ATOLL RESEARCH

551.86

A t 71

No. 27

ATOLL RESEARCH BULLETIN

Washington,

D.

C , U.S.A.

Issued by

TIE PACIFIC SCIEIICE BOARD

National Acaclew O? Sciences--National Research Council Washington,

D. c,

:anuarY

31, 1954

It

i s

a pleasure t o coniiend the f a r - s i g h t e d poU.cy of t h e Orfice of Naval Research, r i t h i t s emphasis on b a s i c 'esearch, as a r e s u l t of which a grant has made possiblc t h e continuatlon of t h e Coral A t o l l Program of t h e P a c i f i c Science Board. . .

It

i s of i n t e r e s t t o note, h i s t o r i c a l l y , t h a t xuch of t h e fundamental information on a t o l l s of t h e P a c i f i c rms gathered by t h e U. S. Navy's

South P a c i f i c Exploring Expedition, over o ? ~ e hundred years ago, under t h e coi-m~arid of Captain C'narles Vilkes. The continuing n a t u r e of such s c i e n t i f i c i n t e r e s t by t h e Navy i s shorn by the support f o r t h e P a c i f i c Science Board's research programs, CIi;A, SCI, and ICCP, during tile p a s t six years. The Coral A t o l l Program i s a p a r t of SIili.

The preparation and issuance of tl1i.s NO. 27 B u l l e t i n

was

a s s i s t e d by funds from the South P a c i f i c Commission a s w e l l a s from Office of Naval Ee- search Contract No. W7onr-291, Task Order IV.

The s o l e r e s p o n s i b i l i t y f o r a l l s t a t m l e n t s made by authors of papers i n the A t o l l Research Bulletin r e s t s vri-th then, and do n o t n e c e s s a r i l y represent t h e vier.~s of t h e P a c i f i c Science Board o r the e d i t o r s of t h e Bulletin.

Z d i t o r i a l S t a f f F. R. Fosberg, e d i t o r

PI. Ii. Sachet, a s s i s t a n t e d i t o r

Correspondence concerning t h e A t o l l Research Bulletin should be ad- dressed t o t h e above

c/o Pa.cifie Science Board

, , x a t i o n a l Research Council

2101 Constitution Avenue,

N.

1:;.

ItJashington

25,

D. C., U. S. A.

. . ^, National Research Cougcil ^{, . ,}

Kary Uurai

Honolulu, Harraii August

1953.

B

troduc-tion

Objective

. . .

Pr0ced.u-e

. . .

P a r t I

.

I J u t r i t i o n Study on ilajuro island. i l a r s h a l l Islands

. .

A L i s t . of iIarshalLese foods 1~:Jit'n a b r i e f description :in

English of each food

. . .

Foods a v a i l a b l e in t h e i h r s h a l l Islands f o r the IIarsha!.lese

.

MutrS.tion Survey in iia juro Tiillage. Iiajuro Island. 1:arshall

Islands

. . .

Results

Irrfants under one y e a r o f a g e . . . Narsshaliese subject,^ ,of Iiajuro village. ages one

through seventy year's

. . . . . .

Children

Hales

. . .

Females

. . .

C l a s s i f i c a t i o n of averages i n r e l a t i o n t o KRC

Recomnended Dietary illlomnces

. . . . . .

r)iscussion

SumxlarJ

. . .

Recomniendations based on d i e t a r y s t u d i e s

. . .

Food items coimonly consumd by Karshallese s t u d i e d

i n t h i s d i e t a r y survey

. . .

Dietary Studies of Three i ; a s h a l l e s e Schools

Dietary study of fenale s t u d e n t s of t h e Rarshall Christian Training School. Eoiiroyi. i.izrshal!. Islands

. . .

Dietary s t u d y of stucen-Ls a t t i e Mission School. iia juro

. . .

Village. iIajuro Tslmd. ;IarshalL Islands

Dietary study of skdc;nts of t h e ?2;:rs!mll Isla?d I n t e r -

. . .

mediate Sckonl ax1 . J%he Teachw: 'Przining School

Summa+y of d a i l y i;!.~-:ntiL?Lcs of v.? a o c s n u t r i e z t s per person

. . i n She t h r e e I.i:;r,i:,i.l?%c scho?!.~ L ~ L co~npa-ison with

. . .

Na$ion21 Research : ~ m c i l ai.lc;!nr.ci?s

Food Habits and Dietary Pat;terns ir 0stL:;inj: Sections of t h e

. . .

1.larshall Islands

P a r t 11

.

N u t r i t i o n Study on Udlot Tsland. Truk D i s t r i c t . Eastern Carolinc Islands

. . .

. . .

Planning and organizing the survey

Nutrition survey

. . .

A l i s t of Trulcese foods with a b r i e f description i n Ehglish

. . .

of each food

Page 1

Rout-ine procedure of i n t e r ~ et?

. . . . . . . . . . . .

Data c o l l e c t e d

. . . ^{. . . . . . . . . . . . . . . . . . . .}

Treatment of di.etary survex d a t a and assessment of t h e

adequacy of d i e t s

. . ^. . . . . . . . . . . . . . . .

Results

Daily q u a n t i t i e s of various n u t r i e n t s and .compariso:l with National Research Council allowances f o r 2 9 0 'Trulcese s u b j e c t s

. . ^. . . . . . . . .

^.

. . . . . ^. . . . . . . .

Children

-

^{1 t o}

3

years o f age

. . . . . !'. . . . . .

C h i l d r e n . .

. . . . . . . . . . . . . . . , . ' .

' a l e s

. . . . ^{. . . . . . . . .} . ^{. . . . ., .} . ^{. . .}

Females

. . . . . . . . . . . . . . . . . . . . . . .

Classificz-tion of averages of n u t r i e n t i n t a k e i n r e l a t i o n t o VIiC Recoqended Dietary Allov~ances

. . . . . . . . .

Discussion

. .

^,

. . . . . . . . . . . . . . . . . . .

. .

Food items commonly consumed by Trtkese s t u d i e d i n t h i s

. . d i e t a r y survey

. . . . . . . . . . . . . . .

^,

. . .

^.

. .

BreadCmit and Taro Season

. . . . . . . . . . . . . . . .

