Peer Feedback for Joscelyne Bergen-Nursing advocacy for policy change to increase traditional foods in healthcare

When considering the importance of traditional foods for not only nutrition, but also de-stressing and neuromodulation effect of having familiar meals, versus the strict food safety regulation- have there been attempts to introduce less regulated options widely, and what would be some of the ways nurses can participate?

I feel that Joscelyne answered my question very well, addressing both parts of my question and clarifying prior attempts of introduction of less regulated options, and ways nurses can participate in the program.
Specifically, she explained that most health facilities in Yukon already offer less-regulated, non-perishable traditional foods such as herbal teas, some herbal medicine, berries and preserves, as well as traditional bread (Bannock).
She mentioned that one of the ways nurses can participate in these programs is volunteering during community foraging efforts, as all items are obtained through community donations.
I really liked that after answering my question Joscelyne reinforced the core theme from her presentation, stating that more needs to be done, and nurses need to act and advocate for the expansion of available traditional food choices, such as meat and organs. Ability to utilize all parts of the animal shows respect for the animal and nature and is an important component of traditional diet.
Additionally, I really liked that in answering the question Joscelyne provided a short personal story that emphasized the impact of access to traditional meals during critical postpartum periods, and how beneficial it can be for both new mom and the baby.

Joscelyne picked a great video to supplement her presentation- through it I was able to get a good sense of the problem, existing solutions, and remaining gaps that need to be addressed. Following up on the supplementary video, Joscelyne’s presentation made a very compelling case for the need of continued “call to action” by nurses practicing in Yukon and presented some of the potential feasible and actionable steps nurses can take to advocate for their patients.
The presentation was well laid out, logical and comprehensive. I also liked the graphics and the fact that there were few impactful slides, so attention could be paid to the speaker. Her tone of voice, speaking cadence and choice of words made for a very pleasant listening experience.

1. A bit more explanation behind the inception of the traditional foods program in Yukon- so that nurses practicing outside of Yukon could have an idea of what steps are involved in a start up of a similar program elsewhere in BC.
2. A bit more information on current traditional food preparation practices within Yukon health facilities- do food service workers have access to training on traditional methods of food preparation?

1. Show some of the stills from the pre-reading video that illustrates kitchen facilities and speaks to experience of the chefs preparing traditional meals for patients at that facility.
2. Look into any existing knowledge passing rites and traditions related to traditional food preparation (are there intergenerational cooking lessons on community level/ are those open to participation for food services workers and volunteers, regardless of background and knowledge? Is this something Nurses can advocate for, to reduce the loss of intergenerational wisdom and
3. The video showed an option for the patients to sign a waiver while in the hospital, related to consumption of traditional foods. Looking into existing processes to establish a similar waiver system could have strengthened the presentation- as advocating for introduction of similar waivers could be a feasible step .