Native Plant Foods of North America: Using Traditional Culture to Improve Modern Diets of Native Americans

Native Americans suffer disproportionately from preventable chronic diseases (such as obesity, diabetes and hypertension) that are managed and prevented by healthy diet and physical activity behaviors. Typically residing in widespread, rural areas, Native Americans generally have limited food access and calorically dense foods high in fat and sugar are often times more readily available or the easiest food choice. Historical food rations and annuity systems, fatalistic views, and social support are key contributors to diet behaviors. Speakers will examine ways traditional culture or values may be embraced to promote modernized, plant-based diets to return Native Americans to healthy diet behaviors. Native plants include muscadine, pumpkin, pine, red cedar, black walnut, white oak, juniper, among others and may be used in quick bread, low sugar jelly/jam, seasoned lean meat, and refreshing beverage recipes.

Learning Objectives:

• Appraise practice implications of historical, social and cultural factors related to diet and disease among Native Americans.
• Modify recipes to include native-plant based ingredients in foods and beverages.
• Demonstrate the use of native plant-based ingredients in foods and beverages.

Moderator(s)

• 

  Sermin Aras, MS, RDN, LDN

  Research Manager

  The University of Southern MIssissippi

Speaker(s)

• 

  Jennifer Lemacks, PhD, RD, LD

  Associate Dean of Research and Director of the Mississippi INBRE Telenutrition Center

  University of Southern Mississippi

• 

  Tammy Greer, Ph.D.

  Associate Professor of Psychology and Director of Center for American Indian Research and Studies

  The University of Southern Mississippi