LL.D. (hon.) – University of Western Ontario - 2008 PhD: University of California, Berkeley - 1976 MSc: University of Oregon, Corvallis - 1969 BSc: Pennsylvania State University - 1961

The foundation of Dr. Kuhnlein’s work is bringing recognition to the excellent nutritional qualities of unique, little-known foods experienced by Indigenous Peoples in their local rural settings. In a “first things first” approach Dr. Kuhnlein realized early on that the nutrient composition of Indigenous Peoples food resources must be known before dietary evaluations can be conducted, and before health promotion activities using these resources can be logically planned with a scientific basis. Scientific credibility can stimulate protection of unique food resources and the biodiversity they contribute in contemporary diets and nutrition.