title: Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities.
abstract: 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.
authors.forename: Fariba
authors.initials: F
authors.lastname: Kolahdooz
authors.forename: Mohammadreza
authors.initials: M
authors.lastname: Pakseresht
authors.forename: Erin
authors.initials: E
authors.lastname: Mead
authors.forename: Lindsay
authors.initials: L
authors.lastname: Beck
authors.forename: André
authors.initials: A
authors.lastname: Corriveau
authors.affiliation: Aboriginal and Global Health Research Group, Department of Medicine, Faculty of Medicine and Dentistry, University of Alberta, Unit 5-10, University Terrace, 8303-112 Street, Edmonton, AB T6G 2T4, Canada. gita.sharma@ualberta.ca.
authors.forename: Sangita
authors.initials: S
authors.lastname: Sharma
mesh_terms: D000328:Adult; D001110:Arctic Regions; D001628:Beverages / Q000032:analysis; D002241:Carbohydrates / Q000008:administration & dosage; D003296:Cooking; D004032:Diet; D004041:Dietary Fats / Q000008:administration & dosage; D002149:Energy Intake; D005247:Feeding Behavior; D005260:Female; D058870:Food, Organic; D040361:Healthy People Programs; D006801:Humans; D004930:Inuit; D008019:Life Style; D008297:Male; D008875:Middle Aged; D015873:Northwest Territories; D020957:Nunavut; D009752:Nutritional Status; D015203:Reproducibility of Results; D012959:Socioeconomic Factors; D011795:Surveys and Questionnaires; D016896:Treatment Outcome; D055815:Young Adult
chemical_list: D002241:Carbohydrates; D004041:Dietary Fats