Skip to main content

Table 2 Adult Impact Questionnaire (AIQ) ( Food preparation methods section)

From: Impact of the Healthy Foods North nutrition intervention program on Inuit and Inuvialuit food consumption and preparation methods in Canadian Arctic communities

  Cooking method  
#1 #2
Food First most used methods Second most used method Cooking method options
Bannock    1 = Did not cook in last 30 days
Chicken    2 = Deep-fried in oil, lard, animal fat, or shortening
Pork or beef    3 = Pan fried in oil, lard, animal fat, or shortening
Fish (Arctic char)    4 = Pan fried in own fat or water
Seal    5 = Pan fried in own fat or water and drained
Muskox or caribou    6 = Pan fried in own fat, drained, and rinsed
Potatoes    7 = Cooked with cooking spray only
Eggs    8 = Microwaved, baked, roasted, broiled without added fat
9 = Microwaved, baked, roasted, broiled with added fat
10 = Grilled
11 = Boiled, cooked with a slow cooker
12 = Boiled and drained or skimmed
13 = Steamed
14 = Smoked
15 = Raw (or frozen raw)
16 = Dried
17 = Other
18 = No other method