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Food And Culture 6th Edition Kittler Sucher – Test Bank
SAMPLE QUESTIONS

 

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

 

Multiple Choice Questions

 

  1. What is the fastest-growing ethnic group in the U.S.?
  2. Latinos
  3. Chinese
  4. Asians
  5. African American

 

  1. Which of the following is a definition of culture?
  2. The beliefs, attitudes, values, and practices of a community of individuals
  3. The regional geography versus the local foods
  4. The ability to choose fine wines and enjoyment of opera
  5. Is determined by the country in which a person was born
  6. All of the above

 

  1. The multiplicity of ways in which humans use food is termed
  2. food habits.
  3. food culture.
  4. food ways.
  5. all of the above

 

  1. The need for humans to experiment with food choices but at the same time be conservative is called:
  2. the omnivore’s paradox.
  3. assimilation.
  4. the American paradox.
  5. ethnocentrism.

 

  1. The process of handing down the manners and understandings in common to a culture from one generation to the next would be a good definition for
  2. bicultural.
  3. assimilation.
  4. enculturation.
  5. acculturation.
  6. intra-ethnic variation.

 

  1. Children learn food preferences from valued or trusted others. Who has the least long-lasting influence?
  2. Teachers
  3. Peers
  4. Older siblings
  5. Parents

 

  1. Culturally specific preferences become apparent around what age?
  2. 2 years
  3. 3-6 years
  4. Teen years
  5. Adulthood

 

  1. Rules regarding _____ determine who can dine together.
  2. commensalism
  3. ethnocentrism
  4. prejudice
  5. class

 

  1. Following the flavor principles model, herbs and spices:
  2. help palatability.
  3. disguise spoiled foods.
  4. produce physiological responses.
  5. all of the above

 

  1. Cultural membership or social identity is defined by
  2. culture.
  3. race.
  4. ethnicity.
  5. acculturation.

 

  1. According to the consumer food choice model, what factor(s) influence(s) food selection?
  2. Taste
  3. Well-being
  4. Convenience
  5. All of the above
  6. a and c

 

  1. How many ethnicities were identified by the Canadian census in 2006?
  2. 200
  3. 50
  4. 10
  5. 21

 

  1. Complex rules that define how humans eat meals are called
  2. traditions.
  3. customs.
  4. manners.
  5. foodways.

 

  1. Which is an example of an incorporation of food association?
  2. Rare meat to build muscle
  3. Walnuts to improve brain function
  4. Eating of insects as a protein source
  5. a and b
  6. All of the above

 

  1. Bread is often used as a symbol in many cultures. A symbolic use of bread might mean
  2. bread representing an association with a religious value.
  3. bread being eaten by almost every group of people.
  4. bread type (whole wheat versus white) being used to show higher or lower status.
  5. a and b
  6. a and c

 

  1. Foods that satisfy the basic need for food familiarity that are eaten during personal events or times of stress are called
  2. food associations.
  3. superfoods.
  4. soul food.
  5. comfort foods.

 

  1. An example of a food that was renamed in order to assert a new cultural identity is:
  2. freedom fries.
  3. dim sum.
  4. turkey wheat.
  5. kimchis.

 

  1. As peoples become acculturated, which habits are likely to be the last to change?
  2. Language
  3. Traditional clothing
  4. Food habits
  5. None of the above

 

  1. Food categorizations that are widely recognized include all of the following except:
  2. body image foods.
  3. cultural superfoods.
  4. sympathetic magic foods.
  5. food groups.
  6. Choices a, b, c, and d are all widely recognized food categorizations.

 

  1. According to the core and complementary foods model, foods that are eaten sporadically and are an indicator of individual food preference are:
  2. peripheral foods.
  3. core foods.
  4. secondary foods.
  5. complementary foods.

 

  1. Two main protein foods eaten by Greeks virtually daily include lamb and legumes. These would be examples of
  2. indigenous foods.
  3. secondary core foods.
  4. core foods.
  5. peripheral foods.

 

  1. Changes in food behavior happen most often with:
  2. core foods.
  3. secondary foods.
  4. peripheral foods.
  5. complementary foods.

 

  1. The soil texture, minerals, drainage, source of water, temperature, etc. with which grapes are grown is called:
  2. agriculture.
  3. terroir.
  4. region.
  5. cultural identity.

 

  1. The assumption that cultures progress from under-developed to developed through structural and food culture changes is termed the _____.
  2. social dynamic of modernization
  3. developmental perspective of food culture
  4. consumer food choice model
  5. none of the above

 

  1. Garam masala is a distinct flavor principle associated with which ethnicity?
  2. Brazilian
  3. Chinese
  4. French
  5. Asian Indian

 

  1. Which of the following is an important consideration when defining a meal?
  2. Order of foods served
  3. Preparation
  4. Portion size
  5. All of the above

 

  1. A meal is defined differently in various cultures. Among the elements that differ regarding a meal are
  2. number of meal courses.
  3. rules of sequence; for example, the salad should always be served before the main course.
  4. what is considered a meal vs. what is considered a snack; for example, for it to be called a meal, utensils must be used; otherwise what was eaten was just a snack.
  5. all of the above
  6. none of the above

 

  1. The term that describes eating more food than is customarily consumed daily for religious or other special events is:
  2. feasting.
  3. fasting.
  4. grazing.
  5. gorging.

 

  1. The most universal of food taboos is:
  2. eating insects.
  3. cannibalism.
  4. eating dog meat.
  5. eating eggs.

 

  1. One classification system used to categorize foods is “edible” versus “inedible.” In this classification, to a Hindu vegetarian, chicken would be considered
  2. inedible.
  3. edible by animals, but not by my kind.
  4. edible by humans, but not by me.
  5. edible by me.

 

  1. Food choices in all societies are driven by an inborn preference for what food flavors?
  2. Sugar and fat
  3. Salt and protein
  4. Bitter and sweet
  5. Savory and sour

 

  1. The vicarious enjoyment of eating through reading about it or watching food-related programs on television is known as:
  2. mass marketing.
  3. overindulging.
  4. gorging.
  5. food porn.

 

  1. The primary factor in consumer food choice is:
  2. convenience.
  3. taste.
  4. self-identity.
  5. health benefit.

 

  1. What term describes an area where no single ethnic group is the majority?
  2. Biculturation
  3. Mixed salad
  4. Cultural plurality
  5. Intercultural

 

  1. When a smaller group, a minority group, moves into a larger, dominant culture, the process in which the minority group fully assumes the manners and values of the majority is called
  2. bicultural.
  3. assimilation.
  4. enculturation.
  5. acculturation.
  6. intra-ethnic variation.

 

  1. If I believe that my culture/group has the “right and normal” way of eating, and all the other cultures that I read about eat “weird” food, my views are
  2. ritualistic.
  3. ethnocentric.
  4. sociocentric.
  5. culturally relevant.
  6. culturally materialistic.

 

  1. What type of ethnic cuisine has been most tried at least once by the greatest percentage of persons in the United States?
  2. Italian (other than pizza)
  3. Mexican
  4. Chinese
  5. a and b are equal

 

  1. Studies on type 2 diabetes suggest that which ethnicity has the lowest rates (although they are still increasing)?
  2. Hispanics
  3. African Americans
  4. Native American
  5. Whites

 

  1. Disparities related to health in the U.S. are seen in which of the following categories?
  2. Mortality rates
  3. Chronic disease incidence
  4. Access to care
  5. All of the above

 

  1. A term used to describe overestimation of the association between group membership and individual behavior, often seen as a pitfall in health care relationships, is:
  2. stereotyping.
  3. ethnocentrism.
  4. prejudice.
  5. biculturation.

 

  1. When considering diet in the context of other cultures, food habits can be classified according to nutritional impact. Which is the first thing that should be considered?
  2. Neutral food behaviors
  3. Food behaviors that have harmful effects
  4. Food use that has positive health consequences and should be encouraged
  5. Food habits that are unclassified

 

  1. A term used to describe the idea that foods from throughout the world are available and often affordable, although there is a need for consistency and conservatism, is:
  2. omnivore’s paradox.
  3. American paradox.
  4. multiculturalism.
  5. culinary compass.

 

  1. A one-pot dish in America would be considered a meal if it contained:
  2. meat.
  3. vegetables.
  4. starch.
  5. must contain all of the above

 

  1. The integration of local, regional, and national phenomena into an unrestricted worldwide organization is:
  2. globalization.
  3. modernization.
  4. commoditization.
  5. urbanization.

 

  1. The transition of a society from producers of indigenous foods to consumers of mass-produced foods is called:
  2. consumerization.
  3. modernization.
  4. urbanization.
  5. globalization.

 

 

True/False Questions

 

_____    1.     One out of four Americans is of non-European origins.

_____    2.     Asians comprise the 3rd largest group of immigrants to the U.S. at 10% of the population.

_____    3.     Dining out is one way that we demonstrate belongingness, status, and self-realization.

_____    4.     Biculturation can be defined as a minority group member’s identity being completely submerged in or sublimated to the dominant cultural identity.

_____    5.     Flavor principles are the preparation and seasoning of foods to match the identifying spices and ingredients of a culture.

_____    6.     Urbanization of a population is associated with maintenance of traditional food habits.

_____    7.     Traditional food choices are among the last factors to change in the process of acculturation.

_____    8.     The term “tossed salad” has replaced the idea of a “melting pot” because individuals maintain their own identity—even when mixed together in a group.

