Nutrition education resource guide for American Indians and Alaska natives : a selected annotated bibliography for the Food Distribution Program on Indian Reservations

              j
Food and
Nutrition
Service
Nutrition and
Technical
Services
Division
Nutrition
Science and
Education
Branch
Nutrition Education
Resource Guide for
American Indians and
Alaska Natives
FNs-254 PRoPE~~~;,s~ TH~ Selected Annotated Bibliography
L t B'"'~~ f • • • ·- ·) ~., for the Food D1str1but1on Program
Fta ~~ J
1988 on Indian Reservations
Acknowledgments
The following persons were responsible for the
preparation of this resource guide:
Nutrition and Technical Services Division: Nancy
Gaston, R.D., M.S., Anne J. Molofsky, R.D., M.S.
Indian Health Service, U.S. Department of Health and
Human Services: M. Yvonne Jackson, Ph.D., R.D.,
Laura Bouch
Editorial Assistance: Chris Kocsis, Brenda S. Lisi,
R.D., M.S., Helen D. Lilly, Ph.D., Rosalind S.
Cleveland
Format and Word Processing: Monica R. Shields
We would especially like to thank Jim Krebs-Smith
and his staff at the Food and Nutrition Information
Center, National Agricultural Library, for their
valuable assistance in abstracting materials for this
guide.
We would also like to acknowledge the many
individuals and organizations that submitted
materials for this guide.
February 1988
II
Preface
Improving the nutritional and health status of
American Indian and Alaska Native populations
continues to be a major goal of many government
and other agencies and organizations.
The health status of American Indians and Alaska
Natives has improved during the past 30 years.
Since the early 1950's, there have been significant
improvements in controlling infectious diseases.
Today, chronic diseases are the prevalent health
concerns. Heart diseases, cancer, liver diseases,
and diabetes are among the 10 leading causes of
death. Obesity, hypertension, and alcohol and
substance abuse contribute to these diseases. The
role of nutrition in the promotion of health, as well as
in the treatment and prevention of disease, is well
documented in the scientific literature. Adequate
nutrient intakes are necessary for health
maintenance throughout the life cycle.
Improving eating behavior through nutrition
education and other nutrition interventions will help
maintain health, assist in preventing some diseases,
and reduce the complications of other diseases. The
Food and Nutrition Service, U.S. Department of
Agriculture, and the Indian Health Service, U.S.
Department of Health and Human Services, are
combining their efforts in nutrition education and
other health interventions to promote health and
prevent disease among American Indians and Alaska
Natives.
Contents
Introduction . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . ii
Materials for Participants
Pregnancy and Breastfeeding . . . . . . . . . . . . . . 1
Infant Feeding and Child Feeding . . . . . . . . . . 9
Weight Control and Obesity . . . . . . . . . . . . . . . 1 7
Diabetes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 21
Alcoholism and Substance Abuse .......... 37
General Nutrition, Diet, and Health ......... 43
Foods and Food Preparation . . . . . . . . . . . . . . 55
Materials for Educators ....................... 65
Appendix 1-Title Index ................. .. ... 71
Appendix 11-Checklist for Writing or Revising
Materials at a Lower Reading Level .. 7 4
Reader Evaluation ........................... 75
INTRODUCTION
In 1985 the Food and Nutrition Service (FNS)
formed a task force to review whether the nutrition
education component of the Food Distribution
Program on Indian Reservations (FDPIR) was
meeting the needs of the target population. This
review showed a need for more structure in the
delivery of nutrition education. While some
innovative materials and activities focused on the
health and nutritional needs of American Indians and
Alaska Natives, many educators did not have easy
access to such resources. Additionally, there was no
formal process for sharing existing nutrition
education materials among programs serving these
groups.
This guide was developed as an initial effort to
begin sharing existing, culturally relevant nutrition
education materials written for and/or by the
American Indian and Alaska Native people. This
guide lists useful and culturally specific nutrition
education materials, and establishes a formal
process for FDPIR and Indian Health Service (IHS)
staffs to access needed materials. Through a lending
agreement with the U.S. Department of Agriculture's
National Agricultural Library, Food and Nutrition
Information Center (FNIC), all of the materials in this
guide will be available for borrowing by FNS
program cooperators and IHS and tribal nutrition
staffs.
ii
Preparing This Resource Guide
Collection of Materials: The majority of materials in
this guide were obtained from individuals currently
working in American lndian and Alaska Native
communities. A mailing list was compiled of Indian
Health Service and Tribal Nutrition staffs; Public
Health Service Regional Nutrition Consultants;
FDPIR Program staff and cooperators; tribal and
WIC (Special Supplemental Food Program for
Women, Infants, and Children) consulting
nutritionists; tribal chiefs; State Cooperative
Extension Services; libraries; and professional
groups and organizations known to be working with
American Indians and Alaska Natives. A letter was
sent to each address soliciting copies of materials
being used and information about other materials
appropriate for the guide. Other materials were
pulled from the existing American Indian/Alaska
Native collection at the National Agricultural Library
via a computer title search.
Review of Materials: Each submitted material was
reviewed for its appropriateness and usefulness to
American Indian and Alaska Native participants and
their nutrition educators. Then, each one was
evaluated by a nutritionist for its nutritional accuracy,
formatting, and presentation.
The 1980 edition of the Recommended Dietary
Allowances of the National Academy of Sciences
was a primary reference used in reviewing the
nutrition content of materials. Both the 1980 and
1985 editions of the U.S. Dietary Guidelines for
Americans Oointly developed by the U.S. Department
of Agriculture and the U.S. Department of Health
and Human Services) and the 1986 Exchange Lists
For Meal Planning, copublished by The American
Dietetic Association and the American Diabetes
Association, were also consulted as resources.
However, a number of the materials, particularly
recipe and menu planning guides, were published
too long ago to fully reflect the information in these
last two resources.
Abstract of Materials: Each material was
professionally reviewed, abstracted, and edited by a
team of qualified nutritionists.
Note: Compilation and publication of the resources
listed in this guide do not imply endorsement by the
Food and Nutrition Service, U.S. Department of
Agriculture, or Indian Health Service, U.S.
Department of Health and Human Services.
Using This Resource Guide
Organization of Materials: The materials are divided
into two categories, those for participants and those
for nutrition educators. The materials for participants
have been subdivided into seven separate sections:
• Pregnancy and Breastfeeding
• Infant Feeding and Child Feeding
• Weight Control and Obesity
• Diabetes
• Alcoholism and Substance Abuse
• General Nutrition, Diet, and Health
• Foods and Food Preparation
All of the materials for educators are grouped
together in a separate section. This eighth section
contains materials on a variety of subjects. Both
audiovisual and print materials are mixed in each
section.
The appendixes contain an alphabetized title index
and a handy checklist for reference by persons
writing new materials, or revising or adapting
materials from this guide for use with a specific tribe
or reservation .
Description of Materials: Each entry in the guide
has been formatted in the same way:
• Title, Author, and Date Published-These are
shown in the top left corner of each entry. Each
title appears in bold print. Often, the author cited
is also the name of the producing staff or
organization. When a date is not given on the
materials, the words " not dated" are used.
• Format-This describes the type of material. For
books, pamphlets, and booklets the number of
pages is given. For audiovisuals the length of
playing time is provided and any accompanying
materials are listed.
• User-In sections 1-7 of the guide the user
entry refers to the target audience (Participant,
American Indian; Participant, Alaska Native;
Participant, general; or sometimes tribal specific).
Since materials in the eighth section are specific
to educators only, the user is not stated.
Educators are encouraged to find materials for
participants other than those they serve and to
adapt them to their own clientele. Pictures and
food examples often can be easily changed and
the material duplicated if it is not copyrighted.
• Source-The name and address to contact for
further information or to order materials is given.
When Source lists "FNIC on loan" write or call:
Food and Nutrition Information Center
National Agricultural Library, Room 304
10301 Baltimore Boulevard
Beltsville, MD 20705
Telephone: (301) 344-3719
• Cost-Information on the price of each item is
given for items that may be purchased. Some
materials are available only on a single-copy basis.
A few entries are part of a series or set; prices are
given both for the set and for single copies. Next
to the series price are listed the other entry
numbers in this guide that comprise the series. If
ordering in quantity, we recommend you confirm
the price before placing an order. Many materiais
are not available for purchase but may be
borrowed from FNIC.
iii
Materials for Participants on
Pregnancy
Breastfeed i ng
Materials for Participants on
Pregnancy
Breastfeeding
1 A Healthful Food Plan For
You-Baby-Family. Billings,
MT: Billings Area Nutrition and
Dietetics Program, Indian Health
Service; 1979.
Format: Pamphlet, multifolded
User: Participant, general
Source: FNIC on loan
2 Breastfeeding. Bismarck, NO:
North Dakota Native American
Maternal and Child Health
Program, North Dakota State
Department of Health; not
dated.
Format: 8-page booklet
User: Participant, American
Indian
Source: WIC Program, Utah
Department of Health, 44
Medical Drive, Salt Lake City,
UT 84113
Cost: Single copy free
3 Breastfeeding Fact Sheet.
Tahlequah, OK: Cherokee
Nation WIC Program; not dated.
Format: 1-page fact sheet
User: Participant, American
Indian
Source: FNIC on loan
2
ABSTRACT: A daily food guide for pregnancy and breastfeeding is
outlined in this pamphlet. The food guide suggests a specific
number of daily servings for adults, and for pregnant and
breastfeeding women, of foods in each of the following groups:
milk and milk products, fruits and vegetables, meat and meat
substitutes, breads and cereals, and other foods (fats and sweets).
Health benefits provided by eating foods from each of the major
groups are identified. Additional suggestions include using iodized
salt and drinking adequate amounts of fluids each day.
ABSTRACT: Guidelines for successful breastfeeding are presented
without the use of pictures. Suggestions are provided for getting
the baby started, timing feedings, ending each feeding, and
preventing leakage of milk. The advantages of breastfeeding for
both mother and infant are discussed. The importance of a
nutritious diet that contains adequate calories and fluids is
emphasized. Additional topics include burping the infant, the
introduction of solid foods, normal bowel movements, determining
whether the infant is getting enough milk, and weaning.
ABSTRACT: This fact sheet presents the advantages of
breastfeeding for both mother and infant. It serves to motivate a
new mother to breastfeed her baby by reminding her that
breastfeeding is a universal art handed down through the
generations and that breastfeeding continues to be a familiar
personal heritage.
4 Br.eastfeeding Promotion
Series. Sells, AZ: Tohono
O'odham Community Health
Department; not dated.
Format: 5 posters, 17" x 11 "
User: Participant, American
Indian
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health, P.O. Box
837, Sells, AZ 85634
Cost: Contact source
5 Breast Feeding ... the very best
beginning. Phoenix, AZ.:
Dietetic Department, Phoenix
Indian Medical Center, Indian
Health Service; 1985.
Format: 8-page booklet
User: Participant, general
Source: FNIC on loan
6 Breastfeeding Your Baby.
Madison, WI: Division of Health,
Wisconsin Department of Health
and Social Services; 1986.
Format: Eight single-topic fact
sheets
User: Participant, general
Source: Department of Health
and Social Services, P.O. Box
7850, Madison, WI 53707
Cost: Single copy free; single
topic pad (25 sheets) $2.70
ABSTRACT: Breastfeeding is promoted in a variety of ways in this
set of posters used by the Tohono O'odham Community Health
Department as part of the Papago Breastfeeding Education Project.
The posters project a positive image of breastfeeding by showing
women contentedly nursing their babies. Posters also recommend
that women interested in more information about nursing contact a
breastfeeding "helper" through the Papago Nutrition Improvement
Program.
ABSTRACT: Guidelines for successful breastfeeding are outlined
in this booklet. Advantages of breastfeeding for both mother and
infant are defined. A food guide specifies the number of servings
from the four major food groups that are recommended for
pregnant and breastfeeding women. Cautions are given about the
potential danger of drugs, alcohol, and smoking to pregnant and
breastfeeding women. Suggestions are included for preparing
oneself for breastfeeding during the last few weeks of pregnancy.
ABSTRACT: Breastfeeding guidelines and recommendations for
coping with some common breastfeeding problems are outlined in
this series of eight fact sheets. Basic guidelines are provided for
nursing infants from birth through 1 month of age, and for
determining whether the baby is getting enough milk. Possible
causes and treatments for sore nipples, engorgement, and leaking
breasts are discussed. Tips on pumping or hand expressing breast
milk and on continuing to breastfeed after returning to work or
school are presented. A daily food guide for breastfeeding women
outlines the recommended number of servings from the following
food groups: milk and milk products, protein foods, breads and
cereals, dark-green vegetables, vitamin C-rich fruits and
vegetables, and other fruits and vegetables.
4
7 Breastfeeding Your Baby.
Sells, AZ: Tohono O'odham
Community Health Department;
1981 .
Format: 30-page booklet
User: Participant, American
Indian
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health, P.O. Box
837, Sells, AZ 85634
Cost: 1-5 copies free
8 Daughters of Earth-Cradle
the Future. Madison, WI:
Division of Health, Wisconsin
Department of Health and
Social Services; 1986.
Format: Poster, 17" x 22"
User: Participant, American
Indian
Source: Diane Johnson,
Division of Health, Wisconsin
Department of Health and
Social Services, P.O. Box 309,
Madison, WI 53701-0309
Cost: Free
9 Feeding Your Baby-Before
It's Born. Hogansburg, NY:
Nutrition Department, St. Regis
Mohawk Health Services; not
dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: St. Regis Mohawk
Health Services, Nutrition
Program, St. Regis Mohawk
Community Building,
Hogansburg, NY 13655
Cost: Single copy free
ABSTRACT: Basic breastfeeding guidelines are outlined in this
easy-to-read illustrated booklet from the Papago Nutrition
Improvement Program in Arizona. The guidelines review
(1) benefits of breastfeeding, (2) prenatal preparation for
breastfeeding, (3) how the breast produces milk, (4) how to begin
nursing, (5) when to feed the infant, (6) nipple care, (7) how to
ensure an adequate supply of milk, and (8) how to tell if the baby
is getting enough milk. Helpful hints are provided for problems
such as engorgement, "leaking," sore nipples, separation from the
infant, and pregnancy.
