This paper aimed to identify frequently consumed traditional foods at hui amongst Māori people living in the Waikato and Southern Lakes Districts, at the start of the Te Wai o Rona Diabetes Prevention Strategy. Responses from 2,669 self-identified Māori (90.5%) and members of the same household aged ≥28 years were analysed. “Boil-ups” were consumed at least annually by four out of five respondents and salad was the food most frequently consumed at hui (25.5%); followed by kaimoana (seafood, 19.6%) and meat (17.8%). When the marae was located within 5 km of the coast, kaimoana was more frequently eaten at hui and more often listed as a traditional food. Diverse tribal affiliations were also evident. Education in relation to the need to cut fat off meat, to skim fat off a boil-up and increase fruit consumption should be encouraged in any new community and environmental programmes designed to reduce the burden of chronic disease in Māori people.

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