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Open Access Research

Eating habits of a population undergoing a rapid dietary transition: portion sizes of traditional and non-traditional foods and beverages consumed by Inuit adults in Nunavut, Canada

Tony Sheehy1, Cindy Roache2 and Sangita Sharma2*

Author affiliations

1 School of Food and Nutritional Sciences, University College Cork, Cork, Republic of Ireland

2 Department of Medicine, University of Alberta, #5-10 University Terrace, 8303 - 112 Street, Edmonton AB T6G 2T4, Canada

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Citation and License

Nutrition Journal 2013, 12:70  doi:10.1186/1475-2891-12-70

Published: 2 June 2013

Abstract

Background

To determine the portion sizes of traditional and non-traditional foods being consumed by Inuit adults in three remote communities in Nunavut, Canada.

Methods

A cross-sectional study was carried out between June and October, 2008. Trained field workers collected dietary data using a culturally appropriate, validated quantitative food frequency questionnaire (QFFQ) developed specifically for the study population.

Results

Caribou, muktuk (whale blubber and skin) and Arctic char (salmon family), were the most commonly consumed traditional foods; mean portion sizes for traditional foods ranged from 10 g for fermented seal fat to 424 g for fried caribou. Fried bannock and white bread were consumed by >85% of participants; mean portion sizes for these foods were 189 g and 70 g, respectively. Sugar-sweetened beverages and energy-dense, nutrient-poor foods were also widely consumed. Mean portion sizes for regular pop and sweetened juices with added sugar were 663 g and 572 g, respectively. Mean portion sizes for potato chips, pilot biscuits, cakes, chocolate and cookies were 59 g, 59 g, 106 g, 59 g, and 46 g, respectively.

Conclusions

The present study provides further evidence of the nutrition transition that is occurring among Inuit in the Canadian Arctic. It also highlights a number of foods and beverages that could be targeted in future nutritional intervention programs aimed at obesity and diet-related chronic disease prevention in these and other Inuit communities.

Keywords:
Food portion sizes; Nutrition transition; Inuit; Nunavut; Canadian arctic