ABSTRACT: This two-sided poster depicts young Indian mothers
before and after the birth of their child. One side of the poster
shows a young woman holding an empty cradle board with the
advice to avoid drugs, alcohol, and smoking while receiving early
prenatal care. The other side shows a mother holding her child in
the cradle board. The message reminds mothers that a healthy
child is the Indian's future. Several poems written by Indian women
about children accompany this message.
ABSTRACT: This pamphlet was designed to help American Indian
women to follow good prenatal nutrition practices. It addresses why
some of the important nutrients are needed and gives the
recommended number of daily servings from each of the four
major food groups for women before and during pregnancy and
while they are nursing. A list shows what elements contribute to an
average weight gain of 24 pounds during pregnancy.
1 0 Have You Thought About How
You Want to Feed Your Baby?
Sells, AZ: Tohono O'odham
Community Health Department;
1981.
Format: 4-page pamphlet .
User: Participant, American
Indian
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health,
P.O. Box 837, Sells, AZ 85634
Cost: 1-5 copies free
.11 Ours To Care For, by Vern
Korm and Dewayne Blacketer.
Arcata, CA: Shenandoah Film
Productions; 1977.
Format: 46 slides/9-minute
audiocassette and brochure
User: Participant, American
Indian
Source: Nancy Flynn, M.P.H.,
· Nutritionist, United Indian
Health Services, Inc., P.O.
Drawer "0," Trinidad, CA
95570
Cost: Contact source
12 Pregnancy and Your Weight.
Oklahoma, OK: Oklahoma City
Area, Indian Health Service;
1984.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
ABSTRACT: The advantages and disadvantages of breastfee:1ing
and bottle feeding are identified in this 4-page pamphlet from the
Papago Nutrition Improvement Program in Arizona. The two
feeding methods are compared with respect to (1) convenience,
(2) infant health, and (3) impact on the mother-infant relationship.
Additional facts about breastfeeding and breastfed infants are also
provided.
ABSTRACT: The nutrition of the Native American diet in relation to
pregnancy is explored. An accompanying brochure outlines food
groups, provides a daily food guide, and suggests activities.
ABSTRACT: The importance of gaining proper weight during
pregnancy is addressed in this pamphlet. It provides information on
how much weight should be gained during pregnancy, when one
should gain it, what should be eaten to gain, and how to get back
into shape after delivery. A prenatal weight gain grid to help chart
one's weight gain is also included.
5
6
13 Pregnant? Eat Healthy for the
Two of You! Tahlequah, OK:
Cherokee Nation WIC Program;
not dated.
Format: 1-page flyer
User: Participant, American
Indian
Source: FNIC on loan
14 Prenatal Care. Bismarck, ND:
North Dakota Native American
Maternal and Child Health
Program, North Dakota State
Department of Health; 1980.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: North Dakota State
Department of Health, Maternal
and Child Health Division, State
Capitol Building; Bismarck, ND
58505
Cost: Single copy free
15 Spacing of Babies. Bismarck,
ND: North Dakota Native
American Maternal and Child
Health Program, North Dakota
State Department of Health;
1982.
Format: 1 0-page booklet
User: Participant, American
Indian
Source: North Dakota State
Department of Health, Maternal
and Child Health Division, State
Capitol Building, Bismarck, ND
58505
Cost: Single copy free
ABSTRACT: This flyer presents a daily food guide for the pregnant
Indian woman. Planned around the major four food groups,
recommended daily intakes are proyided, along with a sample
day's menu.
ABSTRACT: This pamphlet informs the pregnant American Indian
woman about the importance of prenatal health. It stresses the
importance of visiting the doctor, getting the proper nutrition, and
avoiding cigarette smoking and alcohol.
ABSTRACT: This pamphlet provides basic information on birth
control methods. Pills, intrauterine devices, diaphragms, condoms,
vaginal medications, and natural family planning are explained
thoroughly and with a drawing of each. A short summary of Native
American family planning both past and present is included, along
with a checklist of good health practices that accompany the
spacing of babies.
16 Take Care Of Yourself During
Pregnancy Wherever You Are!
Juneau, AK: Nutrition Services,
Alaska Department of Health
and Social Services; 1983.
Format: Pamphlet, multifolded
User: Participant, Alaska Native
Source: Alaska Department of
Health and Social Services,
Division of Public Health,
Nutrition Services, Box H,
Juneau, AK 99811-0612
Cost: Contact source
17 Weight Gain During
Pregnancy. Sells, AZ: Tohono
O'odham Community Health
Department; 1984.
Format: Fact sheet and card
User: Participant, general
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health, P.O. Box
837, Sells, AZ 85634
Cost: 1-5 copies free
ABSTRACT: Guidelines for a healthy pregnancy are outlined in
this pamphlet. Recommendations include (1) getting early prenatal
care, (2) eating adequate amounts of foods from each of the major
groups each day, (3) refraining from smoking cigarettes and
drinking alcoholic beverages, (4) getting plenty of exercise and
plenty of rest, and (5) taking medications and supplements only as
prescribed by a physician. Warning signs that can indicate a
medical problem are identified.
ABSTRACT: Recommendations on the proper rate and amount of
weight gain during prenancy are provided in this handout from the
Papago Nutrition Improvement Program. Of particular interest are
the drawings showing the weight gain distribution for the infant,
and maternal components contributing to the total recommended
weight gain during pregnancy. A sample card is provided for
women to record their weight at each prenatal clinic visit.
7
Materials for Participants on
Infant Feeding
Child Feeding
9
Materials. for Participants on
Infant Feeding
Child Feeding
18 Adding Solid Foods. Phoenix,
AZ: Dietetic Department,
Phoenix Indian Medical Center,
Indian Health Service; 1980.
Format: 4-page booklet
User: Participant, American
Indian
Source: FNIC on loan
19 Baby's Food. Kotzebue, AK:
Public Health Service Native
Hospital; 1985.
Format: 4-page pamphlet
User: Participant, Alaska Native
Source: FNIC on loan
20 But Mom .. .l Hate Vegetables.
East Palo Alto, CA: Drew Health
Foundation; 1983.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
21 Feeding Little Children.
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1983.
Format: 8-page booklet
User: Participant, American
Indian
Source: FNIC on loan
10
ABSTRACT: Guidelines for introducing solid foods to infants are
provided in this booklet. Specific recommendations are provided for
preparing and feeding cereals; fruits, vegetables, juices, meat, egg
yolk, beans; finger foods; and table foods. Foods that should not
be given to young infants are identified. Recommendations are
given for adjusting infants' milk and water intakes as solid foods
make up a larger part of the total diet.
ABSTRACT: Feeding babies requires special care and attention to
important details. This pamphlet covers the basics of infant
feeding: the what and whens of introducing foods, preparation
methods, supplement usage, and tooth care. Subjects on breast
milk, formulas, solid foods, vitamins/minerals, and general
guidelines for keeping the baby healthy are presented simply.
ABSTRACT: Tips on ways to cook and/or use vegetables to make
them more popular with kids are presented in this pamphlet. Some
vegetables to consume for their nutrient density are included.
ABSTRACT: Designed to educate the American Indian population
about nutritious eating for children from 1 to 6 years of age, this
booklet presents several suggestions. Tips on meal serving, types
of foods, and bottle feeding are reinforced by short descriptions of
foods to include and exclude in the child's diet. Two charts are
presented: one suggests some appropriate meal patterns, serving
sizes, and sample menus for children; the other is a height-and­weight
chart.
22 Feeding Your Baby.
Hogansburg, NY: Nutrition
Department, St. Regis Mohawk
Health Service; not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: St. Regis Mohawk
Health Service, Nutrition
Program, St. Regis Mohawk
Community Building,
Hogansburg, NY 13655
Cost: Single copy free
23 Food for Baby's First Year.
Juneau, AK: Nutrition Services,
Alaska Department of Health
and Social Services; 1984.
Format: Pamphlet, multifolded
User: Participant, general
Source: Alaska Department of
Health and Social Services,
Division of Public Health,
Nutrition Services, Box H,
Juneau, AK 99811-0612
Cost: Contact source
24 Foods for the First Year.
Kotzebue, AK: Public Health
Service, Native Hospital; not
dated.
Format: 3-page pamphlet
User: Participant, Alaska Native
Source: FNIC on loan
25 Foods for Young Children.
Tahlequah, OK: Cherokee
Nation WIC Program; not dated.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
ABSTRACT: Designed to assist the American Indian mother in
feeding her baby, two separate pamphlets present advice on either
bottlefeeding or breastfeeding. Both pamphlets describe feeding
methods, fluid needs, and the introduction of solid foods. A chart
indicates the amount of formula a baby should consume daily from
birth to 1 year of age, and when to introduce solid foods.
When contacting FNIC or source, specify either the bottlefeeding
or breastfeeding version.
ABSTRACT: General recommendations on infant feeding and
suggestions about the appropriate age to introduce specific foods
are provided in this pamphlet. Developmental milestones and infant
foods appropriate during the first year of life are described for each
of the following age categories: newborn to 4 months, 4 to 6
months, 6 to 8 months, 8 to 10 months, and 1 year. Vitamins, iron,
and fluoride should be given as prescribed by a health care
provider. Other guidelines focus on how to introduce new foods to
infants and on appropriate kinds and amounts of foods to offer.
ABSTRACT: Recommended ages for introducing foods to an
infant's diet are illustrated in this chart. The food groups include
milk and water; cereal; vegetables; fruits and juices; meat, fish,
and egg yolk; finger foods; and table foods. Guidelines are
provided on the recommended amounts of specific foods to feed
and on appropriate ·food preparation methods to use with infants.
Cautions are given about the addition of salt, fat, and sugar to
baby food and offering bedtime bottles containing liquids other
than water.
ABSTRACT: This daily food guide for the 1- to 5-year-old child
presents the four major food groups and, for each group, lists the
number of servings appropriate for children. Serving sizes are
given in ranges so adjustments can be made for a child's age.
Hints for healthy and successful meals are provided.
11
26 Honey: Not For Babies.
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1984.
Format: 1-page fact sheet
User: Participant, general
Source: FNIC on loan
27 How to Mix Food and
Toddlers. Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center; 1980.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
28 If You Bottle Feed Your Baby,
Boil the Water to Make It Safe
to Drink! It's A Good Way to
Help Keep Your Baby Healthy!
Juneau, AK: Nutrition Services,
Alaska Department of Health
and Social Services; 1984.
12
Format: Pamphlet, multifolded
User: Participant, general
Source: Alaska Department of
Health and Social Services,
Division of Public Health,
Nutrition Services, Box H,
Juneau, AK 99811-0612
Cost: Contact source
ABSTRACT: This fact sheet cautions against feeding honey to
infants less than 12 months of age. It explains that honey can
cause botulism in some infants because their immune systems are
not yet fully able to fight the disease. The symptoms and
treatments of infant botulism are described.
ABSTRACT: Guidelines to make feeding toddlers both nutritious
and pleasurable are presented in this pamphlet. Some of the
feeding tips for toddlers include (1) following a set routine for
mealtimes and snacks each day, (2) offering small servings of
foods, (3) introducing new foods with familiar foods when children
are hungry, (4) serving a variety of foods, and (5) setting a good
example with one's own eating patterns. Parents should expect
children's appetites and food likes and dislikes to vary from week
to week. They should also resist using food as a reward,
withholding food as punishment, or forcing children to eat more
than they want. Examples of both nutritious and empty-calorie
snack foods are identified.
ABSTRACT: Basic guidelines for bottle feeding infants are outlined
in this pamphlet. Illustrated instructions are provided for (1) steri­lizing
water and equipment used to prepare formula, (2) measuring
and mixing formula from both powder and liquid concentrate, and
(3) storing formula for later use. General recommendations are
included on appropriate amounts of formula to feed infants of
varying ag~s (newborn to 1 year).
29 Infant Feeding I-IV. Tahlequah,
OK: Cherokee Nation WIC
Program; not dated.
Format: Four 1-page fact
sheets
User: Participant, American
Indian
Source: FNIC on loan
30 Making Baby Food. Sells, AZ:
Tohono O'odham Community
Health Department; 1983.
Format: 4-page pamphlet
User: Participant, American
Indian/Alaska Native
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health,
P.O. Box 837, Sells, AZ 85634
Cost: 1-5 copies free
31 Making Homemade Baby
Food. Tahlequah, OK:
Cherokee Nation WIC Program;
not dated.
Format: 1-page flyer
User: Participants, general
Source: FNIC on loan
32 Milk-Baby's First Food.
Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1980.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
ABSTRACT: Infant feeding guidelines through the first year of life
are outlined in this series of illustrated fact sheets. Information is
covered for the following age levels: birth to 3 months, 3-6 months,
6-9 months, and 9-12 months. Topics covered in the fact sheets
include (1} hunger signals, and how much breast milk or formula
babies should be fed; (2) introducing cereal, feeding with a spoon,
giving juice in a cup, avoiding bedtime bottles; (3) progressing from
strained to mashed to finger foods, drinking from a cup; and
(4) appropriate types of table foods. Physical development and
abilities are described for infants at each age level, showing how
closely feeding practices follow physical development.
ABSTRACT: Recommendations for selecting, preparing, and
storing foods for infants between 6 and 1 0 months of age are
provided in this pamphlet. Some good food choices from the fruit
and vegetable and meat groups are listed. Food preparation
guidelines emphasize safety, cleanliness, and a baby preference
for plain foods. Food storage guidelines for the refrigerator
and freezer are provided. A brief reminder summarizes the gradual
introduction of cereals fruits/vegetables, and protein foods to
infants between the ages of 6 and 1 0 months.
ABSTRACT: This flyer instructs American Indian WIC participants
in making appropriate baby food at home. Illustrations of necessary
utensils are provided.
