Deck 5: Native Americans

Question 1

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.

Answer 1

True

Question 2

What was the staple food source of the Plains Indians?​

A) bison​
B) ​horses
C) ​acorns
D) ​corn
E) ​salmon

Answer 2

A

Question 3

In the area that is today the United States, there are estimated to be about _____ different distinct Native American nations.

A) 250​
B) ​300
C) ​35
D) ​400
E) ​4500

Answer 3

D

Question 4

When does research indicate that the ancestors of Native Americans crossed over the Bering Strait from Asia?​

A) 2,000-5,000 years ago​
B) ​20,000-50,000 years ago
C) ​2,500-5,000 years ago
D) ​200,000-500,000 years ago
E) ​100,000-200,000 years ago

Question 5

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

Question 6

Traditional foods make up less than 25 percent of the daily diet among the Hopi.

Question 7

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?​

A) ​Northeastern
B) ​Southern
C) ​Plains
D) ​Alaska Native
E) ​Northwest Coast

Question 8

Traditional indigenous Native American foods include:​

A) fry bread.
B) ​peaches.
C) ​apples.
D) ​wild rice.
E) ​lentils.

Question 9

Among the Native American nations of the Northeast, who was traditionally served first at a meal?​

A) men​
B) ​women
C) ​children
D) ​elders
E) ​guests

Question 10

Some Cherokee believe that illness may be caused by witchcraft.

Question 11

Pemmican is a type of jerky cake made with bison fat and berries.

Question 12

What is the harmful substance contained in acorns that must be leached out before consumption?​

A) salicylic acid​
B) ​tannic acid
C) ​toxic acid
D) ​hydrochloric acid
E) ​ascorbic acid

Question 13

Regular seasonal migration of salmon created a constant and reliable protein source for which of the following groups?​

A) Pueblo​
B) ​Iroquois
C) ​Zuni
D) ​Kwakiutl
E) ​Navajo

Question 14

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?​

A) Cheyenne​
B) ​Iroquois
C) ​Dakota
D) ​Hopi
E) ​Pueblo

Question 15

Postnatal mortality rates are nearly 60 percent higher for American Indians and Alaska Natives compared to the total population.

Question 16

The primary social unit of Native Americans is:​

A) the entire tribe.
B) ​the nuclear family.
C) ​the extended family.
D) ​all Native Americans.
E) ​the reservation.

Question 17

The Pacific northwestern tribes were known for their agriculture.

Question 18

The average Native American life expectancy is approximately 4.2 years greater when compared to the U.S.population.

Question 19

Apples, lentils, and peaches are among the more successful foods introduced to the Native Americans by the Europeans.

Question 20

There is little variation across Native American tribes throughout North America in terms of traditional meal patterns.

Question 21

Many Native American nations are matrilineal, which means what?​

A) Lineage is inherited from the father.
B) ​Lineage is inherited from the mother.
C) ​Women are the tribal chiefs.
D) ​Women are the tribal healers.
E) ​Tribal chiefs are elected by women.

Question 22

What is flat, griddle-fried cornmeal bread called?​

A) pozole​
B) ​chukuviki
C) ​tortillas
D) ​pemmican
E) ​fry bread

Question 23

Who is in charge of administration of the federal reservations?​

A) Bureau of Indian Affairs​
B) ​The Native American Society
C) ​The Government of Indian Affairs
D) ​Indian Health Service
E) ​Federal Bureau of Indians

Question 24

In what Native American region would blue cornmeal bread be commonly eaten?​

A) Plains​
B) ​Southwest
C) ​Pacific Northwest
D) ​New England
E) ​Artic

Question 25

Hopi Indians from what region were known for using 20 different varieties of corn?​

A) Southwest​
B) ​South
C) ​Northeast
D) ​Plains
E) ​Northwest

Question 26

What is the main ingredient in the Cherokee kanuche soup?​

A) cream​
B) ​corn
C) ​hickory nuts
D) ​gooseberries
E) ​acorns

Question 27

A lacy, flat, blue cornmeal bread that Hopi women baked was called a​

A) tortilla.
B) ​piki.
C) ​piñon.
D) ​kopalchen.
E) bannock.

Question 28

In Native American culture, health reflects a person's relationship to nature, broadly defined as the:​

A) universe.
B) ​individual's mental state.
C) ​family, the community, and the environment.
D) ​reservation.
E) ​spiritual world.

Question 29

Of the following, which is one of the three major centers of Native American culture observed in the 17th century?​

A) Five Civilized Tribes​
B) ​Hopi
C) ​Artic
D) ​Sioux
E) ​Chippewa

Question 30

Of the states, which has the highest number of resident American Indians?​

A) New Mexico​
B) ​Oklahoma
C) ​Arizona
D) ​California
E) ​Illinois

Question 31

What is the name for thick pudding made from bison suet and berries?​

A) wojapi​
B) ​pemmican
C) ​chukuviki
D) ​piki
E) ​bannock

Question 32

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.

A) treatment​
B) ​method of treatment
C) ​reaction
D) ​cause
E) ​length of sickness

Question 33

The chicken dish known as Brunswick stew is an adaptation of a Native American recipe for what animal?​

A) salmon​
B) ​turtle
C) ​turkey
D) ​squirrel
E) ​possum

Question 34

What was the second most important crop, after corn, for Native Americans in the southwestern region?​

A) wheat​
B) ​potatoes
C) ​hominy
D) ​beans
E) ​soy

Question 35

The only staple foods common to many, though not all, Native American nations were:​

A) beans, corn, and rice.
B) ​corn, squash, and apples.
C) ​beans, corn, and squash.
D) ​fish, beans, and corn.
E) ​meat, potatoes, and green vegetables.

