Modern-day First Nations, Métis, and Inuit people have added processed foods and convenience foods to their traditional diet, and are experiencing the health problems that come from consumption of foods rich in sugar and additives (such as tooth decay and obesity).

Their traditional diet was nutritious and high in calories, but the calories were needed to help keep their bodies warm through the long, frigid winters. During the short summers, Aboriginals (mainly the women) would plant small gardens and gather wild berries and seeds. Corn, beans, and squash were common vegetables grown in the small gardens of Manitoba and Alberta. These vegetables were often simmered to make soups or stews, such as Three Sister Soup (the "sisters" are corn, beans, and squash).

Snacks were often enjoyed right on the trail—a few berries or dried seeds plucked from the wild plants. Some were eaten right on the spot, and some may have been carried home to share or save for another day.

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