Recomiendations ...

. . . . . . . . . . . . . . . . .

Swmnary

. . .. . . . . . . . . . . . . . . . . .

^..

. . ^{.' . .}

P X ~ T

111

-

^A Comparative Study of tile Nutrient Intakes of t h e 1.iarshdlese of Kajuro Village, .I%rshall Islands, and t h e ^' Trultese of Udot, Truk D i s t r i c t , Caroline Islands Results

. . . ^{... .} . . . . . . . . . . . . . . . . ^. . . . .

Children

. . . . . ^{. . .} . ^{. .} . . . .

Hales

. . . . . . . . . .

^;

. . ^, . . . .. ., . . . . .

^..

.

Females

. . . . . . . . . . . . . .

^{. :}

. .

^;

. . . . .

C l a s s i f i c a t i o n of averages o i n u t r i w t intalce of I:Iarshallese and Trultese s u b j e c t s i n r e l a t i o n t o :?RC reconmended

d i e t a r y al1or:ances

. . . . . . ^. . . . . . . . . .

Discussion

. . .

Swmnary ^a

. . . . . . . . . . . . . . . . . .

Bibliography.

. . .

LIST OF TABLES Table

1 Foods a v a i l a b l e a t t h e Island Trading Company and prices as of iIarch,

1951.

2 Indigenous vage s c a l e s f o r t h e ~ i a r s h a l l ' g l d d s .

, , .,

3

Dietary Studies o f t h e iiarshallesc of iiajuro Village, Ilajuro Atoll, liarshall Tslands.

Daily Quantities of various n u t r i e n t s per person and ccnparison :rith 8Jational Research Council Allorrances.

Table

iii

. , , . .

, . , . . .

. . . . . ~ , ,

Dietary study

-

Majuro Village, ilarshall Ielands.

Summary of d a i l y q u a n t i t i e s of various n u t r i e n t s per person and comparison with I h t i o n a l Research Council Allowances. ^,

--

~hilclrei? and Ilal&s. ^{.- .}

^-- -

Dietary study

-

ilajuro Viliege, ilarshall. Islands.

Sumnary of. d a i l y q n a n t i t i e s of various n u t r i e n t s per person and cimparisoh ~ ~ i t h National Research Council Allolrances

.

^Females; _,

C l a s s i f i c a t i o n of averages of n u t r i m t intake of one- hund~ed-sixty-one i.iarshal:h?se o f ilajuro Village in Relation toNRC Recoinmeqded Dietary Alloxahces :.Jeights and Heights o f ' T.TarShallese subjects.

Comparison-of average 6reights of'l.4arshalleSe s u b j e c t s with weights of Americans given f o r each' age' gro$ i n

t h e t a b l e of recommended d a i l y allowances, National Research Council.

Calculated Calorie requiremerits f o r . 11&&llese:'bf:

various ages l i v i n g in t h e M a r s h a l l 1slarids &d bRC ^,., . . .

recornended Calorie Ftequirementsi ^{, ,}

.

.

. . .

^{.. . . . .}

, ,

.

^{. ' .., ' r}

.

^,

Dietary study of s t u d e n t s a t I , i a . r s h a l l Christian Train- ^: . . . . . .. ^., i n g School, RoiiroE, i I a r s h a l l Islands.

Daily Q u a n t i t i e s of vartous .nv.trients per p e r s o n a n d comparison rrith National Research Council Allowances.

.

. ^{. .}

Dietary study of students a t .I'!ission .School, Najuro Island, iiarshall islands. . . , . . . Daily q u a n t i t i e s of various n u t r i e n t s per person and comparison with National Research C o y c i l Allor.mnces.

Dietary study of s t u d e i t s a t t h e llasshall Island I n t e r - mediate School and t h e Teacher Training School, Uliga, Narshall Islands.

Daily q u a n t i t i e s of various n n t r i e n t s . p e r person and comparison with National ~ e s e % c h ' ~ o u i c i l Allowances..

Sumnary of d a i l y quantiti.es. o f various n u t r i e n t s per person 'in t h e t h r e e i~iarshallese schools and comparisons with Nation21 Research Council Allo%mnces. Females.

Sumary of d a i l y q u a n t i t i e s of. various ' n u t r i e n t s per ..

person i n the t h r e e liarshallese s c h o o l s and comparisons with ~ a t i o n a l Research Council Alloiiances. ilales.

-

Page Table

1s

C l a s s i f i c a t i o n of avexrages of nu-trient i c t a k e of one- hundrsd-sixty-three students of t h r e e Iiamhallese schools i n r e l a t i o n t o iimC recommended d i e t a r y a l l o w

ances. 170

Dietary Studies of t h e Trulcese of Udot, Tru!:, Caroline Islands.

Dietary Quantibies of Various Wutrients per Person

and Cortparison with National Research Council Allo\.rances. 189 Dietary Study

-

Udot, Trulc X s t r i c t , Caroline Tslancls.

Sumnary of Daily q u a n t i t i e s of Various Nutrients per Person and Cornpariso!l T ~ i t h bJational Research Council

Allor,rances. C:iildren and ilalcs. 213

Dietamj Study

-

Udot, Tr'dc D i s t r i c t , Caroline Islands.

Swunary of Daily Quanti.ties of Various Nutrients per Person and Comparison with National Research Council

Allomnces

.

^Females.

^{a 7}

C1essifica.tion of averages of Nutrient D t a k e of 290 Trulcese of Udot, Caroline Islands i n Relation t o MRC

Recomnended 3 i e t a r y Allorrances

.

²¹⁸

tieights and Keights of Tru!cese Subjects. 220

Comparison o f Average ':!eights of Trulcese with Weights of Aiiericans Given f o r Each Age Group ir tine Table of Recommended Daily i;llomi;ces, National nesearch

Council. 220

Sumnary of Daily \Quantities of Various ?!utrients per Person of the Xarshallese, Ilajuro Viliage, izarshall Islands and t h e Trukese, Udot, C a r o l h e Islands and

comparison with IRC Ailomnces

.

^{Children. 226}

Sununary of Daily %anti.ties of Various Nutrients per Person of the iiarshallese, i!ajuro Village, iiarshall Islands and the Trdcese, Udot, Caroline Islands and Comparison with FIRC Allorrances. Nales.

