Country food for the sick
Guide book makes traditional food more possible in hospitals, care homes
Beth Brown
Northern News Services
Monday, October 24, 2016
NUNAVUT
Nunavummiut in hospitals, long term care facilities and even jails could soon have increased access to country food, thanks to a guidebook released by the Nunavut Food Security Coalition.
A hunter cuts walrus meat harvested during an Oct. 5 hunt in Iqaluit. - photo courtesy of the Department of Health |
The guide, titled Serving Country Food in Government-Funded Facilities and Community Programs, provides information on caring for and preparing country food so it can be safely served to populations at higher risk of illness, such as children, elders and people with weakened immune systems.
"Country foods are excellent sources of nutrition for people in Nunavut," said Amy Caughey, a registered dietitian for the GN who was part of the guidebook project team.
The book was released on Oct. 14 ahead of World Food Day, on Oct. 16.
Caughey said while food provided by experienced hunters using traditional practices is safe for consumption, health risks can easily be introduced by improper handling of country food after receiving it.
"Sometimes if you come into contact with certain bacteria, it is not a problem," she said. "But it becomes a problem if you are sick already."
The book was developed over two years. The co-ordinating team included a veterinarian and policy expert, environmental health specialists and medical officers. To keep the book both professionally - and culturally-conscious, the team consulted with elders, hunters and trappers organizations, community health programs and workers at care facilities. The team also looked at other traditional food programs in Canada and Greenland.
Because handling can be complicated, Caughey said many facilities and programs didn't know they could serve country food, or options provided were limited. The guide covers care and preparation information for fish, caribou, muskox, seal, whale, walrus and polar bear.
The guide states seal and whale should be fully cooked when it is served to people who are not able to fight off infection, because freezing does not kill bacteria that have been found in the meat.
For people who can fight infection, uncooked seal and whale should be frozen for at least three days at -20 C, to kill a germ called toxoplasma, which is a risk to pregnant women.
Walrus tongue can carry a roundworm called trichinella, so it should always be tested before eaten uncooked or fermented. This testing is free and available by contacting an environmental health officer.
Caribou needs to be cooked to kill a bacteria called brucella and a parasite called giardia, which are found in some herds in Nunavut. If the meat does not have this bacteria, it can be served dried, smoked, or raw if frozen for at least three days.
Caribou can also carry a disease called hydatid, which shows up as cysts on the organs or meat. While humans can't catch hydatid from caribou, they can get the disease from dogs if a pet eats the infected meat.
Country food should be packed and stored in butcher paper, aluminum foil or food-safe plastics like resealable bags, not using cardboard, grocery bags or garbage bags.
Food received in packaging that is not food-safe should be transferred immediately to proper storing methods, as garbage and grocery bags may carry chemicals in the plastic, and previously-used bags and cardboard could carry germs from other food.
The guide also suggests marking food with the date it was received, the type of animal and its body part.
The next step for the project is to implement the guidelines of the book in facilities, which will happen early in the new year.
