To characterise the diet of First Nations in north-western Ontario, highlightfoods for a lifestyle intervention and develop a quantitative food-frequencyquestionnaire (QFFQ).

Cross-sectional survey using single 24 h dietary recalls.

Eight remote and semi-remote First Nations reserves in north-westernOntario.

129 First Nations (Oji-Cree and Ojibway) men and women aged between 18 and 80years.

The greatest contributors to energy were breads, pasta dishes and chips(contributing over 20 % to total energy intake). ‘Addedfats’ such as butter and margarine added to breads and vegetablesmade up the single largest source of total fat intake (8·4 %).The largest contributors to sugar were sugar itself, soda and othersweetened beverages (contributing over 45 % combined). The mean number ofservings consumed of fruits, vegetables and dairy products were much lowerthan recommended. The mean daily meat intake was more than twice thatrecommended. A 119-item QFFQ was developed including seven bread items, fivesoups or stews, 24 meat- or fish-based dishes, eight rice or pasta dishes,nine fruits and 14 vegetables. Frequency of consumption was assessed byeight categories ranging from ‘Never or less than one time in onemonth’ to ‘two or more times a day’.

We were able to highlight foods for intervention to improve dietary intakebased on the major sources of energy, fat and sugar and the low consumptionof fruit and vegetable items. The QFFQ is being used to evaluate a diet andlifestyle intervention in First Nations in north-western Ontario.