Dietary intake and development of a quantitative food-frequencyquestionnaire for a lifestyle intervention to reduce the risk of chronicdiseases in Canadian First Nations in north-western Ontario

Public Health Nutrition

Sangita Sharma¹  Stewart Harris¹  Joel Gittelsohn¹  Xia Cao¹  Lara S Ho¹  Amanda Rosecrans¹  Anthony JG Hanley¹  Bernard Zinman¹  Elizabeth Ford¹ 

关键词: Dietary assessment;    Quantitative food-frequency questionnaire;    Food and nutrient intake;    First Nations;    North-western Ontario;   

DOI  :  10.1017/S1368980007001218

学科分类：卫生学

来源: Cambridge University Press

【 摘 要 】

ObjectivesTo characterise the diet of First Nations in north-western Ontario, highlightfoods for a lifestyle intervention and develop a quantitative food-frequencyquestionnaire (QFFQ).DesignCross-sectional survey using single 24 h dietary recalls.SettingEight remote and semi-remote First Nations reserves in north-westernOntario.Subjects129 First Nations (Oji-Cree and Ojibway) men and women aged between 18 and 80years.ResultsThe greatest contributors to energy were breads, pasta dishes and chips(contributing over 20 % to total energy intake). ‘Addedfats’ such as butter and margarine added to breads and vegetablesmade up the single largest source of total fat intake (8·4 %).The largest contributors to sugar were sugar itself, soda and othersweetened beverages (contributing over 45 % combined). The mean number ofservings consumed of fruits, vegetables and dairy products were much lowerthan recommended. The mean daily meat intake was more than twice thatrecommended. A 119-item QFFQ was developed including seven bread items, five soups or stews, 24 meat- or fish-based dishes, eight rice or pasta dishes,nine fruits and 14 vegetables. Frequency of consumption was assessed byeight categories ranging from ‘Never or less than one time in onemonth’ to ‘two or more times a day’.ConclusionWe were able to highlight foods for intervention to improve dietary intakebased on the major sources of energy, fat and sugar and the low consumptionof fruit and vegetable items. The QFFQ is being used to evaluate a diet andlifestyle intervention in First Nations in north-western Ontario.

【 授权许可】

Unknown