American Journal of Clinical Nutrition, Vol 5, 42-50, Copyright © 1957 by The American Society for Clinical Nutrition, Inc.

Dietary Survey On Rarotonga, Cook Islands

I. GENERAL DESCRIPTION, METHODS AND FOOD HABITS

¹ Nutrition Consultant, Yellow Springs Medical Clinic: Chemist, Charles F. Kettering Foundation, Yellow Springs, Ohio

A dietary survey lasting seven to ten days per household was made on 41 Polynesian families and a missionary training school on Rarotonga, Cook Islands. The number of individuals studied as family members represented 30 per cent of the population of the two villages in which the subjects lived. The survey was conducted through three of the four seasons in the year, and it is believed that the present report indicates the long-term food patterns and habits of the Maori people on Rarotonga.

In general, the typical native diet consisted of several high-carbohydrate roots or fruits and fresh fish, with coconut cream as a sauce. Less starchy fruits and vegetables, legumes, eggs, and dairy products assumed exceedingly minor roles. Canned beef would be substituted for fish, at times, although fish was preferred if procurable. Bread and tea or coffee with sugar were consumed in large quantities.

The families of the two villages frequently, though not always, observed a three-meals-a-day pattern with the midday meal the most substantial one. Breakfast and supper, if taken, usually consisted of bread and tea with sugar. If there were left-over foods, they were eaten at the first meal following the midday one.