Question 36

According to the U.S.Census figures from 2009, what percentage of the population in the United States is of Native American heritage?​

A) 1%​
B) ​16%
C) ​2%
D) ​10%
E) ​6%

Question 37

What term best describes the Native American approach to life?​

A) wellness​
B) ​nirvana
C) ​harmony
D) ​conservative
E) ​karma

Question 38

What was the typical traditional meal pattern of Native Americans in the Southwest and the Pacific Northwest?​

A) 2 meals per day​
B) ​3 meals per day
C) ​3 meals plus frequent snacks
D) ​many small meals
E) ​1 meal per day

Question 39

What percentage of the diet was dependent on wild rice for the Ojibwa of the Plains?​

A) 12%​
B) ​25%
C) ​10%
D) ​50%
E) ​2%

Question 40

Traditional Native American religions vary, yet they share one characteristic:​

A) Religion permeates all aspects of life.
B) ​Religion is a separate set of beliefs practiced at certain times.
C) ​Religion is unimportant to Native Americans.
D) ​Religion is remarkably similar to Christianity.
E) ​Religion connects all the tribes.

Question 41

What are the pads of the prickly pear cactus called?​

A) tunas​
B) ​nopales
C) ​piñon
D) ​pulp
E) ​pozole

Question 42

Matching
Match the five regional variations in Native American fare with the meals listed below.
a.Northeastern
b.Southern
c.Plains
d.Southwestern
e.Northwest Coast/Alaskan Native
Green chile stew, blue corn bread, and piñon seeds

Question 43

When counseling Native Americans, which of the following is good advice?

A) Talk to clients instead of with clients.
B) ​Religious questions are preferred.
C) ​Use only verbal communication.
D) ​Recognize the diversity within Native American groups and understand the local culture.
E) ​Remain confident of biomedical superiority.

Question 44

What plant product did the Ojibwas boil to prevent miscarriages?​

A) strawberries​
B) ​sumac
C) ​cabbage
D) ​blackberry roots
E) ​astragalus

Question 45

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?​

A) 1-2 times as great​
B) ​2-4 times as great
C) ​2-4 times lower
D) ​1-2 times lower
E) ​about the same

Question 46

What is a horno?​

A) an adobe oven​
B) ​a meat stew indigenous to the plains
C) ​cornmeal bread
D) ​a tool for digging
E) ​a hearty snack

Question 47

"Digger Indians" were called such because they were known to​

A) dig graves for their ancestors.
B) ​dig irrigation systems.
C) ​dig roots for food.
D) ​dig for minerals.
E) ​dig for pay from white men.

Question 48

Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder.

A) sassafras​
B) ​hickory nuts
C) ​spicebush
D) ​sumac berries
E) ​yerba mate

Question 49

Legend has that it that an Indian named _____ saved the Pilgrims by teaching them to grow corn.

A) Tanto
B) ​Pocahontas
C) ​Squanto
D) ​Sequoyah
E) ​Sacagawea

Question 50

Matching
Match the five regional variations in Native American fare with the meals listed below.
a.Northeastern
b.Southern
c.Plains
d.Southwestern
e.Northwest Coast/Alaskan Native
Brunswick stew, corn pone, huckleberry honey cake

Question 51

Matching
Match the five regional variations in Native American fare with the meals listed below.
a.Northeastern
b.Southern
c.Plains
d.Southwestern
e.Northwest Coast/Alaskan Native
Pemmican, bison stew, Jerusalem artichokes, wojapi

Question 52

The beans of what tree were a staple in some desert regions?​

A) maple​
B) ​elm
C) ​mesquite
D) ​juniper ash
E) ​cactus

Question 53

How many varieties of indigenous fruits and vegetables were consumed by the Native Americans of the Northwest Coast?​

A) more than 1500​
B) ​more than 100
C) ​more than 500
D) ​more than 1000
E) ​more than 300

Question 54

Which of the following is an Indian food thought of as "traditional" but made from ingredients introduced by the Europeans?​

A) fry bread​
B) ​hominy
C) ​cactus stew
D) ​bean bread
E) ​pemmican

Question 55

Matching
Match the five regional variations in Native American fare with the meals listed below.
a.Northeastern
b.Southern
c.Plains
d.Southwestern
e.Northwest Coast/Alaskan Native
Duck with wild rice, bannocks, Indian pudding

Question 56

What food is of significance in many healing ceremonies?​

A) blackberry​
B) ​corn
C) ​cactus
D) ​bison
E) ​sassafras

Question 57

Matching
Match the five regional variations in Native American fare with the meals listed below.
a.Northeastern
b.Southern
c.Plains
d.Southwestern
e.Northwest Coast/Alaskan Native
Salmon, elk stew with acorn dumplings, fiddlehead ferns, whipped raspberry (soup)​

Question 58

Chunks of meat with fat and skin attached made from whale or walrus are called​

A) lichen.
B) ​akutok.
C) ​muktuk.
D) ​salal.
E) ​chukuviki.

Question 59

As thanks for a plentiful summer harvest, southern Native American nations celebrated what festival?​

A) Peyote Festival​
B) ​Green Corn Festival
C) ​Festival of the Sun
D) ​Festival of the Corn
E) ​Harvest Festival

Question 60

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?​

A) 83%​
B) ​50%
C) ​27%
D) ​61%
E) ​17%

Question 61

Why do Some Native Americans reject the concept that poor nutrition, bodily malfunctions, or an infection by a virus or bacteria can cause sickness?

Question 62

Briefly discuss why sharing food is an important aspect in most Native American societies today.

Question 63

Describe the therapeutic use of corn by Native Americans.

Question 64

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?

Question 65

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