ABSTRACT: Guidelines for both breastfeeding and bottle-feeding
young infants are outlined in this pamphlet. Breast milk is the food
of choice for the newborn infant. Advantages of breastfeeding for
both mother and infant are discussed and a nursing schedule is
outlined. A feeding schedule for formula-fed infants defines the
number of feedings and amounts per feeding recommended for
infants of different ages. Suggestions are also included for adding
solid foods to infant diets and for weaning infants from the breast
or bottle. A food guide chart for nursing mothers is presented.
13
33
34
35
14
Parents Helping Parents Stop
Baby Bottle Tooth Decay.
Tahlequah, OK: Child
Development Center, Cherokee
Nation WIC Program; 1986.
Format: 20-page flip chart,
8-1/2" X 11"
User: Participant, American
Indian
Source: Cherokee Nation WIC
Program, P.O. Box 948,
Tahlequah, OK 74465
Cost: Single copy $15 with
pictures, $5 without pictures
Some Questions You May
Have About Overweight
Children. Oklahoma City, OK:
Oklahoma State Department of
Health; 1987.
Format: 4-page pamphlet
User: Participant, general
Source: The Chickasaw Nation,
P.O. Box 1548, Ada, OK 74820
Cost: Contact source
The Shocking Truth About
Baby Bottle Tooth Decay.
Window Rock, AZ.: Navajo
Nation WIC Program; not dated.
Format: Pamphlet, multifolded
User: Participant, Navajo
Source: FNIC on loan
ABSTRACT: Geared primarily toward American Indian populations,
this flip chart is aimed at helping parents avoid tooth decay in
infants. The color photographs give a convincing picture as to why
American Indians and Alaska Natives need to take the necessary
steps to prevent this dental condition. What baby bottle tooth
decay is, its prevalence among American Indians and Alaska
Natives, and suggestions on its prevention are topics covered. The
flip chart is presented in an easily understood lesson format.
ABSTRACT: An interesting discussion on overweight children is
presented in a question and answer format. Included is information
on whether a fat child is healthy or physically in danger; detecting
whether a child is overweight; and why some children are
overweight and others are not. Tips on what to do when
a child is overweight and some ideas on how to improve the
child's eating habits are addressed.
ABSTRACT: Developed for the Navajo Nation WIC Program, this
pamphlet emphasizes the high rate of baby bottle tooth decay
found among this population. The nature, causes, and problems of
this dental disease are described. The pamphlet contains
photographs of diseased teeth. Prevention is advised primarily
through dental hygiene and proper weaning methods.
36 To Parents, Grandparents,
Aunts, Uncles, Neighbors,
Cousins-We All Love
Children Very Much and Want
to Make Them Happy, But ...
Mt. Edgecumbe, AK: Alaska
Area Native Health Service; not
dated.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
37 Weaning Baby from the
Bottle. Tahlequah, OK:
Cherokee Nation WIC Program;
not dated.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
38 When Your Baby Has
Diarrhea, by Bertie Hagberg,
R.N., and Bertha Gepp, R.N.,
Bismarck, ND: North Dakota
State Department of Health;
1987.
Format: 1-page fact sheet and
1 0-page booklet
User: Participant, general
Source: North Dakota State
Department of Health, Division
of Maternal and Child Health,
State Capitol Building,
Bismarck, ND 58505
Cost: Single copy free
ABSTRACT: This pamphlet cautions family members against
giving young children candy and other sweets as snacks. The
drawbacks of giving children sweets are defined. Various nutritious
snacks are recommended instead of sweets, including fresh and
dried fruits; raw vegetables; unsweetened juices; milk and cheeses;
meat, poultry, and fish; nuts; popcorn; sugarless gum; and
seaweed.
ABSTRACT: Designed to instruct the American Indian mother on
weaning her baby from the bottle, this flyer emphasizes having a
child weaned by the age of 1 year. When to start the process, how
to do it, and tips for a successful outcome are included.
ABSTRACT: The fact sheet discusses the symptoms of diarrhea
and the importance of giving babies plenty of liquids for treatment
of this condition. It suggests a way to feed both breastfed and
formula-fed babies for 2 days. Symptoms to note for seeking
physician care, and some liquid recipes, are included. As a
supplement to this fact sheet there is a tabbed booklet "A Parent's
Guide, When Young Babies Have Diarrhea," which is designed to
assist parents with feeding and caring for their babies with
diarrhea.
15
Materials for Participants on
Weight Control
Obesity
17
Materials for Participants on
Weight Control
Obesity
39
40
41
42
18
Calorie Controlled Diet Series.
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1985.
Format: Four pamphlets,
multifolded
User: Participant, American
Indian
Source: FN IC on loan
Chewing the Fat on Food
Habits. Portland, OR: Portland
Area Indian Health Service;
1980.
Format: 1-sheet, multifolded
User: Participant, general
Source: FNIC on loan
Hints for Losing Weight.
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1976.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
Lose Weight the Sensible
Way. Portland, OR: Portland
Area Indian Health Service;
1979.
Format: 8-page booklet
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: This series of pamphlets outlines daily meal plans for
1 ,200-, 1 ,500- 1 ,800-, and 2,200-calorie diets. Daily meal plans
(breakfast, lunch, dinner, snacks) specify the recommended
number of servings of foods from each of the following groups:
milk and milk products; breads, cereals, grains, and starchy
vegetables; fruits; vegetables; and fats. In each diet food items and
serving sizes for each group are presented. Food preparation tips
discuss low-calorie cooking methods appropriate for meats, broths,
eggs, vegetables, fruits, and breads and doughs.
ABSTRACT: Behavioral guidelines for improving one's eating
habits are outlined in this photocopied participant handout. The
guidelines focus on weight control principles and techniques. Some
topics include (1) make eating a pure activity, (2) slow the rate of
eating, (3) plan meals and snacks in advance, (4) control the
number and size of portions eaten, and (5) avoid "problem" foods.
Specific suggestions for putting the guidelines into practice are
listed under each guideline.
ABSTRACT: Behavior modification guidelines for weight loss are
briefly outlined in this pamphlet. Some suggestions discussed
include (1) losing weight slowly, (2) keeping a food diary to become
familiar with personal eating patterns and habits, (3) following a
nutritious food pattern in planning meals, and (4) changing food
attitudes and eating habits to encourage weight loss and long-term
maintenance. Good ways are suggested to "cut corners on
calories" when selecting and preparing foods for a calorie­controlled
diet.
ABSTRACT: A four-step approach to weight loss is outlined in this
booklet: (1) exercising regularly, (2) substituting lower-calorie foods
for higher calorie or empty calorie foods, (3) changing food habits
to make weight control easier, and (4) setting both long-range and
realistic short-range goals. There are charts showing the calories
burned during different physical activities, plus information on low­calorie
snack ideas, lower-calorie and higher-calorie food choices
in each of the major food groups, and behavioral changes that can
help decrease total food intake. Diet books are recommended for
further reading.
43 Plan ... to Control Your Weight.
Mt. Edgecumbe, AK: Nutrition
Department, Mt. Edgecumbe
Native Hospital; not dated.
Format: 12-page booklet
User: Participant, general
Source: FNIC .on loan
44 Weight Control: A Family
Project. Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center; 1984.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
45 Wellness Booklet­Featherlight
Weight Control.
Clinton, OK: Frances Bode,
M.S., A.D., Clinton Service Unit
Indian Health Service; 1986.
Format: 19-page booklet
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: Planning is explained as an essential component of
the weight control program outlined in this booklet. Guidelines are
provided on planning weight-loss diets around choosing appropriate
foods from the basic four food groups, and on developing eating
habits that will help with weight loss. The importance of behavior
modification and exercise in successful weight control is discussed.
Additional tips are provided for (1) making one's food dollar go
further, (2) cutting back on fat and sugar in the family diet, and
(3) making small but helpful behavioral changes.
ABSTRACT: This pamphlet aims to help family members control
each other's weight. It introduces some simple lifestyle changes,
particularly with eating habits, that can be easily adopted. Practical
ways to reduce both sugar and fat intakes through food selection
and preparation are given in a list. Additional suggestions are
given on controlling weight through behavior modification and
exercise.
ABSTRACT: Geared to the lifestyle and language of the American
Indian, this wellness booklet stresses self-image, diet and exercise,
behavior modification, and stress management. WeighUframe size
charts, caloric estimations, and food exchange lists are presented
in a simple manner. A practical method of determining meat
portion sizes using paper models is included.
Materials for Participants on
Diabetes ·
21
Materials for Participants on
Diabetes
46 Diabetes. Fort Defiance, AZ:
Navajo Area, Indian Health
Service; not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
47 Diabetes. Sells, AZ: Tohono
O'odham Community Health
Department; 1986.
Format: 20-page booklet
User: Participant, Tohono
O'odham
Source: Tohono O'odham
Community Health Department,
Maternal-Child Health, P.O. Box
837, Sells, AZ 85634
Cost: 1-3 copies free
48 Diabetes and You.
22
Minneapolis, MN: Nursing Staff
and Public Relations
Department, Hennepin County
Medical Center; not dated.
Format: 16-page booklet
User: Participant, general
Source: Nutrition Services,
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN 55415
Cost: Contact source
ABSTRACT: This pamphlet provides basic answers to frequently
asked questions on diabetes. It defines diabetes and discusses
information on who can get it, what the symptoms are, and what it
does to the body. Also included are tips on how to prevent and
control diabetes, such as by losing weight and exercising.
ABSTRACT: Treatment and control of diabetes mellitus are
outlined in this booklet developed for a nutrition workshop series. A
cartoon reviews the importance of losing weight in lowering risk for
diabetes, high blood pressure, and gall bladder disease. Following
the cartoon the symptoms, cause, health risk, and control of
diabetes are briefly summarized and illustrated with simple pictures
and drawings. Guidelines are outlined concerning (1) proper diet,
(2) exercise, (3) monitoring of blood and urine sugar levels,
(4) medications, and (5) taking care of one's body to prevent
diabetic complications.
ABSTRACT: Designed for the diabetic patient, this booklet
presents both general and specific information related to the
disease. Symptoms of diabetes, the role of exercise, urine testing,
the purpose of insulin and how to administer it, hypoglycemia/
hyperglycemia, and risk factors/good health habits comprise many
of the topics addressed. A chart for recording urine/blood tests and
illustrations of administering injections are included.
49 Diabetes Care and Freedom
Zones. Winnebago, NE:
Winnebago/Omaha Diabetes
Project, Indian Health Service;
1986.
Format: 1-page chart,
8-1/2" X 11"
User: Participant, general
Source: FNIC on loan
50 Diabetes Handout Series.
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1985.
Format: Series of 1-page flyers
User: Participant, American
Indian
Source: FNIC on loan
51 Diabetes Screening Form and
Educational Sheet, by Karen
Fischbeck. Hogansburg, NY: St.
Regis Mohawk Health Services;
1986.
Format: 1-page questionnaire
and 1-page fact sheet
User: Participant, American
Indian
Source: Sharon Thompson,
Food Distribution Program, St.
Regis Mohawk Reservation,
Hogansburg, NY 13655
Cost: Contact source
ABSTRACT: This chart categorizes diabetic patients with three
freedom zones: (1} the caution zone, (2) the danger zone, or
(3} the extreme danger zone. The freedom zones are based on
how well a diabetic person adjusts to a number of factors relating
to diabetes and diabetic care habits. Factors include blood sugar
levels, body weight, nutritional habits, attitude, food intake,
exercise level, self-care, clinic attendance, hospitalization,
amputations, vision, and kidney failure.
ABSTRACT: The causes, symptoms, complications, and
management of diabetes are overviewed in this series of single­page
handouts. One is a checklist that identifies common diabetic
symptoms, including overweight, family history of disease, constant
hunger, fatigue, thirst, and slow wound healing. Several other
conditions are discussed that result from diabetic complications
including atherosclerosis, impaired blood circulation, kidney failure,
nerve damage, visual changes, and increased risk of infection.
Some handouts present ways to manage diabetes through weight
control and give information about food selection and preparation,
selecting and ordering meals away from home, and controlling
diabetes while on travel for business or pleasure. Another reviews
the symptoms and emergency treatment measures for insulin
reactipn (hypoglycemia} and diabetic acidosis (hyperglycemia}.
Some handouts include recipes for low-calorie salad dressings.
The benefits of diet counseling and counseling services available
through the local Indian Health Service are identified.
ABSTRACT: This is a client questionnaire. Respondents are asked
a series of questions about the major diabetic symptoms and risk
factors, and about their personal and family history of diseases
that are known to be associated with diabetes. A fact sheet
accompanying the questionnaire defines diabetes, identifies
common symptoms, describes conditions that increase risk for
diabetes, and discusses treatment measures.
23
52 Diabetes: What's It All About?
Minneapolis, MN: Hennepin
County Medical Center; not
dated.
Format: 17-page booklet
User: Participant, general
Source: Nutrition Service
ADABEC 852, Hennepin County
Medical Center,
701 Park Avenue,
Minneapolis, MN 55415
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
65, 76, 77, 78, 79, and 81 in
this guide.
53 Diet Handbook. Albuquerque,
NM: Indian Health Service
Diabetes Program and Swanson
Center for Nutrition, Inc.; 1979.
Format: 23-page booklet
User: Participant, Southwestern
American Indian
Source: Indian Health Service
Diabetes Program, 2401 12th
Street, N.W., Room 211 N,
Albuquerque, NM 87102
Cost: Single copy free
54 Diet Handbook. Albuquerque,
NM: Indian Health Service
Diabetes Program and Swanson
Center for Nutrition, Inc.; 1980.
24
Format: 21-page booklet
User: Participant, Plains Indian
Source: Indian Health Service
Diabetes Program, 2401 12th
Street, N.W., Room 211 N,
Albuquerque, NM 87102
Cost: Single copy free
ABSTRACT: This is one booklet in a series of seven providing
information on important aspects of diabetic health care. This
booklet gives some answers to common questions about the
diagnosis, symptoms, and management of diabetes. Questions
explore (1) who is most likely to develop diabetes, (2) how diabetes
affect insulin production and blood glucose, (3) tests used to
diagnose diabetes, (4) symptoms of diabetes, and (5) the diabetic's
increased risk for developing other diseases. The importance of
medical supervision and active individual participation in managing
diabetes is emphasized.
