Nutrition Education for Somali Families

Project Overview MNN partners with The Sisters of Charity Health System (SOCHS) to provide supportive nutrition education programs to the Lewiston area Somali community. SOCHS hires Somali women from the community as “cultural brokers”. MNN trains the cultural brokers on nutrition and physical activity information, while cultural brokers convey this information to community members in a culturally appropriate manner.  The cultural brokers teach community members in a variety of settings including but not limited to The Nutrition Center of Maine, B street health clinic, farmers’ market, and the food pantry.

What we know:

Discussion Groups

In FY’ 05 MNN and SOCHS, held six discussion groups with 80 members of the Somali community. From these discussion groups came the following key findings:

1. Participants reported eating two or three meals per day: generally at midday and in the evening, while some reported morning meals as well.  Traditionally, the main meal of the day for Somali immigrants is at midday, but that is changing as they adjust to western work and school schedules.
   
   
2. Somali immigrants’ diets in the United States are a blend of traditional Somali foods currently available and American foods.  
1. Camel meat and milk have been replaced with goat meat and cow’s milk.
2. Pressure from children to prepare western foods.
   
   
3. Male participants in the discussion groups expressed little interest in learning about nutrition, diet and physical activity; conversely, female participants expressed an interest about these topics.
   
   
4. Specific topics of interest were reading food labels, preparing and eating American foods, controlling cholesterol and preventing diabetes.

 

Somali Physical Activity and Nutrition Needs Assessment (SPANNA)

The SPANNA survey was conducted in FY’07 to gain further insight into the nutrition and physical activity needs of the Somali community.  Development of the survey was informed by the focus groups conducted in FY’05.  Preliminary results reveal the following key findings:

1. Households that were identified as food secure per the Radimer/Cornell Hunger Scale reported a higher intake of vegetables and fruits than households that were identified as food insecure.
   
   
2. The majority of respondents reported participating in Food Stamps and WIC.
   
   
3. Respondents who were not as accultured perceived a need to eat more salt and sugary foods for health, pointing to a need for nutrition education with this population.
   

 

Project Resources/Products

• SPANNA Report (contact Jigna Dharod at jdharod@usm.maine.edu)
  
  

Recipes

Sambusas

Sambusas, a turnover normally made with meat and spices, is commonly served during Ramadan to break day-long fasts.

INGREDIENTS 1 (14 ounce) package spring roll wrappers 2 tablespoons olive oil 2 pounds ground beef 1 leek, chopped 2 teaspoons ground cumin 2 teaspoons ground cardamom 1 teaspoon salt 1 teaspoon pepper 1 small onion, finely chopped 1 clove garlic, minced 1 tablespoon all-purpose flour 1 tablespoon water, or as needed 1 quart oil for frying

DIRECTIONS

1. Heat olive oil in a large skillet over medium heat. Add onions, leek and garlic, and cook, stirring until the onions are transparent. Add ground beef, and cook until about halfway done. Season with cumin, cardamom, salt and pepper. Mix well, and continue cooking until beef has browned.
2. In a small dish or cup, mix together the flour and water to make a thin paste. Using one wrapper at a time, fold into the shape of a cone. Fill the cone with the meat mixture, close the top, and seal with the paste. Repeat until wraps or filling are used up.

Heat the oil to 365 degrees F ( 170 degrees C) in a deep-fryer or deep heavy pot. There should be enough oil to submerge the wraps. Fry the Sambusa a few at a time until golden brown. Remove carefully to drain on paper towels.

 

Questions about Nutrition Ed. for Somali Families? 

Contact:

Jamar Croom
University of Southern Maine
Muskie School of Public Service
Maine Nutrition Network
45 Commerce Drive, Suite 11
Augusta, ME  04330
P: 207/626-5271
jcroom@usm.maine.edu

 

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