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(4 Total References)
AAIP Nationwide Diabetes Coalitions - Association of American Indian Physicians
John Christopherson, Program Manager
P.O. Box 509, Agency Village, SD 57262
Phone: #605-698-3922 Fax: #605-698-3132
John works within his capacity as the Program Manager for SWO Health and Fitness Center to promote diabetes prevention through the improvement of personal fitness and health.
From left to right: Jack Nolan, ...
From left to right: Jack Nolan, Jaime Prouty, Sue Tortello, John Christopherson, Lonnie Wilson
...John Christopherson, Sisseton Wahpeton Oyate Fitness Center, Agency Village, South DakotaP.O. Box 509, Agency Village, SD 57262(605) email@example.comJohn is the Director of the SWO Fitness Center.
The fitness center contains a wide variety of fitness equipment, and individuals are screened for diabetes and blood pressure when joining, records are kept on individual's progress by SWO
, also with a nutritionist background, provides cooking classes to educate families on health food choices and food preparation.
SWO Health and Fitness
Staff: Program Manager: John Christopherson
Fitness Center Coordinator: Brenda Uses Arrow
Administrative Assistant: Pauline White Thunder
"People are interested in growing their own gardens, and in the past, we had between 40 and 50 gardens tilled for this purpose," Christopherson says.
John Christopherson, program manager for the Sisseton Wahpeton Sioux Tribe Health and Fitness Center's diabetes grant program, says there are some confusing aspects of the traditional diet.
"Fry bread is really not a traditional food, but it has been seen as one over the last three or four decades," Christopherson
But now, Christopherson
says, the use of the supplemental food must mesh with the use of native foods.
"Since so many use them, we need to get an idea of which ones are liked and make efforts to get better food," he
says the center where he
works has changed its name from diabetes center to health and fitness center.
"It's not just for people with diabetes," he
is planning classes on food preparation at the center, where hands-on learning could help with his
idea of combining the present food available with traditional food.
"We need to make improvements, but if you hand someone a piece of paper, it does much less good than actually showing them how to prepare food," he