-

Summary of Daily Q u a r t i t i e s of Various Nutrients per Person of t h e ilarshallese, I4ajuro Village, Ilarshall

Islands and the Trulcese, Udot, Caroline Islands and

Comparison with NRC Allorrances. Females. 232

C l a s s i f i c a t i o n of Averages of Nutrient Intake of 1 , k - s h a l l e s e and Trukese i n Relation t o

?\!Re

Recommended

Dietary Allowances. 235

T ~ i s study was w d e r t h e d i r e c t i o n of Professor Carey D. l i i l l e r , Head, Foods ar-d Nutrition Departnent, I h i v e r s i t y of H a w i i Agricultural Experbnent Sttiti011.

I wish t o acknowledge with s i x e r e g r a t i t u d e the a s s i s t a n c e s o generously given me t o makce t h i s n u t r i t i o n research possi'ole.

liy appreciation t o t h e P a c i f i c Science Eoard of t h e National Research CouAcil, the 'Office of Naval Research, t h e Navy Arhinistration of the Trust T e r r i t o r y both i n Pear?. Harbor and t h c i~farshall Islaxds, Administration of t h e Trust T e r r i t o r y of t h e Pacific' Islands, I I i X t a r y A i r Transport Service, Uni- v e r s i t y of Hawaii, Bureau o f Hunan Nutrition and Home Economics, United S t a t e s Department of Agriculture, and a l s o t h e Soutli P a c i f i c Conniission f o r t h e

grant t o a s s i s t in the completion of t h i s p r o j e c t and t h e f i n a l duplication of -the r e s u l t i n g report.

. ^.

Special thanks %o'I%?. Iiar6ld.J. Coolidge, W c u t i v e Director of t h e

P a c i f i c Science Board; ?.?iss S r n e s - t h e ficers, Honolulu Secretarjr of t h e F a c i f i c Sei&ce Board; ?.fiss Carey D. ?,Tiller, Professor of Foods. and :Nutrition, Univer- s i t y of Hawaii Agricultural Experiment S t a t i o n ; ~ t . Cradr. D. D. Heron; Aclm. S.

C. Ri.ng,

over nor

of t h e llarskiall Islands and S t a f f ; L6. Ondr.. F. IT. .Avila and, S t a f f ; L t . D. E. Blevins, Comnanding Officer o f XST 6 1 1 and S t a f f ; Lt. Cmdr.

V.

Z.

Hurtha; L t . R. A. Schauffler; L t . 'L.

B .

Urquhart; I t . : i i p S. Bell;

Lt.. Cook; L t . ( jg) F. Joimson; Lt. ( j g ) 3'. A. Clark; i t . ( j g ) !.I. S. Dodd, Jr.;

ff.--Carol IT. Buterbaugh, Chief Bospitahim, U.S.N.; bIr. Leonard E. Ilason,

\ s s o c i a t e Professor of Anthropology, bhiversj.ty of Hawaii; iff. J. E. Tobin;

.

R. Crider; 'T.'Iiss Eleanor Nilson; iir. Bright Heine; Langlan, I r o i j o f ITajuro Island; I l i e u ; Arrner; Amata Kabua; 1,itarS.kit;- teachers, <students, and o t h e r s

. . , .

who a s s i s t e d i n t h e study.

.:. . _, . . .

L? t h e Carolire Islarids, s p e c i a l thanks t o Captain S. C. Anderson; Capta-in R. D. Law,',Jr,; ^" Er. Willard C. ?fuller and ~ C 8 f f j .IIr. D a n k iiahony; D r . Clark Richardson; iIr. Eiicholas Gianutsos; S r . CharlesRechefus; iLr; Jokm Spivey; D r .

Pelsang Kim; Chief Petrus; Iir. a x S. i o i T , Ayster irons;. iIiss Anna

Dederer; Aten, Amnina, and the people of U d o t a t o l l who a s s i s t e d in t h e study.

In Honolulu, IIawaii, s p e c i a l thanks t o D r . Harold S t ; John, Dr. .Donald W. Strasburg, D r . Robert 7 7 . H+att, Kr. James Iiilne, liissEls5.e Ishida, Ips.

Beverly Hirai, a!d my mother, t h e l a t e i 2 s . Hisa I i u r a i

.

^:

. . . . . .

In Japa!, Plajor General Fiilliam E. Shanlbora, Chief surgeon, Headquarters, Far East Connnand, Iledical Se6tior: a t ? d S t a f f ; D r . iiunitaro Arimoto, Director, The National I n s t i t u t e of bIutrition, Tokyo, Japan and S t a f f .

. .

To the many others uho helped t o make my s t a y on Hajuro and R.uk s o plea- sant, I wish t o express my g r a t i t u d e and appreciation.

. . ,:..

To make a study of d i e t a r y h a b i t s and n u t r i t i o n a l s t a t u s of i n h a b i t m t s and .tile n u t r i e n t composition of b a s i c p l a n t and animal foods k, a t l e a s t tvo islands rrith sonewhat contrasting concliitioi~s f o r t h e purpose of developing ef- f e c t i v e mcthods of gathel'ing n u t r i t i o n information necessary f o r promotine;

educational and developmenta!. programs coriducive t o inproved conditions.

'Ib~o is l a n d s were s e l e c t e d f o r which some medical, anthropological o r other p e r t i n e n t observatibns had been reported under the CDJN or SIX program.

YIajuro i! t h e liarshall Islaqds rras s e l e c t e d as r e p r e s e n t a t i v e of a fllowlf i s l a n d and Udot in t h e Trulc d i s i r i c t , Eastern Caroline Is?.mds, as a "high"

island.

The f i e l d a c t i v i t i e s i n t h e iiarshall Islands covereci t h e p e ~ i o d from January

18

through Kay 29,

1951.

The f i e l d a c t i v i t i e s i n the Caroline Islands covered t h e period from June 2? through October

8, 1951.

Samples of n a t i v e foods f a r n u t r i e i ~ t a n a l y s i s were a l s o c o l l e c t e d a t t h i s time. The samples were s e n t t o t h e Foods and I!!utrition Department, University of Havraii. Agricultural Experhcnt S t a t i o n , ?!here Professor Carey D. I I i l l e r directed t h e chemical. analysis of tthe s m p l e s .

