietetics and its Foundation.

Remembering Julia Child

Julia Carolyn Child was born on August 15, 1912 and died on August 13, 2004. She was an American chef, author, and television personality. Child is recognized for bringing French cuisine to the American public with her cookbook, “Mastering the Art of French Cooking,” and her television programs, the most prominent of which was The French Chef, which premiered in 1963.

In 1946 Julia married Paul Cushing Child. The couple moved to Paris in 1948. In Paris, Child attended the Le Cordon Bleu cooking school and later studied privately with master chefs. She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.


In 1961 the Mastering the Art of French Cooking was published and became a best-seller and received critical acclaim. The book is still in print and is considered an important culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. 

In the 1970s and 1980s, Child was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company and Dinner at Julia's. In 1989, she published a book and instructional video series collectively entitled “The Way To Cook.”

Child starred in four more series in the 1990s featuring guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia Child & Jacques Pépin Cooking at Home.

Julia Child’s kitchen can be seen at the Smithsonian's National Museum of American History in Washington, D.C. She will be remembered for bringing French cuisine to the American public and her dynamic cooking style and presentation in the kitchen.


References.
1. Wikipedia, Julia Child
2. PBS, Julia Child




Monday, August 14, 2017

August 14, National Creamsicle Day


Creamsicle® is a frozen dessert with vanilla ice cream in the center and a fruit sherbet on the outside. The classic Creamsicle® flavor is orange and vanilla, but today there are numerous flavors to choose from.

The term “Creamsicle” is a registered brand name owned by Unilever.

Creamsicles are available in several varieties, including 100 Calorie Bars, Low Fat Bars and No Sugar Added Bars.











GoodGuide is a business that provides information about the health, environmental and social performance of products and companies. Their mission is to help consumers make purchasing decisions that reflect preferences and values.
GoodGuide includes a team of scientific and technology experts working to acquire and compile high quality data, which then can be organized and transformed into actionable information for consumers.

GoodGuide Ratings (0 to 10, 10 the most favorable).

Creamsicle, No Sugar Added  5.9
Saturated Fat: Low
Cholesterol: Low
Sugars: Low
Sodium: Low

Creamsicle, Low Fat 5.3
Saturated Fat: Low
Cholesterol: Low
Sugars: Medium
Sodium: Low

Creamsicle, 100 Calorie Bar   5.1
Saturated Fat: Low
Cholesterol: Low
Sugars: High
Sodium: Low


Sunday, August 13, 2017

International Assistance Dog Week



International Assistance Dog Week was established due to the efforts of Marcie Davis, a paraplegic for over 35 years and CEO of Davis Innovations, a consulting firm based in Santa Fe, NM.


International Assistance Dog Week





      Diabetes alert dog smells blood sugar changes




America's VetDogs CFC


Description of the Various Types of Assistance Dogs

Guide Dogs. Assist people with vision loss, leading these individuals around physical obstacles and to destinations such as seating, crossing streets, entering or exiting doorways, elevators and stairways.

Service Dogs. Assist people with disabilities with walking, balance, dressing, transferring from place to place, retrieving and carrying items, opening doors and drawers, pushing buttons, pulling wheelchairs and aiding with household chores, such as putting in and removing clothes from the washer and dryer.

Hearing Alert Dogs. Alert people with a hearing loss to the presence of specific sounds such as doorbells, telephones, crying babies, sirens, another person, buzzing timers or sensors, knocks at the door or smoke, fire and clock alarms.

Seizure Alert/Seizure Response Dogs. Alert or respond to medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, post-traumatic stress and seizures.

Medical Alert/Medical Response Dogs. Alert to oncoming medical conditions, such as heart attack, stroke, diabetes, epilepsy, panic attack, anxiety attack, and posttraumatic stress disorder.

Assistance dogs are allowed to accompany their human partners to places of business including restaurants and shops. Under state law and the Americans with Disabilities Act (ADA), they are guaranteed equal access to any and all establishments and accommodations; no extra charge can be levied because of the dog.

