Diets of the Past & Present
2011 NEH Summer Institute: Bridging Cultures- Diversity & Unity in the Pueblo World
Lori Coles
Meade High School
Meade, KS
Summary
This lesson is designed for a 10th grade biology course. The lesson looks at basic nutrition & introduces
the new USDA My Plate concept of healthy eating. It could be used after discussing the macromolecules
(carbohydrates, lipids & proteins) or while discussing digestion. During the lesson students will compare
their modern day diet with that of the ancient Pueblo Indians of Mesa Verde.
Learning Outcomes
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Students will be able to categorize foods into the correct food groups according to the USDA
food groups
Students will be able to identify which foods contribute carbohydrates, lipids & proteins to
their daily food intake
Students will be able to recognize the differences & similarities (diversity & unity) of their
modern day diet with that of the ancient Pueblo Indians
Materials
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
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
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Photocopy of Diets of the Past & Present Part 1- one per student
Photocopy of Food Groups pages- one per student
Photocopy of Diets of the Past & Present Part 2- one per student
Photocopy of Pueblo Indians of the Past expository- one per student
Items to show portion sizes: measuring cups (1/2 & 1 cup sizes), deck of cards, etc
Total Duration
2 class periods (50 min each)
Procedures
Teacher Preparation
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

Make copies of handouts: Diets of the Past & Present Parts 1 & 2, Food Groups and Pueblo
Indians of the Past
Locate & display items to show portion sizes
Review & bookmark web resources that will be used with the class during discussions
Lesson
Introduction
Duration: 10 min
Begin by asking students why they eat food. Lead them to a realization that food is for the nourishment
of our bodies & that without it our cells/bodies would die. Have them reflect on how healthy they think
they eat on a daily basis.
Activity Part 1
Duration: 35 min
After a review of why we eat food, students will record what they remember eating from yesterday.
Approximate amounts will be included. Display measuring cups & such so that students can better
estimate their amounts that they ate. It may be helpful to model for the students by listing your foods
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on the board for them to see. After listing food, have them categorize them as carbohydrate, lipid, or
protein & add those indications to the chart.
Finish Part 1 by looking at the recommended daily servings & comparing it to what they really ate.
Remind students that the recommendations are based on a 2000 calorie/day diet. Discuss as a class the
food groups & how some foods will include more than one type of macronutrient. It might be a good
time to review the roles of macronutrients (carbohydrates, lipids & proteins) in the human body.
Discussion may also want to look at micronutrients that the students are familiar with (vitamins B, C, D
& minerals such as calcium & iron). Have the students finish the questions at the end of the period or as
homework.
Web Resources
Title: United States Department of Agriculture ChooseMyPlate.gov
URL: http://www.choosemyplate.gov
Description: This website includes information on healthy eating & the new my plate campaign that is
replacing the food pyramid used for many years. It can be used to help guide students to categorize food
as well as see what a healthy diet includes.
Supplemental Documents
Title: Diets of the Past & Present Part 1
Description: This document leads the students through a simplified analysis of their daily food intake
from yesterday.
Title: Food Groups
Description: This modified resource from the USDA website helps students in categorizing food which
may be helpful in deciding which foods have carbohydrates, lipids & proteins. It also contains a graphic
of the USDA My Plate that is now being used to help Americans balance their diets.
Title: Diets of the Past & Present Part 1 Answer Key
Description: This document gives sample answers for Part 1 of the activity.
Activity Part 2
Duration: 30 min
With the students, review what they did in Activity Part 1 & what they learned. Lead them to a
discussion of where most of their carbohydrates, lipids & proteins come from in daily food selection.
Also review with them the roles of macro/micronutrients in their bodies.
Introduce the Mesa Verde region & the ancient Pueblo Indians that lived there. Discuss their lifestyle &
diet using the handout “Pueblo Indians of the Past.” Have students do a similar listing & categorizing of
foods with the Pueblo Indian diet as they did with their own diets previously.
Note: Corn made up about 60-80% of a Pueblo Indians’ daily diet. There is no real way of knowing how
many calories they ate on a daily basis but based on 4 cups of corn/day, a Pueblo Indian ate
approximately 700 calories/day. For ease in comparison, round that up to 1000 calories/day so their
daily intake of food would be half of the recommended daily intake for modern day diets. Although
Pueblo Indians tended to eat a flour corn instead of sweet corn, the nutritional information for sweet
corn is: 1 cup of sweet corn contains 5 grams of protein, 29 grams of carbohydrates, 1 gram of fat, & 132
calories.
