This book, which is the outcome of a national seminar in India, examines different issues relating to tribal health and nutrition in India, in specific context of their culture, local ecology, voluntary efforts, and institutional intervention. The broad conclusion of the seminar's papers highlights the pitiable conditions in this regard. Scholars have however suggested ways and means to deal with the inhibiting factors that are responsible for the slow and lopsided process of improvement in health and nutritional status of tribes. The book will be a valuable contribution to the field of tribal health and nutrition.

After introductory remarks on nutrition for Native cancer survivors, lists traditional food sources such as moose, porcupine, bird eggs, sea lion, salmon, berries, seaweed, and more, each with notes about preparation and nutritional information. Includes a short recipe section.

The Present Work Is An Attempts To Bring Together The Clinical And Biogenetic Aspects, On One Hand, And The Traditional Cultural Heritage In The Form Of Traditions Medical Systems, On The Other.

Contributed papers.

The second edition of the Traditional Food Guide represents itsdifferent uses by recognizing that the guide is an important toolfor healthy living for the youngest child to the oldest elder who enjoy Alaska's wild foods. It isalso a guide to help people with diseases like cancer, diabetes orheart disease learn more about nutrition and eat better foods. The food guide includes sections on nutrition, food safety and food sources from the land and sea. The food pages reference theAlaska Native names, history and preparation information andinclude personal stories. Since there are different names for manytraditional Native foods, the guide tries to address the differencesby noting the more commonly known names rather than focusingon specific foods from each Alaska region.