260678 Entomophagy and Bioprospecting: A Review of Literature and Practice

Monday, October 29, 2012

Lisa A. Sheldon, MS, M. Ed , School of Public Health and Health Sciences, University of Massachusetts Amherst, Amherst, MA
Since the earliest recordings of humans, bugs and insects have been consumed. Entomophagy has been a norm of the human diet for nutritional benefits, easy of capture, ready supply and as a coping food in times of famine, hunger and illness. Insects, spiders and scorpions are often high in protein, low in fat and excellent sources of micronutrients which might otherwise be lacking in the diet of those who routinely consume them. Insects procured through bioprospecting and farming techniques represent a protein source that is easily and quickly brought to market and has low environmental impact. Insect prices paid to bioprospectors and farmers provide a source of income, and have particular importance for women, who are the main hunters of insects in the wild. Entomophagy is often seen in the West as primitive practice to be deterred as countries move toward development. As a result, indigenous technical knowledge (ITK) and food insecurity coping mechanisms may be lost. However, reliance on local knowledge, skills and cultural traditions may be critical to the development as countries struggle to find reliable, sustainable sources of protein. Insects supply much needed iron, calcium and the vitamins B6, B12 and A which help to increase and maintain health status. Increased knowledge of entomophagy is valuable for public health professionals working in a global context or in a developing world context. This literature review will highlight common insects used as food, and the nutritional, environmental and economic benefits of entomophagy around the world.

Learning Areas:
Diversity and culture

Learning Objectives:
Define the practice of Entomophagy, bioprospecting and indigenous technical knowledge (ITK). Describe the benefits of entomophagy related to nutrition and specific nutrients supplied through this practice. Assess the potential for entomophagy to meet protein demands through practices which are sustainable and environmentally friendly.

Keywords: Nutrition, Culture

Presenting author's disclosure statement:

Qualified on the content I am responsible for because: I am qualified to present on this topic because I have a graduate degree in nutrition and have conducted the research presented as part of this proposal.
Any relevant financial relationships? No

I agree to comply with the American Public Health Association Conflict of Interest and Commercial Support Guidelines, and to disclose to the participants any off-label or experimental uses of a commercial product or service discussed in my presentation.