Creating a nutrient-dense menu using foods consumed by native communities in the northern great plains prior to 1851 for use in dietary intervention trial

Authors: Hess, Julie; BOURBOUN, JACOB - University Of North Dakota; COMEAU, MADELINE - Former ARS Employee; FROELICH, BROOKE - University Of North Dakota; FOSSUM, DEBRA - University Of North Dakota; SCHEETT, ANGELA - University Of North Dakota; KITZES, EDWIN - United Tribes Technical College; BAKER-RAMSEY, TIFFANY - Sitting Bull College; Brunelle, Dale; Roemmich, James

Submitted to: Current Developments in Nutrition
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/29/2025
Publication Date: 8/5/2025
Citation: Hess, J.M., Bourboun, J.D., Comeau, M.E., Froelich, B., Fossum, D., Scheett, A., Kitzes, E., Baker-Ramsey, T., Brunelle, D.C., Roemmich, J.N. 2025. Creating a nutrient-dense menu using foods consumed by native communities in the northern great plains prior to 1851 for use in dietary intervention trial. Current Developments in Nutrition. 9(9). Article 107522. https://doi.org/10.1016/j.cdnut.2025.107522.
DOI: https://doi.org/10.1016/j.cdnut.2025.107522

Interpretive Summary: Indigenous people are at higher risk of chronic health conditions than other parts of the population, in part due to a forced transition away from traditional diets. This transition began in the 19th century with the establishment of reservations that separated native peoples from their traditional ways of living, including traditional eating habits. The purpose of this study was to blend historical research and modern nutrition science to develop a diet using primarily traditional Indigenous foods from the Dakotas that also meets contemporary recommendations for a healthy dietary pattern. This project is the result of a collaboration between USDA-ARS, the University of North Dakota, and the United Tribes Technical College. The results of this study show that a menu comprised of foods traditional to Indigenous communities from in and around Grand Forks, ND, meets some of the evidence-based recommendations for a healthy diet.

Technical Abstract: Background/Objectives: Indigenous communities experience greater rates of health disparities than surrounding areas in part due to a forced transition away from traditional diets. This study developed 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 prior to the year 1851. Methods: Three key factors informed this menu- 1. Nutrient composition; 2. Traditional foods; 3. Practicality for contemporary consumers using modern preparation methods. Food pattern modeling was applied to the Healthy U.S.-Style Dietary Pattern (HUSDP) from the 2020 Dietary Guidelines for Americans (DGA) 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 seasoning level by trained kitchen staff in collaboration with an Indigenous chef and leader. Results: On average, the 5-day 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 while saturated fat (6.5% total calories) was provided within recommendations. The menu fell below recommendations for calcium (617 mg) and vitamin D (4.2 mcg). Conclusions: A menu comprised of foods traditional to Indigenous communities of the Northern Great Plains meets some contemporary evidence-based recommendations for healthy eating patterns.