ABSTRACT: Traditional Indian foods of the Southwest are
illustrated and described in terms of calories per serving to help
plan diets for diabetics. An individual plan, suggested by a
dietitian, is based on color-coded servings from eight food groups,
including milk, vegetables, fruits, meats, fats, combinations,
breads, and a "free group." Some of the commonly consumed
ethnic foods such as cholla buds, chili peppers, atole, pinon nuts,
and menudo are included along with typical American foods.
ABSTRACT: Developed for use by the Plains Indians with
diabetes, this booklet emphasizes diet as a means for controlling
the disease. Introduced by a color-coded dietary guide, the basic
food groups are presented to include recommended foods and
serving sizes. Combination foods, foods with fat, foods to avoid,
foods to freely use and those allowed in reasonable amounts are
presented in the same manner. Cautions and reminders
accompany each section; pictures illustrating serving sizes and
other concepts addressed are included with each section.
55 Drink Less Alcohol. Omaha,
NE: Swanson Center for
Nutrition, Inc.; 1980.
Format: 19 slides/4-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
57, 59, 61, 63, 67, and 80 in
this guide.
56 Eat Less Fat. Albuquerque,
NM: Indian Health Service
Diabetes Program; 1987.
Format: 20-page flip chart,
8-1/2" X 14"
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: One in a series of seven slide/cassette units on
Indian health, this presentation emphasizes the high caloric content
and low nutrient content of alcohol since it adds unnecessary
calories as well as "mixers" to alcoholic beverages. Two hours of
exercise is equated with using up the calories from three cans of beer.
The illustrated booklet reinforces information learned from the slide
presentation. Correct answers are automatically shown as each
page is turned.
ABSTRACT: Designed to assist the American Indian with diabetes
in cutting down on the amount of fat in the diet, this flip chart
emphasizes weight control through reduced fat consumption. Each
tip for fat reduction in the diet is accompanied on the opposite
page b){ a drawing illustrating the points presented. Review
questions are included.
25
57 Eat Less Fat. Omaha, NE:
Swanson Center for Nutrition,
Inc.; 1980.
Format: 27 slides/7-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 59, 61, 63, 67, and 80 in
this guide.
58 Eat Less Food. Albuquerque,
NM: Indian Health Service
Diabetes Program; 1987.
26
Format: 26-page flip chart,
8-1/2" X 14"
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, dietary guidance is presented for reducing fat
intake for diabetics. Visible and hidden fats are identified in a
discussion of the dietary uses of fats. Ways to reduce fat
consumption are suggested. The booklet reinforces information
learned from the slide presentation. Correct answers are
automatically shown as each page is turned.
ABSTRACT: Designed to assist the American Indian with diabetes,
this flip chart emphasizes weight control through eating less food
' as the best way to control the disease. Each tip for eating less is
accompanied on the opposite page by a drawing illustrating the
concept presented. Review questions are included.
59 Eat Less Food. Omaha, NE:
Swanson Center for Nutrition,
Inc.; 1980.
Format: 33 slides/5-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 57, 61, 63, 67, and 80 in
this guide.
60 Eat Less Sugar. Albuquerque,
NM: Indian Health Service,
Diabetes Program; 1987.
Format: 22-page flip chart,
8-1/2" X 14"
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, calorie control tips for diabetics are presented.
The script explains how extra calories and added pounds of body
weight can be controlled by eating smaller portions and taking
fewer servings at meals, not tasting foods while cooking, and not
eating leftovers during clean-up. Tips are given on how to quickly
identify the higher calorie foods from the lower calorie foods.
The illustrated booklet reinforces information from the slide
presentation. Correct answers are automatically shown as each
page is turned.
ABSTRACT: Designed to assist the American Indian with diabetes
in cutting down on the amount of sugar in the diet, this flip chart
emphasizes that being overweight is a cause of diabetes and
sugar is a contributor to becoming overweight. Each tip for
consuming less sugar is accompanied by a drawing illustrating the
concept presented. Review questions are included.
27
61 Eat Less Sugar. Omaha, NE:
Swanson Center for Nutrition,
Inc.; 1980.
Format: 28 slides/6-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 57, 59, 63, 67, and 80 in
this guide.
62 Exchange Lists for Meal
Planning. Chicago, IL: The
American Dietetic Association
and the American Diabetes
Association, Inc.; 1986:
28
Format: 34-page booklet
User: Participant, general
Source: The American Dietetic
Association, 208 South LaSalle
Street, Suite 1100, Chicago, IL'
60604-1003, or call: The
American Diabetes Association,
Inc., Diabetes Information
Service Center, (800) ADA-DISC
Cost: $1.25 per copy
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, this presentation advises diabetics to decrease
their sugar intake to reduce caloric intake, lower blood sugar, and
decrease body fat. The various kinds of sugar are discussed and
food examples are given in which sugars are sometimes "hidden."
Some label reading tips are given. The illustrated booklet
reinforces information learned in the slide presentation. Correct
answers are automatically given as each page is turned.
ABSTRACT: The revised 1986 standard exchange system for
diabetics is introduced in this booklet. It was devised to help
diabetic patients achieve a moderate degree of day-to-day
consistency in macro-nutrient intake and still allow food variety. As
a tool to teach and implement diet training in weight control
programs, it groups foods according to similar nutrient/caloric
content. The text defines diabetes, lists the goals of nutrition in
diabetes management, describes how to accomplish these goals,
defines meal plans and exchange lists, outlines management tips,
and has a glossary. A weight graph is included, plus a chart to
mark down a client's values, weight, glycosylated hemoglobin,
cholesterol, triglycerides, and blood pressure. There is space for
the dietitian to fill in a sample menu next to the meal plan and
another column where the client can fill in his or her own menu so
the dietitian can assess the client's understanding of the meal
plan.
63 Exercise and Energy. Omaha,
NE: Swanson Center for
Nutrition, Inc.; 1980.
Format: 32 slides/5-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 57, 59, 61 , 67, and 80 in
this guide.
64 Family Food Choices: A Guide
to Weight and Diabetes
Control. Albuquerque, NM:
Indian Health Service Diabetes
Program; 1986.
Format: 13-page booklet
User: Participant, American
Indian
Source: Indian Health Service
Diabetes Program, 2401 12th
Street, N.W., Albuquerque, NM
87102
Cost: Single copy free
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, this presentation discusses energy balance for
diabetics who need to watch their weight. Energy requirements for
a person's age, sex, body size and activity level are mentioned.
Exercise and food are equated to reducing body fat, weight, and
blood sugar for diabetics. The illustrated booklet reinforces
information learned in the slide/cassette script. Correct
answers are automatically given as each page is turned.
ABSTRACT: Designed to assist American Indians in controlling
diabetes, this booklet explains causes of diabetes specific to the
group as well as tips on how to control the disease through the
amounts and kinds of food eaten. The factors to control including
weight loss, fats, sugar, and alcohol are addressed in separate
sections. Each section includes ways to help plan meals. Specific
food lists are given.
29
65 Food Becomes You.
Minneapolis, MN: Hennepin
County Medical Center; not
dated.
Format: 11-page booklet
User: Participant, general
Source: Nutrition Services
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN 55415
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
52, 76, 77, 78, 79, and 81 in
this guide.
66 Food Hints for People with
Diabetes. Billings, MT: Billings
Area, Indian Health Service;
1987.
30
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: This is one in a series of seven booklets providing
information on important aspects of diabetic health care. In this
booklet the basic components of a diabetic diet and guidelines for
weight reduction are discussed. The nutrient functions of and
needs for protein, carbohydrates, fat, vitamins, minerals, and water
are briefly described. Also included are guidelines for drinking
alcoholic beverages.
ABSTRACT: Simple suggestions to help diabetic patients lose
~eight are presented in this pamphlet. The keys to successful
weight loss are identified as eating less and exercising more.
Foods that can be eaten more often and those that should be
eaten less often to decrease total fat and sugar and to increase
fiber in the diet are identified. An instruction sheet is included for
the nutritionist to use during patient counseling.
67 Food Preparation Affects
Calories. Omaha, NE: Swanson
Center for Nutrition, Inc.; 1980.
Format: 33 slides/6-minute
audiocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 57, 59, 61 , 63, and 80 in
this guide.
68 Foot Care for Diabetics.
Kotzebue, AK: Public Health
Service; Native Hospital; 1986.
Format: 3-page pamphlet
User: Participant, Alaska Native
Source: FNIC on loan
69 General Guidelines for the
Diabetic. Nome, AK: Norton
Sound Regional Hospital; 1981.
Format: 1-page flyer
User: Participant, general
Source: Norton Sound Regional
Hospital, P.O. Box 966, Nome,
AK 99762
Cost: Single copy $.25
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, the selection of an appropriate food preparation
method is described for diabetics who must watch their caloric
intake. Food preparation methods, seasoning tips, and food
substitutions are presented. The booklet reinforces information
learned from the slide presentation. Correct answers are
automatically shown as each page is turned.
ABSTRACT: Basic foot care guidelines for diabetics are outlined in
this illustrated pamphlet. The foot care tips appear as captions to
each illustration. The topics presented include: (1) cleaning feet
and changing socks daily, (2) keeping feet warm and dry at all
times, (3) wearing shoes that fit properly, and (4) checking feet
often for irritations or sores that could develop into more serious
infections.
ABSTRACT: Since lifestyle changes with proper diet and planned
exercise programs can often control a diabetic condition, this flyer
defines and instructs diabetics on what is proper nutrition.
Information is included on foods to avoid, tips for an exercise
program, and problems for diabetics that are connected to stress.
..
31
70
71
72
32
...
Gestational Diabetes-How to
Have a Healthy Baby.
Claremore, OK: Claremore
Indian Hospital, Indian Health
Service; 1986.
Format: 16-page booklet
User: Participant, general
Source: FNIC on loan
Healthy Food Choices.
Chicago, IL: The American
Dietetic Association and the
American Diabetes Association ,
Inc.; 1986.
Format: Poster, 11" x 17";
folds to 5-112" x 8-112" pocket-sized
handout
User: Participant, general
Source: The American Dietetic
Association, Inc., 208 South
LaSalle Street, Suite 1100,
Chicago, IL 60604-1003, or call:
The American Diabetes
Association, Diabetes
Information Service Center,
(800) ADA-DISC
Cost: $6.25 per package of 25
Holiday Treats for Diabetics
and Weight Watchers.
Phoenix, AZ: Dietetics
Department, Phoenix Indian
Medical Center; 1984.
Format: 38-page cookbook
Us.e. r: Participant, general
Source: FNIC on loan
ABSTRACT: This booklet addresses the various facets of
gestational diabetes: origin, diet precautions, weight control,
exercise, and health care. Topics such as breastfeeding, smoking,
alcohol consumption, and specific foods to avoid are presented
simply in a question-and-answer format. Emphasis is placed on
seeking and maintaining proper health care before, during, and
after pregnancy.
ABSTRACT: In poster format, foods are grouped by calories into
six food groups. Approximate portion sizes of commonly used
foods are listed. Blank lines are provided for the nutrition counselor
to write in a suggested menu or meal plan for the client. The
poster is a simplified meal planning tool for beginning-level
education. It is a supplementary tool to be used along with the
revised 1986 American Dietetic Association's Exchange Lists for
Meal Planning.
ABSTRACT: Illustrated with Christmas motifs, this holiday recipe
booklet presents festive recipes for diabetics and calorie counters.
Each entry is accompanied by information on calories per serving
and food exchanges per serving. Food modification tips and a
calorie guide to frozen desserts are included.
73 Mexican Food Portions.
Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1980.
Format: 1-page flyer
User: Participant, American
Indian
Source: FNIC on loan
7 4 Pregnancy and Diabetes.
Sacaton, AZ: Gila River Indian
Community, Human Resources
Department; 1981 .
Format: 8-page booklet
User: Participant, American
Indian
Source: FNIC on loan
75 Sickday Eating Guide for
Diabetics. Phoenix, AZ.: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1984.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
ABSTRACT: The calorie content and food exchange equivalents
(protein, starch, and fat) for a variety of popular Mexican foods are
presented in this handout for diabetic patients. Sample foods
include tacos, enchiladas, burritos, tortillas, chili, retried beans,
spanish rice, guacamole, posole, albondigas, and menudo.
ABSTRACT: Designed for pregnant American Indian women with
diabetes, this booklet presents specific steps to follow in order to
keep the disease under control. Symptoms of both hypoglycemia
and hyperglycemia are listed, as well as signs indicating the need
for immediate medical attention. The necessity for weight control is
emphasized. Drawings illustrate the concepts presented.
ABSTRACT: Eating guidelines that diabetics can follow on days
they are sick are briefly outlined in this pamphlet. In general,
diabetics are instructed to follow their usual meal pattern as closely
as possible. Suggestions are given for meeting an increased need
for fluids, sodium, and potassium when vomiting and diarrhea
occur. Dietary substitutions within the fruits, bread/cereal, and milk
exchanges are given. Additional recommendations for continuing
prescribed medications and for monitoring blood sugar levels and
urine sugar and ketone levels several times a day are given.
...
33
...
76 Support Your Feet-They
Support You. Minneapolis, MN:
Hennepin County Medical
Center; not dated.
Format: 6-page booklet
User: Participant, general
Source: Nutrition Services
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN 55415
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
52, 65, 77, 78, 79, and 81 in
this guide.
77 The Long and Short of
Glucose. Minneapolis, MN:
34
Hentlepin County Medical
Center; not dated.
Format: 8-page booklet
User: Participant, general
Source: Nutrition Service
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN 55415
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
52, 65, 76, 78, 79, and 81 in
this guide.
ABSTRACT: This is one in a series of seven booklets providing
information on important aspects of diabetic health care. In this
booklet basic guidelines on proper foot care for diabetics are
outlined. Some general recommendations are given including
(1) cleaning and drying feet thoroughly, (2) wearing comfortable
and well-fitting shoes and socks, (3) cutting toenails straight
across, (4) avoiding extremely hot and cold temperatures, and
(5) getting prompt medical attention for any blisters, calluses,
in-grown toenails, or sores that develop.
