Progress 09/01/06 to 08/31/10
Outputs
Obj.1: Develop culturally relevant educational materials relating to healthy lifestyle choices for the UTTC students, families, and staff and Tribal communities. Hands-on workshops:Strong in Body and Spirit Diabetes Education; Honoring the Gift of Children; Diabetes Talking Circles; Healthy Low Cost Meals; ServSafe Food Safety Training; UTTC Eat Smart. Play Hard. Participants: men and women, college students, faculty and staff, tribal foodservice workers, casino staff, Bureau of Indian Affairs (BIA) staff, IHS staff, private foodservice vendors, public school staff and hospital staff. Ob.2: Provide activities to promote improved quality of life for UTTC students, staff and their families. Teach strategies and skills to promote health, sustain cultural values, strengthen self-esteem and build resource management skills. Extension dietitian provided nutrition counseling to college students, staff and their families. Nutrition, food safety and health news articles are published in United Tribes News ten times per year, distributed to over 1,500 individuals nationwide, over 900 mailed off campus. Nutrition presentations reached college students enrolled in the following academic programs; practical nursing, community health, early childhood education, elementary education and injury prevention. Nutrition classes were taught in the elementary classrooms, weekly cooking classes were held. The Junior Master Gardener program established a youth garden with raised beds. Nutrition, health, gardening and food safety displays are set-up at wellness fairs and tribal events. A cafeteria wellness policy has been developed,staff participate in food safety training, menus have been reviewed and updated with healthier meal patterns and portion sizes.Obj.3: Participate in UTTC Wellness Circle activities with UTTC departments promoting physical activity, community health, emotional and spiritual health to encourage increased physical activity and improved choices. Obj.4:Develop and maintain partnerships to increase and expand the available resources and expertise. The relationships exist to mutually enhance the health of Native American individuals, families, and communities. Developed partnerships with NDSU Extension food and nutrition, horticulture, youth development and sustainable agriculture programs, USDA Food and Nutrition Services (FNS), ND Department of Health Diabetes Coalition, Tribal Diabetes Program Coordinators, Tribal Environmental Health Officers, Indian Health Service (IHS),Public Health, Women Infants and Children (WIC) Supplemental Food Program, and ND Humanities Council. Obj.5: Share data with community members, tribal leaders, USDA and other agencies serving diverse audiences. Land Grant program advisory committee reviews the strategic plan, identifies program needs of the 5 tribal nations owning UTTC, and prioritize activities. The strategic plan is reviewed and updated annually. A Land Grant program website http://landgrant.uttc.edu provides easy access to educational materials developed by the UTTC faculty. PRODUCTS: Youth cooking classes involving elementary students in activities that teach healthy food choices, low-cost meal ideas, and cooking skills. Youth participating in the 4 week series talked about making fruit salsa and baked chips for their families and others baked chicken nuggets for a family meal. Adult cooking workshops are held throughout the year; Quick Healthy Meals, Lunch-N-Learn, have been included in the UTTC staff development conference. Nutrition and food safety news articles are published in the United Tribes News distributed ten times each year to over 1500 individuals nationwide. College students enrolled in community health, early childhood education and nursing participate in food safety, nutrition and wellness programs that prepare them to share information with others. Four times each year nutrition, food safety and wellness articles are reviewed and published in the insurance company health and fitness newsletter distributed to five Tribal Nations. Foodservice food safety training programs based on the National Restaurant Association's ServSafe program were taught in three tribal communities and the UTTC campus. The 20 hour workshop taught on the UTTC campus provides hands-on activities and is the preferred class for inexperienced foodservice workers and those with low reading skills. Tribal environmental health officers promote the food safety education programs and materials, schedule and host classes. Wellness activities include a walking/wellness incentive program, hosting a diabetes conference, weekly nutrition and physical activity programs, cafeteria committee participation to assist with the overall wellness plan for campus foodservice and training plans for staff. Partnerships for the development and delivery of nutrition, food safety and health education include: tribal health officers, sanitarians, Indian Health Services-Aberdeen Area, the American Heart Association of ND, ND State Health Department, State of ND Nutrition Action Plan, UTTC Family and Child Education program, WIC, Public Health and NDSU Extension Nutrition program. OUTCOMES: Nutrition and physical activity messages and activities have become an integrated component of the elementary school curriculum. Youth participants return to class talking about the food they prepared for family members. Wellness activities are a consistent priority for students and staff. All staff members are urged to spend 30 minutes of their work time each day in a physical activity. Cafeteria menu improvements include increased fruits and vegetables and a decrease in baked desserts and sweet rolls. Appropriate sized portions are served with those wanting more food returning for seconds. Cafeteria staffs participate in food safety workshops. Student senate has requested a food safety workshop designed to improve the food handling practice of students serving food at student sponsored events. Workshop participants include tribal employees from the five Tribal Nations that own UTTC, as well as employees of the local penitentiary and transitional or group homes. Cafeteria remodeling project is being planned to improve health and safety issues. Programming opportunities have increased through collaborations with UTTC Departments, Tribal community partners (diabetes programs, senior centers, childcare centers) and other partners in local and state government, universities and agencies. DISSEMINATION ACTIVITIES: News articles, bulletin boards, wellness fair booths and community events are the preferred distribution method for nutrition and food safety messages. Revisions to the UTTC Land Grant Program website provide quick access to lesson plans and educational resources that are useful in the tribal communities we serve. The strategic plan has been distributed to advisory board members, administrators and the college's accreditation review team. Additional distribution activities include exhibits and poster sessions at tribal summits, college student gatherings and professional development activities designed for tribal college staff and faculty. FUTURE INITIATIVES: Future plans include workshops focused to nutrition and meal planning as well as food safety, collaboration to provide hands on gardening experiences for youth and adults and increased effort to adapt educational resources for internet distribution. Improved nutrition in rural communities will be addressed with a variety of methods; more knowledge about food choices, improved cooking skills, local food production with home and community gardens and youth development programs.
Impacts
Extension programs and activities reach and serve a campus population that includes 500 preschool to 8th grade students, 1100 college students and their families, 300 staff and faculty. Over 60 tribes are represented among the students enrolled. Educational resources shared with the student population are frequently requested by agency representatives in their home communities. Food service food safety workshops are marketed throughout Indian Country with participants from Tribal communities in ND, SD, MT, NE, NM, AZ, and NV. Healthy food choices are more visible on campus, fruit trays have replaced caramel rolls, and water has replaced soft drinks.
Publications
- Buffalo and Native American Wellness resource kit explains historical and cultural significance of the buffalo, modern-day cooking methods, recipes, and nutritional value. A workshop plan, copy-ready handouts and recipes in pdf format are at http://landgrant.uttc.edu. A CD with the complete educational resource kit may be purchased. Revised 2010
- UTTC Eat Smart. Play Hard. This is a hands-on culturally relevant nutrition and physical activity set of lessons designed to reach children in preschool through the sixth grade. Every lesson links the Native American culture and provides a movement activity to energize your group. 2007
- Together, Sharing Food Safely is a set of resources designed for food service businesses, vendors at powwows, street fairs and county fairs. Hand outs include; Safe Food at Feeds, Powwows and Memorials, Cooking it Safe, Cross Contamination, Food Safety for Children, Hand Washing Poster, and Safe Cooking Temperatures.Revised 2007
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Progress 09/01/08 to 08/31/09
Outputs
Objective 1: Develop culturally relevant educational materials relating to healthy lifestyle choices for the UTTC students, families, and staff and Tribal communities. Inputs: time and technical assistance to nutrition education programming was contributed by Land Grant Extension Coordinator and Food Safety Educator. North Dakota State University Extension Family Nutrition Program Agent provided time and technical assistance to healthy cooking programs. Objective 2: Provide local community educational activities to promote improved quality of life for the UTTC students, staff and their families. These educational efforts are designed to teach strategies and skills necessary to promote health, sustain cultural values, strengthen self-esteem and build resource management skills relating to food purchases. Inputs: Extension staff contributed time and resources such as educational materials, supplies, technology, and facilities. Nutrition classes were taught in the elementary classrooms, weekly cooking classes were taught in the nutrition and foodservice teaching kitchen. Objective 3: Participate in UTTC Wellness Circle activities. The Circle supports activities in an effort to synchronize campus resources and prorams toward a common vision for the community. Inputs: Resources including time, supplies, educational materials, etc. where provided by all members of the Wellness Circle which includes but is not limited to: Strengthening Lifestyles, Practical Nursing Program, Student and Campus Services, Community Health, Cafeteria committee, elementary school and the Extension Nutrition program. Objective 4: Develop and maintain partnerships on a local and regional level. These partnerships are necessary to increase and expand the available resources and expertise. The relationships exist to mutually enhance the health of Native American individuals, families, and communities. Input: Extension staff time and resources including technology, facilities, and supplies. Objective 5: share data with community members, tribal leaders, USDA and other agencies serving diverse audiences. Input: review, revision and adoption of the Land Grant Extension program strategic plan. PRODUCTS: Healthy food choices, low-cost meal ideas, and cooking skills are the focus of after school cooking classes and summer youth programs. Over 100 different youth participated in 33 classes taught in the Nutrition and Foodservice teaching lab, October to July 2009. Youth returning for a cooking class talked about making fruit salsa and baked chips for their families and others baked chicken nuggets for a family meal. Quick Healthy Meals was the cooking workshop held during the UTTC staff development conference. The 36 participants included men and women, teachers, students and staff. The enthusiasm of the participants indicates continuing need for nutrition and health classes with hands-on activities. Participant comments: I would like to go through this class again! Totally enjoyed this class! Learned some new ways of choosing foods. Instructor had a lot of knowledge of material. I would recommend this class to others. Nutrition and food safety news articles published in the United Tribes News distributed ten times each year to over 1500 individuals nationwide. College students enrolled in community health, early childhood education and nursing participate in food safety, nutrition and wellness programs that prepare them to share information with others. Four times each year nutrition, food safety and wellness articles are reviewed and published in the insurance company health and fitness newsletter distributed to five Tribal Nations. Foodservice food safety training programs based on the National Restaurant Association's ServSafe program were taught in three tribal communities and the UTTC campus. The 20 hour workshop taught on the UTTC campus provides hands-on activities and is the preferred class for inexperienced foodservice workers and those with low reading skills. Tribal environmental health officers promote the food safety education programs and materials, schedule and host classes. Wellness activities include a walking/wellness incentive program, hosting a diabetes conference, weekly nutrition and physical activity programs, cafeteria committee participation to assist with the overall wellness plan for campus foodservice and training plans for staff. Partnerships for the development and delivery of nutrition, food safety and health education include: tribal health officers, sanitarians, Indian Health Services-Aberdeen Area, the American Heart Association of ND, ND State Health Department, State of ND Nutrition Action Plan, UTTC Family and Child Education program, WIC, Public Health and NDSU Extension Nutrition program. OUTCOMES: Nutrition and physical activity messages and activities have become an integrated component of the elementary school curriculum. Youth participants return to class talking about the food they prepared for family members. Wellness activities are a consistent priority for students and staff. All staff members are urged to spend 30 minutes of their work time each day in a physical activity. Cafeteria menu improvements include increased fruits and vegetables and a decrease in baked desserts and sweet rolls. Appropriate sized portions are served with those wanting more food returning for seconds. Cafeteria staff regularly participates in food safety workshops. Student senate has requested a food safety workshop designed to improve the food handling practice of students serving food at student sponsored events. Workshop participants include tribal employees from the five Tribal Nations that own UTTC, as well as employees of the local penitentiary and transitional or group homes. DISSEMINATION ACTIVITIES: News articles, bulletin boards, wellness fair booths and community events are the preferred distribution method for nutrition and food safety messages. Revisions to the UTTC Land Grant Program website will provide quick access to lesson plans and educational resources that will be useful in the tribal communities we serve. The strategic plan has been distributed to advisory board members, administrators and the college's accreditation review team. Additional distribution activities include exhibits and poster sessions at tribal summits, college student gatherings and professional development activities designed for tribal college staff and faculty. FUTURE INITIATIVES: Future plans include workshops focused to nutrition and meal planning as well as food safety, collaboration to provide hands on gardening experiences for youth and adults and increased effort to adapt educational resources for internet distribution.
Impacts
Extension programs and activities reach and serve a campus population that includes 500 preschool to 8th grade students, 1100 college students and their families, 400 staff and faculty. Over 60 tribes are represented among the students enrolled at UTTC. Educational resources shared with the student population are frequently reguested by agency representatives in their home communities (Montana, South Dakota, Arizona and others).
Publications
- No publications reported this period
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Progress 09/01/07 to 08/31/08
Outputs
Objective 1:Develop culturally relevant educational materials relating to healthy lifestyle choices for the UTTC students, families, and staff and Tribal communities. Distributed 900 UTTC Eat Smart. Play Hard. nutrition education packets to ND Tribal and public elementary, middle, high schools and colleges; Tribal Head Start; Boys and Girls Clubs; Day Cares; Extension and EFNEP/FNP; SD Extension and SD Head Start; and Montana Tribal Schools. Eat Right and Ride poster/essay contest.Objective No.2:Provide local community education activities to promote improved quality of life for UTTC students, staff and their families. The Extension dietitian provided nutrition education counseling to UTTC's WIC clients, students, staff and their families, 161 individual. Ten news articles were published in the United Tribes News distributed to 1500 individuals nationwide, over 900 mailed off campus. General nutrition presentations were given in community health, early childhood education, and foodservice classes. University of Mary Physical Therapy Department and Extension partnered on a 5 week wellness program. A summer garden project involved cooking club youth and college students. Health and wellness programs were presented at the American Indian Higher Education Consortium. Objective 3:Participate in UTTC Wellness Circle activities including a walking/wellness incentive program (shoes donated by the Nike Corporation) and a Native American motivational speaker who transformed his former 305 pound body, escaped diabetes and enhanced his musical career through a total commitment to health and fitness. Wellness fairs, three per year reach 300 participants. The cafeteria committee reviews wellness plans for all UTTC foodservice and establishes training plans for foodservice staff. Objective 4:Develop and maintain partnerships on a local and regional level. Extension partnered with Bismarck/Burleigh Public Health and dietitians to study new diabetic food planning and distribute nutrition and health information to Native American families living in the city and county. Efforts continue to establish a NDSU EFNEP/FNP program on the UTTC campus. Recruitment efforts and interviews have failed to provide an individual with the appropriate skills. WIC program resources are available to UTTC students and their families through a partnership with the Custer District WIC program. Other partners include: the American Heart Association of ND; ND State Health Department; Diabetes Prevention Program at the University of Oklahoma; State of ND Nutrition Action Plan; UTTC Family and Child Education program and NDSU Extension Nutrition program. Objective 5: Share data with community members, Tribal Leaders, and USDA. Program resources are marketed throughout Indian Country. Strategic planning will strengthen Land Grant Programs. PRODUCTS: The Eat Smart. Play Hard.lesson plans and poster; culturally relevant handouts and hands-on classes; elementary students posters and essays; improved foodservice; wellness activities include a nutrition component; and United Tribes News nutrition articles. OUTCOMES: Increased programming opportunities when collaborating with UTTC Wellness Department and other partners in the Tribal communities, state government and universities, and agencies. DISSEMINATION ACTIVITIES: Food and nutrition news and resources are included in United Tribes News,ten issues, 1500 copies, with over 900 copies mailed out of state. UTTC Land Grant publication list is distributed to agencies and organizations serving the Tribal communities. Health and wellness programs were presented at the American Indian Higher Education Consortium. Health and wellness programs and activities are coordinated with other UTTC departments. FUTURE INITIATIVES: Native communities continue to cope with high rates of obesity and type 2 diabetes. Identifying and promoting cultural patterns and resources that support health and wellness such as traditional foods and activity level is a long term preventive measure. Continuing efforts are to establish the NDSU EFNEP/FNP program on the UTTC campus and provide cafeteria staff training.
Impacts
Nutrition is a component of the elementary school curriculum and health and wellness activities on the UTTC campus. UTTC serves 500 preschool to 8th grade students, 1100 college students and 400 staff and faculty. Healthy food choices are more visible on campus. Fruit trays have replaced caramel rolls. Water has replaced pop. Continued staff and programs focused to culturally sensitive health and wellness issues is an important component of this Extension grant.
Publications
- Eat Smart. Play Hard.Lessons to Promote Healthy Eating and Physical Activity Behaviors in Children, preschool to grade 6,SuAnn Schmitz, September 2007.
- Balanced Living For Kids, SuAnn Schmitz, September 2007.
- Eat Smart. Play Hard.Poster, SuAnn Schmitz,September 2007.
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Progress 09/01/06 to 09/01/07
Outputs
Objective No:1 Develop culturally relevant educational materials relating to healthy lifestyle choices for the UTTC students, families, and staff and Tribal communities. Summary 2006-2007 Conducted Strong in Body and Spirit diabetes education classes for UTTC faculty, staff and students. Administrative leave was given to participants so they could attend classes during the workday. Eight participants were enrolled in the 2 hour sessions offered one day a week for four weeks. Hosted two sessions of the IHS Honoring the Gift of Children curriculum. Thirty-seven participants attended the first noon hour session. The six-lesson course was offered one day a week for four weeks. Established Diabetes Talking Circles offered monthly for nine months for UTTC students, staff and faculty. Topics included: Diabetes - Perceptions, Facts and Prevention, Nutrition Basics, Label Reading, CHO Counting, and Cardiovascular disease. Participated in UTTC Wellness Week activities. Land Grant
Extension hosted Dr. Vince Barnes from IHS Fort Yates. Land Grant Registered Dietitian presented an hour Nutrition Facts Label Reading Workshop to students, staff and faculty. Objective No: 2 Provide local community educational activities to promote improved quality of life for the UTTC students, staff and their families. Provided monthly nutrition articles to UTTC Newsletter Conducted Diabetes education classes on campus. Hosted IHS pilot test of Honoring the Gift of Children. Applied for After School Snack program. Assembled record keeping book and develop six-week cycle menu. Developed Wellness Policy for TJES and chaired Wellness Policy Committee meetings. Participated in Wellness Week activities - sponsored speakers and provided Nutrition presentation Participated in Child Find Carnival - display and Healthy Snack Walk Objective No: 3 Participate in UTTC Wellness Circle activities. The Circle supports activities in an effort to synchronize campus resources and programs toward a
common vision for the community. Wellness Week activities - sponsored speaker and provided nutrition education presentation Objective No: 4 Develop and maintain partnerships on a local and regional level. These partnerships are necessary to increase and expand the available resources and expertise for the UTTC Extension Program. These relationships exist to mutually enhance healthier programs for Native American individuals, families, and communities. Developed contacts with FNS-USDA, NDSU Extension/EFNEP, University of Minnesota Athletic Dept., ND Department of Health Diabetes Coalition. Met with Tribal area Extension Programs administrators and Tribal Diabetes Programs Coordinators. Attend UTTC Wellness circle meetings/TJES Wellness Policy Committee Attend BMDA/NDDA, NDNC Objective No 5: Share data with community members, Tribal leaders, and USDA. Continue to strengthen communications with partners.
PRODUCTS: Conducted Strong in Body and Spirit diabetes education classes for UTTC faculty, staff and students. Administrative leave was given to participants so they could attend classes during the workday. Eight participants were enrolled in the 2 hour sessions offered one day a week for four weeks. Hosted two sessions of the IHS Honoring the Gift of Children curriculum. Thirty-seven participants attended the first noon hour session. The six-lesson course was offered one day a week for four weeks. Established Diabetes Talking Circles offered monthly for nine months for UTTC students, staff and faculty. Topics included: Diabetes - Perceptions, Facts and Prevention, Nutrition Basics, Label Reading, CHO Counting, and Cardiovascular disease. Participated in UTTC Wellness Week activities. Land Grant Extension hosted Dr. Vince Barnes from IHS Fort Yates. Land Grant Registered Dietitian presented an hour Nutrition Facts Label Reading Workshop to students, staff and faculty.
OUTCOMES: The "Strong in Body and Spirit" education classes were designed to provide studnets, faculty and staff with an understanding of proper nutrition and the basics of a healthy lifestyle for diabetics. The Indian Health Service curriculum "Honoring the Gift of Children" classes provided participants with general nutrition information pertaining to a healthy family. Participants acquired a knowledge base and skills to maintain a healthy family lifestyle. Diabetes Talking Circles united campus participants with others who shared the common bond of diabetes. Students, staff and faculty had the opportunity to discuss the impact of diabetes on them personally. The Talking Circles empowered participants to make healthy lifestyle changes and overcome diabetes.
DISSEMINATION ACTIVITIES: "Buffalo and Native American Wellness" and "Gifts From the Earth: Fruits and Vegetables" UTTC Extension curriculums were distributed to Food and Nutrition students through the campus book store for Diabetes Mother Earth class. Developed Wellness Policy for Theodore Jamerson Elementary School (TJES) and the Land Grant Extension Nutrition Education Coordinator serves on the Wellness Policy Committee. Her participation was critical in the development and implementation of the policy.
FUTURE INITIATIVES: Native Communities are high risk populations with continued needs including Type 2 Diabetes and Childhood/Adult obesity. Therefore, continued programming is essential and will depend on future funding in order to maintain and further develop programming.
Impacts
The impact and results of this project offered at United Tribes Technical College provides students, staff and faculty access to these services within our campus community. In absence of this grant our students, staff and faculty would not have an opportunity to participate in these programs. This grant reaches and serves a campus population including: 500 Preschool to 8th grade students, 1100 college students and 400 staff and faculty.
Publications
- No publications reported this period
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