BackgroundThe Anishinaabe ways of eating healthy and staying physically active are not well represented in federally funded health education programs like Supplemental Nutrition Assistance Program Education (SNAP-Ed). The curricula approved for use by SNAP-Ed implementing agencies was not developed with Anishinaabe foods, cultures and traditions in mind. ObjectiveThis paper shares the process and lessons learned from a collaborative effort to adapt recipes from a SNAP-Ed-approved nutrition and cooking education program, Cooking Matters® at Home (CMAH) to reflect cultural preferences and traditions of participants from four Anishinaabe tribal communities in Michigan. MethodsUniversity Extension instructors, tribal health staff and an inter-tribal organization co-designed and implemented the adaptation. Extension instructors facilitated four separate series of cooking and nutrition classes using CMAH curriculum with four Tribes. A descriptive, cross-sectional evaluation design focused on participant engagement and recipe adaptation. Evaluation included formative interviews with tribal health staff, post-intervention community participant focus groups to assess program satisfaction and cultural acceptability of adaptations, and process interviews with Extension instructors and tribal health staff. ResultsBetween October 3 and December 7, 2022, classes reached 30 adults across four sites. Average class size was 7-8 participants. 86% of participants attended every class session offered in their community. Eight recipes were adapted to include traditional foods (e.g., wild rice, maple syrup); eleven were prepared as written. A challenge was access and availability of some traditional recipe ingredients. Participants expressed a range of food knowledge and behaviors that reflect diverse histories and cultures within each community. Tribal staff and participants suggested that Extension instructors build rapport with community members, approach activities and participants with curiosity rather than sharing "expert" advice, implement more continuous programming, and improve cultural sensitivity. ConclusionsSNAP-Ed programs should support access to local indigenous foods and make space for both community and individual traditions.
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