_____    9.     Your self- identity related to your role in life will affect your perception of what should and should not be eaten for health.

_____    10.  Ethnicity has no relationship to health disparities in the United States.

 

 

Matching Questions

 

  1. Globalization
  2. Modernization
  3. Urbanization
  4. Migration
  5. Enculturation

 

_____    1.     Delocalization of food production and consumption connections

_____    2.     The process of learning culturally specific preferences passed from generation to generation

_____    3.     Products produced in distant parts of the world are eaten in another country

_____    4.     The movement of populations from one country, region, or location to another

_____    5.     Technological advances which lead to the production of food commodities

 

 

Short Essay Questions

 

  1. Why is acculturation described as a process? When is the process complete?

 

  1. “Commensalism” regarding sharing food and dining together implies that something is owed to another. What is owed in commensalism?

 

  1. Briefly define and give an example for each of the five categories of “edible” or “inedible” used as a method of “food” classification.

 

  1. Give a specific example that reflects a health disparity associated with an ethnicity in the United States today.

 

  1. In the consumer choice model of food selection, many influences are discussed. Briefly discuss some of the primary factors that influence food choices for a single mother of young children who lives in the “inner city” of a large urban area and who does not own her own car.

 

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

Test Bank[1] for Food and Culture 6e
Chapter 3: Intercultural Communication

 

Multiple Choice Questions

 

  1. What characteristics represent the “tip of the iceberg” in the iceberg analogy used to describe communication?
  2. Religion, educational background, political affiliation
  3. Ethnicity (or nationality), age, gender
  4. Degree of assimilation, age, ethnicity (or nationality)
  5. Religion, gender, age

 

  1. In the “iceberg model of multicultural influences on communication,” the iceberg analogy is used because
  2. much of what affects communication can be determined by looking very closely for clues.
  3. much of what affects communication “freezes out” the two parties involved if the message content is not correctly stated.
  4. much of what affects communication is unseen and not readily apparent.
  5. all of the above
  6. none of the above

 

  1. What does the term action chain refer to?
  2. One phrase or action leads to another
  3. One culture influencing the next culture
  4. Communication at the physical level
  5. Increasing familiarity through behaviors

 

  1. Communication between people takes place on many levels. Which of the following is NOT a key level of communication?
  2. Verbal
  3. Nonverbal
  4. Spatial relationships
  5. Time of day of appointment
  6. Message design and delivery

 

  1. Stereotyping members of a group
  2. speeds up communication between provider and client.
  3. interferes with message content and relationship.
  4. is a part of all health-care interactions.
  5. is not a part of the action chain of expected reactions.
  6. all of the above

 

  1. Which of the following describes a high-context culture?
  2. Communication is explicit and straightforward
  3. Indirect communication is preferred
  4. Nonverbal cues are significant to interpreting the message
  5. Both b and c

 

  1. What are the two components of a message?
  2. Content and relationship
  3. Content and provider
  4. Relationship and receiver
  5. None of the above

 

  1. Messages that demonstrate respect for the individuality of the receiver are called
  2. object messages.
  3. verbal messages.
  4. personal messages.
  5. content messages.

 

  1. Which of the following phrases is not true regarding low-context messages?
  2. Swiss, Germans, and Scandinavians are low-context
  3. Communication is dependant on the actual words rather than the speaker
  4. Most of the meaning is found in the context
  5. Communication is explicit, straightforward, and unambiguous

 

  1. “The individual is usually defined by group association” describes what type of culture?
  2. High-context
  3. Low-context
  4. Interactive-context
  5. Community-context

 

  1. What does polychronistic refer to?
  2. Completing one thing at a time
  3. Low-context cultures
  4. Cultures of many colors
  5. Multitasking

 

  1. Approximately how many different nonverbal gestures have been identified?
  2. 100
  3. 700
  4. 7000
  5. 1000

 

  1. What is the abrazo, a common greeting for Latinos?
  2. An air kiss on each cheek
  3. A high five-type hand slap
  4. A handshake followed by a nod
  5. A hug with back patting

 

  1. Which part of the body is most sacred to many cultures and should not be touched?
  2. The shoulder
  3. The head
  4. The hands
  5. The feet

 

  1. In which of the following cultures are people NOT likely to avoid touching?
  2. British
  3. German
  4. Middle Eastern
  5. Japanese

 

  1. In what culture is direct eye contact an expression of sexual interest or aggression?
  2. United States
  3. Asian
  4. Latino
  5. Filipino

 

  1. When doing a dietary analysis such as a food frequency, what is a “phantom food”?
  2. Foods that are deficient in the diet
  3. Foods with medicinal properties or status
  4. Foods not actually consumed
  5. None of the above

 

  1. Which of these is not one of the four stages of intercultural communication?
  2. Unconscious competence
  3. Conscious competence
  4. Incompetent conscience
  5. Unconscious competence

 

  1. The ultimate stage for the provider to reach in becoming skilled at cross-cultural communications is
  2. unconscious incompetence.
  3. conscious incompetence.
  4. conscious competence.
  5. unconscious competence.
  6. none of the above

 

  1. In the mnemonic CRASH, the letter S stands for what?
  2. Sensitive
  3. Serious
  4. Silent
  5. Severe

 

  1. In relationships between the patient and health-care provider, “power distance”
  2. is a term that means that doctors have all of the power.
  3. is a term that means that patients have all of the power.
  4. differs between low- versus high-context cultures.
  5. is the physical distance that should be maintained between the individuals for cultural comfort.
  6. none of the above

 

  1. In Japan, what word follows the surname given to a married woman?
  2. Sen
  3. San
  4. Bin
  5. Bint

 

  1. How many people in United States are estimated to have poor English skills?
  2. 9 million
  3. 11 million
  4. 14 million
  5. 18 million

 

  1. Patients in the health-care setting are often worried and may frequently be in pain or fearful of outcomes. These personal conditions may be _____ to effective communication.
  2. facilitators
  3. motivators
  4. barriers
  5. low-context cues
  6. all of the above

 

  1. What title of the Civil Rights Act of 1964 guaranteed equal access to health care services regardless of national origin?
  2. Title II
  3. Title VI
  4. Title V
  5. Title VII

 

  1. What translation technique requires that instructions are repeated back to the clinician?
  2. Back interpretation
  3. Repeat interpretation
  4. Respond interpretation
  5. None of the above

 

  1. Appropriate language to use when conveying a health-related message through an interpreter is
  2. as technically accurate as possible with medical terminology emphasized.
  3. ambiguous in content but specific in context.
  4. short, direct phrases spoken in a positive tone.
  5. b and c
  6. none of the above

 

  1. When using a translator in a medical environment, the practitioner should
  2. keep eye contact with the translator.
  3. keep eye contact with the patient.
  4. avoid eye contact with either to help everyone relax.
  5. keep smiling and nodding at the translator throughout the message.
  6. none of the above

 

  1. Which of these is not one of the basic competencies needed by practitioners?
  2. Information transfer
  3. Relationship development and maintenance
  4. Compliance gaining
  5. Idea translation

 

  1. Ineffective communication is likely to result in
  2. compliance.
  3. noncompliance.
  4. rejection of treatment.
  5. a and b
  6. b and c

 

  1. Which method is considered a culturally sensitive approach to collecting health-related information and a reliable method of assessment?
  2. Using U.S. food databases
  3. Having family members translate
  4. Direct inquiry and standardized tools
  5. Respondent-driven interview

 

  1. In nutrition education, triangulation relates to a method of checking
  2. program delivery.
  3. program delivery channels.
  4. program design.
  5. program marketing.
  6. none of the above

 

  1. Black adolescent girls showed significantly improved outcomes when what support person participated in weight-loss settings?
  2. Father
  3. Friend
  4. Mother
  5. Sibling

 

  1. The method of confirming congruence between data collected on the target audience and proposed program goals and objectives is called what?
  2. Triangulation
  3. Avaluation
  4. Cultivation
  5. Computation

 

  1. Many researchers recommend the universally accepted format of _____ to deliver an educational message.
  2. role-playing
  3. storytelling
  4. translation
  5. none of the above

 

  1. Television, video, computers, radios, and magazines used on target audiences are all forms of what types of channels?
  2. Persuasive
  3. Influence
  4. Peer
  5. Subliminal

 

  1. Mass media campaigns are believed to influence a change in health behavior in approximately what percent of the target audience?
  2. 10 percent
  3. 20 percent
  4. 30 percent
  5. 40 percent

 

  1. According to marketing experts, the most effective presentation of a message requires a combination of pictures, sounds, and words in broadcast and what other type of media?
  2. Computer
  3. Direct mail
  4. Print
  5. None of the above

 

  1. Which of the following is NOT one of the four Ps of the marketing mix?
  2. Promotion
  3. Price
  4. Product
  5. People

 

  1. What type of evaluation keeps track of progress throughout the educational program?
  2. Process
  3. Summative
  4. Public
  5. Complex

 

  1. What ethnic group uses the phrase “A man who smiles a lot is not a real man”?
  2. Koreans
  3. Japanese
  4. Chinese
  5. Vietnamese

 

  1. What are the primary tools of the clinician following diagnosis?
  2. Tests
  3. Words
  4. Pills
  5. Prayers

 

  1. Which immigrants have developed many ways, such as saying “maybe,” to avoid a negative response?
  2. Africans
  3. Koreans
  4. Japanese
  5. Germans

 

  1. What is the name of the telephone interpretation service available in the United States?
  2. Cox language line
  3. Southwestern Bell language line
  4. AT&T language line
  5. None of the above

 

  1. Which cultural group will avert their eyes as a sign of respect?
  2. African Americans
  3. Latinos
  4. Germans
  5. Native Americans

 

 

True/False Questions

 

_____    1.     In the typical biomedical model, the health-care provider takes time to focus on the personal perceptions of the patient’s illness.

