Creating a Nutrient-Dense Menu Using Foods Consumed by Native Communities in the Northern Great Plains Prior to 1851...

Indigenous communities experience greater rates of health disparities than surrounding areas, in part due to a forced transition away from traditional diets.

The purpose of this study was to develop a dietary intervention (menu) based on traditional foods consumed by indigenous peoples who lived in the Northern Great Plains region near modern-day Grand Forks, North Dakota (ND), prior to the year 1851.

Three key factors informed this menu-1) nutrient composition; 2) traditional foods; and 3) practicality for contemporary consumers using modern preparation methods. Food pattern modeling was applied to the Healthy United States-Style Dietary Pattern from the 2020 Dietary Guidelines for Americans to determine the nutrient composition of a 2400 kcal eating pattern, used as the goal nutrient composition. To define "traditional" foods, a list of foods and beverages consumed by indigenous peoples in the Grand Forks, ND, area prior to 1851 (when the Indian Appropriations Act established reservations) was developed through historical research. Recipes were refined and tasted for the seasoning level by trained kitchen staff in collaboration with an indigenous chef and leader.

On average, the 5-d menu provided adequate nutrition, including sufficient fiber (50.5 g), potassium (4606 mg), and iron (22.5 mg). Sodium (2828 mg) exceeded the 2300 mg recommendation, whereas saturated fat (6.5% of total calories) was provided within recommendations. The menu fell below recommendations for calcium (617 mg) and vitamin D (4.2 μg).

A menu comprising foods traditional to indigenous communities of the Northern Great Plains meets some contemporary and evidence-based recommendations for healthy eating patterns.