Food and Culture 6th Edition by Pamela Goyan Kittler - Test Bank

Food and Culture 6th Edition by Pamela Goyan Kittler – Test Bank

 

Instant Download – Complete Test Bank With Answers

 

 

Sample Questions Are Posted Below

 

Test Bank[1] for Food and Culture 6e
Chapter 5: Native Americans

 

Multiple Choice Questions

 

1. The Plains Indians would traditionally prepare buffalo jerky by
2. dehydrating the buffalo meat in the sun or over the fire.
3. mixing the buffalo meat with fat and berries.
4. using salt to pull the water out of the meat to “jerk” it.
5. a and b
6. b and c

 

2. In the area that is today the United States, there are many different distinct Native American nations. By the estimate given in the text, the number of distinct nations is
3. 250.
4. 300.
5. 350.
6. 400.
7. 450.

 

3. Which of the following is NOT a traditional Native American food?
4. Corn
5. Wild berries
6. Apples
7. Wild rice
8. None of these choices is a traditional Native American food

 

4. Who was traditionally served first at a Native American meal?
5. Men
6. Women
7. Children
8. Elders
9. Guests

 

5. What is the harmful substance contained in acorns that must be leached out before consumption?
6. Tannic acid
7. Salicylic acid
8. Toxic acid
9. Acid rain
10. None of the above

 

6. What single food source shaped the traditions of the Plains Indians?
7. Bison
8. Horses
9. Acorns
10. Corn

 

7. When does research indicate that the ancestors of Native Americans crossed over the Bering Strait from Asia?
8. 2,000-5,000 years ago
9. 20,000-50,000 years ago
10. 200,000-500,000 years ago
11. None of the above

 

8. What group had abundant food sources, even through the cold winter, because of the heavy woodlands, freshwater lakes, and coastal access?
9. Northeastern
10. Southern
11. Plains
12. Southwest
13. Northwest Coast

 

9. Regular seasonal migration of salmon created a constant and reliable protein source for which of the following groups?
10. Northeastern
11. Southern
12. Plains
13. Southwest
14. Northwest Coast

 

10. What group often ate foods raw because there was a general lack of firewood over much of the area in which they lived?
11. Northeastern
12. Southern
13. Plains
14. Alaska Native
15. Northwest Coast

 

11. What percentage of the population in the United States is Native American?
12. 1%
13. 1.6%
14. 5.8%
15. 10%

 

12. Of the following, which is not one of the three major centers of Native American culture observed in the 17th century?
13. Five Civilized Tribes
14. Pueblo
15. Artic
16. Iroquois nations

 

13. Of the states, which has the highest number of resident American Indians?
14. New Mexico
15. Oklahoma
16. Arizona
17. California

 

14. Who is in charge of administration of the federal reservations?
15. Bureau of Indian Affairs
16. The Native American Society
17. The Government of Indian Affairs
18. None of the above

 

15. What was the typical traditional meal pattern of Native Americans in the Southwest and the Pacific Northwest?
16. 2 meals per day
17. 3 meals per day
18. 3 meals plus frequent snacks
19. 1 meal per day

 

16. What term best describes the Native American approach to life?
17. Wellness
18. Nirvana
19. Harmony
20. Conservative

 

17. How can the Native American belief regarding religion be best described?
18. Religion permeates all aspects of life
19. Religion is a separate set of beliefs practiced at certain times
20. Religion is unimportant to Native Americans
21. None of the above

 

18. Many Native American nations are matrilineal, which means what?
19. Decisions are made by the male elders
20. Decisions are made by the married men
21. Decisions are made by the female elders
22. Decisions are made by the tribe’s chief

 

19. According to Native American beliefs, all of the following may be causes which account for illness except
20. witchcraft.
21. transgressions committed at ceremonial occasions.
22. evil spirits.
23. none of the above; all of these choices are possible causes

 