_____    2.     All members of a cultural group can be expected to have the same high- or low-context dispositions towards communication.

_____    3.     In the typical biomedical model of health-care delivery, the role of the patient is to follow the medical advice given by the doctor, who is the expert.

_____    4.     High-context communication styles may use vague or incomplete wording in a message.

_____    5.     High-context cultures are seldom found among homogeneous populations.

_____    6.     In Latino cultures, the grandmother or another trusted family member would be the first healer consulted about medical care.

_____    7.     Low-context cultures tend to be polychronistic.

_____    8.     Monochronistic means being interested in finishing one thing before starting another.

_____    9.     It is always useful to use children as the translators in a medical setting because the child often knows the language better than the parents.

_____    10.  Designing nutrition education messages is easier if the group being targeted is heterogeneous.

 

 

Matching Questions

 

  1. Low-context cultures usually
  2. High-context cultures usually

 

_____    1.     are polychronistic.

_____    2.     have a high tolerance for ambiguity.

_____    3.     regard actual words as more important than how they are said.

_____    4.     favor a communication style that is high on content and low on relationship.

_____    5.     hold group membership as more important than the individual.

 

 

Short Essay Questions

 

  1. What are some of the low-context cultures described in the text, and what attributes of their communication style are specifically low context?

 

  1. Why might the same person use low-context communication in some situations and high-context communication in other situations?

 

  1. Why should the health-care professional be prepared for conflicting and ambiguous communication signals?

 

  1. What information can be elicited in the in-depth nutrition interview that may not be correctly collected on standard American dietary food-list questionnaires?

 

  1. Relate the “marketing mix” used in marketing a new brand of laundry detergent to a new health behavior being marketed for adoption.

 

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

 

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

 

  1. 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
  2. 250.
  3. 300.
  4. 350.
  5. 400.
  6. 450.

 

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

 

  1. Who was traditionally served first at a Native American meal?
  2. Men
  3. Women
  4. Children
  5. Elders
  6. Guests

 

  1. What is the harmful substance contained in acorns that must be leached out before consumption?
  2. Tannic acid
  3. Salicylic acid
  4. Toxic acid
  5. Acid rain
  6. None of the above

 

  1. What single food source shaped the traditions of the Plains Indians?
  2. Bison
  3. Horses
  4. Acorns
  5. Corn

 

  1. When does research indicate that the ancestors of Native Americans crossed over the Bering Strait from Asia?
  2. 2,000-5,000 years ago
  3. 20,000-50,000 years ago
  4. 200,000-500,000 years ago
  5. None of the above

 

  1. What group had abundant food sources, even through the cold winter, because of the heavy woodlands, freshwater lakes, and coastal access?
  2. Northeastern
  3. Southern
  4. Plains
  5. Southwest
  6. Northwest Coast

 

  1. Regular seasonal migration of salmon created a constant and reliable protein source for which of the following groups?
  2. Northeastern
  3. Southern
  4. Plains
  5. Southwest
  6. Northwest Coast

 

  1. What group often ate foods raw because there was a general lack of firewood over much of the area in which they lived?
  2. Northeastern
  3. Southern
  4. Plains
  5. Alaska Native
  6. Northwest Coast

 

  1. What percentage of the population in the United States is Native American?
  2. 1%
  3. 1.6%
  4. 5.8%
  5. 10%

 

  1. Of the following, which is not one of the three major centers of Native American culture observed in the 17th century?
  2. Five Civilized Tribes
  3. Pueblo
  4. Artic
  5. Iroquois nations

 

  1. Of the states, which has the highest number of resident American Indians?
  2. New Mexico
  3. Oklahoma
  4. Arizona
  5. California

 

  1. Who is in charge of administration of the federal reservations?
  2. Bureau of Indian Affairs
  3. The Native American Society
  4. The Government of Indian Affairs
  5. None of the above

 

  1. What was the typical traditional meal pattern of Native Americans in the Southwest and the Pacific Northwest?
  2. 2 meals per day
  3. 3 meals per day
  4. 3 meals plus frequent snacks
  5. 1 meal per day

 

  1. What term best describes the Native American approach to life?
  2. Wellness
  3. Nirvana
  4. Harmony
  5. Conservative

 

  1. How can the Native American belief regarding religion be best described?
  2. Religion permeates all aspects of life
  3. Religion is a separate set of beliefs practiced at certain times
  4. Religion is unimportant to Native Americans
  5. None of the above

 

  1. Many Native American nations are matrilineal, which means what?
  2. Decisions are made by the male elders
  3. Decisions are made by the married men
  4. Decisions are made by the female elders
  5. Decisions are made by the tribe’s chief

 

  1. According to Native American beliefs, all of the following may be causes which account for illness except
  2. witchcraft.
  3. transgressions committed at ceremonial occasions.
  4. evil spirits.
  5. none of the above; all of these choices are possible causes

 

  1. In what Native American region would blue corn bread be commonly eaten?
  2. Plains
  3. Southwest
  4. Pacific Northwest
  5. New England

 

  1. Which 3 foods were most abundant across most Indian nations?
  2. Beans, corn, rice
  3. Corn, squash, apples
  4. Beans, corn, squash
  5. Fish, beans, corn

 

  1. Which of the following foods is commonly restricted during illness among Native Americans?
  2. Cabbage
  3. Eggs
  4. Organ meats
  5. All of the above

 

  1. The chicken dish known as Brunswick stew is an adaptation of a Native American recipe from what region?
  2. Plains
  3. Southern
  4. Artic
  5. Northeastern

 

  1. What is the main ingredient in the Cherokee kanuche soup?
  2. Cream
  3. Corn
  4. Hickory nuts
  5. Gooseberries

 

  1. What percentage of the diet was dependant on wild rice for the Ojibwa of the Plains?
  2. 50%
  3. 25%
  4. 10%
  5. 2%

 

  1. Hopi Indians from what region were known for using 20 different varieties of corn?
  2. Southwestern
  3. Southern
  4. Northeastern
  5. Plains

 

  1. What is flat, griddle-fried cornmeal bread called?
  2. Pozole
  3. Chukuviki
  4. Tortillas
  5. Pemmican

 

  1. What is the name for thick pudding made from bison suet and berries?
  2. Wojapi
  3. Pemmican
  4. Chukuviki
  5. Piki

 

  1. What was the second most important crop, after corn, for the southwestern region?
  2. Wheat
  3. Potatoes
  4. Hominy
  5. Beans

 

  1. A lacy, flat, blue cornmeal bread that Hopi women baked was called a
  2. tortilla.
  3. piki.
  4. piñon.
  5. kopalchen.

 

  1. Chunks of meat with fat and skin attached made from whale or walrus are called
  2. lichen
  3. akutok.
  4. muktuk.
  5. salal.

 

  1. How many varieties of indigenous fruits, and vegetables were consumed by the Native Americans of the Northwest Coast.
  2. 5020010100

 

  1. “Digger Indians” were called such because they were known to
  2. dig graves for their ancestors.
  3. dig irrigation systems.
  4. dig roots for food.
  5. none of the above

 

  1. What is a horno?
  2. An adobe oven
  3. A meat stew indigenous to the plains
  4. Cornmeal bread
  5. A tool for digging

 

  1. What food is of significance in many healing ceremonies?
  2. Blackberry
  3. Corn
  4. Cactus
  5. All of the above

 

  1. Which of the following is an Indian food thought of as “traditional” but made from ingredients introduced by the Europeans?
  2. Fry bread
  3. Hominy
  4. Cactus stew
  5. Bean bread

 

  1. Legend has that it that an Indian named _____ saved the Pilgrims by teaching them to grow corn.
  2. Tanto
  3. Pocahontas
  4. Squanto
  5. Sequoyah

 

  1. What was the obesity rate among American Indian adults in 2008?
  2. 60%
  3. 50%
  4. 20%
  5. 40%

 

  1. How does the incidence of type 2 diabetes among Native Americans compare to that of the general population?
  2. 1-2 times as great
  3. 2-4 times as great
  4. 2-4 times lower
  5. About the same

 

  1. When counseling Native Americans, which of the following is good advice?
  2. Talk with clients instead of to clients.
  3. Open-ended questions are preferred.
  4. Use both verbal and nonverbal communication.
  5. All of the above

 

  1. Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder.
  2. sassafras
  3. hickory nuts
  4. spicebush
  5. sumac berries

 

  1. What plant food high in iron and calcium was often added to cornmeal dishes by the Southwestern Indians?
  2. Cactus
  3. Persimmon
  4. Juneberries
  5. Juniper ash

 

  1. What are the pads of the prickly pear cactus called?
  2. Tunas
  3. Nopales
  4. Piñon
  5. Pulp

 

  1. What plant product did the Ojibwas boil to prevent miscarriages?
  2. Strawberries
  3. Sumac
  4. Cabbage
  5. Blackberry roots

 

  1. As thanks for a plentiful summer harvest, southern nations celebrated what festival?
  2. Peyote Festival
  3. Green Corn Festival
  4. Festival of the Sun
  5. 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.

