Contribution of Selected Traditional and Market Foods to the Diet of Nunavik Inuit Women.

@article{Blanchet2000ContributionOS,
  title={Contribution of Selected Traditional and Market Foods to the Diet of Nunavik Inuit Women.},
  author={Carole Blanchet and E Eric Dewailly and Pierre Ayotte and Suzanne Bruneau and Olivier Receveur and Bruce John Holub},
  journal={Canadian journal of dietetic practice and research : a publication of Dietitians of Canada = Revue canadienne de la pratique et de la recherche en dietetique : une publication des Dietetistes du Canada},
  year={2000},
  volume={61 2},
  pages={50-59}
}
Food composition data were determined for food consumed by 226 Inuit women in Nunavik, estimating the relative contribution of traditional and market food for energy, protein, lipid, carbohydrate, vitamin A, vitamin D, iron, calcium, magnesium, phosphorus, selenium, zinc, and eicosapentaenoic and docosahexaenoic acids. Traditional Inuit food was an important source of protein, vitamin D, iron, selenium, and phosphorus, as well as the main source of eicosapentaenoic and docosahexaenoic acids… CONTINUE READING

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