Source: UNITED TRIBES TECHNICAL COLLEGE submitted to
UNITED TRIBES OBESITY AND DIABETES EDUCATION PROGRAM
Sponsoring Institution
National Institute of Food and Agriculture
Project Status
TERMINATED
Funding Source
OTHER GRANTS
Reporting Frequency
Annual
Accession No.
0218844
Grant No.
2009-47002-05550
Project No.
NDE-2009-02058
Proposal No.
2009-02058
Multistate No.
(N/A)
Program Code
NK
Project Start Date
Sep 1, 2009
Project End Date
Aug 31, 2013
Grant Year
2009
Project Director
AUNE, P. E.
Recipient Organization
UNITED TRIBES TECHNICAL COLLEGE
3315 UNIVERSITY DRIVE
BISMARCK,ND 58504
Performing Department
Land Grant Department
Non Technical Summary
Enhancing obesity and diabetes education programs on the United Tribes Technical College (UTTC) campus will provide activity based culturally sensitive program materials for the Tribal programs partnered with the UTTC USDA Land Grant Extension Program. Delivering relevant, research-based nutrition and food safety education that has a positive impact on the health and well-being of all citizens is a program goal. Activity based program materials to be developed include an elementary school focused healthy cooking curriculum. Weekly hands-on classes provide the youth friendly environment for testing and evaluating procedures and topics to be included. The program materials will be available in PDF format for cost-effective distribution to youth serving organizations based in tribal communities. An adult activity based program with weekly or bi-weekly cooking classes in the Nutrition and Foodservice teaching kitchen will include healthy food choices and food preparation methods. Individual lesson plans, including health and nutrition resources, and recipes will be distributed in PDF format. The culturally distinct materials will be shared with Tribal based food distribution programs, Indian Health Service diabetes programs, WIC offices, Headstart parent programs and Extension educators.UTTC's Land Grant Programs have experience in providing community education emphasizing Type 2 diabetes, healthful food preparation, childhood obesity and foodsafety. Programs are culturally relevant and based on the four directions of wellness, which are necessary if health and improved quality of life for Native people is to be achieved.
Animal Health Component
(N/A)
Research Effort Categories
Basic
(N/A)
Applied
100%
Developmental
(N/A)
Classification

Knowledge Area (KA)Subject of Investigation (SOI)Field of Science (FOS)Percent
90360993020100%
Knowledge Area
903 - Communication, Education, and Information Delivery;

Subject Of Investigation
6099 - People and communities, general/other;

Field Of Science
3020 - Education;
Goals / Objectives
Delivering relevant, research-based nutrition and food safety education that has a positive impact on the health and well-being of all citizens is one of four program goals included in the 2008 to 2013 UTTC Land Grant Strategic Plan. A major objective is to develop, deliver, and evaluate culturally sensitive food safety and nutrition education training curriculums designed for Tribal citizens, communities, agencies, and businesses. This special emphasis project is to enhance the UTTC Land Grant nutrition education program to deliver activity-based, relevant, research-based, culturally sensitive nutrition, obesity and diabetes education resources and training curriculums for the Tribal programs partnered with the UTTC USDA Land Grant Extension Program. Statement of Program Objectives; 1.Develop activity based program materials that will include a healthy cooking curriculum for students, ages 8 to 12. Where the students make healthy food choices, learn how to safely prepare the chosen food and sample a wide variety of foods during their after school cooking classes. 2.Develop an adult activity based program with weekly or bi-weekly cooking classes that include healthy food choices and food preparation methods.3.Plan and host a minimum of four nutrition training institutes for Tribal nutrition providers such as nutrition for the elderly programs, diabetes programs, food distribution programs, head-start programs, detention center foodservice staff, Indian Health Services (IHS) dietary departments, WIC, casino foodservice staff, community college foodservice staff, etc.
Project Methods
Food, nutrition and health programs will be developed and delivered by the Land Grant program staff. One evening each week will be designated for campus community food and nutrition hands-on classes. Currently an Afterschool Cooking program for elementary students is taught by Land Grant staff, college students and the North Dakota State University Extension Family Nutrition Program. In addition to the Afterschool Cooking program a bi-weekly adult healthy cooking class will be developed and taught. A consistent, regularly taught healthy cooking class would attract adult students living on-campus or the surrounding community and UTTC staff coping with increasing health problems related to obesity and diabetes. Healthy food choices and cooking methods partnered with the physical activities encouraged by the Strengthening Lifestyles Department will result in improved health for the participants and their families. Foodservice food safety training will be refocused to nutrition, obesity and diabetes with food safety as a component of each lesson. Formal review and evaluation of educational materials and methods will involve Extension and academic experts, advisory board and cultural committee members. A retrospective evaluation tool is being developed for programs and lessons.