 

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

 

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

 

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

 

  1. 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?

 

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

 

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

 

  1. 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
  2. 250.
  3. 300.
  4. 350.
  5. 400.
  6. 450.

 

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

 

  1. Who was traditionally served first at a Native American meal?
  2. Men
  3. Women
  4. Children
  5. Elders
  6. Guests

 

  1. What is the harmful substance contained in acorns that must be leached out before consumption?
  2. Tannic acid
  3. Salicylic acid
  4. Toxic acid
  5. Acid rain
  6. None of the above

 

  1. What single food source shaped the traditions of the Plains Indians?
  2. Bison
  3. Horses
  4. Acorns
  5. Corn

 

  1. When does research indicate that the ancestors of Native Americans crossed over the Bering Strait from Asia?
  2. 2,000-5,000 years ago
  3. 20,000-50,000 years ago
  4. 200,000-500,000 years ago
  5. None of the above

 

  1. What group had abundant food sources, even through the cold winter, because of the heavy woodlands, freshwater lakes, and coastal access?
  2. Northeastern
  3. Southern
  4. Plains
  5. Southwest
  6. Northwest Coast

 

  1. Regular seasonal migration of salmon created a constant and reliable protein source for which of the following groups?
  2. Northeastern
  3. Southern
  4. Plains
  5. Southwest
  6. Northwest Coast

 

  1. What group often ate foods raw because there was a general lack of firewood over much of the area in which they lived?
  2. Northeastern
  3. Southern
  4. Plains
  5. Alaska Native
  6. Northwest Coast

 

  1. What percentage of the population in the United States is Native American?
  2. 1%
  3. 1.6%
  4. 5.8%
  5. 10%

 

  1. Of the following, which is not one of the three major centers of Native American culture observed in the 17th century?
  2. Five Civilized Tribes
  3. Pueblo
  4. Artic
  5. Iroquois nations

 

  1. Of the states, which has the highest number of resident American Indians?
  2. New Mexico
  3. Oklahoma
  4. Arizona
  5. California

 

  1. Who is in charge of administration of the federal reservations?
  2. Bureau of Indian Affairs
  3. The Native American Society
  4. The Government of Indian Affairs
  5. None of the above

 

  1. What was the typical traditional meal pattern of Native Americans in the Southwest and the Pacific Northwest?
  2. 2 meals per day
  3. 3 meals per day
  4. 3 meals plus frequent snacks
  5. 1 meal per day

 

  1. What term best describes the Native American approach to life?
  2. Wellness
  3. Nirvana
  4. Harmony
  5. Conservative

 

  1. How can the Native American belief regarding religion be best described?
  2. Religion permeates all aspects of life
  3. Religion is a separate set of beliefs practiced at certain times
  4. Religion is unimportant to Native Americans
  5. None of the above

 

  1. Many Native American nations are matrilineal, which means what?
  2. Decisions are made by the male elders
  3. Decisions are made by the married men
  4. Decisions are made by the female elders
  5. Decisions are made by the tribe’s chief

 

  1. According to Native American beliefs, all of the following may be causes which account for illness except
  2. witchcraft.
  3. transgressions committed at ceremonial occasions.
  4. evil spirits.
  5. none of the above; all of these choices are possible causes

 

  1. In what Native American region would blue corn bread be commonly eaten?
  2. Plains
  3. Southwest
  4. Pacific Northwest
  5. New England

 

  1. Which 3 foods were most abundant across most Indian nations?
  2. Beans, corn, rice
  3. Corn, squash, apples
  4. Beans, corn, squash
  5. Fish, beans, corn

 

  1. Which of the following foods is commonly restricted during illness among Native Americans?
  2. Cabbage
  3. Eggs
  4. Organ meats
  5. All of the above

 

  1. The chicken dish known as Brunswick stew is an adaptation of a Native American recipe from what region?
  2. Plains
  3. Southern
  4. Artic
  5. Northeastern

 

  1. What is the main ingredient in the Cherokee kanuche soup?
  2. Cream
  3. Corn
  4. Hickory nuts
  5. Gooseberries

 

  1. What percentage of the diet was dependant on wild rice for the Ojibwa of the Plains?
  2. 50%
  3. 25%
  4. 10%
  5. 2%

 

  1. Hopi Indians from what region were known for using 20 different varieties of corn?
  2. Southwestern
  3. Southern
  4. Northeastern
  5. Plains

 

  1. What is flat, griddle-fried cornmeal bread called?
  2. Pozole
  3. Chukuviki
  4. Tortillas
  5. Pemmican

 

  1. What is the name for thick pudding made from bison suet and berries?
  2. Wojapi
  3. Pemmican
  4. Chukuviki
  5. Piki

 

  1. What was the second most important crop, after corn, for the southwestern region?
  2. Wheat
  3. Potatoes
  4. Hominy
  5. Beans

 

  1. A lacy, flat, blue cornmeal bread that Hopi women baked was called a
  2. tortilla.
  3. piki.
  4. piñon.
  5. kopalchen.

 

  1. Chunks of meat with fat and skin attached made from whale or walrus are called
  2. lichen
  3. akutok.
  4. muktuk.
  5. salal.

 

  1. How many varieties of indigenous fruits, and vegetables were consumed by the Native Americans of the Northwest Coast.
  2. 5020010100

 

  1. “Digger Indians” were called such because they were known to
  2. dig graves for their ancestors.
  3. dig irrigation systems.
  4. dig roots for food.
  5. none of the above

 

  1. What is a horno?
  2. An adobe oven
  3. A meat stew indigenous to the plains
  4. Cornmeal bread
  5. A tool for digging

 

  1. What food is of significance in many healing ceremonies?
  2. Blackberry
  3. Corn
  4. Cactus
  5. All of the above

 

  1. Which of the following is an Indian food thought of as “traditional” but made from ingredients introduced by the Europeans?
  2. Fry bread
  3. Hominy
  4. Cactus stew
  5. Bean bread

 

  1. Legend has that it that an Indian named _____ saved the Pilgrims by teaching them to grow corn.
  2. Tanto
  3. Pocahontas
  4. Squanto
  5. Sequoyah

 

  1. What was the obesity rate among American Indian adults in 2008?
  2. 60%
  3. 50%
  4. 20%
  5. 40%

 

  1. How does the incidence of type 2 diabetes among Native Americans compare to that of the general population?
  2. 1-2 times as great
  3. 2-4 times as great
  4. 2-4 times lower
  5. About the same

 

  1. When counseling Native Americans, which of the following is good advice?
  2. Talk with clients instead of to clients.
  3. Open-ended questions are preferred.
  4. Use both verbal and nonverbal communication.
  5. All of the above

 

  1. Native Americans of the southern region used _____ to thicken soups and stews, brew tea, and prepare a seasoning called filé powder.
  2. sassafras
  3. hickory nuts
  4. spicebush
  5. sumac berries

 

  1. What plant food high in iron and calcium was often added to cornmeal dishes by the Southwestern Indians?
  2. Cactus
  3. Persimmon
  4. Juneberries
  5. Juniper ash

 

  1. What are the pads of the prickly pear cactus called?
  2. Tunas
  3. Nopales
  4. Piñon
  5. Pulp

 

  1. What plant product did the Ojibwas boil to prevent miscarriages?
  2. Strawberries
  3. Sumac
  4. Cabbage
  5. Blackberry roots

 

  1. As thanks for a plentiful summer harvest, southern nations celebrated what festival?
  2. Peyote Festival
  3. Green Corn Festival
  4. Festival of the Sun
  5. 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.

 

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

 

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

 

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

 

  1. 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?

 

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

Test Bank[1] for Food and Culture 6e
Chapter 9: Mexicans and Central Americans

 

Multiple Choice Questions

 

  1. Latinos represent what percentage of the total U.S. population?
  2. 10%
  3. 13%
  4. 15%
  5. 25%

 

  1. Which of the following is not one of the cultures which contributed to the history of Mexico and Central America?
  2. Aztec
  3. Olmec
  4. Mayan
  5. Toltec
  6. Incan

 

  1. What is the proper term used to describe people originally from Mexico?
  2. Latino
  3. Mexican
  4. Hispanic
  5. Spanish

 

  1. What is the term used to describe Mexicans of mixed Indian and Spanish ancestry?
  2. Hispanics
  3. Chicanos
  4. Braceros
  5. Mestizos

 

  1. Which of the following is the specific term used for a person of Mexican descent, born in America, as well as those who immigrated from Mexico and became U.S. citizens?
  2. Bracero
  3. Chicano
  4. Hispanic
  5. Unauthorized migrant
  6. None of the above

 

  1. What does the concept of la raza first promoted in the 1960s as a pride and solidarity movement mean?
  2. We are one
  3. Pride for the Mexicans
  4. The people
  5. Manhood

 

  1. In the U.S., after immigration, one difference in family structure that is seen between the traditional Mexican family and the Mexican American family is that
  2. fewer women work in the U.S.
  3. men are not the head of household in an intact family.
  4. children are no longer a major priority.
  5. more women work outside of the home.
  6. families are even larger.

 

  1. In Mexico, an illness is almost always due to what?
  2. Outside forces
  3. Psychological angst
  4. Punishment from God
  5. Bad health

 

  1. If a cure is not found for an illness, which of the following may be consulted?
  2. Yerbero
  3. Sobador
  4. Patera
  5. Curandero
  6. All of the above

 

  1. An ailment thought to be due to excessive emotion, such as smoldering anger or shame, is called:
  2. exvoto.
  3. yerbero.
  4. milagros.
  5. susto.

