Exploring the Perceptions of and Experiences with Traditional Foods among First Nations Female Youth: A Participatory Photovoice Study

• Published in: International Journal of Environmental Research and Public Health
• Main Authors: Hanemaayer, Rebecca, Anderson, Kimberley, Haines, Jess, Lickers, Kitty RLynn, Lickers Xavier, Adrianne, Gordon, Kelly, Tait Neufeld, Hannah
• Format: Text
• Language: English
• Published: MDPI 2020
• Subjects: Article; Canada; First Nations
• Online Access: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC7178277/; http://www.ncbi.nlm.nih.gov/pubmed/32224950; https://doi.org/10.3390/ijerph17072214

Traditional foods contribute to the health and well-being of Indigenous Peoples. Many Indigenous Peoples within Canada have expressed a desire to consume more traditional foods; however, there are a number of barriers to doing so. Southern and urban communities face unique challenges associated with traditional food consumption. To address these concerns and build on community interests in a Haudenosaunee community in Southern Ontario, a participatory research project was initiated. This community-based study utilized Photovoice methodology to explore the perceptions of and experiences with traditional foods among local youth. Participants ranging in age from 15–22 (n = 5) took photos of their local food environments, including locations where foods were acquired, consumed, prepared, or shared during two seasons of the year. Semi-structured interviews were conducted to collect participants’ stories behind 8–10 self-selected images. A thematic analysis was subsequently utilized to identify patterns and themes illustrated by the photos and interview content. The youth conveyed contextual understandings of traditional foods and a preference for these items, despite their limited consumption, preparation or harvesting of these foods. The youth also identified the important influence of families and communities on their individual perceptions and experiences with traditional foods. Recommendations to reduce barriers to traditional food choices among youth are made.