Traditional Foods. The Wisconsin Department of Public Instruction is committed to utilizing traditional foods within head start, schools, and community nutrition programs serving students who are members of the Lac Courte Oreilles Band of Lake Superior Chippewa and will work with the Lac Courte Oreilles Band of Lake Superior Chippewa to address how this may best be accomplished and share technical assistance with those programs.
Traditional Foods. The key objective is to provide new data on the nutritional composition of traditional foods for inclusion in national food composition tables with representative raw ingredients and recipes. The term “traditional foods” is a user-defined term that includes raw and originally home-prepared foods that have been consumed locally or regionally in Europe for centuries. A common feature is that many of these foods are nowadays seldom available in supermarkets, rather in local food markets or are produced in households or restaurants. In many countries, some traditional foods are today more or less exclusively produced by the food industry. Presently there is a keen public interest in nutrition and health, with a subsequently high consumer demand for healthy-food products. This interest in healthy eating for the attainment of optimal health has contributed to an increased demand for many traditional products, since traditional products are more often considered healthy. A prerequisite of minimizing this intentional or unintentional deception is the systematic investigation of traditional foods, including their registration and standardization. Registration permits the strict definition of the food according to its traditional cooking procedure and characteristic properties, whilst standardisation assures that manufactured traditional foods maintain the sensory, physicochemical and microbiological properties that characterize it. Quality upgrade and dissemination of traditional foods comprises an improvement to human dietary habits. The key tasks are:
