Progress 09/01/04 to 08/31/06
Outputs
The United Tribes Technical College (UTTC) proposal to the United States Department of Agriculture (USDA) Tribal College Research Program is intended to answer the questions "Are nutrients consumed by Native American people, in the past, significantly different than nutrtioinal value of foods provided by the Food Distribution Program for Indian Reservations (FDPIR)". The answer will help Native American people and Tribal Health Program professionals incorporate information necessary to combat the Type 2 diabetes and obesity issues severely affecting them today.
PRODUCTS: 1. Project Analysis Report for: Nutrient Analysis and Acceptability Testing of Selected Traditional Native American Foods completed in partnership with USDA Human Nutrition Research Center in Grand Forks, ND. 2. Questionnaire and Taste Acceptabilty Testing 3. Questionnaire results 4. Advisory Circle comprised to tribal elders and community members.
OUTCOMES: Objective 1: Three Indian Reservations in North Dakota responded to a letter requesting permission and contact names of those willing to assist with identifying and gathering plants. Traditional plants and platn food used by local tribes were collected in a traditional way taugth by individuals that have knowledge about these traditions and plants and who used these plant for what purpose. Objective 2: Plant items collected included: wild prairie turnips, pickly pear, rose hips, lambs quarters, stinging neetle, wild raspberries, beaked hazelnut, chokecherries, juneberries, buffaloberries, cattail shoots and Arikara roasted corn. These plants were sent to the USDA Human Nutrition Research Center in Grand Forks, ND for anaylsis. Objective 3: Identify food preparation and consumption patterns of selected traditional foods, as evidenced by development of standardized recipes and menu ideas was not met due to lack of and availability of product. Objective 4: Developed a taste
test survey and process for five selected traditional plant foods collected. The plants choosen for the survey were corn balls, milkweed soup, cattails shoots, wild prairie turnips and Arikara roasted corn.
DISSEMINATION ACTIVITIES: There were no dissemination activity of this report.
FUTURE INITIATIVES: This research project will be shared and reviewed during strategic planning meetings for United Tribes Technical College at which time a decision to further pursue grant proposals of this type will be decided.
Impacts
Participation of six core individuals that provided the Extension Research Coordinator advise on the type of traditional foods and plant foods collected comprised of an advisory circle to gain feedback for future projects in research and how to disseminate information learned. Plants selected for the taste acceptabiltiy testing were selected and prepared by UTTC staff and research students. The test was held in the UTTC cafeteria. An advisory circle member indicated on their travel report after attending an advisory circle meeting that they would like to "become a research leader for the tribes and reservations" in the field of traditional plants and platn foods.
Publications
- No publications reported this period
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