Tribal Health News I N S I D E T H I S I S S U E :

April Calendar 2

Tribal Health

Facebook Page 2

May Calendar 3

Tribal Health

Webpage 3

June Calendar 4

Tobacco Quit Tips 4

New Employees 5,6

Food Security 7

Wocus Workshop 8

Stand Back, Dietician 9

NextGen E.H.R. 10

Diabetes Prevention 11

Diabetes Management Seminar

12

Adult Recovery 13

Culture Club 14, 15

“Talk with Your Teen”

16

Restoration of the Spirit

17

Sharing Spring

Break

18

Men’s Golf Retreat 19

2015 Culture Camp 20

Community Garden

+ Composting

21

What’s Cooking 22,

23

V O L U M E V I I I , I S S U E I I A P R I L — J U N E 2 0 1 5

June 5th

Cancer Survivor Day June 7

V O L U M E V I I I , I S S U E I I P A G E 2

SUN MON TUE WED THU FRI SAT

1 2 3 4

5 6 7 8 9 10 11

12 13 14 15 16 17 18

19 20 21 22 23 24 25

26 27 28 29 30

April 2015

Klamath Tribal Health Facebook Page

SCHEDULE OF EVENTS

April 1

April Fool’s Day

April 8

Diabetes Program Seminar

April 9 –10

Positive Indian Parenting

April 11—12

Permaculture Class

April 25—26

Dryland Strategies

April 7,14,21, 28/1,8,15,22,29

“Seed to Supper” Classes

Submitted by Health Ed

V O L U M E V I I I , I S S U E I I P A G E 3

Klamath Tribal Health Webpage

Submitted by Health Ed

SUN MON TUE WED THU FRI SAT

1 2

3 4 5 6 7 8 9

10 11 12 13 14 15 16

17 18 19 20 21 22 23

24 25 26 27 28 29 30

31

May 2015 SCHEDULE OF EVENTS

May 5

Last “Seed to Supper” Class

May 10

Mother’s Day

May 11

Nat. Woman’s Check Up Day

May 15

State Indian Day

Tribal Offices Closed

May 19

Employee Health & Fitness Day

May 22

“Restoration of the Spirit”

May 23

General Council Meeting

May 25

Memorial Day

Tribal Offices Closed

May 31

V O L U M E V I I I , I S S U E I I P A G E 4

SUN MON TUE WED THU FRI SAT

1 2 3 4 5 6

7 8 9 10 11 12 13

14 15 16 17 18 19 20

21 22 23 24 25 26 27

28 29 30

June 2015 SCHEDULE OF EVENTS

June 5

Men’s Health Golf Retreat

National Environment Day

June 7

National Cancer Survivor Day

June 21

Fathers Day

June 26

Culture Camp Applications due

Other activities to be announced

Quit Tobacco Websites

Ex: Re-learn to Live Without Cigarettes (becomeanex.org) Tobaccofree.org

You Can Quit Smoking Now (smokefree.gov) Smokefreeoregon.com

Freedom from Smoking (American Lung Association®) cleanairforeveryone.org

Live chat with a quit counselor (National Cancer Institute) cdc.gov

TeenQuit (teenquit.com) heart.gov

My Last Dip: quit smokeless tobacco (Oregon Research Institute)

Submitted by Tobacco Prevention and Education Program

WANT TO QUIT COMMERCIAL TOBACCO? YOU CAN DO IT!

The KTHFS clinic offers at no cost to registered patients:

Gum, patches, lozenges and medicine

Tobacco cessation case manager

Referral to Oregon Tobacco Quit Line

Life skills & stress management counseling

V O L U M E V I I I , I S S U E I I P A G E 5

Submitted by Human Resource Department

New Employees Name: Shawndell Shuey

Place of Birth: Klamawth Falls, OR

Position: CMA

Prior Work Experience: Community Health

Representative, United Indian Health Ser-

vices

Hobbies/Interests: Traveling, family, pow-

wows

Reason for working at KTHFS: Enjoy work-

ing in the Native Community

Tribal Affiliation: Modoc & Klamath

Name: Skip Shewell

Place of Birth: Vermont

Position: Mental Health Clinician

Degree: Master of Science, University of Ver-

mont, Master of Arts in Psychology, Antioch

University Seattle

Prior Work Experience: Worked with Alutiig

Tribes in Alaska, and with Native Americans in

the Bay Area, CA

Hobbies/Interests: Hiking , fishing , running

trails with dog Blue, two-stepping, West Coast

dancing, travel, family & friends

Reason for working at KTHFS: Enjoys provid-

ing person-centered culturally attuned mental

health counseling for all Native American

identifying persons.

