ARCTIC The Seasonal Nutrient Density of Country Food Harvested in Makkovik, Labrador
ABSTRACT. The contribution of country food to the diets of residents of Makkovik, Labrador, reflects the seasonal availability of different species on the northern Labrador coast. The nutrient density of the wild food component of the food supply varies from season to season according to the relativ...
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| Format: | Text |
| Language: | English |
| Published: |
1988
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| Online Access: | http://citeseerx.ist.psu.edu/viewdoc/summary?doi=10.1.1.563.1930 http://pubs.aina.ucalgary.ca/arctic/arctic41-2-105.pdf |
| Summary: | ABSTRACT. The contribution of country food to the diets of residents of Makkovik, Labrador, reflects the seasonal availability of different species on the northern Labrador coast. The nutrient density of the wild food component of the food supply varies from season to season according to the relative contribution of the various species harvested. In the summer, the level of calcium is somewhat higher than in most other seasons, reflecting the large contribution of fish. In early fall, the nutrient density for iron is the lowest for all seasons, and the level of calcium decreases to about half that of summer. In late fall, the nutrient density of the country food harvested for household use has the highest density of thiamin, reflecting the contribution from the migratory birds, and the second highest density of iron, reflecting the increase in percentage contribution of seals. In winter the iron density is approximately twice that of other seasons. The level of calciumincreases, reflecting the contribution from partridge and ptarmigan. In e rly spring the large contribution of caribou provides a high protein content, while for riboflavin it is the highest of any season. In late spring the nutrient density reflects the large percentage of fish. Dietary patterns of a population depending on country food for much of its food supply change from one season to another, and nutrient intakes also vary from season to season. These factors must be considered when evaluating dietary intakes and making nutritional inferences. |
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