Food and Culture, 7th Edition by Pamela Goyan Kittler - Test Bank Instant Download - Complete Test Bank With Answers Sample Questions Are Posted Below True / False 1. By the late 19th century, forced migrations and diminishing land resources resulted in most Native Americans living on federal reservations. a. …
$19.99
Food and Culture, 7th Edition by Pamela Goyan Kittler – Test Bank
Instant Download – Complete Test Bank With Answers
Sample Questions Are Posted Below
| True / False |
1. By the late 19th century, forced migrations and diminishing land resources resulted in most Native Americans living on federal reservations.
|
2. Some Cherokee believe that illness may be caused by witchcraft.
|
3. Traditional foods make up less than 25 percent of the daily diet among the Hopi.
|
4. The Pacific northwestern tribes were known for their agriculture.
|
5. Pemmican is a type of jerky cake made with bison fat and berries.
|
6. Apples, lentils, and peaches are among the more successful foods introduced to the Native Americans by the Europeans.
|
7. Whale muktuk can be preserved by rolling it in herbs (with no salt) and fermenting it in a pit for several months to make a treat known as kopalchen.
|
8. There is little variation across Native American tribes throughout North America in terms of traditional meal patterns.
|
9. The average Native American life expectancy is approximately 4.2 years greater when compared to the U.S. population.
|
10. Postnatal mortality rates are nearly 60 percent higher for American Indians and Alaska Natives compared to the total population.
|
| Multiple Choice |
11. The primary social unit of Native Americans is:
|
12. In the area that is today the United States, there are estimated to be about _____ different distinct Native American nations.
|
13. Traditional indigenous Native American foods include:
|
14. Among the Native American nations of the Northeast, who was traditionally served first at a meal?
|
15. What is the harmful substance contained in acorns that must be leached out before consumption?
|
16. What was the staple food source of the Plains Indians?
|
17. When does research indicate that the ancestors of Native Americans crossed over the Bering Strait from Asia?
|
18. Which Native American nation had abundant food sources, even through the cold winter, because of the heavy woodlands, freshwater lakes, and coastal access where they lived?
|
19. Regular seasonal migration of salmon created a constant and reliable protein source for which of the following groups?
|
20. What group of Native Americans often ate foods raw because there was a general lack of firewood over much of the area in which they lived?
|
21. According to the U.S. Census figures from 2009, what percentage of the population in the United States is of Native American heritage?
|
22. Of the following, which is one of the three major centers of Native American culture observed in the 17th century?
|
23. Of the states, which has the highest number of resident American Indians?
|
24. Who is in charge of administration of the federal reservations?
|
25. What was the typical traditional meal pattern of Native Americans in the Southwest and the Pacific Northwest?
|
26. What term best describes the Native American approach to life?
|
27. Traditional Native American religions vary, yet they share one characteristic:
|
28. Many Native American nations are matrilineal, which means what?
|
29. Because the Navajo health system classifies illness by _______ rather than by symptom, clients may have difficulty understanding the necessity for a physical exam or medical history.
|
30. In what Native American region would blue cornmeal bread be commonly eaten?
|
31. The only staple foods common to many, though not all, Native American nations were:
|
32. In Native American culture, health reflects a person’s relationship to nature, broadly defined as the:
|
33. The chicken dish known as Brunswick stew is an adaptation of a Native American recipe for what animal?
|
34. What is the main ingredient in the Cherokee kanuche soup?
|
35. What percentage of the diet was dependent on wild rice for the Ojibwa of the Plains?
|
36. Hopi Indians from what region were known for using 20 different varieties of corn?
|
37. What is flat, griddle-fried cornmeal bread called?
|
38. What is the name for thick pudding made from bison suet and berries?
|
39. What was the second most important crop, after corn, for Native Americans in the southwestern region?
|
40. A lacy, flat, blue cornmeal bread that Hopi women baked was called a
|
41. Chunks of meat with fat and skin attached made from whale or walrus are called
|
42. How many varieties of indigenous fruits and vegetables were consumed by the Native Americans of the Northwest Coast?
|
43. “Digger Indians” were called such because they were known to
|
44. What is a horno?
|
45. What food is of significance in many healing ceremonies?
|
46. Which of the following is an Indian food thought of as “traditional” but made from ingredients introduced by the Europeans?
|
47. Legend has that it that an Indian named _____ saved the Pilgrims by teaching them to grow corn.
|
48. Though definitions of overweight and obesity vary in some research, the trends are consistent. Group-specific studies report that what percentage of Indians residing in Oklahoma were overweight or obese?
|
49. How does the incidence of type 2 diabetes among Native Americans (especially those in the Plains and Southwest) compare to that of the general population?
|
50. When counseling Native Americans, which of the following is good advice?
|
51. Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder.
|
52. The beans of what tree were a staple in some desert regions?
|
53. What are the pads of the prickly pear cactus called?
|
54. What plant product did the Ojibwas boil to prevent miscarriages?
|
55. As thanks for a plentiful summer harvest, southern Native American nations celebrated what festival?
|
| Matching |
Match the five regional variations in Native American fare with the meals listed below.
|
56. Brunswick stew, corn pone, huckleberry honey cake
|
57. Salmon, elk stew with acorn dumplings, fiddlehead ferns, whipped raspberry (soup)
|
58. Pemmican, bison stew, Jerusalem artichokes, wojapi
|
59. Duck with wild rice, bannocks, Indian pudding
|
60. Green chile stew, blue corn bread, and piñon seeds
|
| Essay |
61. Describe the therapeutic use of corn by Native Americans.
|
62. Describe how the climate and geography of the middle of the continent resulted in the specific food ways of the Plains Indians.
|
63. Why do Some Native Americans reject the concept that poor nutrition, bodily malfunctions, or an infection by a virus or bacteria can cause sickness?
|
64. Briefly discuss why sharing food is an important aspect in most Native American societies today.
|
65. Name and describe the three transitional adaptations of members of the Ojibwa tribe that have been identified and associated with increasingly acculturated lifestyles. Is it assumed that these transitions may be typical of other native groups?
|
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
Original price was: $30.00.$20.00Current price is: $20.00.
