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of this knowledge by communities for nutrition and
health promotion activities that improve wellness.- Methods
Using participatory research methods created
through the Centre for Indigenous Peoples’ Nutri-
tion and Environment at McGill University (CINE),
Canada (Sims and Kuhnlein, 2003), staff from CINE
in cooperation with the Nutrition Division of the Food
and Agriculture Organization of the United Nations
(FAO) developed a methodology with partners in
Asian settings. This provided a framework to food
systems documentation, structure to processes for
scientific nomenclature, laboratory studies on nutri-
ent composition, and qualitative methods to under-
stand local food meanings and use (Kuhnleinet al.,
2006). Subsequently, in cooperation with the Task
Force on Indigenous Peoples’ Food Systems and Nu-
trition of the International Union of Nutritional Sci-
ences (IUNS) the methodology was applied and
adapted within 1 2 unique cultural case studies of In-
digenous Peoples residing in different rural ecosys-
tems in various global regions: Awajún (Peru), Ainu
(Japan), Baffin Inuit (Canada), Bhil (India), Dalit
(India, Gwich’in (Canada), Igbo (Nigeria), Ingano
(Colombia), Karen (Thailand), Maasai (Kenya), Nux-
alk (Canada), and Pohnpei (Federated States of Mi-
cronesia). In each area, communities of Indigenous
People collaborated with in-country academic part-
ners and CINE for research in two phases: 1) docu-
mentation of the food system including use of both
local traditional food and imported market-sold
food, food species and food component data; and 2)
use of this knowledge to implement health promo-
tion interventions using culturally sensitive and en-
vironmentally relevant elements of the local food
systems. Team members communicated electroni-
cally and team leaders met annually over a ten year
period (2001–2010) to discuss methods, results and
strategies for implementing health promotion poli-
cies and activities (Figure 1) (Kuhnlein et al., 2006).
Funding from a variety of sources was obtained to
develop and implement interventions to improve
Figure 1.Case study partners meeting in Bellagio, Italy, in 2008
to discuss research process, results and health promotion
strategies (kp studios).dietary intake and health by using elements of the
diverse food systems of Indigenous Peoples in sev-
eral of the case studies. Interventions were created
with participatory methods with local teams from
case studies working with the Nuxalk, Dalit,
Gwich’in, Inuit, Ingano, Awajún, Karen and Pohnpei.
The Ainu developed an education intervention that
stressed cultural revival and traditional knowledge
taught to youth.3. Results
Each case study completed a report of their findings
and prepared a chapter for a book published and
distributed widely by FAO (Kuhnlein et al., 2009). In
addition, several colourful food-system posters in
recognition of the International Decades of the
World’s Indigenous Peoples were widely distributed
by FAO (FAO and CINE, 2004-06). Eight 20-minute
documentary films were created and are posted free
on the internet (KP Studios, 2009).3.1 Diversity of species documented and variation
in extent of use
As anticipated, there is an astonishing diversity of
species known and used, with up to 3 80 species
used annually within one culture. There is also wide
variation in the extent of use of these foods, varying
from less than 10 percent to up to 95 percent of daily
energy provided by local species in the ecosystem