20. In what Native American region would blue corn bread be commonly eaten?
21. Plains
22. Southwest
23. Pacific Northwest
24. New England

 

21. Which 3 foods were most abundant across most Indian nations?
22. Beans, corn, rice
23. Corn, squash, apples
24. Beans, corn, squash
25. Fish, beans, corn

 

22. Which of the following foods is commonly restricted during illness among Native Americans?
23. Cabbage
24. Eggs
25. Organ meats
26. All of the above

 

23. The chicken dish known as Brunswick stew is an adaptation of a Native American recipe from what region?
24. Plains
25. Southern
26. Artic
27. Northeastern

 

24. What is the main ingredient in the Cherokee kanuche soup?
25. Cream
26. Corn
27. Hickory nuts
28. Gooseberries

 

25. What percentage of the diet was dependant on wild rice for the Ojibwa of the Plains?
26. 50%
27. 25%
28. 10%
29. 2%

 

26. Hopi Indians from what region were known for using 20 different varieties of corn?
27. Southwestern
28. Southern
29. Northeastern
30. Plains

 

27. What is flat, griddle-fried cornmeal bread called?
28. Pozole
29. Chukuviki
30. Tortillas
31. Pemmican

 

28. What is the name for thick pudding made from bison suet and berries?
29. Wojapi
30. Pemmican
31. Chukuviki
32. Piki

 

29. What was the second most important crop, after corn, for the southwestern region?
30. Wheat
31. Potatoes
32. Hominy
33. Beans

 

30. A lacy, flat, blue cornmeal bread that Hopi women baked was called a
31. tortilla.
32. piki.
33. piñon.
34. kopalchen.

 

31. Chunks of meat with fat and skin attached made from whale or walrus are called
32. lichen
33. akutok.
34. muktuk.
35. salal.

 

32. How many varieties of indigenous fruits, and vegetables were consumed by the Native Americans of the Northwest Coast.
33. 5020010100

 

33. “Digger Indians” were called such because they were known to
34. dig graves for their ancestors.
35. dig irrigation systems.
36. dig roots for food.
37. none of the above

 

34. What is a horno?
35. An adobe oven
36. A meat stew indigenous to the plains
37. Cornmeal bread
38. A tool for digging

 

35. What food is of significance in many healing ceremonies?
36. Blackberry
37. Corn
38. Cactus
39. All of the above

 

36. Which of the following is an Indian food thought of as “traditional” but made from ingredients introduced by the Europeans?
37. Fry bread
38. Hominy
39. Cactus stew
40. Bean bread

 

37. Legend has that it that an Indian named _____ saved the Pilgrims by teaching them to grow corn.
38. Tanto
39. Pocahontas
40. Squanto
41. Sequoyah

 

38. What was the obesity rate among American Indian adults in 2008?
39. 60%
40. 50%
41. 20%
42. 40%

 

39. How does the incidence of type 2 diabetes among Native Americans compare to that of the general population?
40. 1-2 times as great
41. 2-4 times as great
42. 2-4 times lower
43. About the same

 

40. When counseling Native Americans, which of the following is good advice?
41. Talk with clients instead of to clients.
42. Open-ended questions are preferred.
43. Use both verbal and nonverbal communication.
44. All of the above

 

41. Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder.
42. sassafras
43. hickory nuts
44. spicebush
45. sumac berries

 

42. What plant food high in iron and calcium was often added to cornmeal dishes by the Southwestern Indians?
43. Cactus
44. Persimmon
45. Juneberries
46. Juniper ash

 

43. What are the pads of the prickly pear cactus called?
44. Tunas
45. Nopales
46. Piñon
47. Pulp

 

44. What plant product did the Ojibwas boil to prevent miscarriages?
45. Strawberries
46. Sumac
47. Cabbage
48. Blackberry roots

 

45. As thanks for a plentiful summer harvest, southern nations celebrated what festival?
46. Peyote Festival
47. Green Corn Festival
48. Festival of the Sun
49. Festival of the Corn

 

True/False Questions

 

_____    1.     By the 19th century, forced migrations and diminishing land resources resulted in most Native Americans living on federal reservations.

