DIETARY SURVEY OF HOPI NATIVE-AMERICAN ELEMENTARY STUDENTS

Objective The purpose of this study was to evaluate the diets of 96 Ho pi fifth- and sixth-grade students on the Hopi reservation in Arizona. Design Dietary food intakes were collected using a 3-day dietary reco rd and were analyzed with a computer software program to obtain inform ation on the intake of energy, protein, carbohydrate, total fat, satur ated fat, cholesterol, fiber, 10 vitamins, and six minerals. Setting T he survey was conducted during the health class or homeroom period in the elementary schools located on the Hopi reservation in Arizona. Sub jects The survey population consisted of 96 fifth- and sixth-grade Hop i elementary students attending the five schools on the Hopi reservati on. Main Outcome Before data collection we hypothesized the average di et of Hopi elementary students did not meet dietary recommendations (e g, Dietary Goals, Recommended Dietary Allowances (RDAs), and/or Nation al Cancer Institute recommendations). Statistics The nutrient analyses and demographic data were analyzed for frequencies and percentages of responses. Descriptive and inferential statistics were calculated whe re appropriate. Results Results of the analysis revealed a mean daily dietary intake of 2,123 kcal consisting of 35% fat (84 g), 48% carbohy drate (261 g; 38% from sugar), and 17% protein (89 g), with 27 g satur ated fat, 442 mg cholesterol, 11 g fiber, and 2,477 mg sodium. At leas t 97% or 100% of the RDA was met for all analyzed vitamins and mineral s except for vitamin D (146 IU; 37% RDA), calcium (874 mg; 82% RDA), a nd zinc (12 mg; 94% RDA). Conclusions Given the health problems relati vely new to Native Americans, such as diabetes, obesity, liver cirrhos is, hypertension, fetal alcohol syndrome, and increasing rates of hear t disease and cancer, dietary modification may benefit them in their a dult life. Modifications to meet current recommended dietary goals wou ld include reducing fat to below 30% of energy; cholesterol to less th an 250 mg; sodium to lower levels but not below 500 mg/day; and decrea sing refined sugars. Carbohydrates would be increased to at least 58% energy; fiber to 20 to 30 g; and vitamin D, calcium, and, possibly, zi nc to RDA levels.