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The Capstone Project

The actual capstone project that was done involved going to the Boys and Girls Club on the Crow Creek Reservation. The Fort Thompson Indian Health Service and The Boys and Girls Club work together on many projects with the children on the Crow Creek Reservation. This Capstone project was incorporated in with the clinic dietician’s weekly visit to the Boys and Girls Club. The purpose was to incorporate a lesson on teaching healthy food selections and healthy eating patterns to a group of elementary school students. The students involved in this project ranged from ages 6 years old to 13 years old. The vulnerable population is that of Native American Children on the Crow Creek Reservation attending Crow Creek Tribal School. The project took 60-75 minutes to make learning about healthy food fun.

The project involved: Utilizing the My Plate concept to help explain the different food groups and an explanation of an appropriate serving size. Playing a game with a large size “My Plate” with different foods and allowing the children to paste different food into the correct food groups; there were foods from all the different colors on the plate for them to match up with the correct group. As they identified the food groups we explained why those types of foods are needed and what nutrients we need from each food source. We discussed what a serving size is and then explained common things that they are familiar with to compare for a correct serving size. We discussed the consequences of poor eating habits and sedentary lifestyle into the lesson learned. The children got to carve pumpkins after playing the game and they saved the seeds so they could bake them the next day.

Some things that were learned from this project were how Native Americans perceive eating habits and what they consider healthy foods. This project gave a better understanding of the Native American Culture and what special foods they incorporate into their routine and how they can be made healthier.