 

  1. What condition that primarily affects adult women is caused by susto?
  2. Envidia
  3. Mal de ojo
  4. Nervios
  5. Bilis

 

  1. What is mal de ojo, the condition with supernatural origins that children are especially vulnerable to?
  2. Evil eye
  3. Fallen fontanel
  4. Bad air or wind
  5. Excitability

 

  1. Who supervises the use of home remedies in the home?
  2. The doctor
  3. The botanica
  4. The mother or grandmother
  5. The father or grandfather
  6. The faith healer

 

  1. Emotions are sometimes thought to be the cause of some illnesses. Which of the following is not considered to be an ailment with an emotional cause?
  2. Susto
  3. Espanto
  4. Bilis
  5. Envidia
  6. Empacho

 

  1. Mexican cuisine may have origins in all the following cultures except:
  2. Aztec.
  3. French.
  4. Viennese.
  5. Malaysian.

 

  1. What was the most popular beverage during the time of the Aztecs?
  2. Black tea
  3. Goats milk
  4. Mescal
  5. Chocolatl

 

  1. What is the flat bread of Mexico called?
  2. Fry bread
  3. Tortillas
  4. Sopas
  5. Griddle cakes

 

  1. What is masa harina?
  2. Corn flour
  3. Lime-treated corn kernels
  4. Stone slab
  5. Casserole dish

 

  1. The dessert dulce de leche is made from what type of milk?
  2. Goat’s milk
  3. Cow’s milk
  4. Condensed milk
  5. Soy milk

 

  1. Which dish is a specialty of the Mexican Plains region of Mexico?
  2. Pozoles
  3. Saltwater fish
  4. Mole sauce
  5. Black iguana

 

  1. The sap of what plant is credited with being a reliable substitute for fresh water in the arid countryside?
  2. Nopales
  3. Yucca
  4. Maguey cactus
  5. Agave

 

  1. Approximately how many varieties of chile peppers are found in the tropical region of Mexico?
  2. 50
  3. 90
  4. 200
  5. 25

 

  1. What type of sauce sometimes includes unsweetened chocolate?
  2. Mole sauce
  3. Enchilada sauce
  4. Achiote sauce
  5. Atole sauce

 

  1. Which of the following is an example of the popular one-dish meals, similar to a stew, that are frequently eaten?
  2. Empanada
  3. Tamale
  4. Flautas
  5. Caldos
  6. Quesadillas

 

  1. Which of the following is the Mexican word for “lunch”?
  2. Desayuno
  3. Cena
  4. Comida
  5. Merienda

 

  1. What is the late afternoon snack called in Mexico?
  2. Desayuno
  3. Almuerzo
  4. Merienda
  5. Comida

 

  1. What are festivities at Christmas called?
  2. Posadas
  3. Bunuelos
  4. Capirotada
  5. Dias de los Santos

 

  1. Which of the following is a hot condition which may be relieved by cold foods?
  2. Colic
  3. Empacho
  4. Pneumonia
  5. Pregnancy

 

  1. What is an example of an Americanized Mexican food created by Tex-Mex cuisine?
  2. Nachos
  3. Taco
  4. Enchilada
  5. Shredded beef

 

  1. Which U.S. border region has a chile pepper that was developed specifically for that region and dominates the seasoning?
  2. New Mexico
  3. California
  4. Texas
  5. Sonora

 

  1. What U.S. border region is thought to be the home of the chimichangas?
  2. New Mexico
  3. California
  4. Texas
  5. Sonora

 

  1. What is the traditional cornmeal beverage called?
  2. Licuado
  3. Atole
  4. Chocolatl
  5. Lassi

 

  1. During acculturation, some changes in the meal patterns of Mexican Americans might most likely include
  2. changes in meal preparation techniques.
  3. less snacking.
  4. increases in fruit and vegetable intake.
  5. less dietary fat.
  6. none of the above

 

  1. How does the birth rate among Hispanic women compare to that of white women?
  2. Nearly twice that of white women
  3. Nearly three times that of white women
  4. Half that of white women
  5. About the same

 

  1. Approximately what percentage of Mexican women breastfeed their infants in the first week of life?
  2. 50%
  3. 23%
  4. 95%
  5. 80%

 

  1. Mexican Americans have high dietary consumption compliance with what food group?
  2. Grains
  3. Meats
  4. Dairy
  5. Fruits

 

  1. Development of what chronic condition is approximately twice as common in Hispanics as compared to whites?
  2. Dyslipidemia
  3. Metabolic syndrome
  4. Type 2 diabetes
  5. Osteoporosis

 

  1. Alcohol intake was found to increase by approximately what percentage between Mexican Americans who were born in Mexico and first-generation Mexican Americans born in the U.S.?
  2. 47%
  3. 10%
  4. 5%
  5. 30%

 

  1. What is the communication style of Latinos?
  2. High-context and non-confrontational
  3. Low-context and confrontational
  4. Low-context and non-confrontational
  5. High-context and confrontational

 

  1. One unique Central American immigrant population in the U.S. consists of black Caribs from the eastern, coastal areas of Belize and Honduras. What term describes this population?
  2. Honduran
  3. Pan-Latino
  4. Mayan
  5. Garifuna

 

  1. In Central America the majority religion across the countries is
  2. Evangelical Protestant.
  3. Fundamentalist Protestant.
  4. Roman Catholic.
  5. Pentecostal.
  6. Baptist.

 

  1. In Central America, beans are eaten daily. What type of beans are popular in Guatemala?
  2. Kidney beans
  3. Pinto beans
  4. Black beans
  5. Red beans

 

  1. Cornerstones of the daily diet in Central America are
  2. beans and rice.
  3. beans and corn.
  4. corn and rice.
  5. rice and chiles.

 

  1. Food(s) commonly eaten by the early Mayans included
  2. corn.
  3. beans.
  4. squash.
  5. tomatoes.
  6. all of the foods listed above

 

  1. Which of the following is a popular home remedy in Central America?
  2. Herbal teas
  3. Taking vitamin pills
  4. Rubbing with a hot coin
  5. None of the above
  6. a, b, and c

 

True/False Questions

 

_____    1.     Over 80% of Mexicans are mestizos, of mixed Indian and Spanish ancestry.

_____    2.     In the last 35 years many other cultural groups have immigrated to the U.S. in greater numbers than Mexicans have.

_____    3.     Urban areas where large concentrations of Mexicans live together are called barrios.

_____    4.     Both the Roman Catholic and the Lutheran churches have large numbers of adherents in Mexico.

_____    5.     Curanderos are traditional healers who are believed to work with supernatural causes of illness.

_____    6.     Corn kernels are not pre-treated in any way before being ground up for masa harina.

_____    7.     Aguas naturales is a drink made from fresh fruit, water, and sugar.

_____    8.     The Yucatan peninsula is geographically isolated from the rest of Mexico and has its own regional cuisine.

_____    9.     After immigration, sharing food with a guest is no longer considered important in the Mexican home.

_____    10.  After immigration, it becomes more typical for Mexican Americans to drink low- or non-fat milk and eat aged cheeses.

 

Matching Questions

 

  1. Present in the Americas before the Spanish arrived
  2. Brought to Mexico and Central America by the Spanish

 

_____    1.     Rice

_____    2.     Corn

_____    3.     Hogs

_____    4.     Onions

_____    5.     Turkey

 

Short Essay Questions

 

  1. Attitudes towards traditional health care in Mexico are blended from what influences?
  2. Describe five of the foods that were brought to Mexico by the Spanish that are now typically eaten in Mexico.
  3. Briefly describe three aspects of the hot-cold system of diet and health in both Mexico and Central America.
  4. Describe how the value of family and children might be used during nutrition counseling to encourage dietary changes when working with someone from Mexico.
  5. Research has shown that health outcomes are not always better after immigrating to the U.S. What was the impact of acculturation on birth outcomes demonstrated in the research reviewed?