Web Resources
Title: Peoples of the Mesa Verde Region
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URL: http://www.crowcanyon.org/educationproducts/peoples_mesa_verde/today_overview.asp
Description: This Crow Canyon Archaeological Center website has a map of the Mesa Verde region to
help orient students to where in the United States the Pueblo Indians in Part 2 once lived. It also gives
general information about Pueblo Indians today & links to other Crow Canyon resources.
Title: Who were the Anasazi?
URL: http://www.blm.gov/co/st/en/fo/ahc/who_were_the_anasazi.html
Description: This Anasazi Heritage Center website gives some basic information about the Anasazi
Indians (Pueblo Indians) not only about food but also other general information.
Title: Mesa Verde National Park- History & Culture
URL: http://www.nps.gov/meve/historyculture/index.htm
Description: This National Park Service website describes the history & culture of the Mesa Verde area.
Title: The Anasazi
URL: http://www.faculty.de.gcsu.edu/~dvess/ids/amtours/anawciv.htm
Description: This website gives basic information about the Anasazi Indians (Pueblo Indians) not only
about food but also other general information.
Title: History of the Pueblo Indians
URL: http://www.puebloindian.com/pueblo_history_001.htm
Description: This website gives basic information about Pueblo Indian history.
Title: Anasazi Mystery
URL: http://www.anasazimystery.com/
Description: This website gives more basic information about Pueblo Indian history.
Supplemental Documents
Title: Diets of the Past & Present Part 2
Description: This document will be used to lead students through an analysis of the diet of the ancient
Pueblo Indians.
Title: Pueblo Indians of the Past
Description: This document includes an expository text describing the ancient Pueblo Indian diet.
Title: Diets of the Past & Present Part 2 Answer Key
Description: This document gives sample answers for Part 2 of the activity.
Conclusion
Duration: 20 min
Lead the students through the comparison of their modern day diet with that of an ancient Pueblo
Indian. Discuss the idea of “diversity” by looking at differences between their food choices & those of
the Pueblo Indians. Then look at the idea of “unity” by looking at similarities between their food choices
& those of the Pueblo Indians. Wrap up with a discussion of how all cultures have similarities in the
foods that they eat & that all humans are alike biologically. Survey students for additional examples to
emphasize the concepts of diversity & unity in foods & culture.
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Assessment
Depending on the teacher/subject, assessment can vary for this activity. It could be simply observational
assessment based on the class discussion at the end of Part 2. Students could write an essay question
response over the comparison of the diets on a test or as an “exit” ticket. Bell work on a subsequent day
might be a T chart or bubble map comparing the two diets.
Modifications
In some groups it may be more useful to give them an example of a modern teenager’s diet so that class
time can spent working together on Part 1 of this activity. This may help with confusion or those who
cannot remember what they ate yesterday.
Extension
After both parts of the initial lesson are completed, students in upper level courses such as Biology II or
Human Anatomy/Physiology may be interested in the diseases of the Ancient Pueblo Indians based on
their diets. Using the USDA ChooseMyPlate site as well as other resources, students would determine
missing nutrients in the Pueblo diet & then explore possible deficiency diseases based on their findings.
Education Standards
National Science Education Standards
SCIENCE IN PERSONAL AND SOCIAL PERSCPECTIVES, CONTENT STANDARD F
As a result of activities in grades 9-12, all students should develop understanding of
Personal and community health
Population Growth
Natural Resources
Environmental Quality
Natural and human-induced hazards
Science and technology in local, national, and global challenges
4
Diets of the Past & Present
Part 1: Your Modern Day Diet
How healthy do you think you eat? Explain.
In the space below, list what you ate yesterday. Try to include the approximate portion sizes.
Hints: 1 cup = the size of your fist, 3 oz of meat = size of the palm of your hand, & 1 slice of bread = 1 oz.
Breakfast
Lunch
Dinner
Snacks
Is this a good representation of what you eat in a normal day? Explain.