ABSTRACT: This is one booklet in a series of seven providing
information on important aspects of diabetic health care. This
booklet gives the definition, causes, symptoms, and treatment of
both hyperglycemia and hypoglycemia in easy-to-understand terms.
A clear differentiation between hyperglycemia and hypoglycemia is
made. Simple drawings show the importance of insulin in
controlling blood glucose levels and illustrate common causes and
symptoms of both high and low blood sugar. Prompt medical
attention is recommended for symptoms that do not disappear
quickly with treatment.
78 The Ups and Downs of
Glucose When You Exercise.
Minneapolis, MN: Hennepin
County Medical Center; not
dated.
Format: 5-page booklet
User: Participant, general
Source: Nutrition Service
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN 55415
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
52, 65, 76, 77, 79, and 81 in
this guide.
79 What Happens When I'm
Short on Insulin Is ...
Minneapolis, MN: Hennepin
County Medical Center; not
dated.
Format: 17 -page booklet
User: Participant, general
Source: Nutrition Service
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN
55415.
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in series are Entries Nos. 52,
65, 76, 77, 78, and 81 in this
guide.
ABSTRACT: This is one in a series of seven booklets providing
information on important aspects of diabetic health care. This
booklet outlines the effects of exercise on the calorie needs
and insulin requirements of diabetics. Regular exercise is
recommended to help diabetics control body weight and to improve
blood circulation. The 'mportance of keeping exercise levels
constant from day to day in order to prevent fluctuations in blood
glucose levels is emphasized.
ABSTRACT: The booklet is one in a series of seven providing
information on important aspects of diabetic health care. It
discusses the role of insulin in controlling blood glucose levels and
the diabetic's need to take extra insulin to control glucose levels.
Reasons why a different type and amount of insulin is required by
individuals are summarized. Guidelines are outlined for planning a
rotation schedule for insulin injections. Step-by-step instructions for
self-administering insulin are accompanied by simple illustrations.
Uses of oral hypoglycemic agents are briefly outlined.
...
35
80 What Is Diabetes. Omaha, NE:
Swanson Center for Nutrition,
Inc.; 1980.
Format: 36 slides/8-minute
aulliocassette and illustrated
self-test booklet
User: Participant, American
Indian
Source: Swanson Center for
Nutrition, Inc., 502 South 44th
Street, Room 3007, Omaha, NE
68105
Cost: Available separately or as
part of a set. Single copy of
booklet $2.25; slides/cassette
$45. Set of booklets $14;
slides/cassettes $280. Other
items in series are Entries Nos.
55, 57, 59, 61, 63, and 67 in
this guide.
81 You and Diabetes-When You
Are Sick. Minneapolis, MN:
36
Hennepin County Medical
Center; not dated.
Format: 6-page booklet
User: Participant, general
Source: Nutrition Services
ADABEC 852, Hennepin County
Medical Center, 701 Park
Avenue, Minneapolis, MN
55415.
Cost: Available separately or as
part of a set. Single copy $1.75,
booklet set $15. Other booklets
in the series are Entries Nos.
52, 65, 76, 77, 78, and 79 in
this guide.
ABSTRACT: One in a series of seven slide/cassette units on
Indian diabetes, this slide/cassette presentation describes diabetes
as a disease anyone can develop, but that is not contagious. Ways
to keep diabetes under control and disorders that are common
health complications for diabetics are mentioned. The illustrated
booklet is in a "check-the-right-answer" format and reinforces
information learned from the slide/cassette script. Correct answers
are automatically given as each page is turned.
ABSTRACT: Basic guidelines for managing diabetes during illness.
Some topics that are covered include: (1) continuing insulin or oral
hypoglycemic medication, (2) testing urine for glucose and acetone
often, (3) drinking plenty of fluids, and (4) contacting the doctor if
illness persists.
J
I
Materials for Participants on
Alcoholism
Substance Abuse
~fo+'t'"''•l ' ' • ' ' • • " ..... , ..... , ..
~tt:r-- •••••••••••• , •••••••
.&...t:Wr'' ,,,,._.,. • ,, • •',. • ,., ••••u•~U~
--~......II.A-·61111 ''. li •• II, •• ,,,,. ........ .
37
Materials for Participants on
Alcoholism
Substance Abuse
82 Advice for Indian Women for
a Safer Pregnancy and
Healthier Baby. Albuquerque,
NM: All Indian Pueblo Council;
not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
83 Alcohol and Pregnancy - How
Drinking May Harm the
Unborn Baby!! Rockville, MD:
38
National Indian Fetal Alcohol
Syndrome Prevention Program,
Indian Health Service; 1986.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Fetal Alcoholism
Coordinator, Alcoholism and
Substance Abuse Program,
Indian Health Service, 5600
Fishers Lane, Room 6A-53,
Rockville, MD 20857
Cost: Single copy free
ABSTRACT: Designed to assist the American Indian woman in
having safer pregnancies, this pamphlet presents several "dos"
and "don'ts" regarding health and nutrition habits. The emphasis
is on taking responsibility for having healthy babies.
ABSTRACT: Potential harmful effects of drinking alcoholic
beverages during pregnancy are described in this pamphlet. The
following types of characteristics of fetal alcohol syndrome are
described: abnormal facial features, impaired brain development,
physical deformities, growth problems, and personality problems.
Since there is no known safe level of drinking during pregnancy,
women who are pregnant or who plan to become pregnant are
strongly advised to refrain from drinking alcoholic beverages
altogether.
84 An Inner Voice Tells You Not
To Drink. Rockville, MD:
National Institute on Alcohol
Abuse and Alcoholism; not
dated.
Format: Poster, 19" x 31"
User: Participant, American
Indian
Source: National Clearinghouse
for Alcohol and Drug
Information, Box 2345,
Rockville, MD 20852
Cost: Contact source
85 Be Smart. Albuquerque, NM:
All Indian Pueblo Council; 1986.
Format: Pamphlet, multifolded
User: Paticipant, American
Indian
Source: Fetal Alcoholism
Coordinator, Alcoholism and
Substance Abuse Program,
Indian Health Service, 5600
Fishers Lane, Room 6A-53,
Rockville, MD 20857
Cost: Single copy free
86 Do You Know How You Can
Prevent a Major Birth Defect?
-Fetal Alcohol Syndrome.
Albuquerque, NM: All Indian
Pueblo Council; not dated.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Fetal Alcoholism
Coordinator, Alcoholism and
Substance Abuse Program,
Indian Health Service, 5600
Fishers Lane, Room 6A-53,
Rockville, MD 20857
Cost: Single copy free
ABSTRACT: Pregnant women are strongly advised against
drinking alcoholic beverages in this colorful poster depicting a
pregnant Indian woman. The poster warns about the risks of
permanent mental and physical birth defects that are associated
with heavy drinking during pregnancy.
ABSTRACT: Pregnant women are warned about harmful effects
associated with drinking alcoholic beverages during pregnancy
(fetal alcohol syndrome, birth defects), and strongly advised to
refrain from drinking in this brief pamphlet. Illustrations indicate
that beer and wine, as well as hard liquor, should be avoided.
ABSTRACT: Pregnant women are strongly advised to refrain from
drinking all types of alcoholic beverages (beer, wine, and liquor)
during pregnancy in this illustrated handout. Women who are not
pregnant are encouraged to pass the r;nessage along to their
friends.
..
...
87 Drinking While Pregnant.
Phoenix, AZ: Phoenix Bureau of
Nutrition, Arizona Department of
Health Services; 1980.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Arizona Department of
Health Services, Bureau of
Nutrition, 4324 North Central
Avenue, Suite 300, Phoenix, AZ
85012
Cost: Single copy free
88 Eating Guidelines for the
Recovering Alcoholic. Santa
Fe, NM: Nutrition and Dietetics
Training Program, Indian Health
Service; 1984.
Format: 1 0-page booklet
User: Participant, general
Source: FNIC on loan
89 Home of the Red Lake
Indians. Red Lake, MN: Red
Lake Band of Chippewa
Indians; 1986.
40
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Public Health
Nutritionist, Public Health
Service, Indian Hospital, Red
Lake, MN 56671
Cost: Contact source
ABSTRACT: The physiological effects. of alcohol on infants' and
children's birthweight, growth, and mental development are
described. The maternal-fetal exchange of alcohol is explained
simply. Tobacco and other drug use is discouraged during
pregnancy, and alcohol use is also discouraged during breast­feeding.
Adequate diet, exercise, and prenatal care are advised.
Illustrations depict Native Americans. Special emphasis is placed
on the father's role in aiding and informing family members of the
dangers of alcohol. ·
ABSTRACT: Health consequences of drinking alcoholic beverages
and dietary guidelines for recovering alcoholics are outlined in this
booklet. Eating habits and guidelines that promote good health,
and a daily food guide that shows the recommended number of
daily servings from each major food group, are provided. Good
food sources of vitamin C, vitamin A, and calcium are identified.
Suggestions are provided for coping with lactose intolerance.
Moderation is recommended when consuming caffeine and sugar;
overeating and smoking should be avoided when possible.
ABSTRACT: Basic guidelines for a healthy pregnancy are outlined
in this pamphlet. Recommendations are given for avoiding the use
of alcoholic beverages, drugs, and cigarettes during pregnancy.
Other guidelines emphasize the importance of good prenatal care,
a proper diet, vitamin supplements, and exercise. Ways in which
the father can support the pregnant woman to help insure a
healthy baby are also identified.
90 Listen Indian Women. Salem,
OR: The Commission on Indian
Services; 1982.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Jeff Kushner, Assistant
Director, Office of Programs for
Alcohol and Drug Problems, 301
Public Services Building, Salem,
OR 97310
Cost: Single copy free
91 Protect Our O'odham
Future-Prevent Fetal Alcohol
Syndrome. Sells, AZ: Tohono
O'odham Community Health
Department; 1985.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: Tohono O'odham
Health Department, Maternal­Child
Health, P.O. Box 837,
Sells, AZ 85634
Cost: Contact source
92 Thanks for Caring Enough Not
to Drink. Sells, AZ: Tohono
O'odham Community Health
Department; 1985.
Format: Poster, 28" x 24"
User: Participant, American
Indian
Source: Tohono O'odham
Health Department, Maternal­Child
Health, P.O. Box 837,
Sells, AZ 85634
Cost: 1-5 copies free
ABSTRACT: Fetal Alcohol Syndrome (FAS) is briefly described in
this pamphlet. The mental and physical abnormalities that
characterize FAS are identified. Since there is no known level of
safe drinking during pregnancy, and since alcohol is most likely to
have harmful effects during the first 3 months of pregnancy,
women who are pregnant or planning to become pregnant are
strongly urged to refrain from drinking alcoholic beverages.
ABSTRACT: This pamphlet discusses .the effects of alcohol on the
unborn child. Specific topics addressed are the differences
between Fetal Alcohol Syndrome (FAS) and Fetal Alcohol Effects
(FAE), the resulting physiological manifestations of both in the
affected child, and how much alcohol consumption is considered
safe during pregnancy. Included are tips for men and women on
preventing Fetal Alcohol Syndrome.
ABSTRACT: Designed for the Fetal Alcohol Syndrome Prevention
Project for American Indians, this poster colorfully depicts a
pregnant Indian woman interacting with supportive family members
and friends in a traditional village setting. The written message
encourages a mother-to-be not to drink during pregnancy.
...
41
93 \that Can a Man Do To Help
His Wife and Unborn Baby?
Albuquerque, NM: All Indian
Pueblo Council; not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
94 Will My Drinking Hurt My
Baby? Red Lake, MN: Red
Lake Indian and Free Drug
Program; 1986.
42
Format: Pamphlet, multifolded
User: Participant, general
Source: Public Health
Nutritionist, Public Health
Service, Indian Hospital, Red
Lake, MN 56671
Cost: Contact source
95 You Have a Choice, but Your
Baby Doesn't. Compton, CA:
The American Indian Free
Clinic; not dated.
Format: Pamphlet, multifolded
User: Participant, general
Source: The American Indian
Free Clinic, P.O. Box 4068,
1330 South Long Beach
Boulevard, Compton, CA 90221
Cost: Contact source
ABSTRACT: To assist the pregnant American Indian women in
avoiding Fetal Alcohol Syndrome, this pamphlet offers several
suggestions as to how the male can be supportive. Suggestions on
some good eating and health practices are listed for the father-to­be,
in addition to ways he can provide support to the mother of his
child to insure a healthy baby.
ABSTRACT: Pregnant women are strongly encouraged not to drink
alcoholic beverages in this pamphlet. In addition, women who drink
heavily are advised not to become pregnant. Women are urged to
spread the message about the harmful effect of alcohol to their
friends, and to contact local drug and alcohol programs for more
information.
ABSTRACT: Drinking alcohol, smoking, and consuming drugs or
medications during pregnancy can be harmful to the fetus. Both
alcohol and smoking have been shown to cause problems:
drugs/medications should only be taken under a doctor's care.
Ways to successfully cope with these habits as well as the risks of
each are presented in the pamphlet.
Materials for Participants on
General Nutrition
Diet
Health
..
43
Materials for Participants on
General Nutrition
Diet
Health
96 A Guide for Low Fat and Low
Cholesterol Eating. Oneida,
WI: Nutrition Department,
Oneida Community Health
Center; 1987.
Format: Pamphlet, multifolded
User: Partic.ipant, general
Source: Oneida Community
Health Center, Attn: Susan
Millard, 824 Double EE Road,
De Pere, WI 54115
Cost: Single copy-contact
source; $15 per 100 copies
97 Avoid Too Much Fat and
Cholesterol. Indianapolis, IN:
Indiana State Board of Health;
1986.