Tribal Affiliation: none

Name: Dorene Duffy

Place of Birth: Buffalo, NY

Position: Mental Health Counselor

Degree: MA Counseling, BA Health Sci-

ences, AA Nuclear Medicine

Prior Work Experience: Family Therapist,

Seneca Nation in NY, Emergency Room Cri-

sis Counselor

Hobbies/Interests: Backpacking, hiking, Na-

ture/rocks, photography, camping

Reason for working at KTHFS: To utilize her

experience and expand knowledge, to assist

the families and community in improving

their quality of life.

V O L U M E V I I I , I S S U E I I P A G E 6

Submitted by Human Resource Department

New Employees

Name: Jana Shockley

Place of Birth: Addison, Michigan

Position: Clinic Nurse

Degree: ADN

Prior Work Experience: Medical Oncology

RN, Cardiac RN, Telemetry Instructor

Hobbies/Interests: Reading, music, crochet,

walking

Reason for working at KTHFS: This is a

fresh new opportunity to increase my knowl-

edge base.

Tribal Affiliation: None.

Name: Lynda LC Daniel

Place of Birth: Oklahoma City, OK but grew

up in Klamath Falls, OR

Position: TPEP Coordinator

Degree: BA History, BA Literature, MA

English

Prior Work Experience: 12 years as a parale-

gal in private law firms, 11 years with

Klamath Tribes Administration

Hobbies/Interests: Walking/foraging, garden-

ing, farming, holistic health, herbal medicine

Reason for working at KTHFS: She is ex-

cited to work for the Tribes in health educa-

tion and prevention

Tribal Affiliation: Viking & Choctaw

V O L U M E V I I I , I S S U E I I P A G E 7

Submitted by Food Security Program

Sovereignty—Security—Sustainability: Building Local Food Systems for

Community Health and Self-Reliance

1) Permaculture and Organic Gardening Fundamentals -

Designing Your Garden April 11 & 12; 9-5, potluck lunch

2) Dryland Strategies for Resilient Food Systems

April 25 & 26; 9-5, potluck lunch

3) Tending the Summer Garden & Planning for Fall June 6 & 7 9-5, potluck lunch

From the Food Security Program:

For more information or to register, call or email KTHFS Food Security Program Coordinator, Perri McDaniel:

541-882-1487 ext. 235, perri.mcdaniel@klm.portland.ihs.gov

SEED To SUPPER - Basic Gardening Course

This course is designed for beginning adult gardeners to learn how to garden in our high desert climate

on a budget.

The Courses are offered: Every Wednesday in April in Klamath Falls 5:30—7:00

at Mills Elementary School Every Tuesday April 7 through May 5 in Chiloquin

5:30—7:00 at the KTHFS Youth & Family Guidance Modular Building , 204 Pioneer Street

A series of weekend workshops at the future Chiloquin Community Garden: 202 Pioneer Street

WOCUS GATHERING 2015

P A G E 8 V O L U M E V I I I , I S S U E I I

We are in need of a workshop instructor:

Would you be interested

in teaching a hands-on workshop about wocus gathering, storage and preparation

this year?

Please contact:

Perri McDaniel Food Security Program Coordinator Klamath Tribal Health & Family Services 3949 South Sixth Street Klamath Falls, OR 97603 541-882-1487 ext. 235 1-800-552-6290 Fax: 541-882-1670 perri.mcdaniel@klm.portland.ihs.gov

Wocus,

historically.,

one of the main

nutritious food

staples of

our people

“Stand back, dietician…

Somebody get me a cheeseburger.” (Steve Miller and the Band- “Living In the USA”)

P A G E 9 V O L U M E V I I I , I S S U E I I

Just as my journey started with concern for my

daughter, you too might find yourself wanting better for

the people you love. And just then, you might start

thinking about yourself and realize there are others

thinking about you and your health. I might even give

you some great tips on how to cook that cheeseburger

so you get all the benefits and limit the harm…….but

you’ll have to schedule appointment with me.

Submitted by Jason Gitter, Dietician

Whenever I listen to “Living in the USA” I get a big

grin. Ask my spouse and my childhood friends, I just lose

it at the last stanza of that song. My maturity shines

through and I fire up that grill. But, isn’t that the point?