Now let’s look at your food listed above & see how healthy you ate yesterday. Use the Food Group
pages to help you as you place a C in the box with any food that is considered a carbohydrate, an L in
any food that contains fat/oil, & a P in the box with any food that is considered a protein food. Most
foods should have more than one letter in the box with it. Hint: Grains & Fruits contain carbohydrates,
the Protein Group contains Proteins, Lipids can be found in Proteins, Dairy & Grains.
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Now count them up.
How many carbohydrates did you have yesterday?
How many were sugars?
How many were starches?
How many lipids did you have yesterday?
How many proteins did you have yesterday?
What is considered a healthy diet? According to the new United States Department of
Agriculture My Plate dietary guidelines, it says that at each meal half your plate should be filled with
fruits & vegetables, one quarter of your plate should be grains (carbohydrate starches) & the last
quarter of your plate should be proteins. In addition to this you should have one serving of dairy at each
meal. This averages out to about 6 oz of grains, 3 cups of vegetables, 2 cups of fruit, 3 cups of dairy & 6
oz of protein each day. How close were you? Explain.
1. What is the purpose of carbohydrates in your diet?
2. What is the purpose of lipids in your diet?
3. What is the purpose of proteins in your diet?
4. Why do you need dairy foods?
5. What about all those vegetables & fruit? Why do you need to eat them?
6
Food Groups
Grains Group
Vegetable Group
Whole grains:
Refined grains:
Dark green vegetablesStarchy vegetables
amaranth
brown rice
oatmeal
popcorn
cornbread
corn tortillas
couscous
crackers
flour tortillas
grits
noodles
bok choy
broccoli
collard greens
dark green leafy lettuce
kale
mustard greens
romaine lettuce
spinach
turnip greens
watercress
corn
fresh cowpeas, field peas,
or black-eyed peas (not
dry)
green bananas
green peas
green lima beans
plantains
potatoes
water chestnuts
Red & orange
vegetables
Other vegetables
Ready-to-eat breakfast
cereals:
whole wheat cereal flakes
rolled oats
quinoa
sorghum
whole grain barley
whole grain cornmeal
whole rye
whole wheat bread
whole wheat crackers
whole wheat pasta
whole wheat sandwich
buns and rolls
whole wheat tortillas
wild rice
Pasta:
spaghetti
macaroni
pitas
pretzels
Ready-to-eat breakfast
cereals:
corn flakes
white bread
white sandwich buns and
rolls
white rice
artichokes
asparagus
avocado
bean sprouts
beets
Brussels sprouts
cabbage
cauliflower
celery
cucumbers
eggplant
green beans
Beans and peas
green peppers
black beans
black-eyed peas (mature, iceberg (head) lettuce
mushrooms
dry)
okra
garbanzo beans
onions
(chickpeas)
parsnips
kidney beans
turnips
lentils
wax beans
navy beans
zucchini
pinto beans
soy beans
split peas
white beans
acorn squash
butternut squash
carrots
hubbard squash
pumpkin
red peppers
sweet potatoes
tomatoes
tomato juice
Fruit Group
Apples
Apricots
Bananas
Berries:
strawberries
blueberries
raspberries
Cherries
Grapefruit
Grapes
Kiwi fruit
Lemons
Limes
Mangoes
Melons:
cantaloupe
honeydew
watermelon
Mixed fruits:
fruit cocktail
Nectarines
Oranges
Peaches
Pears
Papaya
Pineapple
Plums
Prunes
Raisins
Tangerines
100% Fruit juice:
orange
apple
grape
grapefruit
Dairy Group
Milk
Cheese
all fluid milk:
fat-free (skim)
low fat (1%)
reduced fat (2%)
whole milk
hard natural cheeses:
cheddar
mozzarella
Swiss
Parmesan
flavored milks:
chocolate
strawberry
soft cheeses:
ricotta
cottage cheese
lactose-reduced milks
lactose-free milks
processed cheeses:
American
Milk-based desserts
Yogurt
puddings
ice milk
frozen yogurt
ice cream
all yogurt:
fat-free
low fat
reduced fat
whole milk yogurt
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Protein Group
Meats
Beans and peasSeafood
Lean cuts of:
beef
ham
lamb
pork
veal
black beans
black-eyed peas
chickpeas
(garbanzo beans)
kidney beans
lentils
lima beans
(mature)
navy beans
pinto beans
soy beans
split peas
Finfish such as:
catfish
cod
flounder
haddock
halibut
herring
Game meats:
mackerel
bison
pollock
rabbit
porgy
venison
salmon
sea bass
Lean ground
snapper
meats:
Processed soy
swordfish
beef
products:
trout
pork
tofu (bean curd tuna
lamb
made from
soybeans)
Shellfish such
Lean luncheon or white beans
as:
deli meats
bean burgers
clams
veggie burgers crab
Organ meats:
crayfish
liver
lobster
giblets
Nuts and seeds mussels
octopus
almonds
oysters
Poultry
cashews
scallops
chicken
hazelnuts
squid (calamari)
duck
(filberts)
shrimp
goose
mixed nuts
turkey
peanuts
Canned fish such
ground chicken
peanut butter
as:
and turkey
pecans
anchovies
pistachios
clams
Eggs
pumpkin seeds
tuna
chicken eggs
sesame seeds
sardines
duck eggs
sunflower seeds
walnuts
Image & Food Group information taken from:
http://www.choosemyplate.com
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Diets of the Past & Present
Part 2: Ancient Pueblo Indian Diet
Read the description of the Pueblo Indians of the past on the attached page.