 

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

Test Bank[1] for Food and Culture 6e
Chapter 11: East Asians

 

Multiple Choice Questions

 

  1. How much of the world’s land mass does Asia encompass?
  2. One third
  3. One half
  4. One eighth
  5. One quarter

 

  1. Chinese immigrants have been described according to their intention (or lack thereof) of returning back to China. Which of the following is the name for Chinese immigrants who intended to return to China but remained in the U.S., some of whom were successful in bringing their wives here to America?
  2. Sages
  3. Sojourners
  4. Nisei
  5. Taoist
  6. Settlers

 

  1. In what year could the Chinese first become naturalized U.S. citizens?
  2. 1932
  3. 1943
  4. 1956
  5. 1962

 

  1. Ch’an is one of two dominant schools of what religion in China?
  2. Confucian
  3. Fungsui
  4. Buddhist
  5. None of the above

 

  1. In Traditional Chinese Medicine, what is the vital force of life?
  2. Sheng
  3. Jing
  4. Yang
  5. Qi

 

  1. Which of the following is a traditional Chinese food that does not contain a product derived from soybeans?
  2. Fuyu or sufu
  3. Hoisin sauce
  4. Soy sauce
  5. Congee
  6. Bean curd

 

  1. What Chinese dumpling consists of small, steamed bundles made with wontons and filled with bits of shrimp, crab and vegetables?
  2. Sui mai
  3. Bok choy
  4. Rangoon
  5. Gai choy

 

  1. In China there are three general types of tea. Which of the following is not one?
  2. Green
  3. Brown
  4. Black
  5. Oolong

 

  1. What is the Chinese word for yellow rice wine?
  2. Mou tai
  3. Fen
  4. Bamboo leaf-green
  5. Hua diao

 

  1. Which of the following best describes Chinese food preparation?
  2. Most foods are eaten raw.
  3. Cooked foods may be eaten cold.
  4. Most food is cooked.
  5. b and c

 

  1. A brand of what popular Chinese alcoholic beverage is named for the infamous Mongolian ruler, Ghengis Khan?
  2. Sake
  3. Vodka
  4. Beer
  5. Scotch

 

  1. Which of the following correctly describes cai?
  2. Grain-based foods
  3. Very yin in nature
  4. Cooked meats and vegetables
  5. Used only in sauces
  6. Must be present for a meal to have occurred

 

  1. Chinese cooking has very specific regional variations based on climate. Which of the following is a dish traditionally associated with northern Chinese cooking?
  2. Dim sum
  3. Peking duck
  4. Zampa
  5. Fagara
  6. Tea-soaked duck

 

  1. Which of the following is an example of a northern culinary region of China?
  2. Shandong
  3. Yunnan
  4. Cantonese
  5. Sichuan

 

  1. What is the cooking style the majority of Chinese restaurants in the U.S. use, making it the most familiar to Americans?
  2. Hunan
  3. Sichuan
  4. Shandong
  5. Cantonese

 

  1. What ingredient is used in the city of Shanghai to make the specialty red foods?
  2. Cumin
  3. Palm oil
  4. Red wine paste
  5. Chile pepper

 

  1. In China, where are special meals with guests typically celebrated?
  2. In the family home
  3. At a restaurant
  4. In the guest’s home
  5. None of the above

 

  1. The most important festival in China revolves around what holiday?
  2. Ch’ing Ming
  3. New Years
  4. Moon Festival
  5. Dragon Boat Festival

 

  1. What food intake behavior is true of the Chinese as they become more and more acculturated?
  2. Complex carbohydrate intake decreases
  3. Fat intake increases
  4. Protein intake increases
  5. All of the above

 

  1. What is the term for first-generation immigrants to the U.S. who were born in Japan?
  2. Issei
  3. Nisei
  4. Sansei
  5. Yonsei

 

  1. According to the 2007 census, approximately how many Japanese Americans live in the U.S.?
  2. 1 million
  3. 860 thousand
  4. 525 thousand
  5. 2.5 million

 

  1. What is the indigenous religion of Japan?
  2. Buddhism
  3. Taoism
  4. Shintoism
  5. Protestantism

 

  1. Which of the following behaviors is characteristic of Japanese?
  2. Indirect conversational style with frequent pauses
  3. Expect direct eye contact
  4. Informal conversation is typical
  5. Touching is typical

 

  1. What are the stress-reducing therapies in Japan called?
  2. Koroshi
  3. Kanpo
  4. Iyashi
  5. Uni

 

  1. In Japan, what is the name used for the complex herbal medications brought from China?
  2. Kami
  3. Enryo

c      Haji

  1. Kanpo
  2. Yonsei

 

  1. What is the main difference between Chinese and Japanese cuisine?
  2. In China noodles are the staple, whereas rice is the staple in Japan.
  3. The Chinese use chopsticks.
  4. The Japanese place a greater emphasis on the appearance of the meal.
  5. The variety of ingredients used in Japan is greater.

 

  1. What is raw fish or squid called in Japan?
  2. Sushi
  3. Udon
  4. Sashimi
  5. Tempura

 

  1. What is the Japanese breed of cattle that is fed beer as an appetite stimulant?
  2. Angus
  3. Tokeyo
  4. Kobe
  5. Limosine

 

  1. In Japan, rice mixed with rice vinegar is called _____.
  2. pu
  3. su
  4. mochi
  5. mu
  6. kasiseki

 

  1. What is the lightly battered and deep-fried style of cooking found in Japan?
  2. Tempura
  3. Teppanyaki
  4. Sukiyaki
  5. Dashi

 

  1. The tea ceremony in Japan and the accompanying foods represent
  2. the search for harmony with nature.
  3. the search for harmony within oneself.
  4. the use of the most expensive, prestigious items in order to give honor to the guest.
  5. a and b
  6. a, b, and c

 

  1. Of the following diseases, the rate of which disease decreases with increasing acculturation of Japanese in America?
  2. Cardiovascular disease
  3. Type 2 diabetes
  4. Stomach cancer
  5. Obesity
  6. None of the above; all increase in America

 

  1. Which of the Korean nations has a communist government?
  2. North Korea
  3. South Korea
  4. Neither
  5. Both

 

  1. Approximately how many Koreans live in the U.S. according to the 2008 cencus?
  2. 2 million
  3. ½ million
  4. 1.3 million
  5. 250 thousand

 

  1. What notable conflict persists in the immigrant Korean community?
  2. Political affiliation
  3. Social standing
  4. Language
  5. Religion

 

  1. Which of the following is a majority religion in South Korea?
  2. Confucianism
  3. Taoism
  4. Shintoism
  5. Catholicism

 

  1. In Korea, who fills the role of head of the family if the father is not present?
  2. The grandfather
  3. The mother
  4. The eldest son
  5. The husband of the oldest daughter

 

  1. What is the traditional approach to natural cures in Korea?
  2. Shingyonghaeyak
  3. Hanyak
  4. Hwabyung
  5. Ki

 

  1. What is the foundation of the Korean diet?
  2. Soy
  3. Fish
  4. Rice
  5. Meat

 

  1. Kimchi is a famous Korean dish which contains
  2. rice and fish sauce.
  3. mixed vegetables, pickled.
  4. mixed vegetables, aged and stored with chile sauce.
  5. rice and mixed vegetables.
  6. a hot barley soup and is served at most meals.

 

  1. What dish along with rice is almost always served at breakfast in Korea?
  2. Eggs
  3. Tofu
  4. Soup
  5. Noodles

 

  1. What is the special category of foods that are considered an alternative to a full meal in Korea?
  2. Tiffin
  3. Anju
  4. Soju
  5. Tapas

 

  1. In Korea, a therapeutic use of food follows a classification system known as
  2. um and yang.
  3. yin and yang.
  4. yadu nal and yang.
  5. um and yadu nal.
  6. ayurvedic.

 

  1. What food group is typically not eaten by East Asians?
  2. Fruit
  3. Meat
  4. Grains
  5. Dairy

 

  1. Korean diets in Korea and in America tend to be high in what nutrient?
  2. Fats
  3. Carbohydrates
  4. Protein
  5. Calcium

 

 

True/False Questions

 

_____    1.     Congee is Chinese rice porridge, often eaten for breakfast or when a person is ill.

_____    2.     Sympathy healing refers to the belief that if the doctor listens attentively and supports the patient emotionally, a better prognosis is expected.

_____    3.     A popular Chinese condiment is a good calcium source because it contains fish bones.

_____    4.     Shintoism, the indigenous religion of Japan, has a formal hierarchy of “masters” and priests.

_____    5.     Many Japanese etiquette rules are similar to those of the Chinese except in Japan the rice bowl is not held as close to the mouth.

_____    6.     Studies have shown that Japanese American elders may have a low intake of calcium.

_____    7.     Korea is one nation that contains two provinces—North and South Korea; each province has it’s own government.

_____    8.     In Korea generational ties, or family loyalties, are more important than those of marriage.

_____    9.     Kimchi is served at every Korean meal.

_____    10. Age-adjusted mortality rates for Korean Americans are much higher than for the general population.

 

 

Matching Questions

 

  1. Issei
  2. Nisei
  3. Sansei
  4. Yonsei

 

_____    1.     Born in America to Japanese parents; after the internments during WWII, they no longer had to work in only the narrow number of job open to their parents.

_____    2.     Often fully assimilated into the American society; their great-grandparents were the last generations born in Japan.

_____    3.     Born in Japan; most food habits from Japan are maintained.

_____    4.     Their grandparents were born in Japan and their parents were born in the U.S.; they often have dual-career households.

 

 

Short Essay Questions

 

  1. Ceremonies for the dead are a prominent Chinese religious practice. What do the dead expect from the living and what can the dead do for the living?
  2. Traditionally, how did a female Chinese patient discuss physical symptoms with a male doctor? How does this impact medical interactions even today?
  3. Name at least three of the Japanese patterns of conduct (originating in the 16th century) expected by the Issei of themselves and their descendants.
  4. Give one example of a counseling strategy to use when working with a client of Japanese descent to encourage compliance without implying criticism.
  5. What is the name of the traditional approach to medical care in Korea? What is the name of a practitioner? Give one example of a physical therapy that might be used in this traditional approach.