Stand back, dietician, I’m eating that cheeseburger. What

I know and what I do aren’t always in harmony, and that’s

a fact. My journey towards healthy eating is a week by

week experience and is affected by mostly my personality

and the people I associate with.

To schedule an appointment with our

dietician, please call the medical

clinic at 541-882-1487

You might be saying at this point, “That’s not what I expected from a dietitian, how strange.” Well,

let me introduce myself. My name’s Jason Gitter and if you haven’t met me, I’m a contracted dietitian

at the medical clinic. I’ve been participating in diabetes clinic as well as seeing people one to one.

I’ve been a dietitian for 19 years with absolutely no interest in healthful eating until about 7 years ago.

My journey toward healthful eating began when my youngest daughter developed severe food

allergies at 18 months. Although I’ve suffered with various food allergies since I was 18 years old

and still do, my daughter’s were terrifying and life threatening. We all have a starting point at which

we began to think about food choices and the consequences.

News From the Clinic:

NextGen Electronic Health Records (EHR)

P A G E 1 0 V O L U M E V I I I , I S S U E I I

On March 10th the Youth & Family Guidance Center went

live on the NextGen electronic health record (EHR). Planning

for this project began more than two years ago and ensuring

and maintaining patient confidentiality was a top priority.

Because our other direct departments and the Business Office

use the NextGen system also, this was an important step for

the YFGC and it allows for better coordination of care, more

efficient documentation by providers, and improved billing

processes.

The project began ramping up in January 2015 with several

working meetings, leading up to staff training, a mock go-

live, and then the production go-live on March 10th. Overall

the project has been a success thanks to the cooperation and

hard work of the YFGC staff, Deb Ryan from Medical

Records, and members of the EHR team, who took the lead

on the project.

“Electronic health

information will

provide a quantum

leap in patient power,

doctor power, and

effective health care. “

Tommy Thompson,

U.S. Department of

Health and Human

Services Secretary

V O L U M E V I I I , I S S U E I I P A G E 1 1

Submitted by DPP Program

Diabetes Prevention Program

Dear Potential Participant,

The Klamath Tribes Diabetes Prevention Team is looking for volunteers to

participate in our Diabetes Prevention Program (DPP).

What is the DPP?

The Diabetes Prevention Program is based on the findings of a national study

that diabetes is preventable in those at high risk through exercise and proper

nutrition. The focus of the program is on making sustainable lifestyle changes to

prevent diabetes, you also earn great incentives, while in the program.

What is Pre-Diabetes?

Pre-diabetes is a condition where blood sugar levels are higher than normal but

are not high enough to be called diabetes.

Who can Join?

American Indian men and women age 18 or older who are eligible for services at

KTH&FS and who have pre-diabetes.

What will I be Asked to do?

Become more physically active and learn healthier eating habits.

Attend 16 classes, one class per week, to explore ways to live a healthier

life.

Work with a Lifestyle Coach to eat healthier, lose weight, get more active and

be healthier!

How Can I Join the Program?

Let us know that you are interested in volunteering for the program by calling the

following number and we will explain the program, test you to see if you qualify,

and answer any questions about the DP program that you might have.

For more information please contact:

Shawn Jackson at 541-882-1487 x 220

Classes begin February 2015

P A G E 1 2 V O L U M E V I I I , I S S U E I I

V O L U M E V I I I , I S S U E I I P A G E 1 3

Submitted by YFGC

V O L U M E V I I I , I S S U E I I P A G E 1 4

P A G E 1 4

P A G E 1 5 V O L U M E V I I I , I S S U E I I

P A G E 1 6 V O L U M E 1 , I S S U E 1

P A G E 1 7 V O L U M E 1 , I S S U E 1

P A G E 1 8 V O L U M E 1 , I S S U E 1

Tribal Men’s HealTH

Golf Retreat

Golf Carts

are provided.

Bring your

own clubs.

A limited

number of

golf clubs Are

available

to rent.

This event

is for

tribal men

age 18

and older.

You are Invited

to Come Enjoy Lunch,

Men’s HealTH inforMaTion

& 9 Holes of Golf!

Harbor Links Golf Course

601 Harbor Isle Blvd

Friday June 5, 2015

12:00 — 4:00

PLEASE RSVPPLEASE RSVPPLEASE RSVP SPACE IS LIMITEDSPACE IS LIMITEDSPACE IS LIMITED

To Reserve Your Spot

Call 541-882-1487 xt. 226

By May 25th

V O L U M E 1 , I S S U E 1 P A G E 2 0

V O L U M E 1 , I S S U E 1 P A G E 2 1

Perri McDaniel Food Security Program Coordinator

KTHFS 541-882-1487 ext. 235

perri.mcdaniel@klm.portland.ihs.gov

What’s Cooking?

