Transcript Traditional Food Dietary Guide for Alaska Native Cancer

Traditional Food Dietary Guide
for Alaska Native Cancer
Survivors
Changing Patterns in Cancer in Native
Communities
September 7, 2007
Christine A. DeCourtney, MPA
Karen M. Mitchell
• Alaska is one-fifth the size of the lower 48 states.
• It measures 2,400 miles east to west.
• It measures 1,420 miles north to south.
Project Background
• Maintaining a healthy diet is important for
cancer patients.
• During treatment and survivorship, dietary
recommendations are often unfamiliar to
Alaska Natives.
• They told me to eat
kale when I was
getting cancer
treatment. I don’t
even know what kale
is. I wanted sea
asparagus.
Ethel Lund,
Alaska Native cancer survivor
• There are no culturally appropriate
nutritional resources available for Alaska
Natives.
• Lance Armstrong Foundation provided
funding to develop nutritional resources for
Alaska Native cancer patients.
• Buy Local!
– Catch local
– Gather local
– Share local
– Eat local
Proportion of energy and nutrients from
Native foods
%
0
20
40
15
Kilocalories
31
Protein
Carbohydrate
5
21
Fat
Saturated Fat
15
24
Monounsaturated Fat
23
Polyunsaturated Fat
ω -3 Fatty Acids
Trans Fatty Acids
56
14
61
Vitamin B12
Iron
60
25
80
Contents
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Traditional Foods—Good for Life
Eating for health
Foods from the land and sea
Plants
Recipes
Eating during cancer treatment
Managing cancer treatment side effects
Glossary
References
Resources
• Happiness is healing. Elders need to taste
the food they’ve grown up on so they can
feel good about themselves again—it’s a
healing thing.
Frank Wright, Hoonah
Contact information
• Christine DeCourtney
[email protected] or 907.729.3922
• Karen Mitchell [email protected] or
907.729.4491