United Tribes Technical College's Integrated Food Safety Intiative for American Indian Communites

<ol> <li>Require UTTC's NF students to take a two-credit class specific to food safety and to write a national food safety exam.
<li>In response to bioterrorism threats in communities, students from other vocations, including Practical Nursing, Injury Prevention, and Criminal Justice, will have Food Safety classes offered as electives or continuing education.
<li>Ensure collaboration exists between NF students and Extension, when materials relating to food safety and sanitation are developed.
<li>Allow NF students to practice presenting food safety messages by partnering with Extension as they present information at elementary schools and ceremonial events. </ol>
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EXTENSION: The ultimate objectives of the extension efforts are: <ol><li>To have 75 percent of commercial food retailers from Tribal communities who attend Food Safety Institutes complete food safety certification and
<li>To have 75 percent of the vendors participating at tribal public gatherings increase their awareness of food-borne illness by the end of the proposal period, as measured by pre and post training survey outcomes.
<li>Develop culturally relevant food safety printed materials.
<li>Facilitate development and distribution of culturally relevant audio-video and CD-Rom educational materials relating to food safety.
<li>Order and distribute food safety educational props for use at Food Safety Institutes, Native American cultural celebrations and ceremonies, UTTC's Wellness Fair, elementary school and college classes.
<li>Organize and present educational institutes for community members.
<li>Facilitate discussion amongst Tribal Food Sanitarians and Health Officers from the five ND Tribes, in attempt to publish a standardized Native American - Tribal Food Code (based on Food and Drug Administration (FDA) Food Code and ND Health Department Food and Beverage Codes). </ol>
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RESEARCH: The ultimate objective of the research effort is to identify if embracing and including Tribal community philosophy into the educational efforts helps to positively improve behaviors and perceptions and increase food safety awareness of community members, as evidenced by survey data gathered. <ol>
<li>Develop and distribute survey tools to identify and track sanitary food preparation practices, food safety knowledge, and food-borne illness beliefs.
<li>Gather and compile data from UTTC's Wellness Survey regarding food safety perceptions and behaviors.
<li>Publish and share survey results in Tribal community media sources. </ol>
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Interviews and observations revealed tried and true food safety messages are not available in American Indian cultural context or in formats featuring American Indian philosophy or learning styles. A related need also identified was that mainstream models including Extension educational messages, even as basic as the food guide pyramid, are not always implemented into educational efforts on the reservations or well accepted by community members. American Dietetic Association reports less than four percent of its members are of Native American ancestry. This fact implies a potential for the lack of awareness and knowledge about food safety in communities where Native Americans live. The purpose of United Tribes Technical College's (UTTC) Integrated Research, Education, and Extension Competitive Grant - National Integrated Food Safety Initiative is to develop and expand food safety education offered to American Indian students and community members. The proposed project will be designed to enhance existing food safety education for college and elementary students and to integrate with Extension efforts by offering those same culturally-relevant food safety education messages in communities where American Indian people live. Research integrated into the project will gather and publish data identifying if the initiative improved food safety behaviors and practices in Native American communities.
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Methods used to implement the activities and achieve the objectives identified in UTTC's proposed Integrated Food Safety Initiative for American Indian Communities will be finalized after gathering input from American Indian elders, Tribal programs and agencies, Indian Health Service Sanitarians, and Tribal members who plan events where American Indian people gather. Keeping with the spirit of cultural relevance and based on experience we have to achieve successful projects, sharing information regarding food safety and specific grant objectives with stakeholders will be the first step. The Circle, used traditionally in Tribal decision-making, will be used in developing specific methods of delivery using the objectives and activities listed previously in the proposal as a guide. UTTC will be the site of development and testing for all food safety materials and educational projects defined in this proposal. Evaluation of the materials and educational sessions will provide periodic input from stakeholders and participants. This process will increase the effectiveness of the initiative throughout the project and may even lead to institutionalization of 'best practices' for providing food safety messages across Indian Country. UTTC employs a webmaster and offers computer support vocational classes. Design of the evaluation surveys will require input from these staff members to ensure analysis and interpretation of the results are possible before the tools are printed. Expected outcomes of the food safety initiative are to provide factual, attractive, culturally-relevant materials and education sessions. Design of printed materials and educational messages will be based on researched information. In addition, nutritionists employed with UTTC's Land Grant programs believe an added expected outcome is the opportunity to expand on existing partnerships and develop relationships with new partners. The ultimate goal of the initiative is to analyze and disseminate results of activities, surveys, and evaluations.
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Pitfalls recognized in the development phase of the food safety initiative include a potential lack of interest from stakeholders and a defensive attitude of retailers, community members, and program leaders. In an effort to prevent these pitfalls, stakeholders will be provided time to ask questions. In the end, UTTC's previous program successes and connections to Tribal communities lends to a greater potential for being successful in increasing food safety knowledge and positively impacting and changing food handling practices and food preparation techniques of the targeted audiences.