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

Test Bank[1] for Food and Culture 6e
Chapter 13: People of the Balkans and the Middle East

 

Multiple Choice Questions

 

  1. What were immigrants from the Middle East identified as until 1900?
  2. Syrian
  3. Egyptian
  4. Turks
  5. Arabs

 

  1. Middle Easterners represent one of the fastest growing immigrant groups in the U.S. What is the estimated Arab population based on a recent poll of Arab ancestry?
  2. 200,000
  3. 450,000
  4. 1,000,000
  5. 3,500,000
  6. 2,500,000

 

  1. What percentage of Lebanese Americans spoke English less than “very well” in the 2000 census?
  2. 5%
  3. 14%
  4. 20%
  5. 32%

 

  1. The religion of most Greeks is
  2. Roman Catholic.
  3. Protestant.
  4. Eastern Orthodox.
  5. Judaism.
  6. Islam.

 

  1. Nearly all Bosnian refugees in the United States are _____.
  2. Muslim
  3. Christian
  4. Hindu
  5. Jewish

 

  1. The largest concentration of Muslims is located in what American city?
  2. San Francisco
  3. New York
  4. Chicago
  5. Detroit

 

  1. The first Greek Orthodox Church in the U.S. was founded in 1864 in which city?
  2. New Orleans
  3. Cleveland
  4. Boston
  5. Rochester

 

  1. The Greek term for family honor is
  2. comoros.
  3. philately.
  4. philotomo.
  5. philosophy.
  6. comotomos.

 

  1. Israelis in Israel may live in settlement cooperatives called _____.
  2. mosques
  3. synagogues
  4. kibbutzim
  5. communes
  6. none of the above

 

  1. What is the herbal Greek cure for a sore throat?
  2. Honey and lemon
  3. Castor oil
  4. Chamomile
  5. Quinine

 

  1. Iranians have a folk condition typified by fluttering of the heart due to the strong expression of anger or sadness. What is this condition called?
  2. Khella
  3. Naharati qalb
  4. Wasm
  5. Cheshm-i-bad

 

  1. In Iran, body humors need to be kept in balance. In practice, Iranians are primarily concerned with which of the following?
  2. Wind and air
  3. Yin and yang
  4. Hot and cold
  5. Fire and cool

 

  1. What home remedy used on the umbilical cords of newborns has a high lead content and can be dangerous?
  2. Qat
  3. Khella
  4. Foxglove
  5. Ko’hl

 

  1. What is the term Iranians use for undifferentiated feelings of physical and emotional discomfort?
  2. Narahati
  3. Tagdir
  4. Neither a nor b
  5. Both a and b

 

  1. A leavened Arabic flat bread is called _____.
  2. phyllo
  3. tabouli
  4. pita
  5. roti
  6. chapatti

 

  1. When wheat kernels are steamed and either dried and crushed, the name of this food is
  2. pita.
  3. burghul.
  4. fireek.
  5. hummus.
  6. ful medames.

 

  1. Which of the following is not a Greek beverage with an alcohol content?
  2. Verjuice
  3. Retsina
  4. Ouzo
  5. Arak
  6. All are alcoholic

 

  1. Israel has many immigrants from all over the world. How does this affect food habits?
  2. Many different cuisines are brought with the immigrants.
  3. The Israelis keep their food choices “pure” and reject new foods.
  4. Most Israelis only eat traditional Israeli foods.
  5. b and c
  6. None of the above

 

  1. Moroccan food reflects Berber cooking. The Berbers are
  2. people from Sub-Saharan Africa.
  3. from the Maghreb region.
  4. the Shiite Muslims.
  5. Moghuls.
  6. from southern Albania originally.

 

  1. Unripened wheat kernels that are dried but not cracked are known as what?
  2. Manti
  3. Basmati
  4. Fireek
  5. Tah dig

 

  1. Cooked pureed chickpeas are the base for what Middle Eastern dip?
  2. Tabouli
  3. Falafel
  4. Pilav
  5. Hummus

 

  1. Fruits simmered in thick syrup are a Balkan specialty called _____.
  2. slatko
  3. sarma
  4. musaka
  5. samana

 

  1. What hard, tangy ewe’s milk cheese is called “cheddar of the Balkans”?
  2. Myzithra
  3. Kaseri
  4. Labni
  5. Kashkaval

 

  1. What is the name for thin slices of souvlaki folded into pita bread with tomatoes, cucumber, and yogurt?
  2. Baba ganouj
  3. Shawarma
  4. Gyro
  5. Falafel

 

  1. In the Middle East verjuice is made from what unripe fruit?
  2. Lemon
  3. Orange
  4. Lime
  5. Grape

 

  1. What high-proof brandy made from plums is available in Serbia and Slovenia?
  2. Briki
  3. Ouzo
  4. Civek
  5. Sljivovica

 

  1. What is the national dish of Serbia made from lamb and beef called?
  2. Somun
  3. Pljeskavica
  4. Ajyar
  5. None of the above

 

  1. What is the definitive northern Balkan treat made from sweet yeast bread rolled with a rich walnut, butter, cream, and egg filling called?
  2. Smetana
  3. Vrhnje
  4. Pavlaka
  5. None of the above

 

  1. The national dish of Egypt made from cooked fava beans seasoned with oil, lemon, and garlic, sprinkled with parsley, and served with baladi is called what?
  2. Ful medames
  3. Kibbeh
  4. Mansaf
  5. Tharid

 

  1. What is the name for a chewy or crunchy ring-shaped roll that resembles a bagel in shape and is served in Turkey?
  2. Simit
  3. Mezze
  4. Raki
  5. Koulouri

 

  1. In Iran a savory wheat porridge with meats and vegetables is called _____.
  2. dolma.
  3. halim.
  4. mezeler.
  5. lavash.

 

  1. What is a cheese and egg pie called in Serbia?
  2. Burek
  3. Gibanjica
  4. Filo
  5. Fatyeh

 

  1. What is the Iranian version of pilaf called?
  2. Basmati
  3. Foul
  4. Polo
  5. Khoresh

 

  1. What is the word for clarified butter in the Balkans and Middle East?
  2. Samana
  3. Dolma
  4. Musaka
  5. None of the above

 

  1. What are Greek meatballs called?
  2. Kofta
  3. Souvlaki
  4. Shawarma
  5. All of the above

 

  1. In what vessel is “Turkish coffee” made?
  2. Tahini
  3. Mahleb
  4. Halvah
  5. Briki

 

  1. What is the extra rich sour cream called in Bosnia?
  2. Cevapi
  3. Kajmak
  4. Lepinja
  5. Somun

 

  1. What is the specialty butter cookie popular with Greeks?
  2. Kourabiedes
  3. Avgolemono
  4. Tarama
  5. None of the above

 

  1. What is the national dish in Syria and Lebanon?
  2. Sfeehas
  3. Kibbeh
  4. Tharid
  5. Fatout

 

  1. In Greece the main meal starts with appetizers such as:
  2. tiropetes.
  3. baba ganouj.
  4. dolmas.
  5. all of the above

 

  1. What are the sweet, stuffed pancakes eaten by Middle Eastern Jews called?
  2. Kataif
  3. Sabikh
  4. Falafel
  5. Tahini

 

  1. Middle Eastern Jews may select what dish for breakfast?
  2. Bureks
  3. Kataif
  4. Sabikh
  5. All of the above

 

  1. What pre-Lenten holiday that is similar to Carnival or Mardi Gras is celebrated by the Greek Orthodox Church?
  2. Apokreas
  3. Ramadan
  4. Shabbat
  5. None of the above

 

  1. In Turkey, what does Seker Bayram mean?
  2. Olive festival
  3. Sugar festival
  4. Egg festival
  5. Apple festival

 

  1. What is the Israeli independence day called?
  2. Yom Ha-Atzma’ut
  3. Eid al-Fitr
  4. Kurban Bayram
  5. Krsna Slava

 

 

True/False Questions

 

_____    1.     Census data did not differentiate between Egyptians and other Middle Easterners prior to 1900.

_____    2.     Most Muslim immigrants to the U.S. do not make any adaptations to their religious practices in the process of acculturating to America.

_____    3.     The traditional Middle East family feels that the modesty and chastity of the women in the family reflect on the honor of the whole family.

_____    4.     The cuisine of the Middle East never features fruits cooked in with meat-based dishes.

_____    5.     Fresh milk is not widely consumed in the Balkans although it is used in cooking.

_____    6.     It is the southern section of the Balkan region that is known for using German-style sausages and hams.

_____    7.     When eating at a home in the Middle East, the guest should always accept the offer of food; to refuse would be an insult.

_____    8.     In Greece, traditionally eggs are dyed many colors to celebrate Easter.

_____    9.     In the Middle East, it is believed the digestive system must have time to adjust between eating foods that are hot in temperature and then foods that are cold in temperature.

_____    10.  The traditional diet of the nations bordering the Mediterranean is high in monounsaturated fat, which may be related to lower risk of heart disease.

 

 

Matching Questions

 

  1. Souvlaki
  2. Yiachni
  3. Moussaka
  4. Tahini
  5. Ful medames

 

_____    1.     Layered meat, eggplant, and onion dish

_____    2.     Meat dish sliced off of a rotisserie

_____    3.     Common cooking method of sautéing and simmering with tomato sauce

_____    4.     Egyptian national dish, contains simmered beans

_____    5.     Ground or crushed sesame seeds

 

 

Short Essay Questions

 

  1. Name two cultures that historically dominated the Balkan and Middle East region and specify how this affected food products.
  2. How do beliefs in the “will of God” or tagdir affect Iranian health care?
  3. What factors relate to the most significant differences between the cuisines of the Balkans and those of the Middle Eastern countries?
  4. How did the history of Iran, the most Eastern of the Middle Eastern countries, affect the Persian cuisine?
  5. Are Middle Easterners high-context or low-context? How does this affect health care communications?

