The goal of this project was to create a nutritional guide for foods commonly found in the Pacific Islands. Non-communicable diseases (NCDs) such as diabetes, obesity, and cardiovascular diseases continue to be one of the leading causes of death in the world, but the rates are particularly high in the Pacific. One of the reasons for this is the increase in consumption of processed foods along with a lack of physical activity. This project created a specific nutritional guide on Pacific-relevant foods to be used as an educational tool for Pacific Islanders who wish to change their dietary habits. Changing dietary habits is a great first step in decreasing the risk of developing an NCD, which in turn can help increase life longevity in the Pacific. The nutritional guide consists of recommendations for salt, sugar, and fat intake from well-established organizations like the American Heart Association, and World Health Organization. Specific nutritional information like protein, fiber, sodium, and total fat is provided in table format in the guide for common foods found in the Pacific. The guide also provides additional resources such as websites and handbooks that were vital in the creation of this guide and can be useful if the consumer is looking for further resources.

The purpose of this cookbook and ingredient index is to simplify the reasoning behind eating a plant based diet--including how it can be beneficial to your health, and what benefits each ingredient provides. These recipes have been cultivated and modified over time to provide nutritious meals that are also tasty. I was introduced to healthy eating at a young age, and have been fascinated by it ever since. The recipes and information conveyed about a plant based diet have come from the many books read and research I have done on the subject. This paper will walk you through how I started this journey, and go on to show a basic overview of what makes up the foods we consume and why we need them. The cookbook portion of my Thesis contains recipes for breakfast, lunch, dinner, snacks, sauces, and dessert. Following the cookbook is an ingredient index that goes through the majority of ingredients used in my recipes, and what health benefits they provide. I hope that by reading this, others will be inspired to use more plant-based whole foods in their diet, and realize the healing that can come from them.

Healthcare encounters may often be experienced by patients as cultural experiences as much as they are medicinal, creating different expectations and perceptions for each individual seeking care. This project sought to understand the experiences that Alaska Natives have with healthcare and how those experiences influenced their care. It provided a small window into the cultural relevance to healthcare for Alaska Natives by conducting interviews with participants from Sitka, Alaska. Interviews addressed three topics (or themes): linguistic and communication barriers, culturally specific care associated with individual tribes and patient-provider relationships. Although these topics, within the context of healthcare, have been well studied under the Native American - Alaska Native demographic umbrella, few projects target Alaska Natives specifically. This project was developed to specifically spotlight Alaska Natives to gain an understanding of their healthcare experiences.

Objective: The purpose of this research project was to determine if there are nutritional disparities between students of differing socioeconomic status (SES) households. The SES was determined using school classifications (i.e., title one versus non-title one) as a proxy measure. It was hypothesized that children attending a title one school would consume a greater amount of sugary drinks than students attending a non-title one school Participants: The parents/guardians of students in grades 3rd and 4th, from a title one school and from a non-title one school. Methods: The data were gathered from surveys that were sent home to the parents/guardians of the students. The surveys inquired about how many bottles of water, juice boxes, glasses of milk, cans of soda, bottles of Gatorade, and cans of energy drinks their child consumes on a single weekend day. Statistical Analysis: Shapiro Wilk tests were used for normality. Differences in the consumption of sugary drinks were analyzed using the Mann Whitney U test. Results: A total of 150 surveys were returned by students from both schools (n=57 from the title one school; n = 93 from the non-title one school). The results showed a median of 1.00 (IQR=1.25, 4.50) sugary drink for the non-title one school and 3.00 (IQR=0.00, 2.00) sugary drinks for the title one school. The results from the Mann-Whitney U Test showed a significant difference in consumption in sugary drinks between schools (U = 1509.00, p < 0.001). Conclusion: Students attending a title one school consumed a greater amount of sugary drinks than students attending a non-title one school. Parents are a strong contributor to the nutritional diet of children, however students of this age are developing self-efficacy to make their own choices regarding the food and drinks they consume. Researchers can intervene by increasing student and parent knowledge and by researching the effectiveness of instructions based on the new knowledge.