In the space below, make a table similar to yesterday’s table listing all the foods that the Pueblo Indians
ate in one day. Use the Food Group pages to help you as you place a C in the box with any food that is
considered a carbohydrate, an L in any food that contains fat/oil, & a P in the box with any food that is
considered a protein food.
Breakfast
Lunch
Dinner
Snacks
Now count them up.
How many carbohydrates did the Pueblo Indians eat in the day?
How many were sugars?
How many were starches?
How many lipids did the Pueblo Indians eat in the day?
How many proteins did the Pueblo Indians eat in the day?
How does this match up with our modern day recommended diet? According to the new United
States Department of Agriculture My Plate dietary guidelines, it says that at each meal half your plate
should be filled with fruits & vegetables, one quarter of your plate should be grains (carbohydrate
starches) & the last quarter of your plate should be proteins. In addition to this you should have one
serving of dairy at each meal. This averages out to about 6 oz of grains, 3 cups of vegetables, 2 cups of
fruit, 3 cups of dairy & 6 oz of protein each day. How close were the Pueblo Indians? Explain.
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1. What foods did the Pueblo Indians eat that are not like anything that you might eat?
2. What foods do you eat that are similar to those of the Pueblo Indians?
3. How did your daily diet compare to that of an ancient Pueblo Indian? Explain.
4. Do you think that you could survive on a diet similar to the ancient Pueblo Indians? Explain.
5. From what you know about healthy eating, what kinds of things are missing from their diet?
Explain.
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Pueblo Indians of the Past
Mesa Verde is an area found in southwest Colorado & was once the home to ancient Pueblo
Indians (once commonly called Anasazi). These Indians inhabited the surrounding area for many years
(800-1300 AD). Some lived in pithouse structures, some in Pueblos & some in cliff dwellings for which
Mesa Verde National Park is famous. The ancient Pueblo Indians were hunter-gatherers when they first
came to the area but with the introduction of maize they became mostly agriculturalists who
supplemented their diets with wild plants & animals.
As agriculturists what would the Pueblo Indians farm? Most of the farming was corn (maize).
This made up 60-80% of their diet & it would require 3-4 acres of corn to supply a family of 4 with food
for the year. This would also allow them to store some corn away for years that were not as fruitful.
They also grew squash & later beans were added to the list. Beans are high in protein & contain
essential amino acids that are absent in corn. This helped Pueblo Indians to form complete proteins in
their bodies.
Corn could be dried & stored on the cob. Corn kernels were parched in jars that lay on their
sides near the fire & then could be ground into flour to be used to make mush. Corn could also be boiled
or eaten raw.
In terms of hunting, what kinds of things did they eat? When they first moved to the area large
game animals such as mule deer were plentiful. As their population numbers increased, this resource
was depleted so other animals needed to be hunted for food. These may have included rabbit (both
jackrabbit & cottontail) and other rodents such as mice. Rarely would they hunt bison, elk, antelope or
bighorn sheep as they were not plentiful in the area year round. Turkeys became an important food
source in the 1200s & were eventually domesticated. Fish, amphibians & reptiles are absent from their
food refuse piles so may not have been consumed. Males probably ate more meat than women but
babies, young children & nursing/pregnant women do need more than normal. Most adults were able to
get the protein that they needed from the plant foods that they ate so it wasn’t necessary to have meat
every day. Meat was typically roasted, stewed or dried as jerky.