I~IUTRITIOII STUDY GI' iiAJURO ISLAP!D, 1XRSJIAJ.L ISLkTDS

Xajuro A t o l l l i e s

7

degrees 051 North, 1 7 1 degrees 23 1 East, about ten miles !!est of Arno Atoll;

it

i s 21 miles i n an e a s t and v e s t d i r e c t i o n . There a r e more than 50 low c o r a l islands, of which I.!ajuro island, t h e l a r g e s t ,

s t r e t c h e s along t h e southern s i d e f o r a distance of about

14

^miles.

I.

Planning a?d organizing t h e survey.

Before beginning t h e a c t u a l c o l l e c t i o n of d a t a f o r the n u t r i t i o n survey, time was s p e n t i n acquiring some inowledge of v i l l a g e l i f e , g a i r i n g coopera- t i o n of inhabitants, becomi~g f a m i l i a r 'rith l o c a l foodstuffs, and l o c a l methods of preparing a r d coolcing meals. A t t h e sane time, an attempt tras made t o

l e a r n enough of t h e n a t i v e language t o be able t o understand simple terms which would be helpful when gathering data f o r the survey.

This prel.i.r;inary wo~-!c was done on Ul.i~;a.,, where i t was possible t o contact iiarshallese ~ f . r " i c . ' ~ a l s and persons of a u t h o r i t y and. influence on t h e loCali-ty from rhon help c o d d be obtaked, a s t h e success of t h e survey, t o a l a r g e de- gree, depmded on obtaining such cooperation.

The teacher t r a i n e e group a t t h e school, who had come from m a y i s l a n d s of the IIarshalls, helped by voPtmteerin~; irformation on larshal?.ese terminology f o r foods, preparation of foods and description of foods used i n n a t i v e v i l l a g e s .

A l i s t i s given of ilarshallese foods with a b r i e f description of tha foods which are prodn.cec1 i o c a l l y . . .

A LIST OF iiARS!IALLiEE FO00S !!ITII A BRIEF DESCRIIPTICb!

IN

ENGLISI-I

. .

OF EACI! FOOD

BOP Pandanus f r u i t .

Eroum Boiled o r baked pandanus.

ilckan Cooked and preserved par.danus f r u i t .

Beru PandanQs .and arrorrroot f l o u r cooked togkther. as a d e s s e r t . .

Joanrong . . Pandanus juice.

... ,

blcanrul pleat of baked o r boi3.edpandanu.s f r u i t mixed : . .

t k t h g r a t e d coconut and baked. . . . , '. , . . ,..

~ a k d c a . . . .. , . . ~ . . ~ h r e d d e d f r e s h pandanus d r i e d f o r almost orre week and used :as 'a confection.

. . . . . .

. . . .

P J I ~ Breadfruit.

Icon jin Baked breadfruit--roasted and skin scraped off

before e a t i n g .

B o l j e j ~ r e e i b r e a d f r u i t i s taken and s t o r e d u n t i l it

. . _,. . . .

. . .

. . . . r i p e n s . Both core and skin ..are removed. Hole

. . i s f i l l e d , with coconut mil!; from grated coconuts.

Hole i s covered v i t h p a r t of core, then bread- f r u i t i s , w r a p p e d , d t h green b r e a d f r u i t , leaves t i e d with pandanus r o o t s and baked about h a l f ai hour.

Baked b r e a d f r u i t in urn o r p i t .

Breadfr'uit porridge--both core and skin a r e r e - moved. B r e a d f r u i t i s c u t i n t o pieces, boiled, mashed, mixed i r i t h coconut millc. S a l t t o t a s t e .

Ainbat ben Breadfruit i s cored and skinned, Cut i n t o p i e c e s and boiled, After it i s boiled once,

it i s agab b o i l e d with coconut milk,

Bwiro Preserved breadfruit.

1, Skin i s removed, core taken out and bread- f r u i t cut i n t o half.

2 , Then b r e a d f r u i t i s put i n a basket and l e f t overnight anchored i n t h e waters o f t h e lagoon,

3 0

B r d i d f r u i t i s taken from t h e lagoon and . . .. l e f t overnight on t h e ground t o s o f t e n ,

4 ,

Breadfiruit i s t h e n put i n a p i t , covered

. . . . with d r i e d b r e a d f r u i t leaves and l e f t f o r

about six months. ^{,. L}

5 e E.at when needed. _.

.

^.

~ ., .

Ieok

. . Made fmm Mijiwan (seeded) b r e a d f r u i t s , Take

. . . while.,green from t r e e and l e t ripen, ~ a k e 'out.

' seeds, core, and skin, Put b r e a d f r u i t in l a r g e coconut leaves . . which a r e woven i n t o coconut l e a f baskets. Put baskets i n e a r t h oven a n d :

leave overnight. Take out, unwrap, f l a t t e n

.. ^, .

out a n d ' l e a v e out in sun t o dry. After b~.ead- f r u i t i s dried, r o l l and wrap i n pandanus leaves and t i e with s e n n i t twine i n t o r o l l s . ^{. .}

,' , .

Made from preswved fermented b r e a d f r u i t of t h e seedless v a r i e t y of Artocarpus i n c i s u s ,

Preserved b r e a d f r u i t i s taken from t h e p i t and compressed i n t o s l a b s in llcoconut cloth"

(fibrous, mesh-like s t i p u l e of t h e coconut t r e e ) and l e f t out i n t h e sun. It i s usually l e f t f o r one week u n t i l it becomes very hard, never exposing

it

t o f i r e , How t o e a t mana- kajen: The s l a b s a r e broken up i n t o small pieces and soaked overnight i n cold water,

The bpeadfruit i s then washed and cleaned s e v e r a l times i n water, The mixewe i s put i n a. c l o t h bag and t h e water s t r a i n e d out. The preserved b r e a d f r u i t i s put on a board and g e n t l y kneaded u n t i l

it

becomes s t i c k y , A t t h i s stage, b r e a d f r u i t can b e mixed with

coconut milk and jekamai (coconut syrup), wrapped i n f r e s h b r e a d f r u i t leaves and put in t h e e a r t h oven t o bake f o r two hours.