Progress 09/01/09 to 08/31/13

Outputs
Target Audience: Target audiences included students, staff and faculty, elementary school students, tribal cooks, participants in the reservation based food distribution programs, middle school youth mentoring group, and particpants in local farmer's markets activities. Changes/Problems: During the extended timeframe for this project (3 years) we had 3 different professionals contributing to the project effort. This lack of continuity did affect the timeframe and the approaches used and documents developed. Rather than monthly evening cooking classes, the nutrition educators developed the Just Move It series that reached more people. During 2012 and 2013 we did have afterschool cooking classes, since 2013 the nutrition educators go into the classrooms with a nutrition and activitity curriculum. What opportunities for training and professional development has the project provided? Nothing Reported How have the results been disseminated to communities of interest? The food distribution program's youth cooking camps have been replicated in FDPIR sites in Montana, North and South Dakota and Nebraska. Teaching materials were developed by Extension Nutrition Educators, FDPIR staff and volunteers were trained to use the materials and they conducted the individual cooking camps. Initially this project was done in summer 2013, a smaller focused camp is being conducted by one of the sites during summer 2014. Just Move It program outline has been shared with professionals and organizations in the area to encourage wellness programs and activities. What do you plan to do during the next reporting period to accomplish the goals? This particular project has been completed but the resources that were developed and the successful formats for reaching the audiences will continue well beyond the closing date.

Impacts
What was accomplished under these goals? 1.Develop activity based program materials that will include a healthy cooking curriculum for students, ages 8 to 12. Where the students make healthy food choices, learn how to safely prepare the chosen food and sample a wide variety of foods during their after school cooking classes. During school terms 2012-2013 after school cooking classes were held for elementary youth, about 60 youth participated each semester. A brief nutrition topic was shared as the youth prepared a food item. New and unusual vegetables and fruits were introduced throughout the activities. 2.Develop an adult activity based program with weekly or bi-weekly cooking classes that include healthy food choices and food preparation methods. This plan evolved into a lunch time lesson called Just Move It where college students and employees sampled new vegetable and fruit combinations as well as discussed the preparation and cooking procedures used to prepare the products. Each session concludes with an opportunity to exercise in the Wellness Center or walk on the campus. This is a 13 week series of classes that is taught every semester, 15 to 20 people participate in the weekly class. 3.Plan and host a minimum of four nutrition training institutes for Tribal nutrition providers such as nutrition for the elderly programs, diabetes programs, food distribution programs, head-start programs, detention center foodservice staff, Indian Health Services (IHS) dietary departments, WIC, casino foodservice staff, community college foodservice staff, etc. Annually two tribal cooks workshops are held on campus with a focus to healthy cooking methods and the National ServSafe exam. The cooks come from tribal communities. They are employed by the Bureau of Indian Affairs, the justice centers, rural schools and nutrition for th elderly programs. Each workshop enrolls 8-10 people in the 32 hour workshop that includes culinary skills taught by local chefs, dietary guidlines taught by a registered dietitian and our food safety faculty member. These workshops are taught in our Nutrition and Foodservice teaching kitchen, a state of the art faciltiy where students have hands on experience with the equipment and expectations of the foodservice industry.

Publications


    Progress 09/01/10 to 08/31/11

    Outputs
    OUTPUTS: September 2011 through August 2012 Continuing staffing challenges have delayed the completion of curriculum pieces identified in the 2009 proposal. A nutrition educator recently joined the UTTC extension team. Despite staff shortages the team did collaborate with the Stregthening Lifestles Department to provide a 13 week Just Move It series of hands-on nutrition and healthy food choice classes that did include a physical activity component. The agro-ecology extension educator provided leadership for a youth program that included kids food chioices and fresh produce sampling, with food lessons taught by a program assistant. The youth program is a five week series reaching children from age 8 to 14. PARTICIPANTS: Individuals working on the project included a nutrition educator for 3 months, a youth project assistant for 12 months and the Land Grant program director (PD). Collaborators included the UTTC Strengthening Lifestyles Department. Training opportunities were provided to UTTC student volunteers who assisted with the youth activities. TARGET AUDIENCES: Target audiences included children enrolled in the campus based elementary school, college students, employees and their families. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.

    Impacts
    The Just Move It participant handbook has been revised and printed. During fall 2012 it will be reviewed by the responsible teachers/leaders and made available to tribal colleges and organizations seeking resources for nutrition and physical activity programs. Kids cooking classes will be continued in fall 2012 with program activities and lesson plans reviewed and prepared for distribution to tribal organizations.

    Publications

    • No publications reported this period


    Progress 09/01/09 to 08/31/10

    Outputs
    Staffing changes at UTTC have contributed to a delay in the development of program materials although staff continues to provide educational activities to elementary youth through kid's cooking classes meeting weekly through-out the school year, including summer school. On the Move, Eat Smart Play Hard curriculum developed at North Dakota State University has been shared with 4th through 6th grade students. Adult activity based healthy cooking classes are taught annually January through March with lesson materials and program resources being reviewed for distribution to reservation based food distribution sites and diabetes program offices. The first of 4 nutrition training institutes will be held March 2011. PRODUCTS: Draft copies are available. OUTCOMES: Evaluation processes have suggested changes in the activities and processes identified to be included in the developed educational resources. DISSEMINATION ACTIVITIES: Dissemination has been limited to program partners until final evaluation and revisions have been completed. FUTURE INITIATIVES: Additional training institutes for Tribal foodservice providers.

    Impacts
    Tribal agency representatives involved in the planning and program development process for the nutrition institutes for school cooks, senior meal site cooks and childcare center cooks.

    Publications

    • No publications reported this period