There were many wild plants that the Pueblo Indians gathered for eating fresh or storing. Fruits
would include elderberry, serviceberry, juniper, nightshade, prickly pear cactus, yucca, holly grape, &
chokecherry. Nuts or seeds would be collected from pinyon pines, sunflowers, gambel oak, & rice grass.
Vegetable type foods might include the prickly pear cactus pads, greens from goosefoot, purslane,
tomatillo, tansy mustard & amaranth (pigweed). Berries were often collected & either eaten fresh or
dried for winter. Nuts & acorns could be parched/dried to be saved for later use or ground into flour to
be used in making bread or mush.
An average family would use about 1 qt of cornmeal per day. This would be about 4 cups of corn
per person. This is assuming that wild plants & animals provided additional calories, vitamins/minerals
and protein that were missing from the corn. Typically a family would eat twice a day & the father
always remembered to make a food offering to the gods by throwing a small amount of food into the
fire. A meal might include a stew of basic stock containing chunks of meat (sometimes whole small
animals), pieces of vegetables (maybe squash or beans) and flavoring from wild fruits or berries.
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Works Cited
Adams, Karen. "Through the Looking Glass: The Environment of the Ancient Mesa Verdeans." The Mesa
Verde World. Ed. David Grant Noble. Santa Fe, NM: School of American Research Press, 2006.
Print.
Caduto, Michael and Joseph Bruchac. Native American Gardening. Golden, CO: Fulcrum Publishing,
1996. Print.
Ferguson, William and Arthur Rohn. Anasazi Ruins of the Southwest in Color. Albuquerque, NM:
University of New Mexico Press, 1987. Print.
"History of the Pueblo Indians." Pueblo Indian. N.p., 17 Oct 2002. Web. 22 Jul 2011.
<http://www.puebloindian.com/pueblo_history_001.htm>.
Kamp, Kathryn. Life in the Pueblo. Prospect Heights, IL: Waveland Press, Inc, 1998. Print
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Diets of the Past & Present (Answer Key)
Part 1: Your Modern Day Diet
How healthy do you think you eat? Explain.
Varied answers. Students should be able to explain/justify why they think that they eat healthy
or not.
In the space below, list what you ate yesterday. Try to include the approximate portion sizes.
Hints: 1 cup = the size of your fist, 3 oz of meat = size of the palm of your hand, & 1 slice of bread = 1 oz.
Sample Data
Breakfast
Lunch
Dinner
Snacks
1 cup milk C, P, L
1 cup milk C, P, L
1 cup milk C, P, L
1 Sobe life water
2 slices toast with 2
Tbsp peanut butter
C, L, P
1 banana C
1 cheeseburger (2 buns,
1 meat patty, 1 slice
cheese) C , P, L
1 cup French fries C, L
1 piece lasagna (3x3
size) C, P, L
1 pkg Oreos (4 cookies)
1 cup green beans C
1 cup ice cream C, L
1 cup mixed salad with
dressing L
½ cup pineapple chunks
C
2 slices French bread
C, L
C, L
Is this a good representation of what you eat in a normal day? Explain.
Varied answers. Students should be able to explain/justify why they think it was a normal day of
eating or not.
Now let’s look at your food listed above & see how healthy you ate yesterday. Use the Food Group
pages to help you as you place a C in the box with any food that is considered a carbohydrate, an L in
any food that contains fat/oil, & a P in the box with any food that is considered a protein food. Most
foods should have more than one letter in the box with it. Hint: Grains & Fruits contain carbohydrates,
the Protein Group contains Proteins, Lipids can be found in Proteins, Dairy & Grains.
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Now count them up.
