Determinants of the diet of First Nations and Inuit in Quebec

This synthesis of knowledge focuses on the main determinants of the diet of First Nations and Inuit in Quebec. A better understanding of these factors will be useful to better guide the implementation of food actions, including food security strategies, effective and culturally adapted to these populations and, ultimately, reduce the social inequalities in food and health observed. among the First Nations and Inuit in Quebec.

Highlights

Determinants influence access to and adoption of healthy and culturally acceptable food, in sufficient quantity, for First Nations and Inuit in Quebec. These determinants are mainly political, economic, social or physical, and go beyond individual responsibility.

The results of this knowledge synthesis are drawn from sixteen documents which were analyzed using a conceptual framework of the determinants of diet among First Nations and Inuit developed by the authors. The documented determinants act at the structural, intermediate and individual levels on various aspects of diet, more specifically on food intake, including traditional food intake, diet quality and the level of household food security linked to income. .
At the level of structural determinants associated with the socio-economic, political and cultural context:

• Traditional food is influenced by colonialism. For example, colonization has, among other things, led to losses in the transmission of knowledge and opportunities to practice traditional activities associated with food.
• Sharing food remains a common practice within families and communities.
• Physical access to traditional foods in businesses and public institutions is limited by laws and regulations in force.

At the level of intermediate determinants, which refer to material and social resources, as well as the food environment:

• Lack of jobs and insufficient wages, in addition to resulting unemployment and low income, are believed to be associated with nutrition, especially food insecurity.
• The supply of drinking water remains an issue in certain communities.
• Physical and economic access to fresh, commercially available food appears difficult in remote and isolated areas. Access to traditional foods is facilitated by the practice of hunting, fishing, gathering and agriculture, but this access may depend on the costs associated with these activities, access to territory, the availability of fauna and flora, territorial exploitation activities and climate change.

At the level of individual determinants associated with the characteristics of people and households, as well as food perceptions and preferences:

• Gender, age, education level, household size, family structure and available time would be associated with food intake, including traditional food intake, or food insecurity status.
• The perception of traditional foods is generally positive, compared to commercial foods, among other things because they are considered better for health.