Human Health and Nutrition Publications

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    Marshallese Food Preservation Projects
    (Household Nutrition Education Program, Republic of the Marshall Islands, 2003-08) Alfred, Julia M.
    This book is intended for use by school teachers, nutrition and health educators, and students to promote local food preservation methods, the RMI food and nutrition, and food safety guidelines. We welcome anyone to use any part or all the information provided in this book as part of a class project or community nutrition and food safety education activity.
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    Pacific Islands Spaces
    (Agricultural Development in the American Pacific Project, 1995) Harrington, Michael T.
    A workbook designed for children in the Pacific region.
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    Samoa: Meaʻai Filifilia mo le Ola Maloloina Faavae i le Lisi o Vaega o Meaʻai
    (Agricultural Development in the American Pacific Project, 1997-03) Shovic, Anne C.
    This is the Samoan language version of "Samoa Food Choices for Healthful Living Based on Food Group Lists" (ADAP 94-1). Diet is an important part of the treatment of many diseases including obesity, diabetes, heart disease and high blood pressure. The Samoan Food Group Lists have been prepared to help in the understanding of what food is made of so that a modified diet can be more easily followed.
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    Local Food -- Healthy Choices
    (Agricultural Development in the American Pacific Project, 1999-12) Davison, Nicky ; Benavente, Janet C. ; Dusaban, Chona H.
    In our culture sharing is an important part of tradition. Food is shared during important events like birthdays, anniversaries or retirement and to say a final farewell to loved ones. Our Sunday to’onai is perhaps the most important meal of the week, a time we gather together as a family after church to enjoy our favorite foods. With all of these events we have to balance the fact we have plenty of food with our growing awareness of the relationship between diet and health. It may seem that we are asked to choose EITHER good food OR good health. This booklet is designed to show how you can enjoy good food AND good health. One section shows how we can make healthier choices for our traditional to’onai. Before the sections on Food Groups is a short section explaining how you can use the information in the booklet. Each recipe shows how the food was prepared, and suggestions for making the recipe healthier. The nutritional analysis uses the same layout as nutrition labels on store bought food.
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    Samoan Medicinal Plants and their Usage, 2nd ed.
    (Agricultural Development in the American Pacific Project, 2001-05) Harrington, Michael T.
    Samoan Medicinal Plants and Their Usage was written based upon the expertise of a small group of well respected traditional healers in American Samoa. It was originally published over twenty years ago, in 1974. The second edition of this text has been updated for multiple purposes. Most noticeable is the inclusion of illustrations for each of the 74 species in the study. Complimenting the new illustrations is the revision of names for many of the species. The Samoan and common names remain the same, yet scientific classification of many plants has changed since the first edition. Although little of the original text has been altered, a new Conclusions section has been added by the author.
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    Training Materials Utilizing Food Choices for Healthful Living
    (Agricultural Development in the American Pacific Project, 1999-03) Benavente, Janet C. ; Dusaban, Chona H. ; Manglona, Lisa O. ; Taitano, Rachel T. ; Whitaker, Carol ; Killin, Keyne ; Kanehiro, Naomi A.
    As the instructor for this program you have the unique opportunity to help communities achieve a healthier lifestyle, enjoy the benefits of good nutrition and be successful at managing Diabetes.This three part series contains practical information that is designed to be educational and interactive. The goal of this curriculum is to bring up-to-date nutrition and Diabetes information to individuals that provide nutrition and health education. We welcome your enthusiasm and sensitivity and hope you find the information useful.
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    Yap Food Choices for Healthful Living Based on Food Group Lists 
    (Agricultural Development in the American Pacific Project, 1997-02) Shovic, Anne Caprio
    Diet is an important part of the treatment of many diseases including obesity, diabetes, heart disease and high blood pressure. The Yap Food Group Lists have been prepared to help you understand what food is made of so that a modified diet can be more easily followed.
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    Dietary Characteristics of Children in the CNMI: Final Report August 31, 2007
    (University of Hawaii, 2007-08) Novotny, Rachel
    Four hundred twenty children. ages six months-10 years old were studied for indicators of nutrition and health in the Commonwealth of the Northern Mariana Islands in June and July of 2005 using a two-stage cluster survey. Over two thirds of children 5-10 years old had no physical activity outside of school (68%), although 61% of children engaged in 1-3 days of physical activity while at school. Children of all ages watched television an average of four hours per day. Analysis of the diets of 420 children found that children of all ages had high intakes of protein compared to recommended levels . Sodium (salt) intake was also high and calcium intake was low. Approximately 35% of the children met Healthy People 2010 objectives of< 10% of calories from saturated fat and <30% of calories from total fat. Analysis of food group intakes confirms the high protein and low calcium intakes in all age groups, with high intakes of processed meats and low intakes of dairy, fruits and vegetables. It also indicates that fruit and vegetable consumption is below recommended levels for children from one year through 10 years of age.
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    Pacific Islands Cookbook
    (Agricultural Development in the American Pacific Project, 1994-07) Harrington, Michael T. ; Meyer, Carmen
    This cookbook has been compiled from recipes used in the Pacific islands, for the purpose of promoting the use of local foods. The importance and value of local foods can be addressed from many different perspectives. It is our hope that this cookbook can play a role in maintaining and developing cultural strengths, economic self-sufficiency, and healthy populations in the region.
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    Island Foods are Healthy: Guide for Nutritious Diets
    (Agricultural Development in the American Pacific Project, 1999-08) Benavente, Janet C. ; Dusaban, Chona H. ; Taitano, Rachel T.
    In Pacific Island cultures sharing food is an important part of tradition. Food is shared to welcome new members to our family, celebrate events like birthdays, promotions, anniversaries and or retirement and to say the final farewell to loved ones. We try to balance the fact that we have plenty of food, our desire to fully share in the generosity of our host and our growing awareness of the relationship between diet and health. Sometimes it seems that the messages we hear are saying we must choose either good food or good health. This publication is designed to show how to enjoy good food, good times and good health. This publication is divided into sections that follow the way a party table is often arranged. Each section will include recommendations for which foods contribute the most to good health. You will also find suggestions for making substitutions or changes in the way foods are prepared so they can contribute more to good health and still taste “good”.