Healthy eating and traditional foods in the Kimberley

Working alongside Elders and Communities in the Kimberley, researchers are exploring the nutritional benefits of traditional foods and seasonal eating.

Food insecurity is a significant issue for many Aboriginal people living in remote areas. Access to nutritious foods is often limited, making it difficult for Communities to maintain a balanced diet.

A better understanding of the nutritional values of traditional foods, and how to make the most of foods in season, will help promote healthy eating – which is critical for chronic disease prevention.

The project, supported by the Australian Government’s Medical Research Future Fund (MRFF), involves:

• Analysing the nutrient profile of traditional foods sourced from land and sea such as fish, fruits, and land animals.
• Collecting and recording stories from Community members about how traditional foods are hunted, gathered and cooked.
• Discovering what helps – and what makes it harder for – Community members to eat traditional foods in season.
• Working with the Community to design, develop and share resources for healthy eating and traditional foods.

Research lead Professor Lucinda Black said the research proposal was instigated and driven by Aboriginal people and builds on existing collaborative research.

“It’s exciting to be able to work on this project in a hands-on way with Aboriginal people who have a deep understanding and connection to this land and its traditional foods,” Professor Black said.

The findings could impact the broader national food policy landscape, including underpinning dietary monitoring and modelling, as well as future iterations of the Aboriginal and Torres Strait Islander Guide to Healthy Eating.