HFA 4M Food & Nutrition Science Unit 2: Nutrient Deficiencies and Toxicities Food Demonstration

Transcription

1 HFA 4M Food & Nutrition Science Unit 2: Nutrient Deficiencies and Toxicities Food Demonstration Part A: 1. You will work in pairs and will be given a nutrient deficiency or toxicity that you will be expected to research and understand. Of the following each student will choose to do either A or B. (Both must be done, each student will be responsible for part A or part B) Part B: a. You will research the topic in detail and prepare and upload to the course Moodle a two-page information sheet related to the disease. The first page of the handout will contain information with in-text citations; the second page of the handout will be an APAstyle List of References. This handout should be uploaded by the end of class on Wednesday, March 20 th, Your group will have to make a 8 ½ x 11 poster to advertise your assigned topic and the food demonstration. This should include the following things: name of the deficiency or toxicity, what the symptoms are, the vitamin / mineral that could help the issue, date of the food demonstration. The date that you need to submit your poster to Mrs. Paul is the end of the class on Wednesday, March 20 th, b. Using the information above, prepare a pamphlet which should have the disease you are presenting, the recipe, a description of cutting skills, combining skills and other food preparation skills and the cooking methods being used. In addition it must have information about tools and equipment needed to prepare the recipe, food safety, kitchen safety, and any sanitation methods that must be followed when preparing the food. Your pamphlet should be given to Mrs. Paul by the end of class on Wednesday, March 20 th, Select a recipe that can meet the identified need for the nutrient deficiency assigned. It must be a good source of the nutrient that is needed. You must have 3 of the 4 food groups represented. Your budget for the task is $ If you go over, I will randomly remove an item that will not be available for your lab. The cooking method used must optimize the of your recipe. Your recipe must be able to be prepared, served, and your stations clean within the period. You can do of the preparation prior to the demonstration, but during the lab your recipe must demonstrate at least 3 cutting skills, 2 combining skills, 1 other food preparation skill, and at least one cooking method. Lab package is due by the end of class on Wednesday, March 20 th, You must provide the following information: Total Calories # of grams Carbohydrate (% of calories) # of grams of fat (% of calories) # of grams of protein (% of calories)

2 To calculate the percentage of calories from each nutrient: Carbohydrates = (#g x 4cal/g) / total calories x 100 Fats = (#g x 9cal/g) / total calories x 100 Proteins = (#g x 4cal/g) / total calories x 100 As well, you must include the percentage in the recipe of the nutrient (s) that you have defined as important for your assigned nutrient deficiency. Go to go to the my recipes tab, and then analyze recipe. Using this site you will be able to figure out the nutritional information for your recipe. Complete a food lab report. During Food Lab: Demonstrate cutting skills, combining skill, other food preparation skill. Each group member must be involved in demonstrating skills and cooking methods, and taking about what they are doing. Teacher will ask questions during this time as well. Talk about the issue and how your recipe meets the needs of an individual with the nutrient deficiency or toxicity that you have been assigned. You must explain the nutrient that is needed, and in what foods in your recipe it can be found. Each person in the group must be involved. Talk about food safety, kitchen safety and sanitation. After Food Lab: You must write a one page reflection about how the lab went. What went well, what didn t go as planned? What changes would you make next time? Reflection is due beginning of period: Tuesday, April 2, Food Lab Dates: All food labs will be held during period 4 on Tuesday, March 26 th ; Wednesday, March 27 th ; and Thursday, March 28 th. Sign up for each date will take place on Wednesday, March 20, 2013 in your library period. Part C: Deadline: Tuesday, April 2, 2013 You will be given a library period and the two classes you are not cooking to work in the classroom on your cookbook chapter with your partner. Please bring anything you may need to complete the tasks on both days. Your task is to create a chapter for our class cookbook related to the toxicities / deficiencies we have studied. Step 1 : Write an introduction to the disease your group researched. You must explain what the disease is, the symptoms of the disease, the long-term problems of the disease, and the macro / micro nutrients that your disease relates to. You will also explain how the disease can be treated.

