Nutrition, Culture, and Indigenous Foods in Alaska

1. The Agriculture Act of 2014 passed the Senate with an overwhelming bipartisan majority of 68-32 on Feb. 4, 2014 and was signed into law on Feb. 7, 2014. This included the food distribution programs on Indian Reservations and the Service of traditional foods in public facilities.

a) True
b) False

2. Alaska Native Medical Center Food and Nutrition Services team has looked at various ways to integrate traditional foods into the patient menu including which of the following harvested, donated, and procured traditional foods. The foods include which of the following:

a) Spruce Tips, Dandelions, Salmonberries, Blueberries, Crowberries, Arctic Cranberries, Fireweed, Rosehips, Crab Apples
b) Reindeer, Wild Alaska Salmon, Fiddlehead Ferns, Beach Asparagus, Bones, Fish Heads, Chaga, Bull Kelp
c) Deer, Moose, Caribou, Sea-King Salmon, Salmon Bellies, Salmon Heads, Cod, Whitefish, Sheefish, Hooligan, Harbor Seal, Spruce Tips, Dandelions & Buds, Arctic Berries, Tundra Tea, Bladder Wrack, Beach Greens, Local-Rhubarb, Crab Apples
d) All of the above.

3. The Alaska State Food Code and Municipality of Anchorage prohibits which of the following foods:

a) Molluscan shellfish, unless the operator complies with 18 AAC 31.200 (c)(6) and (d) and 18 AAC 31.335
b) Fox, polar bear, bear and walrus meat
c) Seal or whale oil, with or without meat
d) Fermented game meat (beaver tail, whale flipper, seal flipper, maktak and walrus)
e) Homemade canned or vacuum sealed foods
f) Smoked or dried seafood products, unless those products are prepared in a seafood processing facility (permitted under 18 AAC 34)
g) All of the above.

4. If donated food is accepted by a public facility or non profit, the facility must confirm that the laws for handling the donated food have been followed. Which of the following are requirements for handling food that is to be donated:

a) Meats must be whole, quartered, or roasts. Fish must be gutted and gilled, with or without heads. The hunter/fisher and food service program must confirm that the animal was not diseased and that the food was butchered, dressed, transported, and stored to prevent contamination and undesirable microbial growth or deterioration.
b) Plants can be whole, fresh or frozen.
c) The hunter/fisher and food service program must confirm that the food will not cause a significant health hazard or potential for human illness.
d) All of the above.