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

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

	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

ISSN: 1475-2891