-4-

ENGLISH

----

Cbubwe ^, . After kneading u n t i l b r e a d f r u i t becomes. sticky,

..$ : ^I , . ^,;

. . . . . . mix'witIT:Coconut milk, wrap i n coconut leaves

. , . , . . ,

. . . . . .

. . . and r o a s t - i n open f i r e ,

. . . . . . . . . . . .

~ i t r z

After kneading, b r e a d f r u i t with added water

. . . .

. . . can b e b o i l e d , Water with sugar i s b o i l e d ,

. . . . . .

.

t h e n t h e b r e a d f r u i t mixture i s dropped i n t h e

. .

. . . . _{. . . .} b o i l i n g water and boiled f o r two hours. The

:., ^. . - f i n i s h e d product resembles dumplings,

. . .

. . .

Coconut.

. . . .

'Coconut sap,

" ^.:>

Meat' of t h e immature coconut.

, .., .

Embryo of

It

he s p r o u t i r g coconut,

. , . : W&fli" : . . . .. . .

, . Neat of t h e r i p e coconut,

. . . ^. . , . . ,..,~ . . . . , ... ^: .,

;. , . .

J & ~

~. . . ..

~

^{. .} :. .

~

. .

~

J e k a r o . b o i l e d f o r f o u r hours o r more u n t i l it

. . ~ . . . . : . .

. . .

. . . becomes a , syrup (coconut syrup).

. ? . . . I . . . . . . .:. . ..: ^, . ., '

~. . . . . . . . .

. . . .

. .

'.~&,,~.j~.j~:!

^{, j i l . . :} J e k a r a b a i l e d f o r half an hour,

. . .

., :

... . . . 5 . . . . . ^{, . -.}

;hBd..&,' ^{,..: ,}

. . . . .

. . .

. , . .

' Coconut. candy made from a mixture o f jakamai

. : . _{. .} .: _{. . .} ^{. . . .} _{. ..} and grated coconuts

.

, , , : . d : ,. k,hor . "

. . . . . . . . I u and'3ekaro made i n t o a pudding.

-. . ^, ..

.. . . . . . . , . . . . . ^{~. . . .}

. . . l&ir. ^. : Baked

... .

.,

^{' > %.}

. . . . . . ...:

. ; Jiab

. . . Heart o f : t h e palm t r e e .

. . . ., .'

. . . . , : .. . . . . '

Water ogt'%he drinking coconut.

. . . . _{. .} . . . -'

-

. . .

::Ji'mapn ^{. . .} Fermen&&:'co conut.

.

. . , . . . . . . . . . .

. . . . . . .

sai6&i..

. . . . . Immature. embryo of t h e sprouting coconut.

: . : . ... . .:.

. . . . ^{. . , ..}

.

.... : ' . .

Coconut milk,

. . .

. . :.. _: . . . . .

. .^. . .

K&$S

Banana,

.&ifibat k;ibr.=.

-

: r . r ^{. . ,} Boiled 'banana.

. . . . . . . ....

. . > . .

Friy k & s _, ^{. ' , ."} Fi-ied banana,

. . . . . . . .... ,. . . .

Jenkunin k a r s Dried banana halves,

Jukjuk i n kzbr$ Bailed bananas i n skin, Mashed and mixed with grated coconut meat. Sugar o r jekaro added f o r flavoring,

-5-

. .

". . . . .

MARSHALUSE ENGLISH

--

. . ,.

~ Z b r a ; emmer Ripe banana,, .

h u m

kgbra; Baked banana

i n

urn,

I i k Fish,

Iukor 1j.k ~ u t m n Fry iilc

Raw f i s h eaten with grated coconut meat, limes, and s a l t ,

. .

Baked f i s h i n mum,

: , , . . .

Fried f i s h with s a l t f o r flavoring, ^,

. . .

. . ....

I i k s o l ... preserved f i s h . Head and bones a r e remo'red,.

from. f r e s h f i s h , S a l t e d overnight, Dried . ...

...

f o e -about o n e week,

. . . _{. .}

I i k monalcnok ' . . . . ~ r i i d ' f i s h bakLd i n mum and d r i e h .for on6'%eeke

. . . . . . .

. . . . . . . . . .

I i k k z l z l ^' ~ o i ~ & d .

fish

with coconut milk, .. . .. . .

. . . . .

. . . _{,: .}

~ b ~ ~ , 2 ~

.. ,- : .: B&&d:, :f&h':&iup with breadfruit, :

arrowroot

: 1.

. . .

... _{. . . .} ^{. ,} f l o u r , r i c e and i u , ... _{. . . .}

. . . .

I : . : ^<

. . . 8 . . . ^{. . , :.! ,.}

I i k j3.n F i s h cooked on 'heated rocks,

I i k jiilbatat Smoked fisfi-coconut husks and dried pandams

. . . . . . h u s k s a r e used f o r smoking,

" ^{. . .} . . . . ^{. .} r , , : . . . . . .

. . . .

Shiokara S a l t e d . . e n t r a i l s of tuna o r bonito f i s h , _{. .}

. . .

.' . ' , , ' . ^{< . . .} _{. .}

* .

Bao Chicken.

, .

B$igd

chi&&;. ^': .. , .. . .

Bab

'm&

^{.. ,}

. . . . . . .. . . .,

Bao ainbat ~ b k l e d ' chicken.

. , ' . .

Soup i n bao chicken . . . . sbup"$.th b r e a d f r u i t , r i c e and i u ,

Taktake Boiled chicken with green papayas cooked with

soy s a w 6 and sugar,

Fry bao Fr!ied chickene

Koniekin pik Pork,

Ainbat pik Boiled pork,

Umum pik Baked pork.

Fry p i k Pork f i x e d with s h o p and f r i e d .

YAElSHRLLESE ENGLISH

. .

. . . . . . , ..

Pik s o l Preserved pork (salted).

..,

> . .

_.

.

Lobster.

...

. : . . . - , I .;;%., ;.;, ,:

Ainbat w z r Boiled l o b s t e r .

, .

. . . J i n k a r _{. .} w& . . . Lobster conked on heated rocks,

, : . . .

ME

j Eel

. . .

