Progress 09/01/11 to 12/31/13
Outputs
Target Audience: TARGET AUDIENCES: - Native American people were the primary audience for this project. Because of the growing prevalence of diabetes, obesity and other health issues among Native Americans, individuals impacted were primarily low income, enrolled members on the Omaha and the Santee Sioux tribes, with some living in surrounding communities and in urban South Sioux City, Nebraska area. - All of these participants were involved in the informal and extended education program efforts as part of this research project. Changes/Problems: Changes: - The original objective to produce brochures for the participants was changed with input from program participants in educational sessions and surveys to produce a cookbook that could provide more information and be a long lasting reference guide for participants. One hundred copies of the book have been printed and are currently being provided to participants. Problems: - Only having educational sessions in the day was identified by participants as a problem for attendance at times, and adding evening sessions had been suggested by participants. -Program was not long enough to create long term habit changes in diet and exercisepatterns of participants. - Lack of access to healthy foodsis still a problem for reservation participants especially in the winter months. Many participants would have researched more on healthy foods if they had internet access in their homes. - Participants would have liked to have more educational sessions to learn more about foods that had not been covered in the education sessions that are healthy for diabetic diets.- More information on the prepartation of wild game and bison(buffalo) and venisonas well as teas, veggies and berries that are found on the reservations. -Participant feedback indicated that many would like to see the whole family be able to attend sessions to getmore community knowledge of importance of healthy diets at all ages. What opportunities for training and professional development has the project provided? Project director attended FALCON training in October 2011. How have the results been disseminated to communities of interest? The cookbook is currently being distributed to the program participants and University of Nebraska program staff involved in the project. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
Activities: - At least 23 different participant families attended monthly educational sessions learning about foods, gardening, and physical activity. Total number of individuals was 33, including 13 Isanti Sioux tribal members, 15 Umonhon tribal members, 3 Caucasian and 2 others. -8 educational sessions were held for participants at locations in Santee and Macy. These sessions were taught by UNL Food Scientists, Tribal elders and project directors. The sessions included food safety, food nutrition, food preservation, food preparation/ cooking, use of cooking utensils, discovering Native foods and low impact physical activity. Gardening activities were part of Native Foods, working in partnership with the NICC Tribal Extension program. At least 11 participants were actively involved in community, individual and container gardens. For most, this was the first time being involved in their own garden. Events: - Native Foods was involved and had a display booth at4 health fairs in Santee, Walthill and Macy. - Four Native Foods participants volunteered at4 powwows in Santee and Macy, helping with booth displays and serving samples of Native foods. Services: - NICC project directors provided tilling for community and individual gardens and provided information to participants on getting the gardens started. Project assistants provided home visits to 11 participants in Macy and 8 different participants in Santee in order to get information from the participants regarding how the project has helped them and answering any questions they had. Products: - Recipes and Materials: Participants were provided recipes, food preservation and nutrition documents/publications at all educational cooking sessions. Participants were provided with basic cooking utensils, and safety supplies such as carving knives, cutting boards, refrigerator thermometers, meat and cooking thermometers. - Participants were provided with monthly deliveries of fresh healthy fruits and vegetables and other food items that were part of the educational cooking sessions and/or included in session recipes. Food was made available for participants for both locations, it is a 40-60 minutes minimum drive to access healthy food markets and grocery stores, and transportation is often a challenge for participants. Dr. Georgia Jones with the UNLDepartment of Nutrition and HealthScienceswas the lead authordeveloping an 86 pagecookbook during the project period with input from participants and project partners. The cookbook covers food preparation, preservation and food safety, with recipes for Native dishes including chokecherries, wild plums, hominy, bison (buffalo) meat, and squash. Recipies for garden vegetables and methods for preparation such as roasting and slow cooking.Food safety basics are also covered in the cookbook.Feedback from participant surveysfostered the development of the cookbookrather than a brochureso more information could be included and the books would be durable and a longerlastingproduct.
Publications
- Type:
Books
Status:
Other
Year Published:
2013
Citation:
Jones, G., Hair, D., Hallum, J., Schnepf, M., Albrecht, J., Hart, J. (2013). Native Foods Cookbook: Food Discoveries, Ideas and Recipes, Volume 1. University of Nebraska-Lincoln, Lincoln, NE.
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Progress 09/01/12 to 08/31/13
Outputs
Target Audience: Because of the growing prevalence of Diabetes among Native Americans, individuals impacted were primarily low income, enrolled members on the Omaha and Santee Sioux Reservations in Northeast Nebraska, with some living in surrounding communities and urban South Sioux City, NE and Sioux City, IA areas. Changes/Problems: Short term goals were met; coursework was offered; participants purchased and ate (some new) healthy foods (fruits and vegetables). The time frame of the classes and learning period were too short todevelopelong-term habits of change for better diet and physical activities. Record-keeping by participants of physical activity and meals was sporadic. We also did not have enough time to locate, prepare, and learn how to use more of the wild, natural, and healthy foods available on the reservations. Some participants reported that the unfamiliarity with some of the foods made some participants hesitant at first to try some foods. Generations of food preparation centered on processed foods and commodities has limited participants exposure to many fresh fruits and vegetables and dishes prepared with them. What opportunities for training and professional development has the project provided?
