Rachelle Woodhouse

Power Point Information

American Indian/ Alaskan Native

National Dishes:

American Indian
Blood sausage- made using intestine of the sheep and adding
onions, potatoes, celery, and/or any other vegetables.
Mutton stew- a meat and vegetable stew. The most common
variation includes mutton, goat, beef, or pork, as well as
potatoes and onions. In the summer months, people use meat,
squash or squash blossoms, corn, and onion. Other variations
include carrots, potatoes, corn, green peppers, and whatever
else is available.
Navajo sandwich- A meat sandwich on tortilla or fry bread. Can
be made with mutton or beef, as well as lettuce, tomato, onion,
roasted green chili peppers, and possibly cheese.
Navajo taco- Navajo fry bread topped with ground beef, lettuce,
tomato, cheese, onions and chili beans eaten as a meal.
Sumac berry pudding- Prepared by boiling juice of the sumac
berry fruit, flour and sugar together until it forms this pudding.
Wild celery and onion soup
Wolf berry sauce- made with clay

Alaskan Native
Boiled Caribou Bones
Boiled meats
Fermented beaver tail/seal flipper
Fish head soup
Frozen fish and sea oil
Tundra Tea

Nutritional adequacy of diet (strength/weaknesses)

The adequacy of the Native American and Alaskan Native diet

isnt good. It results in a high population of people with diabetes
and obesity. Because of the loss of historical lands, other natural
resources, and traditional subsistence food practices, American
Indians and Alaska Natives have come to rely on a cash economy
 to obtain food. American Indian households have increased their
consumption of store-bought convenience and prepared foods,
as well as fast foods. Many American Indians live in communities,
which are located in remote locations, and this limits access to
healthful foods, such as fresh fruits and vegetables; this results
in a diet high in calories and fat.
For Alaskan Natives, they live in small villages and table by boat,
snow machine, and ATVs to obtain food; however, the high cost
of gas can prohibit travel for those who live in remote villages.
Many families mostly eat processed foods from the grocery store
and supplement their diets with traditional foods when available.
Eating processed foods results in a diet higher in carbohydrate
and saturated fat than the traditional one. This type of diet also
leads to Type 2 Diabetes and obesity.

Nutrition counseling tips/strategies for this culture

Many Native American and Alaskan Native people are visual

learners who prefer to learn by observation or by watching a
video. Food models and pictures of food and portions of food
should be used in counseling. Ask the client what he or she
wants to learn and how the information can be applied or used in
his or her situation. The clients are the experts in their home
environment, and they are living with whatever diagnoses they
are given by their health care providers. It is important to come
up with a plan that works best for the client. Also be sure to
explain concepts in simple terms because many people of this
culture dont understand grams or carbohydrates. It is also
important to asses a clients readiness for change and sometimes
mentioning how a dietary change can benefit a whole family will
help them with the readiness to want to change their eating
behaviors.

Additional info enhancing the role and importance of food in

this culture

As with many cultures in the United States, food is typically the

center of many American Indian and Alaskan Native celebrations,
family gatherings, ceremonies, and special events. When a
person is invited to the home of a relative and/or friend and food
is offered to them, it is considered an insult to the family and/or
host to refuse the food. This is why many Indian people feel
compelled to eat foods, even if they are not hungry and/or do not
want it. Also, the native medicine man or woman is often paid for
services through food.
Mexican American

National Dishes

Arroz con pollo- rice with chicken

Enchiladas- usually made with corn tortillas that are friend and
dipped in chili sauce (green or red) and then filled with cheese,
chicken, or beef. Usually served topped with cream cheese and
shredded cheese.
Salsa- translated as sauce. Salsas are tomato- and chili-based
garnishes use at the table. Main ingredients are tomatoes or
tomatillos, onions, chillies, garlic, cilantro and other spices.
Sopa de arroz- Rice soup. The rice tends to be fried and then
cooked with or without vegetables. It can be served dry or with
broth.
Sopa de fideos- Vermicelli cooked and served with a tomato-
based sauce. Other vegetables may be added.
Tacos- corn tortillas filled with chicken, beef, pork, fish and other
ingredients.
Tamales- Steamed (cornmeal) dough filled with beef, chicken,
pork, or vegetables. They can be spicy or sweet.

Nutritional adequacy of diet

The food practices of Mexican Americans are influenced by a

wide variety of issues. These include: chronic illness such as
diabetes, access to health care, educational background, gender,
level of food security, knowledge and health beliefs,
socioeconomic status, self-efficiency and social support systems.
Mexican diets are typically limited in added fat while high in
fruits and vegetables, and fiber. However, current Mexican
American diets are often high in fat and inadequate in fruits and
vegetables.

Nutrition counseling tips/strategies for this culture

Mexican Americans value family members and social

interactions. Therefore it is important to discuss the impact that
the diabetes food plan will have on family members. It is also
important to establish the primary language because clients
whose primary language is Spanish are at greater risk for
developing long-term diabetes. Ask probing questions about
 foods currently consumed by the family. Inquire about cooking-
methods-especially the use of fats and oils, mayonnaise, cream,
and cheese. Be sure to ask about frying methods, including what
types of fat or oil the client uses, and how often the client eats
fried foods.

Additional info enhancing the role and importance of food in

this culture

Mexican Americans have highest component scores of all Ethnic

groups in the U.S. This means that it indicates good compliance
with MyPlate recommendations. They especially have a good
variety and high intake of fruit. However many Mexican
Americans become more acculturated, which means that in their
diet fat and cholesterol will rise, intake of beta-carotene (vitamin
A), vitamin C and fiber will go down. This is all due to the
consumption of high-fat snacks, fried foods, egg, cheese and
milk products. Also their consumption of legumes, fruits and
vegetables decreases. Mexican Americans also have a low
consumption of dairy products, which may lead to deficiencies in
calcium and riboflavin. Traditional Mexican diet includes great
sources of many essential vitamins and minerals, but data has
shown much lower intakes of certain nutrients among Mexican
Americans.