Umiini

^' i n

mo

j Baked' e e l ,

: .

." .:.

.?&i :k;lzl

. . . :. . . . . . , : Boiled- e e l with coconut milko . .

..;.

. . .

I a r a j Cyrtoseerma chamissonis,

: _. . . .

.

^{, ..}

'Ai&&j,

iaraj . . , .

. - Boiked Cyrtosperma chamissonis.. ::

,

^{. .} . . . . ^...

Urnurn

i&ay

. . . . . .

~ a k e d Cyrtosperma chamissonis. . - .

-

... . , . . .

. .. . . .

,&i1&

^{. . . . . . . .}

. .

':

&rt+sperma chamissonis b'oiled in coconut milk.

. . . . . . _{. . . .}

,

^{z.2. ..}

J W u k

in..

i y a j . ^{., :,} .. ^, $ : .. . :. : .:~ . Mashed,Cyrtosperma chamissonis with grated coco-

. . .

nut meat, . .

; ; i i r... . ... :

Mohori.

i , , . ! . ^. . . . ^{., , , :}

,

I

~ A b & d o t f l o u r ,

. . .

: . . . . : _' ~ . . . ~ . .

.

.

^.. W k a l a , : ... . . I . Arrowroot f l o u r and jekaro mixed together.

. . . . . . . ' , . , .

Benben i n mokmok Arrowroot . . , . f l o u r , jekaro and g r a t e d coconut

,,,gato

., ...:.

Keb j e l t a k -.- . . ~rrd%&ot f l o u r , crackers, and jekaro.

.

. , ^{. : . , .} , . . ...:. . . . ^, .. . . ; - ' . Arrbirobt f l o u r with grated coconut meat from

I . : . ^{. I}

, . , , - ; . . : " : , .. ^{: : .} . . . semi-ripe coconuts and baked,

. , . . . : . . . . . . . _. . _. . ^. .^, _. ._. ._. .

. . . . ; . :. 'pumpkin*

Banke

Ainbat i n banke Bolls& pumpkin.

Bere banke m p k i n i s boiled and mashed, Gratad coconuts . . and sugar a r e added and t h e mixture i s baked.

' . ^I _,. >. _, . _{. . . .}

Jokkob i n banke Doiled . . .pumpkin and rice.

. . : . . ,

. . . ^{. , , I . .}

. , Mollusk baked and boiled. _{. .,}

. . ,

. . . . . .

..

^{, . .}

Barulep Coconut crab boiled o r baked on h o t rocks.

Raj-sol Whale preserved with s a l t ,

. . . . . . . . .

,. .

Xe-uhlm , : . ~ a k e d porpdise., ^{: , '} .,

. . . . .

. ' . I.' ' ' . . . :

. . . . .

V!on-vmnm

. . _{. .:} ^. - T u r t l e , baked and preserved.:.

,,

^{, , '}

. . . . . . ;: _{. . . . .}

. . . . . . .

. . . .

Kwet-ainbat and unim:::: , .

.

Oatopus, boiled and baked.

::~

. . . _{. .}

Ninet (Ratak) o r

: N ~ ~ ' ( R & ~ ) . . . ;

'1'". . . . .

' ~ u ~ e x m o n

-

a i n b a t

. .

and mm ^{, ..}

. .

pako

Tou M0n Bwebwe L a j a b i l J i r u l Be jiwak

. . ,

... . .

Ak ^{., , ,}

Xana

.. _,

Kalo Mule Xear Not Keme j

Jukar

Koak : . . .

K 0 t kot

Ran (Ratak) o r Roiionbat (Riilik)

, . . .

. . Squids, boilad and. baked..

. .

, . . . ^{. I .} .

. ~ . _{. . . .}

. . ^~ . . . . . :_ . . .

, . . . . .

T u r t l e . eggs, baked .&d b o i 1 , e d . ^{, '} . .. ,.

. . . . . .

, . :.

. . . . . /'.

. , ..:.

. .

Shark, baked a n d boiled, '. ,. ., . ^, . . i , :: 3

. . . : . .. . . , . F l y i n g f i s h . _{. . .}

:

: . ,:: . .

. . . . . . , .

.

. : ,

_{. .} ^.,.,.. _{. . . . . . . .}

. . .

. . . .Sardine.,. :.: . . .

. . ^{, ,} . . . ^, . . . . .. , . .

. . .., _{. . .}

,' . , , . , . . .

Mackarel

,

^{. .}

Bonito..

S h e l l f i s h . Black t e r n . , White t e r n ,

. . .

riga ate

bird. . :.

Booby gannet.

Sea gull. . . ' , .

Pigeon.

. . .

Grey twn,

. , , ,. . . , .

Black t e r n .

..

. . .

Black t e r n .

. . . R a i l . Turnstone.

Wild duok.

Stores were v i s i t e d and..prices c o l l e c t e d during t h e time spent on Uliga, Marshall Islands t o gather information about food purchasing and food a v a i l a b i l i t y . Imported food..for n a t i v e consumption was a v a i l a b l e a t t h e Island Trading Company of Micronesia, Marshallese wholesalers, and r e t a i l e r s . A few organizations bougbt'i31 small q u a n t i t i e s from firms i n t h e United S t a t e s , but t h e Island Trading Company supplied t h e main bulk of food going t o t h e s e stores. ^{. . . .}

The Island Trading Company of Nicronesia had a s i t s purpose t h e pro- motion of economic advancement and self-sufficiency of t h e i n h a b i t a n t s of t h e T r u s t Territory, The company f o s t e r e d t h e development of p r i v a t e in- dustry and commerce, adjusted t h e p o l i c i e s t o encourage such developments and withdrew from any p a r t i c u l a r d i s t r i c t o r a c t i v i t y a s soon a s p r i v a t e e n t e r p r i s e demonstrated it could adequately meet t h e needs of t h e people.

Only a standard l i s t of items were stocked. The items were bought from t h e Naval Supply Center, Naval Pmcurement Office, San Francisco, o r o t h e r Island Trading Company channels, Furchases were made anywhere i n t h e world, when it was t o t h e b e s t advantage t o t h e companyn

I n general, s a l e s p r i c e s were intended t o cover a l l c o s t s p r i v a t e enter- p r i s e would have t o bear. Food s u p p l i e s were s o l d t o wholesalers, r e t a i l e r s , and d i r e c t l y t o consumers; each group had a d i f f e r e n t s e t of food prices.

