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Background................................ . .................. ...... . 1 Nutrition and Food Security in Isolated Communities .................... 1 Food Mail Pilot Projects ..................... .................... 2 Food Supply System and Community Profile of Fort Severn ............... 3 Food Costs and Affordability in Fort Severn ........................... 4 Survey Objectives .................................... ............... . 5 Survey Design and Methodology .......................................... 6 Sample Selection ............................................... 6 Assessment Tools .............................................. 7 Household Questionnaire ................................... 7 Nutrition Questionnaire .................................... 8 Interviewer Training and Data Collection .......... ...... .......... 9 Data Analysis ........................................... . . 10 Methodological Considerations .......................................... 12 Food Security Questionnaire ..................................... 12 Assessing Usual Intake .......................................... 13 Food Frequency Questionnaire ................................... 15 Household Survey Results ............................................ 16 Household Size and Composition ................................. 16 Source and Amount of Income and Expenditure on Food ................ 17 Food Security ........................................... . 19 Food Security and Socio-economic Group ........................ . . 26 Social Issues of Concern ......................................... 28 Food Purchasing Practices .................................. ... 29 Source of food purchases ................ ................ 29 Perceptions of quality, variety and cost ................... ..... 29 Frequency of food purchases in the past four weeks .............. 30 Nutrition Survey Results .............................................. 33 Respondent Profiles .......................................... . 33 Food Frequency Questionnaire ................................ . 33 Food Consumption Patterns (24-hour recall) . ....................... 35 Traditional food ......................................... 35 Store foods .............. .......................... 36 Dairy Products .................................... 36 Store Meat, Poultry and Fish .......................... 37 Eggs ............................................ 38 Cereal Products ................................... 38 Fruits and Vegetables .............................. 38 Fats and Oils ..................................... 40 Sugar and Sweets .................................. 40 Miscellaneous Foods ............... ............... 40 Foods of Little Nutritional Value ................... ..... 40 Food Preparation Methods ..................................... 42 Health and Lifestyle of Women ................................... 42 Self-rated health status ................................... 42 Smoking ........................ ................... .... 43 Weight-related health risks ................................ 45 Activity level .................................... . ... ..... 47 Energy and Macronutrient Intake ................................ 47 Energy ................................................. 47 Protein, fat and carbohydrate ................................ 49 Sources of fat and saturated fat ............................. 52 Fibre ............................................. . 53 C affeine ...................................................... 54 Vitamins .............................................. .. 54 Vitamin A ............................................... 54 V itam in B6 .............................................. 56 Folate ...................................... ............ 58 Vitamin C ............................................... 60 Niacin, thiamin, riboflavin and vitamin B12 ................... ... 61 Minerals ...................................... ................ 62 Magnesium ......................................... . 62 Calcium ........................................... . 63 Iron, zinc and copper ..................................... 65 Energy and Nutrient Contribution by Food Mail Category ................ 67 Traditional food .......................................... 67 Priority Perishable foods ................................... 69 Nutritious Perishable foods ................................ 70 Non-perishable foods ................................... 71 Convenience Perishables ................ ................ 71 Foods of Little Nutritional Value ........................... 72