Format: Pamphlet, multifolded
User: Participant, general
Source: Indiana State Board of
Health, Division of Nutrition,
1330 W. Michigan Street, P.O.
Box 1964, Indianapolis, IN
46206-1964
Cost: Single copy free (contact
Ms. Gerry Seifert, R.D., for
reprint information)
ABSTRACT: Guidelines for a low-fat, low-cholesterol diet are
outlined in this pamphlet. A chart divides food items in the major
food groups into three categories: (1) use most often, (2) use
moderately, and (3) avoid. Characteristics and food sources of
cholesterol and other types of fat (saturated, polyunsaturated,
monounsaturated, hydrogenated) are identifed. Food selection and
preparation actions are listed, and the reader is asked to note
which steps he or she is willing to take for a healthy heart.
ABSTRACT: This pamphlet defines cholesterol, why too much can
be a problem, and how much is really needed from the diet, and
gives ways to cut down on its consumption. Some tips on learning
to read labels, how to enjoy low-fat foods, and trying new cooking
methods are given to help lower dietary fat and cholesterol intakes.
The 1985 edition of the Dietary Guidelines for Americans is
included with descriptive pictures.
98 Basic Foods. Zuni, NM: Pueblo
of Zuni WIC Program; 1986.
Format: 4-page pamphlet
User: Participant, American
Indian (Pueblo)
Source: Pueblo of Zuni WIC
Program, P.O. Box 339, Zuni,
NM 87327
Cost: Single copy free
99 Calcium, by Jill Randell. Ithaca,
NY: Cornell University; not
dated.
Format: 4-page pamphlet
User: Participant, general
Source: Choctaw Nation of
Oklahoma, WIC Program,
Drawer 1210, Durant, OK
74702-1210
Cost: Contact source
1 00 Calcium. Zuni, NM: Zuni WIC
Program; 1986.
Format: 4-page pamphlet
User: Participant, general
Source: Pueblo of Zuni WIC
Program, P.O. Box 339, Zuni,
NM 87327
Cost: Single copy free
101 Calcium Sources for Those
Who Do Not Drink Milk.
Portland, OR: Portland Area
Office, Indian Health Service;
1981.
Format: 5-page pamphlet
User: Participant, general
Source: FNIC on loan
ABSTRACT: This pamphlet is basically a chart of the basic four
food groups. Within each food group is a list of foods in ascending
order of caloric content, and the daily minimum number of servings
for adults, teens, children, and pregnant women. Foods to be
considered extra to each food group are listed separately.
ABSTRACT: This pamphlet describes why calcium is needed by
babies, children, and adults. It discusses the importance of eating
foods high in calcium and provides a list of high calcium foods.
The amounts of calcium needed by adults, children, growing
teenagers, and pregnant or nursing women are given both
pictorially and in words. Also included is information on using dry
milk powder as an inexpensive low-calorie source of calcium.
Examples on using dry milk powder in soups, sauces, breads, and
cereals are given.
ABSTRACT: This pamphlet lists sources of dietary calcium from
both single foods and combination dishes. Calcium daily needs are
given in terms of milk equivalents. Space is provided for an
individual to list the calcium-rich foods eaten each day and others
that could be easily added to the diet. Since the booklet does not
address the reason why calcium is an important part of the diet, it
is useful as a supplementary handout.
ABSTRACT: This pamphlet identifies sources of calcium for those
who do not have milk in the house or who cannot consume milk or
other dairy products because of lactose intolerance. Serving sizes
for a variety of foods are given which make the calcium in them
equal to that in 1 cup of milk. In addition, information is included
on lactose intolerance and on how to cope with the condition.
45
1 02 Check Out This Booklet If You
F~I...Weak , Tired, Sleepy,
Sick and Grouchy, and Don't
Feel Like Eating. Window
Rock, AZ: Navajo Nation WIC
Program; 1986.
Format: 12-page booklet
User: Participant, American
Indian
Source: FNIC on loan
103 Diarrhea Prevention. Author
unknown; not dated.
Format: 8-page booklet
User: Participant, general
Source: FNIC on loan
1 04 Eat Better!-Feel Great!
Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1984.
Format: 5-page pamphlet
User: Participant, general
Source: FNIC on loan
1 05 Eat the Right Foods to
Prevent Anemia, by Helen
Hooper. Mt. Edgecumbe, AK:
46
Mt. Edgecumbe Native Hospital,
Indian Health Service; 1983.
Format: Pamphlet, multifolded
User: Participant, Alaska Native
and Coastal Indian Tribes
Source: FNIC on loan
ABSTRACT: This booklet is concerned with the importance of iron
in the diet. Information is presented on what iron is, how the body
uses it, and symptoms of iron deficiency anemia and its preven­tion.
Food sources and cooking tips to increase dietary iron are
given. Both the pictures and written material are simply presented.
ABSTRACT: This booklet discusses how people get diarrhea,
including how to stop it before it starts. It provides a list of danger
signs of diarrhea in babies and how to care for babies during the
first 3 days they have diarrhea. Some easy-to-read and understand
tips on how to stay healthy are presented by pictures with
captions.
ABSTRACT: Designed to educate the American Indian population
about better eating habits, this pamphlet explores several eating
ideas. Fruits, vegetables, whole grains, and legumes are
emphasized in innovative ways for maximizing nutrition; creative
tips for cutting back on sugar, salt, and fats are included.
ABSTRACT: Geared for the Alaska Native population, this
pamphlet presents in a simple way some basic information about
anemia. Addressed are: what anemia is, its symptoms, the
importance of iron to health, direct food sources of iron, and foods
with nutrients that help the body absorb iron. Laboratory diagnostic
tests for anemia and acceptable values for men and women are
included.
106 Fiber ("Nature's Broom"). San
Juan Pueblo, NM: Eight
Northern Indian Pueblos Council
WIC Program; 1986.
Format: 1-page flyer
User: Participant, American
Indian
Source: Caro Rose,
Nutritionist, Eight Northern
Indian Pueblos Council WIC
Program, P.O. Box 969, San
Juan Pueblo, NM 87566
Cost: Single copy free
1 07 Focus Your Efforts on Things
That Matter. Oklahoma City,
OK: Oklahoma City Area, Indian
Health Service; 1986.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
1 08 Food for Red Blood. Oklahoma
City, OK: Nutrition Branch,
Oklahoma City Area, Indian
Health Service; 1984.
Format: 8-page booklet
User: Participant, American
Indian
Source: FNIC on loan
1 09 Foods to Eat Each Day.
Bemidiji, MN: University of
Minnesota, Cooperative
Extension Service; not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: County Extension
Office, Court House, Bemidiji,
MN 56601
Cost: Contact source
ABSTRACT: This flyer is designed to inform the American Indian
about the benefits of dietary fiber. It presents food sources as well
as suggested serving amounts. Highlighted is fiber's role in
preventing constipation as well as a potential preventive in various
diseases. A fiber quiz is included.
ABSTRACT: Smoking, alcohol consumption, fad diets, exercise,
smoke detectors, seat belts, blood pressure checks, and obesity
are the topics briefly discussed in this flyer. It gives advice on the
steps to take to improve one's health and recommends a strong
commitment to achieving good health.
ABSTRACT: Dietary recommendations for increasing iron intake
and preventing iron-deficiency anemia are outlined in this booklet.
Common causes and symptoms of iron-deficiency anemia are
described. Iron-rich foods are identified in each of the following
groups: meat and meat substitutes, breads and cereals, fruits and
fruit juices, vegetables, and miscellaneous foods. A daily food
guide specifies the recommended daily number of servings for
each of the major food groups, and identifies common foods in
each group. A sample meal plan and menu emphasizes iron-rich
foods; a recipe for braised liver and stewed tomatoes is also
included.
ABSTRACT: Designed to educate the American Indian about the
importance of good nutrition for good health, this pamphlet lists
several reasons for eating nourishing foods. A chart showing the
four food groups is included, along with examples of food sources
from each group.
...
47
110 Good Growth ls ... the Road to
Health. Sells, AZ: Tohono
O'odham Community Health
Department; 1981.
Format: Two pamphlets,
multifolded (one for boys and
one for girls)
User: Participant, American
Indian
Source: Tohono O'odham
Health Department, Maternal­Child
Health, P.O. Box 837,
Sells, AZ 85634
Cost: 1-5 copies free
111 Healthy Teeth for Happy
Smiles. Sacramento, CA: WIC
Supplemental Food Section,
California Department of Health
Services; 1984.
Format: 4-page pamphlet
User: Participant, general
Source: WIC Supplemental
Food Section, California
Department of Health Services,
1103 North "B" Street,
Sacramento, CA 95814
Cost: Contact sourc~
112 High Blood Pressure. Sells,
AZ: Tohono O'odham
Community Health Department;
1982.
48
Format: 12-page booklet
User: Participant, Tohono
O'odham
Source: Tohono O'odham
Health Department, Maternal­Child
Health, P.O. Box 837,
Sells, AZ 85634
Cost: 1-3 copies free
ABSTRACT: A heighUweight chart and a graph, an immunization
record, and good nutrition tips for infants and children are found in
these pamphlets which were developed as part of the Papago
Nutrition Improvement Program. There are spaces for keeping
record of a child 's growth and immunizations, as well as a
reference standard against which to compare a child's growth from
birth to 5 years. There are two different versions of this publication,
one for boys and one for girls.
ABSTRACT: Guidelines for protecting infants' teeth and preventing
future dental problems are outlined in this brochure. Recommend­ations
are provided on proper feeding from both bottle and cup.
Toothbrushing and flossing guidelines are provided for infants from
birth to 6 years of age. Eating habits that help promote healthy
teeth and gums are presented.
ABSTRACT: Treatment of high blood pressure is. outlined in this
health information booklet developed for a nutrition workshop
series. Via a cartoon story the importance of weight loss in
lowering the risk for diabetes, high blood pressure, and gall
bladder disease are reviewed. The definition, risk factors, and
treatment of high blood pressure are summarized and illustrated
with simple figures and drawings. Recommendations for dietary
changes (weight loss, reduced salt intake), exercise, and
medications used to treat high blood pressure are provided.
113 High Blood Pressure and
Commodity Foods. Kincheloe,
Ml: Indian Health Center; 1985.
Format: Pamphlet, multifolded
User: Participant, general
Source: FNIC on loan
114 Hyperlipidemia - What Is It?
Oklahoma City, OK: Oklahoma
City Area, Indian Health
Service; 1985.
Format: 1-page flyer .,
User: Participant, general
Source: FNIC on loan
115 Iron Foods + Vitamin C = A
Great Combo. Juneau, AK:
Nutrition Services, Alaska
Department of Health and
Social Services; 1984.
Format: Pamphlet, multifolded
User: Participant, Alaska Native
Source: Alaska Department of
Health and Social Services,
Division of Public Health,
Nutrition Services, Box H,
Juneau, AK 99811-0612
Cost: Contact source
ABSTRACT: Guidelines. for using commodity foods while following
a diet to control blood pressure are outlined in this pamphlet.
Specific food selection and preparation suggestior:ts are outlined for
each of the following recommendations: decrease sodium intake,
eat less fat and cholesterol, and achieve normal weight. The
importance of exercising regularly and taking medications as
prescribed to control blood pressure is also discussed. Health risks
associated with high blood pressure are identified.
ABSTRACT: This flyer defines hyperlipidemia and its causes.
Further information is provided about how circulation is affected
and the seriousness of the disease. The prescribed dietary
treatment is presented along with advice to seek the help of a
qualified dietitian/nutritionist.
ABSTRACT: Recipes that combine foods that are high in iron with
foods that are good sources of vitamin C to enhance iron
absorption are introduced in this brochure. Recipe items include
Alaskan goulash, tabouli, lentil chili, fruit soup, garbanzo salad,
and salmon-broccoli casserole. " Mini-recipes" suggest simple food
combinations that provide both iron and vitamin C.
..
116
117
118
50
Iron: The Blood Builder. Ada,
OK: Chickasaw Nation WIC
Program; 1986.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: Melinda Newport,
Nutrition Coordinator,
Chickasaw Nation WIC
Program, P.O. Box 1548, Ada,
OK 74820
Cost: Single copy free (can be
duplicated)
Moderate Sodium Restricted
Diet, 2-3 Grams. Oklahoma
City, OK: Oklahoma City Area,
Indian Health Service; 1986.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: FNIC on loan
Nutrient Fact Sheets.
Tahlequah, OK: Cherokee
Nation WIC Program; not dated.
Format: Five 1-page fact sheets
User: Participant, general
Source: FNIC on loan
ABSTRACT: This pamphlet is designed to inform American Indians
about the importance of dietary iron. It explains why iron is
necessary and which foods are rich sources. Tips are given on
how to increase iron absorption and includes a list of vitamin e­rich
foods.
ABSTRACT: This pamphlet is designed to assist those people who
must follow a sodium-restricted diet of 2-3 grams per day. Grouped
according to the major food groups, foods to be avoided are listed
next to foods that can be eaten instead. Suggestions for season­ings
and cooking ingredients to be used or avoided are also given.
Emphasis is placed on reading labels carefully when buying
canned, packaged, and frozen foods.
ABSTRACT: This collection of nutrition fact sheets provides
information on vitamins A and C, calcium, iron, and food fiber.
Food sources, nutrient functions, preparation and food handling
methods, and nutrient requirements comprise some of the
contents. Four of the five fact sheets are illustrated.
119 Nutrific Notes: A Nutrition
Newsletter for Parents.
Billings, MT: Nutrition
Association of Montana; 1986.
Format: 2-page flyer
User: Participant, general
Source: Nutrition Association of
Montana, 1236 N. 28th Street,
Suite 106, Billings, MT 59101
Cost: Single copy-contact
source; subscription $10 per
year
120 Nutrition Primer. Santa Fe,
NM: Nutrition and Dietetics
Training Program, Indian Health
Service; not dated.
Format: 14-page tabbed booklet
User: Participant, American
Indian .
Source: FNIC on loan
121 Personal Hygiene. Ada, OK:
Chickasaw Nation WIC
Program; not dated.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
122 'Prevent Constipation with a
Balanced Diet ... Oklahoma
City, OK: Oklahoma City Area,
Indian Health Service; 1978.