Resources.
International Assistance Dog Week (www.assistancedogweek)
Working Like Dogs (
http://www.workinglikedogs.com/)
Assistance Dogs International (http://www.assistancedogsinternational.org/)
International Association of Assistance Dog Partners (http://www.iaadp.org/)

August 13, National Filet Mignon Day - Recipes and Food Safety


Filet mignon is a steak cut of beef taken from the smaller end of the tenderloin. In French this cut can also be called filet de bœuf, which translates in English to beef fillet. When found on a menu in France, filet mignon generally refers to pork rather than beef.

Some butchers in the United States label all types of tenderloin steaks "filet mignon." In fact, the shape of the true filet mignon may be a deterrent when cooking, so most restaurants sell steaks from the wider end of the tenderloin - it is less expensive and much more presentable.

The tenderloin is the most tender cut of beef and is also the most desirable and therefore the most expensive. The average steer or heifer provides no more than 500 grams of filet mignon. Because the muscle is not weight-bearing, it contains less connective tissue, which makes it tender. However, it is generally not as flavorful as some other cuts of beef and is often wrapped in bacon to enhance flavor, and/or is served with a sauce.

Preparation
Filet mignon may be cut into 1- to 2-inch-thick portions, then grilled and served as-is. One also may find filet mignon in stores already cut into portions and wrapped with bacon. High heat is the usual method for cooking the filet mignon, either grilling, pan frying, broiling, or roasting. Traditionally in European and American restaurants, fillets are most often served in a cognac cream sauce, au poivre with peppercorns, or in a red wine reduction.

Bacon is often used in cooking filet mignon because of the low levels of fat found in the cut, as fillets have low levels of marbling, or intramuscular fat. Bacon is wrapped around the fillet and pinned closed with a wooden toothpick. This adds flavor and keeps the fillet from drying out during the cooking process.
Traditional cooking calls for the filet mignon to be seared on each side using intense heat for a short time and then transferred to a lower heat to cook the meat all the way through. Filet mignon is often served rarer than other meats. Those preferring a more well-done steak can request a "butterflied" filet, meaning that the meat is cut down the middle and opened up to expose more of it to heat during the cooking process. Cook to an internal temperature of at least 145° F.


Nutrition Information


References
1. Wikipedia, Filet Mignon
2. Food Network, Filet Mignon Recipes
3. About.com, What is a filet mignon?
4. Consumer Reports, 
6 food safety tips for your summer cookout
  

Saturday, August 12, 2017

International Youth Day

The world’s young people – who make up the largest generation of youth in history – can lead a global drive to break the patterns of the past and set the world on course to a more sustainable future. Young people are directly affected by the tragic contradictions that prevail today: between abject poverty and ostentatious wealth, gnawing hunger and shameful food waste, rich natural resources and polluting industries. Youth can deliver solutions on these issues, which lie at the heart of the 2030 Agenda for Sustainable Development.                                                                              - Ban Ki-moon






The theme of International Youth Day 2017 is Youth Building Peace.

Since the adoption of Security Council Resolution, there is growing recognition as agents of change; young people are critical in conflict prevention and sustaining peace. International Youth Day 2017 is dedicated to celebrating young people’s contributions to conflict prevention and transformation as well as inclusion, social justice, and sustainable peace.

The current generation of youth are the largest in history and young people often comprise the majority in countries marked by armed conflict or unrest, therefore considering the needs and aspirations of youth in matters of peace and security is a demographic imperative.


Young people’s inclusion in the peace and security agenda and in society more broadly, is key to building and sustaining peace. The process of social inclusion for youth, including participation in decision-making as well as access to quality education, health care and basic services promotes their role as active contributors to society and affords young people with opportunities to reach their potential and achieve their goals. When youth are excluded from political, economic and social spheres and processes, it can be a risk factor for violence and violent forms of conflict. Therefore, identifying and addressing the social exclusion of young people is a precondition for sustaining peace.

