Food And Nutrition II
Strand 2 Standard 1
1 class periods of 90 minutes each
Preparing a complete breakfast meal to meet the age appropriate guidelines and nutritional needs of children, adolescents, teen athletes, adults and aging adults as recommended by the Food Guide Pyramid.
Ingredients needed for each lab:
Additional ingredients for this lab:
The teacher needs to have a basic understanding of the changing nutritional needs of individuals as they go through the different stages of the life cycle.
This lab was developed with some imagination to have the students within each unit prepare a different food that would be application for a different age within the life cycle together as one breakfast.
Understand the changing nutritional needs of individuals through the life cycle by planning and preparing meals to meet their nutritional requirements as outlined in the dietary guidelines and food guide pyramid.
The students will plan and prepare nutritional foods to meet the requirements according to the dietary guidelines and the food guide pyramid for all ages within the life cycle.
Handout the lab planning sheet and the recipes to be used for the lab. Assign each of the units a recipe to be prepared and served together buffet-style at a designated time.
Go over the lab and the recipes and identify why this recipe would be suitable for this particular age of the life cycle. (You may need to use your imagination)
The ingredients needed for the lab should be organized and grouped together prior to class for the students to use during the lab. As the students are preparing the recipe, walk around and help and assist as needed to get the recipes done on time. The students will set their tables and clean up as they go.
When ready to serve, have the food out and identify what each recipe is. The student may want to write comments as to whether or not they like the recipe for future reference. Have the students serve themselves, eat and evaluate, and clean up before the end of class.