1. Acknowledgments Research Mentor; Dr. Linda EagleHeart-Thomas Funding: Bridges to the Baccalaureate Program 2005, Undergraduate Research Fellowship, University of Montana. Very Special Thanks: Penny Kukuk, Pat Hurley, Anne Greene, Samantha Grant, Candace Tucker, Sherrie Ewing, Nicole Tailfeathers. Introduction  Cardiovascular diseases are the leading cause of death among Native American people.  Risk Factors of Cardiovascular diseases are obesity, Diabetes type 2, and high blood pressure.  These are all on the rise among Native American people, particularly Diabetes type II which has reached epidemic proportions in some communities.  Exercise and a proper diet can reduce the risk of cardiovascular diseases or at least help manage these disorders.  Culturally appropriate health promotion is needed to target these communities.  This study looks at the diet among Native American tribes in Montana and compares the rates of choosing traditional and/or nontraditional foods.  This study also investigates the nutritional value of the traditional and non-traditional food choices. Abstract Native American populations are increasingly susceptible to various cardiovascular diseases such as heart disease and Diabetes type 2. Diet plays a major role in the prevention and treatment of these diseases. A Questionnaire was sent out among families from various Native American tribes in Montana to get a glimpse of what types of food their diet consists of. Data collected from this questionnaire showed a variety of traditional Native American foods and non- traditional, more Westernized foods. Inductively it was found that the inclusion of more traditional foods reflected healthier food choices when it came to the non-traditional foods, in conjunction with the USDA Food Pyramid recommendations for a healthy diet. Materials and Methods An random and anonymous questionnaire was created to collect information on various lifestyle choices including education, tribal affiliation, infant and child eating habits, WIC, and the traditional and nontraditional food choices, which this particular research project focuses on. Information was gathered from 105 families from various tribes in Montana. The data was separated into two different groups, group A and group B, based on the location of the tribes. Data collected from the food choices was then divided up into traditional Native American foods and non-traditional foods. SPSS (statistical software package for the social sciences) was used for data analysis gathered from the questionnaire. The food choices were compared to USDA Food Guide Pyramid for healthy eating choices implemented by the Food and Nutrition Information Center. Results Higher incidences and a greater variety of traditional foods was found in Group A. This also reflected a wider variety of healthier food choices (among the top fifty percent choices of nontraditional foods) from the different food groups endorsed by the USDA food guide pyramid. Group B showed lower rates of choosing traditional foods, and when traditional foods were chosen they were of less variety (50% being fry bread as the main traditional food choice). Group B showed less variety in choosing from the six recommended daily food groups. There were also higher incidences of the “fats, oils, and sweets” group which the USDA food guide pyramid states to “use sparingly”. Discussion and Conclusions Western or non-native influence and population density among the tribes can be a factor in the use of traditional vs. nontraditional foods. Group A had higher rates of population density whereas Group B was more diverse and spread out. Also the lower rates of traditional food choices in Group B may be attributed to more exposure to non-native influence and subsequent loss of traditional diets and lifestyle. Although Native American populations are very diverse and efforts to improve health status should be tailored to the needs of each specific community, there are many shared cultural values that can be effectively incorporated into these health promotion efforts. Culturally appropriate health promotion can begin to consider the use of traditional food as a promotional tool in reaching native communities. Native American Food Choices: Is Traditional More Healthy? Literature Cited Lising, Mimi, M.P.H. November 1998. Building Healthy Hearts For American Indians and Alaska Natives: A Background Report. National Institutes of Health, National Heart, Lung, and Blood Institute. CANFit Youth Leadership Committee & Project Staff Escondido Community Health Center. Native American Food Pyramid. California Adolescent Nutrition and Fitness Program/USDA Food Guide Pyramid: Food and Nutrition Information Center. Retrieved July 10, 2005. http://www.nal.usda.gov/fnic/fpyr/NAmFGP.htmlhttp://www.nal.usda.gov/fnic/fpyr/NAmFGP.html U.S Department of Health and Human Services. July 2003. The Health of Minority Women. Office on Women’s Health. Retrieved July 18, 2005. http://www.4woman.gov/owh/pub/minority/minority.pdf http://www.4woman.gov/owh/pub/minority/minority.pdf Williams DE, Knowler WC, Smith CJ, Hanson RL, Roumain J, Saremi A, Kriska AM, Bennett PH, Nelson RG. 2001. The Effect of Indian or Anglo Dietary Preference on the Incidence of Diabetes in Pima Indians. Diabetes Care 24:811-81. Nedra Fox Bridges to the Baccalaureate 2005, University of Montana Native American Food Pyramid Designed by: CANFit Youth Leadership Committee & Project Staff Indian Tribes in Montana