Format: 4-page pamphlet
User: Participant, American
Indian
Source: FNIC on loan
ABSTRACT: This flyer is one of a series of nutrition newsletters for
parents. Designed to instruct the consumer on food sources of
vitamin C, it lists some common food sources as well as
Recommended Dietary Allowances for infants, children, adults, and
pregnant women. Proper storage and cooking methods are
presented, along with snack ideas for children.
ABSTRACT: Designed to educate the American Indian population
about good nutrition, this booklet summarizes some basic
information on nutrition-related topics. What nutrition is and how
nutrients are absorbed is discussed. The importance of water,
carbohydrates, fats, proteins, vitamins, and minerals in the diet is
addressed. Proper food combinations according to a daily food
guide are shown. Throughout the booklet, references are made to
apply the information to the special needs of American Indians.
Charts of the major vitamins and minerals are included.
ABSTRACT: A brief discussion on the importance of having good
personal hygiene is presented. Tips are given on such topics as
eating a balanced diet, washing, grooming, exercising regularly,
and getting plenty of rest.
ABSTRACT: Health and eating habits that can help prevent
constipation are outlined in this pamphlet. Recommendations
include (1) eating regular meals and snacks, (2) choosing foods
high in fiber, such as fruits, vegetables, and whole-grain breads
and cereals, (3) exercising regularly, (4) drinking plenty of fluids,
and (5) avoiding laxatives unless prescribed by a doctor. A sample
menu plan that contains a variety of fiber-rich food is suggested to
provide adequate nutrients and calories, as well as fiber.
51
...
123 Search For Nutrition.
Alexandria, VA: Food and
Nutrition Service, U.S.
Department of Agriculture;
1983.
Format: 80 slides/1 0-minute
audiocassette
User: Participant, American
Indian
Source: Photography Division,
U.S. Department of Agriculture,
Office of Governmental and
Public Affairs, Room 4407
South Building, 14th and
Independence Avenue, S.W.,
Washington, DC 20250.
Cost: $30 per slide set and
cassette
124 Snacks. Sacramento, CA: WIC
Supplemental Food Section,
California Department of Health
Services; not dated.
52
Format: 4-page pamphlet
User: Participant, general
Source: WIC Supplemental
Food Section, California
Department of Health Services,
1103 North "B" Street,
Sacramento, CA 95814
Cost: Contact source
ABSTRACT: Materials developed for the American Indian food
assistance program discuss ways in which the Indians originally
secured foods. Drying and storing foods for use in the winter
season and for medicine were important functions. Several medical
problems (diabetes, hypertension) are discussed with particular
emphasis placed on foods that can aggravate the conditions.
Suggestions are provided that will help the individual choose foods
carefully, select a wide variety of foods, and stretch the food dollar.
The food groups and the reasons for their importance in health are
explained. Exercise and calorie counting are stressed.
ABSTRACT: Various nutritious snack foods and recipes are
presented in this brochure. Snacks that are high in fat and sugar
and foods that contain hidden sugars are identified. S1,1ggestions
for juicy, crunchy, "hungry?," and "thirsty?" snacks are listed.
Recipes for an orange shake, make-your-own kabobs, pizza
muffins, and veggies and dip are given.
125 The Vegetarian Follows the
Star Guide to Good Eating.
New York, NY: New York City
Department of Health; 1987.
Format: 12-page booklet
User: Participant, general
Source: Catherine Cowell,
Ph.D., Cirector, Bureau of
Nutrition, New York City
Department of Health,
93 Worth Street, Room 714,
New York, NY 10013
Cost: Single copy free with
8-1/2" x 11" self-addressed
envelope and $.44 postage
126 Type IV-Hyperlipoproteinemia
Diet, 1 ,500 Calories. Oklahoma
City, OK: Oklahoma City Area,
Indian Health Service; 1987.
Format: Pamphlet, multifolded
User: Participant, general
Source: FNIC on loan
127 Vitamin A. Zuni, NM: Pueblo of
Zuni WIC Program; 1986.
Format: 4-page pamphlet
User: Participant, general
Source: Pueblo of Zuni WIC
Program, P.O. Box 339, Zuni,
NM 87327
Cost: Single copy free
ABSTRACT: Guidelines for planning nutritious vegetarian diets are
outlined in this booklet. A daily food guide shows the recommended
number of servings, sample foods, and nutrients provided by the
following food groups: protein foods, vitamin A-rich fruits and
vegetables, vitamin C-rich foods and vegetables, whole-grain and
enriched breads and cereals, dairy products, oils and fats, and
potatoes and other fruits and vegetables. Strict-vegetarian, lacto­vegetarian,
and lacto-ovo vegetarian diets are differentiated. The
concept of protein "pairing" is defined, and sample food
combinations and recipes that demonstrate this technique are
provided for each type of vegetarian diet. Two sample menus and
the accompanying recipes are presented for each type of vegetarian
diet. Calorie, protein, carbohydrate, and fat totals are calculated for
each menu. Good food sources of calcium and plant sources of iron
are identified.
ABSTRACT: Guidelines for following a 1 ,500-calorie diet to control
Type IV hyperlipoproteinemia (controlled carbohydrate, modified
fat, moderately restricted cholesterol) are presented in this
pamphlet. A daily meal plan outlines the number of servings from
each food group recommended for breakfast, lunch, dinner, and
snacks. Food items in each food group a:e identified, along with
their appropriate serving units. Lists of allowed foods, beverages,
and seasonings, and of foods that should be avoided, are
provided. Guidelines are presented for food selection, food
preparation, meal planning, and the use of alcoholic beverages.
ABSTRACT: Food sources of vitamin A are identified in this
brochure. A short self-evaluation activity is included to help readers
identify vitamin A foods they already eat and others they could eat
more often. Snacks are suggested that can be important sources
of vitamin A, particularly for pregnant or breastfeeding women.
53
128 Vitamin C. Zuni, NM: Pueblo of
Zuni WIC Program; 1986.
Format: 4-page pamphlet
User: Participant, general
Source: Pueblo of Zuni WIC
Program, P.O. Box 339, Zuni,
NM 87327
Cost: Single copy free
129 Where's the Salt? Oklahoma
City, OK: Oklahoma City Area,
Indian Health Service; 1986.
Format: 2-page flyer
User: Participant, general
Source: FNIC on loan
54
ABSTRACT: This pamphlet lists excellent and good dietary
sources of vitamin C. Proper cooking methods of vitamin C­containing
foods are illustrated. Sources of vitamin C for infants
are addressed. An educational activity for identifying vitamin e-rich
foods provides the reader with a personal evaluation of vitamin
C intake.
ABSTRACT: Designed to instruct on acceptable consumption
levels of salt, this flyer describes what salt is and the risks
associated with excess intake. Where salt is found in the diet, food
choices for decreasing salt consumption, recommended daily
intakes, cautions with salt tablets, and exercise are covered.
Sodium content of foods often eaten by American Indians is
included.
Materials for Participants on
Foods
Food Preparation
.., ?
55
..
Materials for Participants on
Foods
Food Preparation
130 Classy Commodity Cooking.
Bismarck, ND: Fort Berthold
Cooperative Extension Office
and Child Nutrition and
Food .Distribution Programs,
Department of Public
Instruction; 1985.
Format: 1 04-page cookbook
User: Participant, general
Source: Kathryn Grafsgaard,
Director, Office of Child
Nutrition and Food Distribution
Programs, Department of Public
Instruction, State Capitol
Building-11th Floor,
Bismarck, ND 58505
Cost: Single copy $5
131 Classy Commodity Cooking.
San Juan Pueblo, NM: Santa
Fe Service Unit, Indian Health
Service; 1986.
Format: 33-page cookbook
User: Participant, American
Indian
Source: FNIC on loan
132 CNO WIC Presents: Freezing
Fruits and Vegetables.
Tahlequah, OK: Cherokee
Nation WIC Program; not dated.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
56
ABSTRACT: Designed to turn commodity foods into creative
cuisine, this recipe booklet is a compilation of main dishes, soups,
vegetables, breads, desserts, jams/jellies, and beverages. The
cookbook gives general tips on preparing each type of food,
cooking terms, dried food tables, food substitution and
measurement equivalents, and microwave usage. The simple
recipes are generic enough for national use.
ABSTRACT: Simple and convenient recipes using commodity
foods are presented in this cookbook. Some recipes were
introduced in food demonstration and tasting sessions at several
Northern Indian Pueblos Commodity Food Distribution Program
distribution sites. Recipes are categorized into vegetables and
fruits, milk dishes, meat and meat substitutes, and breads and
grains. Currently available commodity foods in each of the basic
four food groups are identified.
ABSTRACT: This flyer provides both general and specific tips for
choosing and storing summer produce. The general tips cover
such topics as choosing the right container and how to seal and
label it, packing food, and proper storage. The specific tips cover
choosing, washing, and preparing fruits and vegetables for
freezing.
133 Commodity Cooking-Menus
and Recipes for Use with
Donated USDA Commodities.
San Francisco, CA: U.S.
Department of Agriculture, Food
and Nutrition Service; 1985.
Format: 60-page book
User: Participant, general
Source: U.S. Department of
Agriculture, Food and Nutrition
Service, Western Regional
Office, 550 Kearny Street,
Room 400, San Francisco, CA
94108
Cost: Single copy free
134 Commodity Food Distribution
Program Newsletter. San Juan
Pueblo, NM: Eight Northern
Indian Pueblos CounciL, Food
Distribution Program; not dated.
Format: Six newsletters
User: Participant, American
Indian
Source: Eight Northern Indian
Pueblos Council, Food
Distribution Program, P.O. Box
969, San Juan Pueblo, NM
87566
Cost: Contact source
135 Cook Book, by Bertha W.
Jennings, Editor. Washington,
DC: American Indian Society;
1975.
Format: 75-page cookbook
User: Participant, American
Indian
Source: American Indian
Society, 519 5th Street, S.E.,
Washington, DC 20003
Cost: Contact source
ABSTRACT: Thirty-one days' worth of menus and recipes that use
USDA commodities are presented in this cookbook. The menus
and recipes use commonly available ingredients and were home
tested for acceptability. The cooking time for each recipe is
minimized by preparing foods in quantity and using " planned
overs" for later meals. Although the recipes were developed for
normal diets, the amounts of fat, salt, and sugar in the recipes
were modified to the extent possible without affecting taste or
overall acceptability. Recipe categories include soups and
sandwiches, salads, sauces and dressings, vegetables, main
dishes, breads, desserts, and breakfast recipes. A ~ist of commonly
used USDA commodities and a recipe index are included.
ABSTRACT: Nutrition tips, suggestions for using commodity foods
from the Food Distribution Program, and numerous recipes are
presented in these quarterly newsletters. Recent feature articles
include menu planning, food safety and sanitation, snacking, and
cold weather foods. Crossword puzzles test reader knowledge of
current commodity foods. Background information (uses, storage,
nutritive value) and recipes are provided for new commodity food
items to introduce them to Food Distribution Program participants.
ABSTRACT: The many contributions of American Indians to
cookery are featured in this cookbook of traditional recipes. Many
foods commonly eaten today that originated with the American
Indian are presented. Some foods may be considered exotic
(moose, snapping turtle, buffalo, beaver, opossum, quail,
rattlesnake), but serve to illustrate Indian resourcefulness. Native
dishes from many regions and tribes include venison stew
(Mohawk), fried razor clams (Alaska), wild rabbit (Onandaga), wild
rice casserole (Chippewa), pinon nut soup (Paiute), prickly pear
jelly (Pawnee), and Seneca bean bread. Poems, drawings, and
photographs complement the recipes. Some modification would
be necessary to lower the sugar, fat, and salt in these traditional
recipes.
136 Cookin' with Commodities, by
Mark Keeley, M.P.H., R.D.,
Editor. Tahlequah, OK:
Cherokee Nation of Oklahoma;
1987.
Format: 64-page cookbook
User: Participant, American
Indian
Source: Cherokee Nation
Donated Food Program, P.O.
Box 948, Tahlequah, OK 74465
Cost: Single copy free
137 Don't Fry? How Else Can I
Cook? Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1984.
Format: 4-page pamphlet
User: Participant, general
Source: FNIC on loan
138 Food Storage. Santa Fe, NM:
Santa Fe Service Unit, Indian
Health Service; not dated.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
139 From The Cooking Kettle:
58
Try These Recipes Using
Commodity Foods. Phoenix,
AZ: Dietetic Department,
Phoenix Indian Medical Center,
Indian Health Service; 1986.
Format: 5-page cookbook
User: Participant, general
Source: FNIC on loan
ABSTRACT: A compilation of recipes, this booklet is designed to
help the recipient in the Cherokee Nation Donated Foods Program
prepare meals with commodity foods. Main dishes, breads/grain
products, and desserts constitute the recipe sections. Each recipe
is simply stated and basic enough for national use. In each recipe
the commodity ingredients are highlighted in large print, and
nutrient information is given for calories, fat, cholesterol, and
sodium. Two interesting features include " how to" hints on using
commodity foods for those with diabetes and high blood pressure,
and a commodity food substitutions and equivalents table.
ABSTRACT: Cooking methods that can be used instead of frying
to control calories and fat in foods are described in this pamphlet.
Step-by-step instructions are provided for preparing foods by
baking, broiling, boiling, steaming, and poaching. Simple drawings
illustrate preparation instructions. Specific foods that can be
prepared using each method are identified.
ABSTRACT: This flyer provides some general guidelines on the
long- and short-term storage of food at home. Of particular interest
is the list of foods that can be safely stored on a shelf at 70 °F or
cooler for 6 months, 12 months, 18 months, 2 years, and 5 years.
ABSTRACT: Recipes using USDA commodity foods are presented
in this cookbook. Dry milk recipes include peanutty milk drink,
banana milk, milk gravy, and cheese sauce. A " Quickie Mix" is
the basic ingredient in recipes for biscuits, pancakes, muffins, and
egg dumplings. A " Basic Cookie Mix" is used in a variety of
cookie recipes. Instructions are provided for reconstituting dried
egg mix. Recipes are given that use dried and reconstituted egg
mix.
140 Guide to Plants Shown in
Alaska's Garden and Wild
Vegetables and Fruits. Juneau,
AK: Nutrition Services, Alaska
Department of Health and
Social Services; 1985.
