Dietary Characteristics of Eastern James Bay Cree Women

Food use and nutrient intake were studies with Cree women of Wemindji and Eastmain, Quebec. During summer 1994 and winter 1995, 24-hour recalls and food frequency questionnaires were collected from 219 women of three age groups (20-40; 41-60; >60 years). While reported energy intakes were somewhat low, 94% of the women exceeded 2/3 of the recommended nutrient intake (RNI) for protein, and 80% exceeded 2/3 of the RNI for iron. However, 44% of the women reported calcium intakes of less than 1/2 the RNI. Mean total fat intake reported by young and middle adults was greater than 30% of total energy. Primary sources of fat were market food, indicating that education efforts targeting fat intake should emphasize market food choices. Species and amounts of traditional food consumed varied by season. The percentage of elders who consumed traditional food was significantly higher (p<0.001, Chi² = 29, Mantel-Haenzel) than those of traditional food users in the middle and young age groups. Dietary data for the James Bay Cree, which were lacking prior to this research, are important resources for those working in health and wellness with this population group and other aboriginal groups that use traditional food.On a étudié l'utilisation de la nourriture et l'apport nutritif chez des femmes cris de Wemindji et de Eastmain au Québec. Durant l'été de 1994 et l'hiver de 1995, on a recueilli des rappels de 24 heures sur les aliments et des questionnaires portant sur la fréquence de consommation de certains aliments auprès de 219 femmes appartenant à trois groupes d'âge (20 à 40, 41 à 60 et > 60 ans). Alors que les apports en énergie mentionnés étaient plutôt bas, 94 p. cent des femmes dépassaient les deux tiers de l'apport nutritionnel recommandé (ANR) en protéines, et 80 p. cent dépassaient les deux tiers de l'ANR en fer. Cependant, 44 p. cent des femmes ont déclaré des apports de calcium inférieurs à la moitié de l'ANR. La moyenne de l'apport total en gras rapporté par les jeunes adultes et les adultes d'âge moyen était supérieure à 30 p. cent de l'énergie totale. Les principales sources de gras étaient les aliments provenant du marché, ce qui révèle que les efforts en vue d'éduquer les consommateurs sur l'apport en gras devraient insister sur les choix qui s'offrent dans les aliments disponibles au marché. Les espèces et les quantités d'aliments traditionnels consommés variaient avec les saisons. Le pourcentage d'anciens qui consommaient la nourriture traditionnelle était sensiblement supérieur (p < 0,001, chi² = 29, Mantel-Haenszel) à celui des utilisateurs d'aliments traditionnels situés dans le groupe des jeunes adultes et celui des adultes d'âge moyen. Les données alimentaires pour les Cris de la Baie James, inexistantes avant ces recherches, constituent d'importantes ressources pour les personnes travaillant en santé et mieux-être avec ce groupe de population et d'autres groupes autochtones qui utilisent des aliments traditionnels

Culture, environment, and food to prevent vitamin A deficiency

Published jointly by INFDC and IDRCCompanion volume to: Community assessment of natural food sources of vitamin A : guidelines for an ethnographic protoco

Ooligan Grease: A Nutritious Fat Used by Native People of Coastal British

ABSTRACT.-Marine fat, derived from several sources, was formerly used to great extent by Northwest Coast Indians as a flavor enhancer of many foods as well as for medicinal and ceremonial purposes. The most prominent source of food fat used by British Columbia native people has been from the ooligan (Thaleichthys pacificus Richardson, Osmeridae) a small fish which is harvested in bulk in early spring, allowed to ripen in large bins, and then rendered to give a pungent, golden, thick oil called "ooUgan grease". Samples from five preparations of this fat were made in 1981 from the Nuxalk Community of Bella Coola, B.C. and several nutrient analyses were done. Fatty acids, expressed as mean and range of percent methyl esters were: saturated at 32.2 (30-33), monounsaturated at 64.5 (63-66), and polyunsaturated at 0.9 (0.8-

Aboriginal Food Security in Northern Canada: An Assessment of the State of Knowledge