_____    2.     Some Navajos believe that illness may be caused by witchcraft.

_____    3.     Native Americans are more likely to accept the biomedical view of illness than a traditional explanation.

_____    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.     The northwest coast is characterized by its temperate climate with wooded valleys and reliable food supplies.

_____    7.     Whale and seal blubber were highly valued by the arctic tribes.

_____    8.     There is little variation across tribes throughout North America in terms of traditional meal cycles.

_____    9.     Many factors about the lifestyle on the reservations contribute to Native Americans’ lower economic status and inadequate diet.

_____    10.  After being adjusted for age, life expectancy rates for Native Americans are the same as those for other ethnicities in the United States.

 

 

Matching Questions

 

Match the five regional variations in Native American fare with the foods listed below.

 

1. Northeastern
2. Southern
3. Plains
4. Southwestern
5. Northwest Coast/Alaskan Native

 

_____    1.     Brunswick stew, persimmon pudding, sassafras tea

_____    2.     Grilled salmon, lichen, akutok ice cream

_____    3.     Ember-roasted buffalo, wojapi pudding with juneberries, wild rice

_____    4.     Maple-sugar baked beans, succotash, Indian corn pudding

_____    5.     Green chile stew, tortillas, and piñon seeds

 

 

Short Essay Questions

 

1. Briefly summarize some of the technologies that came to America with the Europeans. Give specific examples of how these processes changed traditional lifestyles for the Native Americans.

 

2. Describe how the climate and geography of the middle of the continent resulted in the specific food ways of the Plains Indians.

 

3. Discuss why the Native American health beliefs and practices might influence their use of the mainstream American biomedical systems.

 

4. What is one suggested reason why there are so few restaurants that feature Native American foods?

 

5. 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?

 

Answer Key for Chapter 5

 

Multiple Choice

 

 

1. a (p. 111)
2. d (p. 102)
3. c (p. 107)
4. a (p. 114)
5. a (p. 114)
6. a (p. 111)
7. b (p. 102)
8. a (p. 108)
9. e (p. 113)
10. d (p. 113)
11. b (p. 102)
12. c (pp. 102-103)
13. d (p. 104)
14. a (p. 103)
15. a (p. 114)
16. c (p. 105)
17. a (p. 105)
18. c (p. 106)
19. d (p. 106)
20. b (p. 112)
21. c (p. 108)
22. d (p. 116)
23. b (p. 110)
24. c (p. 110)
25. b (p. 111)
26. a (p. 112)
27. c (p. 112)
28. a (p. 111)
29. d (p. 112)
30. b (p. 112)
31. c (p. 113)
32. d (p. 113)
33. c (p. 114)
34. a (p. 115)
35. b (p. 115)
36. a (p. 117)
37. c (p. 107)
38. d (p. 120)
39. b (p. 121)
40. d (p. 123
41. a (pp. 108, 110)
42. d (p. 112)
43. b (p. 112)
44. d (p. 116)
45. b (p. 115)

 

 

 

 

True/False

 

 

1. T (pp. 103, 104)
2. T (p. 106)
3. F (p. 106)
4. F (p. 113)
5. T (p. 111)
6. T (pp. 112-113)
7. T (pp. 113-114)
8. F (p. 114)
9. T (pp. 104-105, 116-117)
10. F (p. 120)

 

 

 

 

Matching

 

1. b (p. 110)
2. e (p. 113)
3. c (p. 111)
4. a (p. 108, 110)
5. d (p. 112)

 

 

 

Short Essay Questions (page references)

 

1. p. 108
2. p. 111
3. pp. 106-107
4. p. 115
5. p. 116

 

 

[1] By Tawni Holmes, Ph.D., R.D., University of Central Oklahoma