Abstract
Alaska Native populations are experiencing a nutrition transition and a resulting decrease in diet quality. The present study aimed to develop a quantitative food frequency questionnaire to assess the diet of the Yup'ik people of Western Alaska. A cross-sectional survey was conducted using 24-hour recalls and the information collected served as a basis for developing a quantitative food frequency questionnaire. A total of 177 males and females, aged 13-88, in six western Alaska communities, completed up to three 24-hour recalls as part of the Alaska Native Dietary and Subsistence Food Assessment Project. The frequency of the foods reported in the 24-hour recalls was tabulated and used to create a draft quantitative food frequency questionnaire, which was pilot tested and finalized with input from community members. Store-bought foods high in fat and sugar were reported more frequently than traditional foods. Seven of the top 26 foods most frequently reported were traditional foods. A 150-item quantitative food frequency questionnaire was developed that included 14 breads and crackers; 3 cereals; 11 dairy products; 69 meats, poultry and fish; 13 fruit; 22 vegetables; 9 desserts and snacks; and 9 beverages. The quantitative food frequency questionnaire contains 39 traditional food items. This quantitative food frequency questionnaire can be used to assess the unique diet of the Alaska Native people of Western Alaska. This tool will allow for monitoring of dietary changes over time as well as the identification of foods and nutrients that could be promoted in a nutrition intervention program intended to reduce chronic disease.
Highlights
The diet of Alaska Native people has been in transition
Some studies have shown that older Alaska Native people consume a higher percentage of traditional foods than younger generations [2,6], these foods still contribute to the nutritional quality of the diet in all age groups [2,4,6,9]
Evidence exists that a shift from traditional to store-bought foods results in decreased diet quality [5,25]
Summary
Prior to the availability of store-bought foods, the diet consisted of locally harvested foods such as marine mammals, land mammals, ocean and freshwater fish, birds and many varieties of berries [1]. These ‘‘traditional’’ foods are rich sources of many nutrients, such as protein, iron, vitamins D and B12, selenium, and mono- and polyunsaturated fats [2,3,4]. Some studies have shown that older Alaska Native people consume a higher percentage of traditional foods than younger generations [2,6], these foods still contribute to the nutritional quality of the diet in all age groups [2,4,6,9]. In twelve Alaskan communities, in 2009, traditional foods contributed 23% of energy intake, yet supplied 46% of protein, 37% of iron, 90% of eicosapentaenoic acid (EPA) and 83% of vitamin D [10]
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