How many carbohydrates did you have yesterday? 13 (remind students that not all
carbohydrates are the same & that some things like milk have minimal carbohydrates)
How many were sugars? Approx 5 (milk, fruit, ice cream & cookies)
How many were starches? Approx 8 (toast, bread, lasagna noodles, hamburger buns)
How many lipids did you have yesterday? Approx 11 (again remind students that the fat content
is not the same & some foods are high in fat while others are low)
How many proteins did you have yesterday? Approx 6 (milk, peanut butter, meat patty/cheese,
lasagna meat/cheese)
What is considered a healthy diet? According to the new United States Department of
Agriculture My Plate dietary guidelines, it says that at each meal half your plate should be filled with
fruits & vegetables, one quarter of your plate should be grains (carbohydrate starches) & the last
quarter of your plate should be proteins. In addition to this you should have one serving of dairy at each
meal. This averages out to about 6 oz of grains, 3 cups of vegetables, 2 cups of fruit, 3 cups of dairy & 6
oz of protein each day. How close were you? Explain.
Varied answers. Students should be able to explain/justify how their daily intake compared to
6 oz grains, 3 cups vegetables, 2 cups fruit, 3 cups dairy & 6 oz of proteins.
For Sample Data:
6+ oz of grains with the toast, bun, fries, bread & pasta
2 cups of vegetables with the salad & green beans
1.5 cups of fruit with the banana & pineapple
3+ cups of dairy with the milk, cheese, & ice cream
~6 oz of protein with the peanut butter, meat patty & lasagna meat
1. What is the purpose of carbohydrates in your diet?
Energy
2. What is the purpose of lipids in your diet?
Cell membrane formation, hormones, energy storage
3. What is the purpose of proteins in your diet?
Hormones, enzymes, structural
4. Why do you need dairy foods?
Besides supplying protein, carbohydrates & lipids dairy foods also provide calcium for
strong bones.
5. What about all those vegetables & fruit? Why do you need to eat them?
Besides supplying carbohydrates in small amounts, these foods provide lots of vitamins
& minerals as well as much needed fiber for our diets.
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Diets of the Past & Present (Answer Key)
Part 2: Ancient Pueblo Indian Diet
Read the description of the Pueblo Indians of the past on the attached page.
In the space below, make a table similar to yesterday’s table listing all the foods that the Pueblo Indians
ate in one day. Use the Food Group pages to help you as you place a C in the box with any food that is
considered a carbohydrate, an L in any food that contains fat/oil, & a P in the box with any food that is
considered a protein food.
Sample Data
Breakfast
Lunch
Dinner
Snacks
1 cup corn mush C, P
1 cup Stew (rabbit
meat, squash, beans,
corn) C, P, L
½ cup berries C
Now count them up.
How many carbohydrates did the Pueblo Indians eat in the day? Maybe 4
How many were sugars? 1
How many were starches? 3
How many lipids did the Pueblo Indians eat in the day? Maybe 1
How many proteins did the Pueblo Indians eat in the day? Maybe 2
How does this match up with our modern day recommended diet? According to the new United
States Department of Agriculture My Plate dietary guidelines, it says that at each meal half your plate
should be filled with fruits & vegetables, one quarter of your plate should be grains (carbohydrate
starches) & the last quarter of your plate should be proteins. In addition to this you should have one
serving of dairy at each meal. This averages out to about 6 oz of grains, 3 cups of vegetables, 2 cups of
fruit, 3 cups of dairy & 6 oz of protein each day. How close were the Pueblo Indians? Explain.
Students should realize that the Pueblo Indians ate much less than we do today. Although this is
just an estimate they should still be able to picture the Indian diet.
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1. What foods did the Pueblo Indians eat that are not like anything that you might eat?
Some of the greens like goosefoot & purslane. Some of the fruits like yucca,
serviceberry, juniper & cactus. Meats like mice & bighorn sheep.
2. What foods do you eat that are similar to those of the Pueblo Indians?
Corn, beans, squash, turkey, sunflower seeds, and rabbit, elk, & bison for some.
3. How did your daily diet compare to that of an ancient Pueblo Indian? Explain.
Vary but students should realize that they eat at least twice as much as the Indians &
that Indians did not eat 3 times a day plus snacks. Americans today also tend to eat
more protein & fewer veg/fruits than the Indians. Indians also did not have a daily
source of calcium such as milk.
4. Do you think that you could survive on a diet similar to the ancient Pueblo Indians? Explain.
Vary but students should be able to justify why or why not they could eat like a Pueblo
Indian.
5. From what you know about healthy eating, what kinds of things are missing from their diet?
Explain.
Vary
Fats/oil (lipids), many vitamins/minerals such as vitamin C, calcium, iron, etc, excess
sugars
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