As the world’s population increases, as global markets become more interconnected, and as the effects of climate change become clearer, the issue of food insecurity is gaining traction at local, national, and international levels. The recent global economic crisis and increased food prices have drawn attention to the urgent situation of the world’s 870 million chronically undernourished people who face the number one worldwide risk to health: hunger and malnutrition. Although about 75% of the world’s undernourished people live in low-income, rural regions of developing countries, hunger is also an issue in Canada. In 2011, 1.6 million Canadian households, or slightly more than 12%, experienced some level of food insecurity. About one in eight households are affected, including 3.9 million individuals. Of these, 1.1 million are children. Food insecurity presents a particularly serious and growing challenge in Canada’s northern and remote Aboriginal communities (see Figure 1). Evidence from a variety of sources concludes that food insecurity among northern Aboriginal peoples is a problem that requires urgent attention to address and mitigate the serious impacts it has on health and well-being. Results from the 2007–2008 International Polar Year Inuit Health Survey indicate that Nunavut has the highest documented rate of food insecurity for any Indigenous population living in a developed country. According to estimates from the 2011 Canadian Community Health Survey (CCHS), off-reserve Aboriginal households across Canada experience food insecurity at a rate that is more than double that of all Canadian households (27%). Recent data indicate that Canadian households with children have a higher prevalence of food insecurity than households without children, and preliminary evidence indicates that more women than men are affected

Scientists' Warning to Humanity on Threats to Indigenous and Local Knowledge Systems

The knowledge systems and practices of Indigenous Peoples and local communities play critical roles in safeguarding the biological and cultural diversity of our planet. Globalization, government policies, capitalism, colonialism, and other rapid social-ecological changes threaten the relationships between Indigenous Peoples and local communities and their environments, thereby challenging the continuity and dynamism of Indigenous and Local Knowledge (ILK). In this article, we contribute to the “World Scientists' Warning to Humanity,” issued by the Alliance of World Scientists, by exploring opportunities for sustaining ILK systems on behalf of the future stewardship of our planet. Our warning raises the alarm about the pervasive and ubiquitous erosion of knowledge and practice and the social and ecological consequences of this erosion. While ILK systems can be adaptable and resilient, the foundations of these knowledge systems are compromised by ongoing suppression, misrepresentation, appropriation, assimilation, disconnection, and destruction of biocultural heritage. Three case studies illustrate these processes and how protecting ILK is central to biocultural conservation. We conclude with 15 recommendations that call for the recognition and support of Indigenous Peoples and local communities and their knowledge systems. Enacting these recommendations will entail a transformative and sustained shift in how ILK systems, their knowledge holders, and their multiple expressions in lands and waters are recognized, affirmed, and valued. We appeal for urgent action to support the efforts of Indigenous Peoples and local communities around the world to maintain their knowledge systems, languages, stewardship rights, ties to lands and waters, and the biocultural integrity of their territories—on which we all depend.Peer reviewe

Higher n3-fatty acid status is associated with lower risk of iron depletion among food insecure Canadian Inuit women

Background: High rates of iron deficiency and anemia are common among Inuit and Arctic women despite a traditional diet based on animal source foods. However, representative data on iron status and relevant determinants for this population are lacking. The objectives were to determine the prevalence of anemia and depletion of iron stores, then to identify correlates of iron status in non-pregnant Canadian Inuit women. Methods: In a cross-sectional survey of 1550 women in the International Polar Year Inuit Health Survey, 2007-2008, hemoglobin, serum ferritin, soluble transferrin receptor (on a subset), C-reactive protein (CRP), RBC fatty acid composition, and H pylori serology were analyzed on fasting venous blood. Sociodemographic, food security status, anthropometric, dietary, and health data were collected. Correlates of iron status were assessed with multivariate linear and logistic models. Results: Anemia was observed in 21.7% and iron deficient erythropoiesis in 3.3% of women. For women with CRP ≤ 10 mg/L (n = 1260) 29.4% had depleted iron stores. Inadequate iron intakes were observed in 16% of premenopausal and <1% of postmenopausal women. Among food insecure women, higher long-chain (n-3) polyunsaturated fatty acid (LC-PUFA) status, which reflects a more traditional food pattern, was associated with reduced risk of iron depletion. Conclusions: Iron depletion and anemia are a concern for Inuit women despite adequate total dietary iron intake primarily from heme sources. The high prevalence of H. pylori exposure, together with dietary iron adequacy, suggests an inflammation-driven iron deficiency and mild anemia. The anti-inflammatory properties of LC-PUFA may be important for iron status in this population