Table 3.
Dietary patterns of Indigenous women in 2004 and 2015.
| CCHS 2004 | CCHS 2015 | |||||||||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Women | Women | |||||||||||||||||
| Dietary pattern | Soups Wgt N a = 27,959 |
Fruits Wgt N = 2,983,971 |
Mixed Wgt N = 302,010 |
Vegetables Wgt N = 25,741 |
Mixed Wgt N = 676,074 |
Healthy-like Wgt N = 1,245,903 |
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| Top five foods | Food name | Mean b ± SD (g) | % c | Food name | Mean ± SD (g) | % | Food name | Mean ± SD (g) | % | Food name | Mean ± SD (g) | % | Food name | Mean ± SD (g) | % | Food name | Mean ± SD (g) | % |
| 1. Soups | 358 ± 28 | 36 | Fruits | 368 ± 37 | 34 | Vegetables | 83 ± 4.9 | 14 | Vegetables | 582 ± 51 | 44 | Vegetables | 134 ± 9.8 | 13 | Soups | 412 ± 45.2 | 25 | |
| 2. Vegetables | 78 ± 11 | 8 | Vegetables | 97 ± 16 | 9 | Added fats | 49 ± 4.2 | 8 | Pasta | 105 ± 30 | 8 | Fast foods | 117 ± 9.6 | 11 | Fruits | 264 ± 38.6 | 16 | |
| 3. Beef | 54 ± 16 | 5 | Confectionery | 63 ± 25 | 6 | Potato | 47 ± 5.1 | 8 | Fruits | 99 ± 49 | 7 | Fruits | 104 ± 8.8 | 10 | Vegetables | 250 ± 39 | 15 | |
| 4. Pasta | 47 ± 21 | 5 | Whole grains | 51 ± 12 | 5 | Beef | 42 ± 4.4 | 7 | Added fats | 72 ± 13 | 5 | Whole grains | 73 ± 6.3 | 7 | Whole grains | 87 ± 12 | 5 | |
| 5. Potato | 46 ± 16 | 5 | Added fats | 49 ± 6.2 | 5 | Whole grains | 34 ± 4 | 6 | Pork | 43 ± 14 | 3 | Chicken | 71 ± 10 | 7 | Sweet baked goods | 76 ± 19 | 5 | |
| NRF d (mean ± SD) | 407 * ± 26 | 526.4 ± 28.7 | 455 ± 16.8 | 568.7 ± 42.7 | 481.7 ± 10.9 | 568.4 ± 37.3 | ||||||||||||
a Weighted sample size; b values are mean (g) ± standard error of the mean (SEM); c percentage of contribution of the food group; d nutrient-rich food; * significant values are bolded (p < 0.05).