Dietary survey of Hopi native American elementary students

Abstract

The purpose of this study was to evaluate the diets of 96 Hopi 5th and 6th grade students on the Hopi Indian Reservation in Arizona for dietary risk factors related to degenerative diseases — heart disease, cancer, diabetes, diverticulosis, osteoporosis, and obesity. Dietary food intakes were collected with a 3-day dietary record administered during health class or homeroom period. The 5–6th graders' diets were analyzed with Nutritionist III (version 5.0) to obtain information on the intake of calories, protein, carbohydrate, total fat, saturated fat, cholesterol, fiber, 10 vitamins, and 6 minerals. Results of the analysis revealed a daily dietary average of 2123 calories consisting of 35% fat (83.54 gm), 48% carbohydrate (261.31 gm/38% from sugar), and 17% protein (89.18 gm), with 27.39 gm saturated fat, 442 mg of cholesterol, 11 gm of fiber, and 2477 mg of sodium. At least 97% or 100% of the RDA was met for all analyzed vitamins and minerals except for vitamin D (145.75 IU/37% RDA), calcium (874.24 mg/82% RDA), and zinc (11.54 mg/94% RDA). To reduce the dietary risk factors for degenerative diseases, modification of the diet would include reducing fat to below 30% of calories, cholesterol to less than 250 mg, sodium to lower levels but not below 500 mg/day, and refined sugars, while increasing carbohydrates to at least 58% of calories, fiber to 20–30 gm, complex carbohydrates, and vitamin D, calcium, and possibly zinc to RDA levels.