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Session: Nutrition Translation and Food Science (Poster Theater Flash Session 16)

(PTFS16-03-24) Traditional Indigenous Foods in Child Nutrition Programs and USDA FoodData Central (FDC)

Monday, July 1, 2024

12:08 PM – 12:12 PM CT

Location: Hall F1 (The Hub) - Poster Theater

Presenting Author(s)

Kyle A. McKillop, MS (he/him/his)

USDA FoodData Central Lead
United States Department of Agriculture
Beltsville, Maryland, United States

Disclosure(s): No relevant financial relationship(s) with ineligible companies to disclose.

Co-Author(s)

PS

Patrick Sullivan, MS, RD, LDN

USDA Agricultural Research Service, United States
BS

Bethany Showell, MPA

USDA Food and Nutrition Service, United States
SB

Sara Bennett, MS, RD, SNS

USDA Food and Nutrition Service, United States
KH

Kaushalya Heendeniya, MS, RD

USDA Food and Nutrition Service, United States
SG

Sheldon Gordon, MS, RDN

USDA Food and Nutrition Service, United States
Pamela R. Pehrson, PhD

Lead Scientist, Food and Nutrition Research
US Department of Agriculture
Beltsville, Maryland, United States
NF

Naomi K. Fukagawa, MD

Center Director
ARS, USDA
Beltsville, Maryland, United States

Objectives: To assist the USDA Food and Nutrition Service (FNS) in enhancing their menu planning tools to incorporate traditional Indigenous foods into the Child Nutrition Program, the USDA ARS Beltsville Human Nutrition Research Center is identifying sources and determining yields and nutrient composition of selected foods appearing in school menus.

Methods: Together, FNS and BHNRC teams identify foods of interest as part of the Food Yield Study (FYS). When acquired, the Indigenous food samples are weighed in their raw state before and after refuse removal to estimate edible yields. As appropriate, these foods are cooked using traditional indigenous methods and then weighed to determine cooking yields. Samples of the raw edible portions and cooked edible portions are immediately homogenized and frozen for later select compositional analysis.

Results: Data collected by the FYS are used to enhance USDA's Food Buying Guide for Child Nutrition Programs and allow for the selection of indigenous foods in the application of menu planning tools for the school meal program. Compositional analysis results are provided in the publicly available in USDA's FoodData Central, providing analytical data for use by investigators, consumers, policymakers and industry.

Conclusions: These efforts affirm USDA’s commitment to support Tribal Nations’ self-determination, promoting equity, removing barriers to services and programs, and incorporating Native American perspectives into food programs, recognizing their food sovereignty. Availability of nutrient and bioactive components in these foods will assist in meeting nutritional guidance for school meals as well as enhance the understanding of investigators and consumers of the unique properties of indigenous and traditional foods.

Funding Sources: U.S. Department of Agriculture, Food and Nutrition Service; U.S. Department of Agriculture, Agricultural Research Service