Traditional and market food use among adults in two Ojibwe communities

• Main Author: Gonzague, Bernadette de.
• Other Authors: Receveur, Olivier (advisor)
• Format: Others
• Language: en
• Published: McGill University 1997
• Subjects: Ojibwa Indians > Food > Minnesota > Mille Lacs Indian Reservation.; Ojibwa Indians > Food > Wisconsin > Lac Courte Oreilles Reservation.; Food habits > Minnesota > Mille Lacs Indian Reservation.; Food habits > Wisconsin > Lac Courte Oreilles Reservation.; Food > Social aspects > Minnesota > Mille Lacs Indian Reservation.; Food > Social aspects > Wisconsin > Lac Courte Oreilles Reservation.
• Online Access: http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=27305

Food frequency questionnaires and twenty-four hour recalls were conducted with a random sample of 104 Ojibwe adults in Mille Lacs, Minnesota and Lac Courte Oreilles, Wisconsin to assess traditional and market food use. Sociocultural questionnaires were used to assess the cultural significance of traditional food. The importance of the traditional food system was evident, with at least 50% of people engaging in hunting and fishing practices. Traditional food was among the top ten food sources of protein, zinc, iron and folate. The cultural significance of traditional food was apparent. Obesity is prevalent, with almost 50% of the population studied over the 85$ rm sp{th}$ percentile for Body Mass Index (BMI). Nutrient densities were lower than those in the NHANES III sample, in particular for calcium, vitamin A, vitamin C, and folate. Mean intakes of fat, saturated fat, and sucrose exceeded American Heart Association and World Health Organization recommendations. Areas of focus for education and future research needs are suggested in order to reduce risks for nutrition-related chronic disease such as diabetes and heart disease.