V O L U M E V I I I , I S S U E I I P A G E 2 2

Submitted by Health Education

Savory Mashed Cauliflower —

a perfect stand in for Mashed Potatoes

Ingredients

8 cups bite-size cauliflower florets (about 1 head)

4 cloves garlic, crushed and peeled (optional)

1/3 cup nonfat buttermilk (or any type milk)

4 teaspoons extra-virgin olive oil, divided

1 teaspoon butter

1/2 teaspoon salt

Freshly ground pepper to taste

Snipped fresh chives for garnish, or other herbs and spices

Directions

1. Place cauliflower florets and garlic in a steamer basket over boiling water, cover and steam until very

tender, 12 to 15 minutes. (Alternatively, place florets and garlic in a microwave-safe bowl with 1/4 cup water,

cover and microwave on High for 3 to 5 minutes.)

2. Add 2 tsp olive oil into a skillet. Place the cooked and still warm cauliflower (and garlic, if used) in the

warm skillet. Add buttermilk, butter, salt and pepper; stir as the butter melts, stir or use a potato masher until

smooth and creamy. Transfer to a serving bowl. Drizzle with the remaining 2 teaspoons oil and garnish with

chives, if desired. Serve hot. Use as a side dish just as you would mashed potatoes. (Low-fat shredded cheese

can also be added.)

Adapted from

www.eatingwell.com

“riced” cauliflower — a perfect stand in for Rice

Place cauliflower in a food processor and pulse until reduced

to rice-size crumbles. (Or chop finely by hand.) Transfer to a

large nonstick skillet and add 1 tablespoon oil and salt. Heat

over medium-high, stirring frequently, until the cauliflower

begins to soften slightly (but don’t let it brown), 8 to 10 min-

utes. Transfer to a large bowl, serve warm and use as you

would rice.

Per serving: 107 calories; 7 g fat (1 g sat, 4 g mono); 3 mg cholesterol; 10 g carbohy-

drates; 0 g added sugars; 5 g protein; 4 g fiber; 339 mg sodium; 288 mg potassium.

Nutrition Bonus: Vitamin C (150% daily value), Folate (22% dv)

P A G E 2 3 V O L U M E V I I I , I S S U E I I

CAULIFLOWER:

Your blood sugar levels rise when you consume foods with easily

accessible carbohydrates, such as potatoes and white rice. High blood sugar levels may increase your risk of heart disease, diabetes and obesity; a sudden blood sugar spike can also cause you to

become sleepy when your levels return to normal.

Foods without carbohydrates, including meats, eggs and fish, do not

have a notable impact on your blood sugar levels.

Certain vegetables also have minimal impact. Such foods include

carrots, eggplant, cauliflower, green beans, broccoli, peppers,

onions, lettuce, zucchini, tomatoes, peanuts and walnuts. These

foods are generally safe for you to eat at each meal without spiking

your blood sugar.

Ingredients: 1 tbs vegetable oil 1 pound boneless, skinless chicken breasts 1 can diced tomatoes (with juice) 12 ounces chili sauce ( 1 cup) 1 large green pepper, chopped 2 Ribs celery, chopped 1 small onion, chopped 2 cloves garlic, minced, or 1/4 tsp garlic powder 1 teaspoon dried basil 1 teaspoon dried parsley

In a study published in

the American Journal of

Clinical Nutrition, a high

intake of cruciferous

vegetables like cauli-

flower reduced the risk

of dying from cardio-

vascular disease by

31%. A growing body of

evidence indicates that

several diverse com-

pounds in cauliflower

might be responsible for

this protective effect.

No chili sauce? Make your own and reduce sodium using these ingredients: 1 can (8-ounce) tomato sauce 1 tablespoon vinegar 1 teaspoon brown sugar 1 teaspoon chili powder

What’s Cooking?

Chicken Creole Great with

Mashed Cauliflower

or Cauliflower Rice!

Directions 1. Heat pan over medium-high heat (350 degrees in an electric skillet). Add vegetable oil and chicken, and cook until no longer pink when cut. 2. Reduce heat to medium (300 degrees in electric skillet). 3. Add tomatoes with juice, chili sauce, green pepper, celery, onion, garlic, basil, parsley, and cayenne pepper. 4. Bring to a boil; reduce heat to low and simmer,

covered, for 10-15 minutes.