H.—3l.

APPENDIX C.

MAORI DIET. By H. B. TtfEBOTT, M.8., D.P.H., Medical Officer of Health, Hamilton. Before the pakeha visited New Zealand Maori diet was eminently satisfactory. Proteins and fats came mainly from fish and shell-fish, from either fresh or sea-water ; from fowl (pigeons, mutton birds, parrots, ducks, kiwi), either fresh or preserved in their own fat in the case of pigeons and mutton birds ; occasionally from human flesh in time of war. After the Hawaiki migration there was added a plentiful supply of rats, and a limited one of dogs. Vegetables gave the chief carbohydrate supply from fern-root, and horse-shoe fern-root, raupo, and cabbage-tree roots, tree-fern pith and certain curly fern-fronds, nikau, tiori, and cabbage-tree inner basal leaf-head, edible seaweed, and mushroom from coast and bush. Fruits and berries were used in season, notably the tawa, hinau, and karaka berries. After Hawaiki, kumara, yam, taro, and gourds became available where the climate allowed their cultivation. These natural foodstuffs, besides giving adequate protein, carbohydrate, and fat were rich in minerals and vitamins, and proved body protective as well as adequate for growth and support. Water was the universal and only drink. Early observers—Captain Cook, Surgeon Savage, Major Cruise, and others have borne testimony of the sound constitution and healthy body of the pre-pakeha Maori. With the advent of the pakeha came western diet. Introductions were made into Maori diet with unfortunate results. Little of the old diet now remains. Fish is seldom caught and shell-fish rarely collected ; it is bought, and figures little on the regular , menu because of price. Flesh foods are restricted for similar economic reasons. Puha is the one relic of the old bush vegetable supply, but this is gathered only once or twice a week nowadays. Kumara persists too, where it can be grown. The balance has been upset, for introductions have been mainly carbohydrate. Potato, white flour, and bakers' bread, sugar, cereals, maize, pork, fresh or tinned meats and fish, and tea are the staple foodstuffs. Milk, used by about half the people, is an acquired taste. Butter is used in minimal amounts, cheese rarely, as it is not liked. Eggs are favoured by about half the people only, and are rarely home produced. Fresh, green vegetables and fruit are insufficient. The diet is high in carbohydrate, short in first-class protein, lacking in vitamins:, and deficient in minerals. Deficiency in vitamin A leads to frequency of common ailments such as colds, septic complications, and infections. It is below the correct level in the Maori diet, so short in fats from fish, animals, milk, and butter. Vitamin D, bound up with fats, is also deficient, lowering resistance to disease. Calcium lack combined with low vitamin D leads to softening and decay of teeth. The lack of adequate greens, of wholemeals, and of fruit means shortage of vitamins B and C. The dislike of milk, eggs, and cheese spoils any hope of making up mineral deficiencies, of calcium, phosphorous, and iron. The Maori diet is no longer well balanced, and the Maori body is not disease-resistant as in pre-pakeha days. For one year over two hundred Maori households were closely watched as regards the daily dietary. Information was sought through questioning and also by observation at meal-times. The questionnaire method elicited the following story: Meat was used daily by 33 per cent., three times weekly by 28 per cent., once or twice weekly by 34 per cent., and less than once weekly by 5 per cent. Fish was eaten once or twice a week in 8 per cent, only ; eggs two or three times weekly by 25 per cent, and only occasionally by 43 per cent. ; milk for tea only in 42 per cent., for tea and cooking or drinking in 39 per cent.; butter was too variable to record, seeming to depend on the state of the family exchequer, and not being mentioned unless leading questions were asked. As regards vegetables, potatoes and kumaras were eaten separately or together according to supply, but one or other formed the daily foundation diet, together with tea, and bread, bakers' bread if it could be afforded, otherwise camp oven unsalted bread without " rising." The tea was drunk sweetened without milk in 58 per cent. Other vegetables were short in the diet. Greens, either puha once or twice weekly, or pakeha cabbage or greens, were claimed as used by 66 per cent, frequently and 22 per cent, only occasionally. Maize-cobs were eaten by 30 per cent., marrow and pumpkin 55 per cent., parsnips and carrots 11 per cent., onions 24 per cent., turnips 4 per cent., seaweed 2 per cent. This questionnaire information was checked by observation from visits without warning at meal-times, a record being kept of what the family was observed to be eating at that meal. As each family was visited from six to a dozen times in the period, a picture of foodstuffs actually consumed at various meal-times is gained, everything seen in use being recorded. From this information the

52