TABLE 1

FOODS AVAILABLE AT THE ISLAND TRADING COMPANY AND PRICES AS OF MARCH, 1951

FOOD

-

Rice Sugar Flour Coffee B i s c u i t s Corned beef

(12 oz. can) Tea

WHOLESALE per lb.

1 2 c e n t s

13

cents

9

c e n t s

62

cents

33

cents

RETAIL

-

p e r lb.

1 2 cents 1lt cents 10 cents

66

cents

35

cents

CONSUMER per lb.

13

c e n t s

15

cents ll c e n t s 72 cents

38

c e n t s

TABLE 2

INDIGENOUS WAGE SCALSS FOR TfiS MARSHALL ISLANDS

Group ( I ) Apprentices (minimum r a t e ) 0.11 o e n t s h r . Group (IS) Unskilled (minimum r a t e ) 0.17 cents/hr.

. ^.

. . ^{.. .}

Group (111) Semiskilled (minimum r a t e ) 0.21

sent

s/hr. ^"

Group (IV) S k i l l e d (minimum r a t e ) 0.25 cent s h r . Group ('J) Supervisors (minimum r a t e ) 0,29 cents/hr.

Group (VI) , . . ' . Profession!al s (ininiinm rake ) $t10. p e r month

. . . ^,

. - .

. .

, . . .

, .. . . . .

~. .

. An average u n i k i l i e d l a b o r e r r o w ~ i v e s about $28 per month. $90 per, month i s considered t h e highest srrZa2y paid t o a Marshallese i n Uliga.

. .

.. . . .

.. .

, . S a l a r y sea'les were low and f w d pri.Qes werecomparable t o t h e p r i c e s f o m d in thb k i t e d s t a t e s ' whero the wage scale i s h'i'khe'r.

. .

..

' A number of Xarshailise . ^~ worked f o r t h e C i v i l ~ d m i n i s t r a t i o n Unit f o r f i v e and. a half days of t h e w e e k , : Sixday was observed a s t h e Sabbath and

, . t h e Marshallese did n o t work. ^,

?'!.icy

s p n t most of the day i n church. .Food f o r Sunday was cooked on E a t u r d e , ~ e x c ~ p t in D a r r i t and ~ w a j a l e i h where they cooked on Sunday.

~ . ^, ., . . . :

.:..

... . . The author asked' qbout'the . p a s s i b i i i t y of f i s h i n g t o h e l p & p e n t t h e .

f o o d supply but t h e l!JarshaJlei.e fe'l*. t h a t they did not have t h e time t o f i s h and, therefore, must depend on icvo;rted canned foods.

hey

found t h a t g e t t i n g

s u f f i c i e n t food was an'edonogic ha.rdship, e s p e c i a l l y t h e p r o t e i n foods, such a s canned meats, o a n p d f i s h and evaporated milk. _.

< ., .

, . _{. .} . .. ^{. .}

Marshallese s t o r e s

,

There were .six r e t a i l . s t o r e s a i d ' s i x t e e n bakeries owned bjr garshalle'se.

The. most; important one was t h e Majuro Trading Association, a Xarshallese co- operative composed of about 200 members, Some of the p r i c e s a s of Maroh, 1951 quoted by t h e Association were a s follows:

: .:.

. . .

Soy sauce $1.2 7/gal.

, . ,

. . . . . ^~

. Sugar ^{. .} 1 3 centsl/lb, ^{' ~}

~.

.

. , ... . .

Saloon p i l o t oraclcer 33 oents/lb.

Flour 9 cents/lb.,

. .

. . .

.

^{. . , . . . . .}

. . .

.. .~

. . . .

~. .

Canned

-10-

beef stew with vegetables

59

cents/#2 can Canned evaporated milk (when a v a i l a b l e ) 23 cents/#2 can

The storekeepers f e l t t h a t t h e demand always exceeded t h e food supply, Other food establishments

There were s i x t e e n bakeries, two r e s t a u r a n t s and a d e l i c a t e s s e n , The bakeries sold eight-ounce loaves of bread f o r t e n cents and an eight-ounce doughnut f o r f i v e cents,, ^, They usually baked four times a week, and sold about f i f t y loaves a day, Bread i s baked i n l a r g e kerosene drums s e t i n t h e c o r a l lengthwise and t h e t o p cut away, The s e c t i o n which i s cut out i s covered with a piece of t i n , A f i r e i s made by using coconut husks and wood f o r f u d , h a v e s of bread a r e put on s h e e t s of t i n and placed over t h e f i r e ,

,. .

One r e s t a u r a n t was v i s i t e d , The menu f o r lunch consisted of canned beef stew, boiled r i c e , coffee, and bread, Fish, pork o r any o t h e r a v a i l a b l e food i s s u b s t i t u t e d f o r t h e main dish, The d a i l y menu does not v a r y except f o r t h e main dish, A p l a t e lunch cost twenty five-cents o r f i f t e e n d o l l a r s on a monthly b a s i s . Three meals were served every day o f t h e week, Raw food supplies were bought from t h e Island Trading Company s t o r e once a month.

Breakfast was served from

5:OO

a , m, t o 7:00 a, m,; lunch from 1 0 ~ 3 0 a. m, t o 12103 noon; and supper f r o n 3:30 p. m. t t 7:30 p. m.

Studying foods eaten, how t h e y were eaten, and n a t i v e food preparation

3t t h e school kitchen and a t t h e l a b o r camp, where they had comunal cook- '!ouses, gave more knowledge of d i e t p a t t e r n s of t h e Marshallese. It was learned t h a t l a r g e round doughnuts were used f r e q u e n t l y and l a r g e amounts of sugar were always taken with t e a , Such information was valuable l a t e r when interviewing subjects, For example, when t e a was mentioned i n t h e d i e t a r y i n t a k e records, t h e amount of sugar taken could be asked and such information could be included which might otherwise have been omitted, Finding doughnuts in t h e d i e t s of t h e Marshallese was a s u r p r i s e a t f i r s t but l a t e r on inquiry found t h a t they were a common and popular food i n most of Micronesia, To have doughnuts mentioned i n t h e i r d i e t a r i e s became a common occurrence.

