Inquiry Design Model (IDM) Blueprint™
“Traditional Plants and Diet”
NDNAEU 2 “Learning & Storytelling”, NDNAEU 3 “Sharing & Generosity”, NDNAEU 6 “Native Contributions”
Compelling QuestionIn what ways has knowledge of native plants helped sustain people’s health?
Standards and Practices8.5.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
8.5.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
8.5.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
8.5.12 Demonstrate professional plating, garnishing, and food presentation techniques.
9.3.4 Assess the influence of cultural, socioeconomic, and psychological factors on food and nutrition and behavior.
9.1.2 Analyze opportunities for employment and entrepreneurial endeavors.
Staging the QuestionHow can educating youth about food preparation help them to understand the natural habitat?
Supporting Question 1 Supporting Question 2 Supporting Question 3 
How do we teach our young people the variety of native plants that can be used as food, medicine, and dye?How do we prepare the native plants in the kitchen to encourage eating traditional foods in diet?How can traditional foods be used to create traditional knowledge helping people become self-sufficient?
Formative Performance TaskFormative Performance TaskFormative Performance Task
Students will:
• Participate in a Field trip to the Turtle Mountains
• Learn to recognize plants and trees that grow traditional berries
• Experience harvesting, field preparation and packing to transport

Students will:
• Clean and prepare native fruits for storage by
o canning,
o freezing,
o drying
• Gather recipes and traditional knowledge that use stored fruit in traditional foods
Students will:
• Use stored fruit to prepare traditional foods from gathered recipes and traditional knowledge
• Hold a shared tasting event

Featured SourcesFeatured SourcesFeatured Sources
St. Ann’s Parish 1985 Centennial Cook Book, pg. 23
Available from Minot State University, Gordon B Olson Library, Minot, ND 58707
OCLC # 24103299

Web resources:
o Canning fruit
o Freezing fruit
o Drying fruit
for publications/downloads
Parents, elders, food service professionals, extension agents, neighbors
SUMMATIVE PERFORMANCE TASK: Supported Claim (written/spoken) or Demonstration of Process (project-based)Hold a shared tasting event for learning community with written instructions for each dish 
SUMMATIVE PERFORMANCE TASK: ExtensionDo a cultural exchange between native youth and Norsk Host Fest in Minot, ND
Taking Informed Action / Real World ApplicationStudents and families eat more nutritiously. 
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