ABSTRACT
This chapter lists key nutritional issues for Indigenous peoples, in particular Australian Aboriginal and Torres Strait Islander and Ma-ori populations. The primary component of defining as Indigenous is self identification and acceptance and belonging to a group with a shared world view that humans are integral to the world but are part of a seamless relationship with nature. Indigenous food resources are more important in that they provide a spiritual connection to the land and act as medicine for healing the spirit as well as overall health and wellness. Indigenous peoples are geographically diverse populations known in different parts of the world by different terms including: native peoples, tribes, tribal groups, autochthonous peoples, aboriginal peoples, First Nations or Founding Nations. A ‘traditional food system’ is used to identify all food specific to a particular culture where availability is from local natural resources and is culturally accepted.
