FNY 510

The course introduces students to Indigenous Peoples' food, nutrition, and health issues. Using the concept of food security as a framework, food availability, accessibility, adequacy, and acceptability will be discussed in the context of historical and current Indigenous food systems. Through lectures and class discussions, topics covered include: colonization and reconciliation; Indigenous worldviews; oral history and food; traditional foods; the social determinants of health; emerging health trends; food policy, community nutrition, and Indigenous food sovereignty.