Innu Food Consumption Patterns: Traditional Food and Body Mass Index
| Autor: | Laura Atikessé, Mélissa St-Jean, Manipia Benuen, Basile Mashen Penashue, Sylvie de Grosbois |
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| Rok vydání: | 2010 |
| Předmět: |
Adult
Male Adolescent Newfoundland and Labrador Culture Medicine (miscellaneous) Overweight Body Mass Index Eating Animal science Nutrient Animals Humans Medicine Meal Nutrition and Dietetics business.industry Food Consumption Patterns Dietary fibre General Medicine Middle Aged Diet Quartile Food Dietary Reference Intake Indians North American Female medicine.symptom Energy Intake business Nutritive Value Body mass index |
| Zdroj: | Canadian Journal of Dietetic Practice and Research. 71:e41-e49 |
| ISSN: | 2292-9592 1486-3847 |
| DOI: | 10.3148/71.3.2010.125 |
| Popis: | Purpose: Food consumption patterns of an Innu community were described and the benefits of traditional food (TF) were investigated in relation to body mass index (BMI). Methods: A cross-sectional study was conducted using food frequency and 24-hour recall questionnaires to evaluate consumption patterns (n=118) and to assess energy and nutrient intakes from TF and store-bought food (SBF) (n=161). Body mass index was calculated with a sub-sample of 45 participants. Results: Mean yearly TF meal consumption was significantly related to age (p=0.05). Participants reporting high TF and low SBF consumption presented with a normal body weight (BMI=24.1) at the lower quartile and a slightly overweight status (BMI=25.8) at the median. Mean values for protein and carbohydrate intake were higher than the Dietary Reference Intakes, whereas dietary fibre intake was below these guidelines for both genders. Store-bought food provided higher levels of energy and nutrients, except for protein. Conclusions: Although Innu consume high amounts of TF and SBF, a lack of some essential nutrients was observed. Because TF intake was related to a tendency toward a lower BMI, a combined, targeted diet could be proposed. Health services could reinforce the importance of TF consumption and promote traditional dietary practices that offer advantages at many levels. |
| Databáze: | OpenAIRE |
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