Traditional and Modern Food Systems

Acknowledgment: Resources from this unit and lesson plans come from California Indian Culture and Sovereignty Center.

Food Sovereignty Unit (Lesson 2 of 5)

• Lesson 1: Introduction to Food Sovereignty
• Lesson 2: Traditional and Modern Food Systems
• Lesson 3: The Role of Harvest Days
• Lesson 4: Traditional Plant Knowledge
• Lesson 5: Revitalizing Food Sovereignty

Grades: 6-8

Suggested Amount of Time: 60 minutes

Learning Goals

• Students will compare the nutritional benefits of traditional California Native foods and processed foods.
• Students will identify the health impacts of traditional and modern diets.
• Students will design a "California Native Plate" using culturally and nutritionally significant foods.
• Students will present their meal, explaining its cultural and health significance.

Lesson Overview

Students will compare traditional California Native diets with modern processed food diets, examining their nutritional and cultural differences. Using the "California Native Plate" as a framework, students will design balanced meals with traditional foods, learning how these ingredients support health and cultural heritage. This lesson highlights the impacts of colonization on Native diets and emphasizes the importance of returning to traditional, nutrient-rich food systems.