RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities
Background: The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. Methods: A quasi-experimental study randomly selected men and women (≥19 years...
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ftciteseerx:oai:CiteSeerX.psu:10.1.1.432.7035 2023-05-15T14:54:18+02:00 RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities Fariba Kolahdooz Mohammadreza Pakseresht Erin Mead Lindsay Beck André Corriveau Sangita Sharma The Pennsylvania State University CiteSeerX Archives application/pdf http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.432.7035 http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf en eng http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.432.7035 http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf Metadata may be used without restrictions as long as the oai identifier remains attached to it. http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf Healthy Foods North Inuit Inuvialuit Food consumption Food preparation Arctic Dietary intervention Background text ftciteseerx 2016-01-08T04:45:58Z Background: The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. Methods: A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Results: Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91 % for Nunavut and 83 % for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (−27.9 g) and high fat dairy products (−19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. Conclusions: This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods. Text Arctic inuit Inuvialuit Northwest Territories Nunavut Unknown Arctic Canada Northwest Territories Nunavut |
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English |
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Healthy Foods North Inuit Inuvialuit Food consumption Food preparation Arctic Dietary intervention Background |
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Healthy Foods North Inuit Inuvialuit Food consumption Food preparation Arctic Dietary intervention Background Fariba Kolahdooz Mohammadreza Pakseresht Erin Mead Lindsay Beck André Corriveau Sangita Sharma RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
topic_facet |
Healthy Foods North Inuit Inuvialuit Food consumption Food preparation Arctic Dietary intervention Background |
description |
Background: The 12-month Healthy Foods North intervention program was developed to improve diet among Inuit and Inuvialuit living in Arctic Canada and assess the impact of the intervention established for the communities. Methods: A quasi-experimental study randomly selected men and women (≥19 years of age) in six remote communities in Nunavut and the Northwest Territories. Validated quantitative food frequency and adult impact questionnaires were used. Four communities received the intervention and two communities served as delayed intervention controls. Pre- and post-intervention changes in frequency of/total intake of de-promoted food groups and healthiness of cooking methods were determined. The impact of the intervention was assessed using analysis of covariance (ANCOVA). Results: Post-intervention data were analysed in the intervention (n = 221) and control (n = 111) communities, with participant retention rates of 91 % for Nunavut and 83 % for the Northwest Territories. There was a significant decrease in de-promoted foods, such as high fat meats (−27.9 g) and high fat dairy products (−19.8 g) among intervention communities (all p ≤ 0.05). The use of healthier preparation methods significantly increased (14.7%) in intervention communities relative to control communities. Conclusions: This study highlights the importance of using a community-based, multi-institutional nutrition intervention program to decrease the consumption of unhealthy foods and the use of unhealthy food preparation methods. |
author2 |
The Pennsylvania State University CiteSeerX Archives |
format |
Text |
author |
Fariba Kolahdooz Mohammadreza Pakseresht Erin Mead Lindsay Beck André Corriveau Sangita Sharma |
author_facet |
Fariba Kolahdooz Mohammadreza Pakseresht Erin Mead Lindsay Beck André Corriveau Sangita Sharma |
author_sort |
Fariba Kolahdooz |
title |
RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
title_short |
RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
title_full |
RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
title_fullStr |
RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
title_full_unstemmed |
RESEARCH Open Access Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities |
title_sort |
research open access impact of the healthy foods north nutrition intervention program on inuit and inuvialuit food consumption and preparation methods in canadian arctic communities |
url |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.432.7035 http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf |
geographic |
Arctic Canada Northwest Territories Nunavut |
geographic_facet |
Arctic Canada Northwest Territories Nunavut |
genre |
Arctic inuit Inuvialuit Northwest Territories Nunavut |
genre_facet |
Arctic inuit Inuvialuit Northwest Territories Nunavut |
op_source |
http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf |
op_relation |
http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.432.7035 http://www.nutritionj.com/content/pdf/1475-2891-13-68.pdf |
op_rights |
Metadata may be used without restrictions as long as the oai identifier remains attached to it. |
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