2017 International Youth Day - 
UN Secretary-General and UN Youth Envoy






Friday, August 11, 2017

National Farmers Market Week

To celebrate National Farmer's Market Week we visited a local market in Tamarac, Florida. The group is known as the Community Farmers Markets of South Florida. 

"As a food photographer, my visual senses came alive; as an explorer of foods, the smells and flavors were enticing; and as a dietitian my mind raced with the food combinations, satisfying the senses and nutritional needs." Sandra Frank, Ed.D, RD, LN, FAND

Farmers markets are worldwide and reflect an area's culture and economy. They often feature produce locally grown, meats raised humanely, handmade farmstead cheeses, eggs and poultry from free-range fowl, as well as heirloom produce.



“Farmers grow the food, talk about how they grew the food, and learn from the shoppers who in turn prepared the food for family dinners. The farmers market is the place where food is both fuel and culture, and thus the place where we grow healthy communities.”  - Richard McCarthy, founding President of the Farmers Market Coalition and Executive Director

The Farmers Market Coalition (FMC) is a 501(c)(3) nonprofit dedicated to strengthening farmers markets for the benefit of farmers, consumers, and communities. During National Farmers Market Week, the FMC has prepared daily opportunities to celebrate with a themed media kit, called "Seven Days, Seven Ways to Celebrate Farmers Market Impacts."

USDA Encourages Americans
to Know Their Farmers
A USDA effort seeks to create economic opportunities in
rural America by promoting local and regional food systems.


Twelve Reasons to Visit a Farmers' Market
 Alice Henneman, RD


Food Safety and the Farmers Market

With the number of farmers markets increasing throughout the country, food safety inspectors are working harder to make sure consumers get safe products when they shop.

Abbey Harding is a food safety inspector for the Michigan Department of Agriculture. Part of her job is to inspect farmers markets, like the one in Grand Rapids, to make sure venders are complying with current regulations.


One thing an inspector looks at is the labeling. Vendors need to specify where their products are grown. Typically with packaged goods, vendors must list weights, ingredients, and whether the product requires refrigeration.

"If it's coming from a licensed source, we'd check with license control," Abbey Harding said. Michigan vendors need to be licensed and if they process food, they may be subjected to inspection at their facility.


Resources.
Community Farmers Markets of South Florida. Current Farmers Markets are located at the following places:
Plantation Farmers Market, a year round adventure, every Saturday from 8-2, in Volunteer Park on Sunrise Blvd, between NW 188th ave and Flamingo Road.
Tamarac Farmers Market, also year round Market, every Sunday from 9-2 on the NW corner of Southgate and University.
Boynton Beach Farmers Market, year round every Saturday from 9-2, on the SE corner of Boynton Beach Blvd and Federal Highway.
Margate Farmers Market is a seasonal Market only open from November to April.


Thursday, August 10, 2017

August 10, National S'mores Day

A s'more is a traditional night time campfire treat popular in the United States and Canada, consisting of a roasted marshmallow and a layer of chocolate sandwiched between two pieces of graham cracker. National S'mores Day is celebrated yearly on August 10 in the United States. The first recorded version of the s’more recipe can be found in the publication Tramping and Trailing with the Girl Scouts of 1927.

Ensure accurate nutrient analysis for your recipes utilizing an extensive research database and over 25 years experience. A valuable service for the Recipe Blogger, Media, Cookbook Publishers, Writers, Chefs, and Recipe Websites. Your readers will benefit from the Nutrition information and a Registered Dietitian. Contact: Sandra Frank, Ed.D, RDN, LN, FAND at recipenews@gmail.com







Wednesday, August 9, 2017

August 9, International Day of the
World's Indigenous People
Education


Symbol for the Indigenous People of the World was created by Rebang Dewan, a Chakma boy from Bangladesh. It features two ears of green leaves facing each other and cradling a globe resembling planet earth. Within the globe is a picture of a handshake (two different hands) in the middle and above the handshake is a landscape background. The handshake and the landscape background are encapsulated by blue at the top and bottom within the globe. In the graphic above, I attempted to recreate the symbol using foods.