 

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

Test Bank[1] for Food and Culture 6e
Chapter 15: Regional Americans

 

Multiple Choice Questions

 

  1. What state is the leading producer of catfish in the nation?
  2. Arkansas
  3. Florida
  4. Texas
  5. Mississippi

 

  1. In the South, poultry is especially associated with what state?
  2. Florida
  3. Georgia
  4. Virginia
  5. Delaware

 

  1. Who are the peoples who cultivated corn, beans, chile peppers, and squash in the West prior to European contact?
  2. Pueblo
  3. Incas
  4. Spanish
  5. Navajo

 

  1. What region of the U.S. is known as the Great Plains?
  2. West
  3. Midwest
  4. South
  5. Northeast

 

  1. What region of the U.S. prefers foods that are prepared by roasting, boiling, and stewing and are simply made?
  2. Southwest
  3. Mid-Atlantic
  4. New England
  5. South

 

  1. Creole cuisine is a combination of which of the following cuisines?
  2. French, Spanish, African, English, and Native American
  3. French, English colonial, African, and Native American
  4. French, Spanish, and Native American
  5. French, Portuguese, African, and Native American
  6. None of the above

 

  1. What state is noteworthy for its commercial hog farms, which produce 25% of the pork consumed in the nation?
  2. Missouri
  3. Iowa
  4. Arkansas
  5. Kansas

 

  1. What European settlers are primarily responsible for the Cajun fare that is synonymous with Louisiana?
  2. French
  3. English
  4. Greek
  5. Italian

 

  1. What is the most important agricultural commodity in Kansas?
  2. Wheat
  3. Corn
  4. Beef
  5. Poultry

 

  1. What type of regional fare is described as no-frills homestead and farm food?
  2. Southern
  3. Midwestern
  4. Coastal
  5. Southwestern

 

  1. What state is known for emphasizing fresh and local cuisine?
  2. California
  3. Arizona
  4. New Mexico
  5. Wyoming

 

  1. What German religious outcast group settled in the Mid-Atlantic states and became known as the Pennsylvania Dutch?
  2. Amish
  3. Mennonites
  4. Schwenkfelders
  5. All of the above

 

  1. What region of the country has the highest percentages of the population coming from Asians, Latinos, and Native Americans?
  2. Northeast
  3. Midwest
  4. South
  5. West

 

  1. Plantations in the South were generally
  2. self-sufficient in terms of food stuffs but not most household goods.
  3. self-sufficient in terms of most household goods but not food stuffs.
  4. not self sufficient.
  5. self-sufficient in terms of both food stuffs and most household goods.

 

  1. What ethnic group is one of the most notable in the northern Mountain states and known for sheep ranching?
  2. Mormons
  3. Amish
  4. Roman Catholic Italians
  5. Basques

 

  1. What state is second only to California in wine production?
  2. New York
  3. Washington
  4. Oregon
  5. Missouri

 

  1. Ohio is well-known nationally for its Cincinnati chili, an all-beef version created by _____ immigrants.
  2. Polish
  3. Greek and Macedonian
  4. Middle Eastern
  5. Latino and African American

 

  1. What religion is notable for its high numbers of adherents in the South?
  2. Catholic
  3. Lutheran
  4. Mormon
  5. Protestant

 

  1. In what state is the highest rate of heavy drinking found?
  2. North Dakota
  3. Texas
  4. Florida
  5. Wisconsin

 

  1. Barbecue in what state involves using two sauces, the mop and the sauce on the side?
  2. Kansas
  3. Oklahoma
  4. Texas
  5. New Mexico

 

  1. In what state are oyster roasts a favorite?
  2. South Carolina
  3. Florida
  4. Delaware
  5. West Virginia

 

  1. What is the main commodity in Alaska?
  2. Reindeer
  3. Game
  4. Seafood
  5. Gold

 

  1. What is the dominant agricultural activity of the Mountain states?
  2. Cattle and sheep ranching
  3. Fruit and vegetable production
  4. Fish farming
  5. Dairy production

 

  1. Hot breads are the cornerstone of every meal in what region of the U.S.?
  2. Midwest
  3. South Atlantic
  4. Northeast
  5. Southwest

 

  1. Approximately how much money per capita is spent on food for households with incomes below $20,000 a year?
  2. $2,000
  3. $1,000
  4. $1,400
  5. $5,000

 

  1. Northeastern states share
  2. geographical features that are the same across all states.
  3. a climate that is the same across all of the states.
  4. ethnic similarities in all of the states.
  5. an early history of interactions with Native American societies.
  6. none of the above

 

  1. Who were the first European explorers to settle the South Atlantic states after arriving in Florida?
  2. English
  3. Cubans
  4. Spanish
  5. Italians

 

  1. New England desserts
  2. were usually rich and based on creams and sugar.
  3. were usually fruit based, like pies and roly-polys.
  4. were not typically eaten because of Puritan influences.
  5. typically had hard apple cider as one of the ingredients.

 

  1. French Acadians from Canada relocated to what state at the end of the 18th century?
  2. New York State
  3. Rhode Island
  4. Louisiana
  5. North Carolina

 

  1. What is the traditional lunch specialty “meal in a turnover,” which is popular in Michigan, called?
  2. Pasties
  3. Empanada
  4. Swarma
  5. Pierogi

 

  1. What vegetable popular in Arizona is a relative of the ground cherry and looks like a green tomato?
  2. Jicama
  3. Ancho
  4. Flan
  5. Tomatillo

 

  1. What region of the U.S. has the largest percentage of whites in the nation?
  2. Northeast
  3. South
  4. West
  5. Midwest

 

  1. What is the term used to describe home-style food prepared with local ingredients?
  2. Local foods
  3. Regional fare
  4. Majority food habits
  5. Comfort foods

 

  1. The first ice cream parlor was founded in
  2. New York.
  3. Pennsylvania.
  4. Maryland.
  5. New Jersey.
  6. Vermont.

 

  1. Which state is often called the “garden basket” due to its numerous commercial crops?
  2. Virginia
  3. Florida
  4. New Jersey
  5. Nebraska

 

  1. In what state were the first breweries founded?
  2. Wisconsin
  3. Colorado
  4. Philadelphia
  5. New York

 

  1. Which Northeast region includes the state of Rhode Island?
  2. Mid-Atlantic
  3. Coastal
  4. New England
  5. None of the above

 

  1. What state is known for its whiskey being aged in charred oak barrels?
  2. Ohio
  3. Louisiana
  4. Kentucky
  5. Delaware
  6. Maryland

 

  1. An abundance of simple foods means hospitality in the west north central Midwest region because
  2. of the Puritan influences.
  3. of the German influence of the settlers.
  4. of the lack of specialty ingredients in the homestead areas.
  5. homesteaders believed “simple is simply best.”

 

  1. Which of the following regions in Texas is known for its rice-growing, affluent agriculture?
  2. Eastern
  3. Western
  4. Southern
  5. Central

 

  1. What part of the United States has a lower percentage of persons under age 15 and a higher percentage over age 65 compared to national averages?
  2. Northeast
  3. West
  4. South
  5. Midwest

 

  1. What region of the U.S. is known for its bean dishes, in particular baked beans and bean pot?
  2. New England
  3. South
  4. West
  5. Midwest

 

  1. What state is the leading U.S. producer of sweetened condensed milk, butter, and cheese?
  2. California
  3. Wisconsin
  4. Kansas
  5. Texas

 

  1. What region of the U.S. has the highest percentage of the population?
  2. West
  3. Northeast
  4. Midwest
  5. South

 

  1. What region was largely unknown to whites before the 19th century?
  2. Northeast
  3. Midwest
  4. West
  5. South

 

 

True/False Questions

 

_____    1.     Native Americans taught the colonists in New England how to use corn in puddings and breads.

_____    2.     When hard apple cider is distilled, this is known as applejack or apple brandy.

_____    3.     California is known as “America’s breadbasket.”

_____    4.     Technically “wild rice” is not a rice.

_____    5.     Wisconsin can thank the Swedish immigrants for the dairies and breweries for which this state is famous.

_____    6.     The highest percentage of Protestants is found in the West South Central and East South Central regions.

_____    7.     The early Spanish settlers brought key limes to Florida.

_____    8.     In Oklahoma, the Native Americans who lived there were mainly hunters and gatherers with little agriculture.

_____    9.     The West is the largest region both in terms of geographical area and in population.

_____    10.  Most of the land in Hawaii is devoted to sugar cane production and the many sugar cane plantations continue to be a major economic driving force.

 

 

Matching Questions

 

  1. Red-eye gravy
  2. Rocky Mountain oysters
  3. Booyaw
  4. Pasties
  5. Lutefisk

 

_____    1.     Lunch specialty introduced by miners from Cornwall

_____    2.     Need to fry ham and save the drippings to make this

_____    3.     Wild game stew

_____    4.     A Norwegian preserved fish dish

_____    5.     Popular item where beef ranching occurs

 

 

Short Essay Questions

 

  1. What factors are associated with the development of a regional cuisine?

 

  1. What is meant by the term “local history” when describing foods in an area?

 

  1. What food purchasing behaviors are associated with higher and lower incomes in national food consumption surveys?

 

  1. Why might one use the regional divisions of the country as defined by the U.S. Census Bureau and U.S. Department of Commerce in reporting on regional food patterns in America? What are the advantages?

 

  1. What are the regional divisions used to describe the Pacific states, and what variables have led to the development of the different cuisines?

 

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