Format: Poster, 17-1/2" x 23"
User: Participant, general
Source: H. Jeanne Jones,
Alaska Department of Health
and Social Services, Division of
Pt.~blic Health, Nutrition
Services, Box H, Juneau, AK
99811-0612
Cost: Contact source
141 Harmony Thru Native Navajo
Foods. Tucson, AZ: Community
Nutrition Education Program,
Department of Food and
Nutrition of the University of
Arizona; 1983.
Format: Pamphlet, multifolded
User: Participant, American
Indian
Source: The Navajo Tribe,
Division of Health Improvement
Services, Department of Food
and Nutrition, Drawer 1390,
Window Rock, AZ 86515
Cost: Contact source
142 Holiday Meals ... Serve Them
Safely. Oklahoma City, OK:
Oklahoma City Area, Indian
Health Service; 1984.
Format: 1-page flyer
User: Participant, general
Source: FNIC on loan
ABSTRACT: Alaska's garden and wild vegetables and fruits are
colorfully displayed on this poster. The poster depicts an American
Indian woman and child surrounded by a variety of nutritious fresh
fruits and vegetables. A plant guide on the reverse side identifies
each of the fruits and vegetables shown on the poster by both
common and scientific name (genus and species).
ABSTRACT: This pamphlet provides information about Navajo
native foods in a chart format. In addition to the Navajo basic four
food groups (corn and wheat, plants and berries, protein, and milk
substitutes) that coincide with basic four food groups used for non­Indian
foods, the pamphlet includes the recommended number of
servings per day from each group and reasons to eat these foods
daily.
ABSTRACT: Designed for instruction in the safe handling of foods
. for prevention of food-borne illnesses, this flyer focuses on holiday
meals for group feedings and buffets. Hints on the safe preparation
and handling of food at holiday time are listed.
59
...
143 Pueblo Indian Cookbook, by
Phyllis Hughes. Sante Fe, NM:
Museum of New Mexico Press;
1977.
Format: 64-page cookbook
User: Participant, American
Indian
Source: FNIC on loan
144 Recipes. Santa Fe, NM:
Nutrition and Dietetics Training
Program, Indian Health Service;
1986.
Format: 28 recipes in folder
User: Participant, general
Source: FNIC on loan
145 Seminole Tribe of Florida
WIC/Commodity Programs­Cookbook,
by Debbie Wiggins.
Hollywood, FL: Seminole Tribe,
WIG/Commodity Programs;
1985.
60
Format: 44-page cookbook
User: Participant, American
Indian
Source: WIC Program,
Seminole Tribe, 6353 Forrest
Street, N.W., Hollywood, FL
33024
Cost: Contact source
ABSTRACT: A wide variety of authentic traditional recipes derived
from the Pueblo Indians of the American Southwest is compiled for
homemakers and food culturists. The recipes are organized under
breads; vegetables and chili; soups, stews, and dumplings; meats;
desserts; drinks; wild foods; and miscellaneous. All of the recipes
are time-honored, have been kitchen-tested, and have been
modified to convert "a pinch of this" into accurate measurements
for modern kitchens. Several esoteric recipes (e.g., piki bread)
have been included, along with many easily prepared standard
items, such as fry bread and San Juan squash. These recipes
represent virtually the entire repertoire of Pueblo cooking, ranging
from chickpea soup to pinon nut cake.
ABSTRACT: A variety of quantity recipes using USDA commodities
is presented in this recipe folder. Recipes contain information on
(1) ingredients and amounts, (2) preparation procedures, (3) portion
size, and (4) nutrient composition (calories, protein, carbohydrate,
fat, sodium). Recipe categories include main dishes (meats,
casseroles, soups, omelettes), dry beans, potatoes and vegetables,
fruits, breads, desserts, and beverages.
ABSTRACT: Nutritious and economical recipes made with foods
from the WIC and Commodity Supplemental Food Packages are
presented in this cookbook. Basic recipes that have national
appeal are included for meat, milk, fruits and vegetables, and
breads· and cereals. Commodity ingredients include instant nonfat
dry milk, canned meat, fruit juices, canned fruits and vegetables,
and enriched grains and cereals. A daily food guide identifies the
major nutrients provided by the basic food groups and outlines the
recommended number of daily servings for children and pregnant
and breastfeeding women. Additional information includes (1) a list
of weight and measure equivalents, (2) food shopping tips, (3) a
glossary of cooking terms, (4) food preparation guidelines,
(5) dietary modifications to lower fat intake, and (6) instructions for
cooking with sugar substitutes.
146 Southwestern Indian Recipe
Book-Volume 1: Apache,
Papago, Pima, Pueblo, and
Navajo, by Zora Getmansky
Hesse. Palmer Lake, CO: Filter
Press; 1973.
Format: 60-page cookbook
User: Participant, American
lnd!an
Source: FNIC on loan
14 7 Spilling the Beans .. .Into
These Recipes. Frazee, MN:
Northharvest Bean Grower's
Association; not dated.
Format: Pamphlet, multifolded
User: Participant, general
Source: Northharvest Bean
Grower's Association, RR, Box
520, Frazee, MN 56544
Cost: Contact source
148 Stretch Your Food Dollars.
Phoenix, AZ: Dietetic
Department, Phoenix Indian
Medical Center, Indian Health
Service; 1980.
Format: 4-page pamphlet
User: Participant, general
Source: FN IC on loan
ABSTRACT: A collection of 39 traditional recipes contributed by
five Indian tribes of the American Southwest features staple foods
traditionally grown in Indian village gardens. These native foods
include corn, squash, pinto beans, red and green chilis, pumpkin,
and wild desert plants, e.g. prickly pear, mesquite, tepary,
squawberry, and cholla. Many recipes of the Apache, Papago,
Pima, Pueblo, and Navajo originated before contact was made with
Spanish culture; others include foods introduced with colonization.
Most ingredients found in these recipes, however, are available in
local supermarkets and grocery stores.
ABSTRACT: Dry beans are described as a good protein buy: low
in cost, high in nutrition, and useful in an endless variety of dishes.
Combined with complementary foods, the protein quality equals
that of animal sources. Hints on successful buying, soaking, and
cooking of beans are presented, along with information on bean
nutrition: The pamphlet includes several recipes.
ABSTRACT: Shopping tips designed to give the most nutrition for
one's food dollar are presented in this pamphlet. Specific tips are
provided for high protein foods (eggs, meat and poultry, dry peas
and beans), dairy foods, fruits and vegetables, and breads and
cereals. General suggestions are provided on (1) good shopping
habits, (2) how to take advantage of sales and coupons, (3) how to
recognize advertising ploys, and (4) how to cook and store foods to
maintain nutrients and prevent spoilage.
I
1 49 The Navajo Homemaker
Cookbook. Window Rock, AZ:
Community Nutrition Education
Program, The Navajo Tribe,
Food and Nutrition Department;
1982.
Format: 138-page cookbook
User: Participant, Navajo
Source: The Navajo Tribe,
Division of Health Improvement
Services, Department of Food
and Nutrition, Drawer 1390,
Window Rock, AZ 86515
Cost: Contact source
150 Tradition: Good Food for Life.
Kotzebue, AK: Public Health
Service Native Hospital; not
dated.
Format: Two posters, each
17" X 23"
User: Participant, Alaska Native
Source: FNIC on loan
151 USDA Commodity Fact
Sheets. Springfield, IL: Illinois
Department of Public Health;
1985.
62
Format: Three 4-page
pamphlets
User: Participant, general
Source: Illinois Department of
Public Health, Division of Health
Promotion and Screening, 535
W. Jefferson Street, Springfield ,
IL 62761
Cost: Single copy free (can be
duplicated)
ABSTRACT: Designed for use by the Navajo Tribe, this revised
edition cookbook presents recipes illustrated with U.S. Department
of Agriculture food items based on the basic four food groups.
Basic kitchen essentials, shopping tips, and a glossary of Navajo
nutritional terms accompany the recipes.
ABSTRACT: Designed for use in Alaska Native health programs,
these two full-color posters depict traditional methods of salmon
and seal food preparation. The message is that tradition and
nutrition can be compatible.
ABSTRACT: This series of illustrated pamphlets give recipients of
USDA commodity foods useful information about instant nonfat dry
milk, peanut butter, and evaporated milk. Storage and preparation
tips are presented along with several recipes.
152 Using Commodity Foods For
Better Nutrition. Oklahoma
City, OK: Oklahoma City Area,
Indian Health Service; 1985.
Format: 26-page booklet
User: Participant, general
Source: FNIC on loan
153 Wellness Cooking, by Frances
Bode, R.D ~ Ciinton, OK:
Oklahoma City Area Indian
Health Service; 1986.
Format: 82-page cookbook
User: Participant, American
Indian
Source: Indian Health Service,
Clinton Service Unit, Route 4,
Box 213, Clinton, OK 73601
Cost: Single copy free
154 WIC Coloring Book. Irving, NY:
Seneca Nation of Indians, WIC
Program; 1981 .
Format: Coloring book
User: Participant, American
Indian
Source: Seneca Nation of
Indians, WIC Program,
Cattaraugus Indian Reservation,
Medical Center, 1510 Route
438, Irving, NY 14081
Cost: Contact source
ABSTRACT: Designed to be used in a demonstration workshop,
this booklet organizes commodity foods into healthy eating
patterns. Following a presentation of the four food groups is a
chart showing the food group into which each commodity food fits.
Additionally, food items are rated according to highest
concentrations of salt, sugar, and other nutrients. How to use
standard measuring cups and spoons and common recipe
abbreviations, plus the importance of dietary calcium , are included.
Several recipes are provided.
ABSTRACT: This recipe booklet is designed for low calorie, fat,
and cholesterol cooking. Recipe sections are divided into
beverages, breads, main dishes, desserts, salads/vegetables, and
salad dressings/sauces categories. Each recipe includes calorie
and food exchange information. Additional information is given on
low calorie hints, recipe modifications, low sodium diets, sweetener
equivalents, and seasonings, plus a glossary of spices and herbs.
ABSTRACT: Simple drawings of Native Americans are presented
in this coloring book. The text describes the nutrient content of
fruits, WIC cereals, beans and peanuts and their functions. The
coloring book can be easily modified to exclude references to
"WIC" cereals in the text, if necessary.
63
..
155 WIC Sponsors: WIC Recipe
Booklet. Irving, NY: Seneca
Nation of Indians, WIC
Program; 1984.
Format: 40-page cookbook
User: Participant, American
Indian
Source: Seneca Nation of
Indians, WIC Program,
Cattaraugus Indian Medical
Center, 1510 Route 438, Irving,
NY 14081
Cost: Contact source
156 Wichita Commodity Foods
Program Recipe Book, by Jo
Parker. Anadarko, OK: Wichita
Commodity Food Distribution
Program; 1986.
64
Format: 84-page cookbook
User: Participant, Southwest
Indian
Source: FNIC on loan
ABSTRACT: The 78 entries submitted for a recipe contest
sponsored by the Seneca Nation of Indians and WIC Program staff
are published in this book. Winning recipes are listed for each
category: main dishes, soups and sauces, breads and grains,
vegetables, beverages, and desserts.
ABSTRACT: T;lis recipe collection emphasizes the use of
commodity foods. Sections include main recipe dishes,
breads/desserts, children's recipes, and a special collection of
Indian recipes. Shorter sections contain tips on pasta-making,
information on honey use/cautions, a place for note-taking, and a
list of commodity foods.
Materials for
Educators
65
Materials for
Educators
157 Cherokee Home Economics
Food and Nutrition
Curriculum, by Jody Adams
and Mary Ann Bass. Cherokee,
NC: Cherokee Health Delivery
System; not dated.
Format: 78-page curriculum
Source: FNIC on loan
158 Cross-Cultural Counseling: A
Guide for Nutrition and Health
Counselors. Alexandria, VA:
Nutrition and Technical Services
Division, Food and Nutrition
Service, U.S. Department of
Agriculture; 1986.
Format: 33-page booklet
Source: Nutrition and Technical
Services Division, Food and
Nutrition Service, U.S.
Department of Agriculture, 3101
Park Center Drive, Room 602,
Alexandria, VA 22302
Cost: Free (limit of 25 copies
per request)
159 Diabetes Mellitus In
Pregnancy-1986 Update of
"The PIMC Recipes." Phoenix,
AZ: Department of Obstetrics
and Gynecology, Phoenix Indian
Medical Center; 1986.
Format: 20-page booklet
Source: FNIC on loan
66
ABSTRACT: A 3-week food and nutrition curriculum for junior or
senior high school students is designed to introduce nutrition
principles and concepts within a home economics program. Ten
behavioral objectives are identified, which the students should be
able to attain upon completion of the 15-day unit. A topic to be
studied is identified for each day, such as "nutrition and you."
Activities, resources, and an evaluation are listed for each
objective. Worksheets are included with supporting graphic
illustrations. Puzzles and other instructional activities are designed
to supplement the textbook materials. This curriculum is designed
to be used with the text Discovering Nutrition by Helen Kowtaluk,
Charles A. Bennett Company, Inc., publisher. A student opinion
questionnaire is appended.
ABSTRACT: Designed to promote more effective nutrition
counseling by increasing sensitivity and understanding in cross­cultural
counseling. Topics include understanding cultural values,
health beliefs, approaches to dietary change, and verbal and
nonverbal communication strategies. Sources of information and an
appendix briefly describing four cultural minority groups are
also included.
ABSTRACT: Presented in this booklet is an update on the Phoenix
Indian Medical Center Obstetrics Department's protocols for the
detection and management of diabetes in pregnancy. It describes
the progress that has been made to control extremely high
prevalence rates of diabetes mellitus in tribal groups served by this
center. The center's philosophy of diabetes mellitus management
is discussed: early diagnosis, strict control of blood sugar, frequent
monitoring for complications of diabetes of pregnancy, monitoring
of physiological parameters of fetal well-being and maturity, and
early delivery of a healthy infant.
160 Dietary Guidelines for
Diseases of Alcoholism.