A f i e l d t r i p t o t h e outlying d i s t r i c t s furnished information about food consumption away from a n a v a l b a s e , foods available, types of u t e n s i l s used, and o t h e r methods of food preparation,

Although a number of r e p o r t s by o t h e r s had been read, they d i d not f u r n i s h s u f f i c i e n t information t o enable one t o begin without making a preliminary survey. This preliminary residence i n t h e community a t Uliga was invaluable i n t h a t t h e knowledge gained about t h e manner of l i f e , r e l i g i o n , and p o l i t i c s provided t h e necessary background information on h a b i t s and b e l i e f s of t h e Marshallese,

The i n v e s t i g a t o r had gaineri enough knowledge t o be able t o i d e n t i f y foods a t s i g h t , and had enough experience t o estimate amounts of foods taken,

, . . _{, : ,}

a s most u t e n s i l s used 'n t h e . v i l i a g e were b~%ught from a c e n t r a l i s t o r e a d . : '.

they,'were : a l i k e b ..Thus, w i t h o ~ t . changing t h e 'routine procedures of : t h e . . v i l l a g e r s with experimentation, d e v i G i o n s from t h e normal w e r e kept a t - a,: ^{. . '} minimum.'so. Khat:data..c~l$.ected would, be :indic$tive of t h e i r d a i l y normal: ^..

consumption of food* The survey went.:dlong' smoothly ar+d*wa3 -completed i n .::.

a s h o r t e r time due t o preliminary pi'&ing, t h u s keeping t h e ' n a t i v e s ^{. .}

i n t e r e s t e d i n food i n t a k e records which were kept willingly, Thia would have been d i f f i c u l t t o do i f t h e survey had been an unduly long, 'diill, m d t e d i o u s

proc&j&e* ^'

^{. . . , '} . . . . . . . . . . . _. . . . ~. . . . . . . . ! : . . . _...

,: . ; . . . . . ^,

. . . : . , . . ^, .. . .

. . . . .. ,; . _.:. . . . . . .

Other f a c t o r s considered i n planning &organizing t h e survey _{. .}

. . . _{. . . . . .} ^.

.

1, ^.

: :

-Unit o f . survey.. . . . . . .

. . . . . . . .

. . . _{. . . . . .}

' .,. . . .

. . . . . .

: ' - ' I n Micronesia, :a:fa@,Ly: '&it i s ,different f r o m one i n our s o c i e t y * ' . i :

A household was s e l e c t e d a s . a

kit,

f o r t h e s u r v e y , A group who lived:.and:;, a t e together, usually c o n s i s t i n g of b i o ~ d ' r e l ~ t i v e s and r e l a t i v e s -by adoption, was considered a household group and comparable t o our family u n i t 6 . .

. . . . .

. . . . . .

The s e l e c t i o n of subj ecta,was: influenced. by a v a i l a b i l i t y o f f a d l i e s , distances t o be cnvered, a t t i t u d e ' o f ' ~eo$le"tdward< t h e survey; .and. presen,ce

;

of lead4ngi members .of

tpa.

~ommunity who werei i n close touch with people and doilld: e x p l a ~ w : t o t h e ~ t h e

..pvrpds&,

^{, ., .} ,.. 6.T; ^.

t h e

:$i&ejr . . .'&-id, intrpduce them. t o t h e

, ^{. .}

i n v e s t i g a t o r , ^, . . .. :.. , ! . : . .

. . . . . . . . . . . . . . . . . . .

i *

. " N t i ' s t a t L s t i a i a n ' was .ata$lab&e t o :&e. 'c&hn2ckl::&d .in: choosing t h e sample', ^t An%ttempt was mad9 .to.

&.t

ta'.&present&v& sample ' o f - f a m i l i e s

.:

. .:,:

from t h e J d a b d i s t r i c t of Majuro, p i l l a g e wh,$bere'kithin waxking distance:::

according t o t h e random sampling plan, $.virige&h group Che'sameChance of b d i i g ikicluded, Roads. wege gqod ^., .and ^~ . . w e l ~ . . w r k e d .so t h a t one could t r a v e l distances ^' by foot,,: Various. iqcpme were included,, such a s capra

. . ?

.

workers, storekeepers, t h e King a n d o t h e r s : . ~ a n y * ' a g e . ~ r o u ~ s , males,'. . . .

females, l a c t a t i n g women, pregnant women, and children were included,' Most a g e grbQps were i n c l a d e d - b u t t h e r e ? were . v e r y few., of t h e intermediate school

age group and young adults. who were either _{, . . .}

a t

School' _, Uliga, o r worked i n . . .

government ^{. . . .} positions: .at .Uliga, ^{.. : . ,} " . : :, \ , . .

< . . . .

A. . . . .. . . . . . . . . .

. . .> .., . , , , ,

. . . . . . _{. . .} . . .

3

Time period . .

. . . . . .

. . . ' '

A seven day p e r i o d was chosen., s o . . t h ~ t , a n y v a r i a t i o n . . . i n food , p a t t e r n s m u l d b e included .and thus. give. a,.mor.e i c c u r ~ t e abcount of f o e -intake%:..

Diet i n M a juio v i l l a g e goes. throu& +easonal. 'changes as: >he h a e e s t i n g 'of :

vegetable crops determined t h e food p a t t e r n s , The d i e t ' w a s monotonous :and:

' ^.' shbwed .very l i t t l e d _{. . .}

. ,. .

, , . ^{,' . , ,}

. . . .

' . ,.

. . . ^, . . . .

.

.

. . , . . . . ^{. . .} . _{, . .} , _{. . .} . . . ^{. .}

.It 'was:necessary t o q p l o y

an

i n t e r p r e t & , " ~ e ' w a s a l o c a l ,person who knew l'ocal foods ;and : s o u y e s from which t h e y were, obtained, He was - f a m i l i a r wixh t h e cooking a n d - e a t i n g cgstomsof t h e . c d m u n i t y i This wa.3 necessary:to d e t e c t any deviation from normal which may be introduced t o impress t h e . ^.