"On this International Day of the World's Indigenous Peoples, I call on Governments everywhere to draw on the guidance of this international framework to improve access to education for indigenous peoples and to reflect their experiences and culture in places of learning.  Let us commit to ensuring indigenous peoples are not left behind as we pursue the vision of the Sustainable Development Goals. - Secretary-General Ban Ki-moon on
International Day of the World's Indigenous People


Indigenous Peoples can feed the world



2017 Theme: 10th Anniversary of the 

UN Declaration on the Rights of Indigenous Peoples

Ten years ago, on 13 September 2007, the General Assembly adopted the United Nations Declaration on the Rights of Indigenous Peoples, a major milestone with respect to the cooperation and solidarity between indigenous peoples and Member States.

The Declaration is the most comprehensive international instrument on the rights of indigenous peoples. It embodies global consensus on the rights of indigenous peoples and establishes a universal framework of minimum standards for their survival, dignity and well-being. It elaborates on existing human rights standards and fundamental freedoms, as they apply to the specific situation of indigenous peoples.

Over the last decade, the implementation of the Declaration has achieved some major successes in at the national, regional and international levels. Despite the achievements, there continues to be a gap between the formal recognition of indigenous peoples and the implementation of policies on the ground.


Article 42 of the Declaration explicitly refers to the role of the Permanent Forum on Indigenous Issues in promoting respect for and full appreciation of the provisions of the Declaration. To draw attention to the progress made and remaining challenges in implementing the Declaration, the sixteenth session of the Permanent Forum will have a special thematic focus on the tenth anniversary of the Declaration. The tenth anniversary will also be the focus of a high-level event to be convened by the President of the 71st session of the United Nations General Assembly on 25 April 2017 in New York to take stock of the achievements, assess challenges and consider further follow-up to the Declaration.

Goal 4 of the 2030 Agenda for Sustainable Development calls for ensuring equal access to all levels of education and vocational training for the vulnerable, including persons with disabilities, indigenous peoples and children in vulnerable situations.

In spite of these instruments, the right to education has not been fully realized for most indigenous peoples, and a critical education gap exists between indigenous peoples and the general population.

Where data exist, they show consistent and persistent disparities between the indigenous and the non-indigenous population in terms of educational access, retention and achievement, in all regions of the world.

The education sector not only mirrors the historical abuses, discrimination and marginalization suffered by indigenous peoples, but also reflects their continued struggle for equality and respect for their rights as peoples and as individuals.

It is also a reminder of the responsibility of individuals as consumers, to understand that there is a story and a personal experience behind every food, piece of cloth, textile or artwork from an indigenous individual or community.


Eat Traditional Foods, Fight Diabetes



The Food and Agriculture Organization (FAO) of the United Nations, Centre for Indigenous Peoples’ Nutrition and Environment (Rome 2009) prepared a documentary, called the Food Systems of Indigenous Peoples.

This book seeks to define and describe the diversity in food systems, nutrition and health in 12 rural case studies of Indigenous Peoples in different parts of the world as a window to global Indigenous Peoples’ circumstances.


A procedure for documenting Indigenous Peoples’ food systems was developed by researchers working with the Centre for Indigenous Peoples’ Nutrition and Environment (CINE) at McGill University, Canada, and the FAO. The procedure was adapted and applied in case studies located in Canada, Japan, Peru, India, Nigeria, Colombia, Thailand, Kenya, and the Federated States of Micronesia. The collective intent of this documentation is to show the inherent strengths of the local traditional food systems, how people think about and use these foods, the influx of industrial and purchased food, and the circumstances of the nutrition transition in indigenous communities. This research was completed with both qualitative and quantitative methods by Indigenous Peoples and their academic partners in the context of the second International Decade of the World’s Indigenous Peoples, and the Declaration of the Rights of Indigenous Peoples adopted in 2007 by the General Assembly of the United Nations.

Resources:


Nutrition.gov News

Dietitian Blog List