How do foods commonly eaten by First Nations communities fit into the four food groups of Canada's Food Guide?

Vegetables and Fruit

Wild greens— raw or cooked

e.g. Lamb’s quarters, New stinging nettle leaves, Sheep sorrel

Fresh, frozen, cooked or canned

Large-sized

e.g. Potato, Cucumber

 Medium-sized

e.g. Apple, Apricot, Carrot, Peach

 Small-sized, cut up or mashed

e.g. Berries—Blackberry, Blueberry, Cranberry, Elderberry, Huckleberry, Juniper, Oregon grape, Raspberry, Salalberry, Salmonberry, Saskatoon berry, Soapberry, Strawberry, Thimbleberry,
Cabbage, Cherries, Chocolate lily bulbs, Corn, Cow parsnip stalks, Crab apple, Fern shoots, Fireweed shoots, Mariposa lily bulbs, Peas, Salmonberry shoots, Seaweed, Tomato (canned), Turnip, Thimbleberry shoots

Roots

e.g. Camas, Clover roots, Fern roots, Onion, Silverweed roots, Sunflower roots

Dried

e.g.Seaweed

Grain Products

Breads

Bannock
Bread, white

Cereals

Breakfast cereals, ready-to eat

Mush (oatmeal)

Crackers

Grains

Rice, white or wild

Pasta, Noodles

Macaroni (often packaged macaroni and cheese)

Milk & Alternatives

Milk

e.g. Fluid, Powdered (dry), Canned (evaporated)

Fish head soup

Herring eggs on giant kelp

Oolichans

Salmon—canned with bones

Meat & Alternatives

Baked beans

Fish— fresh, frozen, dried, canned or smoked

e.g. Cod, Halibut, Oolichan, Salmon

Fish roe

Herring, Salmon

Seafood and shellfish

e.g. Abalone, Clams, Cockles, Crab, Gumboot chiton, Mussels, Octopus, Prawns, Scallops, Sea urchin

Chicken

Meat

e.g. Beef, Pork—ground

Wild game—fresh, frozen, smoked or dried

e.g. Bear, Beaver, Caribou, Deer, Duck (mallard), Elk, Goose, Grouse, Moose, Mountain goat, Rabbit, Seal

 

Eggs, Sea bird eggs

Peanut butter

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