CONCLUSION
Numerous nutritional benefits from subsistence foods have been reported. They contribute a significant proportion of energy to the diets of Alaska Natives. Where intake has been assessed, subsistence foods contribute more than half the protein, iron, vitamin B-12, and omega-3 fatty acids, especially EPA. Eating more subsistence foods has been associated with positive health effects among Alaska Natives. Health indicators related to diabetes and heart disease, which are significant health problems, are lower among those eating more traditional, subsistence foods. Several reports theorize that certain kinds of cancer may be lower among Inuit because of their diet. Subsistence foods provide economic and sociocultural benefits, which provide "nourishment" in the broader sense. While information presented supports the many contributions of subsistence foods, needs for additional information remain. In Alaska we need: 1.) Quantified consumption data within regions, that includes both subsistence and non-subsistence foods, 2.) Nutrient composition data for the most commonly consumed foods and nutrients of current interest, 3.) Consumer-friendly risk-benefit information on subsistence foods, 4.) Basic research on nutrient effects on human health and contaminants among other health concerns, 5.) Application of effective techniques to communicating nutritional benefits and possible risks of eating subsistence foods.NUTRITIONAL BENEFITS OF SUBSISTENCE FOODS:
ANNOTATED BIBLIOGRAPHY
APPENDICES
APPENDIX A: Definitions used in this Report APPENDIX A: Definitions used in this Report Native foods. Foods harvested from the land or sea, or combinations of those foods that are commonly consumed by Alaska Natives. They are wild foods that may be prepared in distinct or traditional ways. Native Health Corporation. Any of twenty Regional Alaska Native Health Corporations that provide health and social services for Alaska Natives. They include: Aleutian Pribilof Island Association Inc.,