The Cheyenne River Cooking for Health curriculum was adapted from Cooking Matters with
additional contributions from:
- University of Wyoming CentSible Nutrition Program
- MyPlate.gov
- Fightbac.org
- Center for Disease Control and Prevention
- Health.gov
- U.S. Food and Drug Administration
- U.S. Department of Agriculture
- Indian Health Service Division of Diabetes Treatment and Prevention
- Great Plains Tribal Chairmen’s Health Board
- American Diabetes Association
- National Heart, Lung, & Blood Institute
- North Dakota State University Extension
- South Dakota Public Broadcasting
- South Dakota State University Extension
- University of Nebraska Extension
- National Extension Dining with Diabetes Work Group
- lowa State University Extension
- University of Maryland Extension Healthy Cents Program
- Partnership for Food Safety Education
- National Dairy Council
- Betty Crocker
- American Heart Association
- A PACKed Kitchen
- HealthPartners
- Food Network
- The Noun Project
Special thanks to:
- Cheyenne River Sioux Tribe for their support of this project.
- Arlette Hager and the Cheyenne River Sioux Tribal Diabetes Program.
- Sonia Bishop and the Fred Hutchinson Cancer Research Center.
- Gina Red Bear for her artwork.
- Patrick Flanigan, MSN, RN.
- Missouri Breaks Industries Research, Inc.
- Cooking for Health Research Team.
The Cheyenne River Cooking for Health Project is funded by R01MD011596 from the National Institutes of Health — National Institute on Minority Health and Health Disparities.