Progress 09/01/05 to 06/30/07
Outputs
The objective was to offer two additional degrees focusing on healthful nutrition classes. The first activity was to organize a strategic plan to help decide which new degree options for nutrition education should be offered at UTTC. The Nutrition and Foodservice staff began a review of strategic plan but will finalize the overall Land Grant plan in 2007. Tourism and Tribal Management was identified as a degree where nutrition and foodservice would be incorporated, however due to lack of employment in this area, it was not offered at UTTC during the 2006-2007 school year. A Life Skills certificate was investigated, but was determined to not be applicable for current curriculum. The second activity was to employ adequate trained staff to ensure culturally important learning styles will be included as curriculums are developed. Nutrition and Foodservice faculty attended four Professional Development Days at UTTC addressing cultural issues in addition to other campus
workshops. The Tribal Tourism and Tribal Management instructor who is Native American helped develop the Tourism and Hospitality Management degree at UTTC. A 2006 Nutrition and Foodservice Native American graduate was hired for our department as an Extension Nutrition Assistant and WIC Certifier. A Native American was employed as the new UTTC Land Grant Director. The third activity was to partner with 1862 University, American Dietetic Association, local community college culinary arts program, and Indian Health Services while designing specific degree programs including dietetic technician, tourism management, chef, or Type 2 diabetes educators. Several reservations were contacted while investigating the need for and designing the Tourism and Hospitality Management degree, which was approved for fall 2006. American Dietetic Association was contacted about diet technician and there is no job market for this position, therefore; this degree or certificate would not be necessary.
Offering chef training as a degree program required some research and it was determined in fall of 2006, not to be feasible at this time as the current facility is inadequate and it would require hiring an additional staff member (chef). The funds from this grant were used to continue offering face-to-face and on-line classes for American Indian students in addition to providing instruction and advisement to on campus students.
PRODUCTS: A brochure to advertise the Tourism and Tribal Management degree was developed and printed. A laptop computer and a wide screen tv were purchased to enhance classroom lectures in the Land Grant Room. A laser jet printer was purchased for printing classroom materials for students and faculty. Cookbooks and magazine subscribtions were updated with the use of these funds. Two apple trees were planted on campus in honor of the UTTC Nutrition and Foodservice graduates during a tree planting ceremony in the spring.
OUTCOMES: Due to this grant we are able to have a dietician as a full time on campus instructor and a dietician for the on-line instruction. The Nutrition and Foodservice staff began a review of the strategic plan in spring of 2006 and plans to finalize the overall Land Grant plan this fall. The goal of the stratgic plan states: The Nutrition and Food Service Education program effectively prepares students for a career in Tribal settings and off reservation employment opportunities. The objectives include: 1. Cultural diversity is incorporated into all aspects of the vocation. 2. Program effectiveness, faculty and student competency is assessed. 3. Class instruction is delivered both face to face and through online course work. 4. Nutrition and foodservice degree program curriculum is aligned with workforce demands. 5. Quality practical work experience in Nutrition and Foodservice is provided and evaluated. 6. Student retention, graduation and placement rates are aligned with UTTC
academic goals. The Land Grant department now employs the following Native American staff, a Land Grant Director, and an Extension Nutrition Assistant and WIC Certifier, who is a 2006 graduate of the UTTC Nutrition and Foodservice program. To enhance the program, it was determined that the Nutrition and Foodservice Vocation will offer a Concentrated Certificate in Dietary Management and will investigate offering a Diabetes Prevention Degree.
DISSEMINATION ACTIVITIES: The strategic plan will be developed into a bound document and distributed to key personnel. Also a one page pamphlet will be developed to distribute for marketing purposes and to broader range of audience. The new concentrated certificate in dietary management will be marketed on the UTTC website and in Native American publications.
FUTURE INITIATIVES: We are continuing to investigate the feasibility of offering a Diabetes Prevention Specialist degree at UTTC in addition to our Nutrition and Foodservice degree. We wish to continue employing staff that can incorporate culturally relevant materials into the curriculum. We have updated our classroom and are currently remodeling the foods teaching lab on campus to update our facility and equipment in order to meet the needs of our current and future students.
Impacts
The purpose of the Tribal Education Equity Grant is to build on United Tribes Technical College's Associate of Applied Science degree in Nutrition and Foodservice. There is a need for Native Americans to be trained as nutrition professionals. UTTC has been offering classes in it's sixty credit nutrition degree since 2000. Beginning fall of 2004, UTTC was fully approved by a college accreditation agency to offer the nutrition degree to on-line learners. UTTC's nutrition program is innovative and offers science based nutrition education with Native American culture and philosophy. In an effort to meet student needs and varied learning styles, the curriculum is divided into two tracks - nutrition/wellness or foodservice/culinary arts. After completing their two year degree at UTTC in the spring of 2006, two students enrolled at a North Dakota four year university to continue their education in nutrition. Another student gained employment with the Land Grant Department as
an Extension Nutrition Assistant/WIC Certifier. The goal of the strategic plan will be that the Nutrition and Food Service Education program effectively prepares students for a career in Tribal settings and off reservation employment opportunities. With the addition of additional training tracks or certificates we will reach a broader variety of potential students. The above summary directly supports USDA TEE's goal to enhance educational opportunities for Native Americans by strengthening programs in human nutrition at 1994 Land Grant Institutions.
Publications
- No publications reported this period
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