Table 2
Nutritive Value of Subsistence Foods Consumed in Alaska
Subsistence Nutrient
Food Group Supplied Nutrient Function**
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Fish Protein Important for growth, maintaining every cell,
making enzymes, providing energy.
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Fat Provides concentrated energy, is part of every
cell, transports fat soluble vitamins.
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Omega-3 Increase clearance of very low density
fatty acids lipoproteins (VLDL) from the plasma, decrease
production of triglycerides and apolipoprotein B
(main parts of VLDL) which may reduce incidence
of coronary heart disease; improve symptoms of
rheumatoid arthritis.
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Fish Vitamin A Is a key part of the eye's ability to see at
Liver night. Helps keep skin healthy and helps the body
Oils resist infection. May help prevent some types of
cancer.
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Vitamin D Helps body use calcuim and phosphorus.
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Fish Calcium Builds and maintains strong bones and teeth.
with Bones May help prevent high blood pressure and certain
types of cancer. Regulates nerve impulses, muscle
contractions and heart rhythm.
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Large Protein Important for growth, maintaining every cell,
Land making enzymes, providing energy.
Mammals -----------------------------------------------------------------
e.g. Iron Is the part of the blood cell that
moose. carries ocyget to the cells, increases
caribou resistnace to infection, helps the body turn
deer food into energy
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Livers Vitamin A Is a key part of the eye's ability to see
at night. Helps keep skin healthy and helps
the body resist infection. May help prevent
some types of cancer.
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Small Protein Important for growth, maintaining every cell,
land making enzymes, providing energy.
mammals -----------------------------------------------------------------
e.g., Iron Is the part of the blood cell that carries
beaver, oxygen to the cells, increases resistance to
muskrat infection, helps the body turn food into energy.
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Marine Protein Important for growth, maintaining every cell,
mammals, making enzymes, providing energy.
e.g., -----------------------------------------------------------------
whale, Iron Is the part of the blood cell that carries
beluga, oxygen to the cells, increases resistance to
walrus, infection, helps the body turn food into energy.
seal a-tocopherol Antioxidant that protects cell membranes
(Vitamin E) from damage.
Omega-3 Increase clearance of very low density lipoproteins
fatty acids (VLDL) from the plasma, decrease production of
triglycerides and apolipoprotein B (main parts of VLDL)
which may reduce incidence of coronary heart disease;
improve symptoms of rheumatoid arthritis.
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Muktuk Monounsat- Can reduce plasma cholesterol and low-density
(skin and urated fats lipoprotein when substituted for saturated fat;
subcutan- may protect LDL from oxidation.
eous fat Omega-3 Increase clearance of very low density lipoproteins
of whale) fatty acids (VLDL) from the plasma, decrease production of
triglycerides and apolipoprotein B (main parts of
VLDL) which may reduce incidence of coronary heart
disease; improve symptoms of rheumatoid arthritis.
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Livers Vitamin A Is a key part of the eye's ability to see at night.
Helps keep skin healthy and helps the body resist
infection. May help prevent some types of cancer.
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Birds Protein Important for growth, maintaining every cell,
and eggs making enzymes, providing energy.
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Marine Protein Important for growth, maintaining every cell,
Inverte- making enzymes, providing energy.
brates -------------------------------------------------------------------
Iron Is the part of the blood cell that carries oxygen
to the cells, increases resistance to infection,
helps the body turn food into energy.
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Plants Vitamin A Is a key part of the eye's ability to see at night.
and Helps keep skin healthy and helps the body resist
Berries infection. May help prevent some types of cancer.
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Vitamin C Helps wounds heal. Helps the nervous system function
normally, May help prevent cancer.
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Fiber Is the non-digestible portion of food that helps
maintain regularity and keeps the digestive tract
healthy. Some types of fiber may help prevent cancer
and lower blood cholesterol.
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** Adapted from Jensen and Nobmann, 1994; National Dairy Council, 1993;
IHS Nutrition and and Dietetics Training Program, 1992; National Research
Council, 1989; and Mahan and Arlin, 1992.