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Summary:
The term nutrition covers a broad spectrum of information. One of the best ways to analyze the nutrition found in a food is to compare it to the nutrition found in similar food.
Main Curriculum Tie:
Career and Technical Education Introduction
Standard 6 Objective 6-3
Demonstrate basic skills related to nutrition, food preparation, and clothing and textiles. Career Connections: - Dietitian, Health Careers, Cook
Materials:
Read through the entire attachment and decide which information and supplies you wish to use.
Background For Teachers:
Review the information in the attachment with the students.
Attachments
Student Prior Knowledge:
Basic cooking skills. Intended Learning Outcomes:
Students will learn to compare the nutrition of different products. Instructional Procedures:
Attachments
- TLC_nutritious_snacks_recipes.doc
A variety of recipes that may be used with the unit.
- TLC_foods_pyramid_pizzazz.doc
Have the students complete the student worksheet Pyramid Pizzazz. This can be done at the beginning of class each day or may be used as a home assignment.
- TLC_nutrition_lab--popcorn_1_.doc
Nutritious Snack Lab - Popcorn Begin the lab by preparing a batch of popcorn in a hot air popper. During the p opcorn cooking process, discuss and/or reinforce some of the food science and/or nutritious principles involved such as: - Popcorn is 13.5 % moisture which the heat changes into steam; the hard kernel keeps in the moisture until the steam builds up and the pressure finally bursts the shell.
- Popcorn is a special kind of corn grown for popping; not every kind of corn will pop.
- Popping the corn in a hot air popper reduces the number of calories that are often added by cooking the popcorn in oil (thus allowing the consumer to make a choice).
- Adding the salt after the popcorn is p opped allows the consumer another flavor choice.
Many types of flavoring add a lot of salt and/or sugar to the popcorn and may defeat the idea of popcorn being nutritious. - Popcorn can be a nutritious snack. It can be prepared in a variety of ways to better meet the dietary guidelines.
After the popcorn is popped, allow each group of students to make one of the popcorn recipes.
- TLC_nutrition_lab--popcorn_1_.pdf
- TLC_nutritious_snacks_recipes_1_.pdf
- TLC_foods_pyramid_pizzazz_1_.pdf
- 607-6-2549-607-6-837-TLC_nutrition_lab--stirfry_1_.doc
- 607-6-2549-607-6-837-TLC_nutrition_lab--stirfry_1_.pdf
Author:
Utah LessonPlans
Created Date :
Aug 08 2002 11:23 AM
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