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3 record(s) found with the tag "traditional food" (multi-year projects are grouped):
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Spatial and long-term trends in persistent organic contaminants and metals in lake trout and burbot from the Northwest Territories
Principal Investigator: Evans, Marlene S.
Licensed Year(s): 2023 2022 2017 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005
Summary: This study is designed to find out whether contaminant levels are changing in lake trout and burbot in the Northwest Territories. The researchers hope to collect lake trout from Great Slave Lake (Lutsel K'e and Hay River) and Lac Ste. Therese, and burbot from Great Slave Lake (Fort Resolution). In addition, they hope to collect northern pike (and possibly walleye) from Lac Ste. Therese and Birch L...
Licensed Year(s): 2023 2022 2017 2015 2014 2013 2012 2011 2010 2009 2008 2007 2006 2005
Summary: This study is designed to find out whether contaminant levels are changing in lake trout and burbot in the Northwest Territories. The researchers hope to collect lake trout from Great Slave Lake (Lutsel K'e and Hay River) and Lac Ste. Therese, and burbot from Great Slave Lake (Fort Resolution). In addition, they hope to collect northern pike (and possibly walleye) from Lac Ste. Therese and Birch L...
Temporal trends and spatial variations in persistent organic pollutants and metals in sea-run char from the Canadian Arctic
Principal Investigator: Evans, Marlene S.
Licensed Year(s): 2007 2006
Summary: This is a study investigating the contaminant levels in sea-run Arctic char as they return from feeding in the ocean. The aim of this study is to provide communities with more information on the chemical levels in these fish. By making these chemical measurements in char and comparing them with chemical levels in marine mammals, there would be a possibility to demonstrate that char is a good food ...
Licensed Year(s): 2007 2006
Summary: This is a study investigating the contaminant levels in sea-run Arctic char as they return from feeding in the ocean. The aim of this study is to provide communities with more information on the chemical levels in these fish. By making these chemical measurements in char and comparing them with chemical levels in marine mammals, there would be a possibility to demonstrate that char is a good food ...
Assessment Of Effects Of Preparation On Levels of Organic Contaminants In Inuit Traditional Food.
Principal Investigator: Chan, L.H.M.
Licensed Year(s): 1994
Summary: The project is to see how different organic contaminants change with different preparation methods of the important fatty foods used by the Inuit. The research will focus on food prepared for eating. Samples (aprox. 120) will be collected and prepared by a research assistant from the community. The study aims to find the best ways to prepare these food items to reduce exposure to these contamin...
Licensed Year(s): 1994
Summary: The project is to see how different organic contaminants change with different preparation methods of the important fatty foods used by the Inuit. The research will focus on food prepared for eating. Samples (aprox. 120) will be collected and prepared by a research assistant from the community. The study aims to find the best ways to prepare these food items to reduce exposure to these contamin...
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