Nothing Reported
How have the results been disseminated to communities of interest? When the book is printed it will be distributed to program participants. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
- Recipes and Materials: Participants were provided recipes, food preservation and nutrition publications at all educational cooking sessions. - Participants were provided with basic cooking utensils, and safety supplies such as carving knives, cutting boards, refrigerator thermometers, meat and cooking thermometers. - Provided 9 hours of coursework in food preparation, storage, and drying. - Developed cook book of healthy meals using traditional and modern preparation methods. -Provided healthy food samplings at Macy and Santee Powwows and Santee health fair. - Kitchen appliances purchased for food preparation at the college campuses to be able to prepare food disheson site at eachcampus for the project.
Publications
- Type:
Books
Status:
Awaiting Publication
Year Published:
2014
Citation:
Native Foods Cookbook: Food Discoveries, Ideas and Recipes, Volume 1 .
- Type:
Other
Status:
Published
Year Published:
2013
Citation:
D. Hair 2013 NICC Messenger, Healthy Native Foods. quarterly publication providing news and information on the college and college activities.
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Progress 09/01/11 to 08/31/12
Outputs
OUTPUTS: Activities: - At least 23 different participant families attended monthly educational sessions learning about foods, gardening, and physical activity. Total number of individuals was 33, including 13 Isanti Sioux tribal members, 15 Umonhon tribal members, 3 Caucasian and 2 others. - Six two-day educational sessions were held for participants at locations in Santee and Macy. These sessions were taught by UNL Food Scientists, Tribal elders and project directors. The sessions included food safety, food nutrition, food preservation, food preparation/ cooking, use of cooking utensils, discovering Native foods and low impact physical activity. - Gardening activities were part of Native Foods, working in partnership with the NICC Tribal Extension program. At least 11 participants were actively involved in community, individual and container gardens. For most, this was the first time being involved in their own garden. Events: - Native Foods was involved and had a display booth at 3 health fairs in Santee, Walthill and Macy. - Four Native Foods participants volunteered at 2 powwows in Santee and Macy, helping with booth displays. Services: - NICC project directors provided tilling for community and individual gardens and provided information to participants on getting the gardens started. - Project assistants provided home visits to 11 participants in Macy and 8 different participants in Santee in order to get information from the participants regarding how the project has helped them and answering any questions they had. Products: - Recipes and Materials: Participants were provided recipes, food preservation and nutrition documents/publications at all educational cooking sessions. - Participants were provided with basic cooking utensils, and safety supplies such as carving knives, cutting boards, refrigerator thermometers, meat and cooking thermometers. - Participants were provided with monthly deliveries of fresh healthy fruits and vegetables and other food items that were part of the educational cooking sessions and/or included in session recipes. Food was made available for participants since for both locations, it is a 40-60 minutes minimum drive to access healthy food markets and grocery stores, and transportation is often a challenge. PARTICIPANTS: -Dawn Hair, lead PI for Native Foods project, a science instructor at Nebraska Indian Community College. She coordinated the details of the workshops, communicated with Participants, kept records, and tilled gardens. Native Foods was approximately 25% of lead PI's time. -Jim Hallum, Native Foods co-PI, Director of NICC Tribal Extension. He assisted with activities, communication, and garden projects. Native Foods was approximately 10% of co-PI's time with Tribal Extension grant program. TARGET AUDIENCES: - Native American people were the primary audience for this project. Because of the growing prevalence of diabetes, obesity and other health issues among Native Americans, individuals impacted were primarily low income, enrolled members on the Omaha and the Santee Sioux tribes, with some living in surrounding communities and in urban South Sioux City, Nebraska area. - All of these participants were involved in the informal education program efforts as part of this research project. PROJECT MODIFICATIONS: Not relevant to this project.
Impacts
Changes in knowledge/skills: - At least 23 participants indicated they learned new skills about how to use cooking utensils such as knives and cutting boards, and food safety preparation such as cleaning and preparation of food for cooking. - Participants were involved with 2 community gardens, 9 individual gardens, and 2 container gardens. Many were able to produce and harvest some foods despite the severe drought. They chose to water their gardens rather than their yards. Changes in actions/behaviors: - Most all participants indicated an increased use of fruits and vegetables, and wanting to know more about how to prepare and preserve them. - Six Native Foods participants volunteered their time, telling about their program involvement and answering questions about food nutrition and food safety at the Health Fairs. Participant Generated Learning: - Participants increased their interest in wanting to learn more and chose other learning activities that included Indian corn drying, making of chokecherry patties, and hominy-making classes. Changes in conditions/health: - Most all participants indicated increased physical activity, including walking, gardening, house work, playing with their children, riding a bicycle and parking father away when shopping. - Half of all participants improved their health conditions for diabetes such as lower blood sugar and A1c measurements. - Most all participants reported improved health conditions related to obesity or being overweight, by at least maintaining (not gaining) and/or actually losing weight due to a combination of diet changes and physical activity.
Publications
- - Hair, D. 2012. NICC Messenger, Expanding the Circle of Education. Monthly. Provides news about Nebraska Indian Community College.
- - Jones, G., Hair, D., Hallum. J., Hart, J., Albrecht, J., and Schnepf, M. 2012. Reconnecting Native Americans to their Food Culture: A Feasibility Study. Society of Nutrition Education, National conference poster session. Washington, D.C. July 2012.
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