3 Don t forget to include in-text citations indicating all quoted and paraphrased material. K/U- /10 Step 2: Collect recipes from a variety of sources such as magazines, food packages, family collections, cookbooks, the internet etc that will help to meet the nutrient needs related to your disease. You must have a total of 5 recipes, including the one you used for your food lab. You must have 3 different types of sources for your recipes. You must keep track of where you get your recipes from. The last page of your chapter will be an APA-style List of References for your sources of information (for Step 1) and your 5 recipes (Step 2). A - / 10 Step 3: Calculate the percentage of your related micro / macro nutrient fulfilled in each recipe. A - /5 Step 4: Prepare a separate section, labelled Recipe Adaptations and do the following: a. Select one of your recipes that contain an ingredient that you wish to change and specify the reason (dislike, allergy, inappropriate for religious/cultural reasons, etc.). Explain how to make the recipe change and what ingredient you would use in place of the one you are changing. T- /5 b. Substitution: Select one of your recipes for which you may not have a required ingredient at home and explain what you could substitute for it, including quantities (eg. Milk and lemon juice substituted for buttermilk) T - /5 c. Number of Portions: i. Select one of your recipes and DOUBLE the yield (quantity) ii. Select one of your recipes and REDUCE the yield (quantity) by HALF T- / 5 Step 5: Put it all together! Use a similar method of formatting for your chapter, and try to make it creative! Your disease should be the first pages in your chapter; you can use visuals to enhance the appearance. Follow this by your recipes. Each recipe should have its own page and the calculations should all be included on that page. (Recipes should follow the format taught in class; include basic nutritional information, proper cooking instructions, and a list of tools needed to prepare the recipe). The last page should be your list of references. C- / 10 Step 6: When you hand in your assignment, include a list of who was responsible for which parts of your chapter. The answer `it was done by us all equally` will not suffice, and will result in a mark of 0.

4 WORKSHEET #2: SHOPPING LIST Food Items: Approximate Price Quantity

5 WORKSHEET: #3 EQUIPMENT/SUPPLY LIST To use your time wisely and be efficient in preparing food you should always collect all the equipment and supplies needed to complete the food lab. Remember equipment and supplies means everything you will need to prepare the food, serve the food, eat the food and to clean-up. Equipment & Supply Item: Quantity Dish soap 1 tbsp. Dish rack 1 Dish tray 1 Bleach 1-2 cap full Wash cloths 1 Tea towels 4 2 Remember to list all the cleaning supplies

6 WORKSHEET #4: FOOD LAB WORK SCHEDULE Time: Person #1: Person #2: Set up cleaning station Collect all equipment and tools Collect all food and other consumables

7 Ingredients: WORKSHEET #1: Recipe Title: Instructions: List general safety procedures that must be followed List food safety procedures that must be followed List Sanitation procedures that must be followed

8 Evaluation: Criteria Comments Level % Level % Level % Level % Level % The following websites can help you:

9 Criteria Level 4 Level 3 Level 2 Level 1 Information Sheet At Least 4 Credible Sources Used Embedded Citation Using APA Method List of References in APA Format Poster Pamphlet Recipe Description of Cutting Skills Description of Combining Skills Description of Food Preparation Skills Description of Cooking Methods Being Used Description of Tools and Equipment Needed Food Safety, Kitchen Safety, Sanitization Methods Recipe Selection Meets the Needs of your Nutrient Deficiency or Toxicity Timing of lab was planned well 3 Cutting Skills 2 Combining Skills 1 Other Food Preparation Skills 1 Cooking Method Provided Accurate Nutrient Content of Recipe describes nutrient deficiencies and toxicities with a effective data collection skills, including the ability to gather and select relevant information from a variety of sources with a a a Plans and prepares a food item(s) to optimize nutrient content or retention with a Evaluates the of specific foods using available food and nutrition describes nutrient deficiencies and toxicities with a effective data collection skills, including the ability to gather and select relevant information from a variety of sources with a Plans and prepares a food item(s) to optimize or retention with Evaluates the of specific foods using available food and nutrition describes nutrient deficiencies and toxicities with effective data collection skills, including the ability to gather and select relevant information from a variety of sources with Plans and prepares a food item(s) to optimize nutrient content or retention with Evaluates the of specific foods using available food and nutrition describes nutrient deficiencies and toxicities with little effective data collection skills, including the ability to gather and select relevant information from a variety of sources with little little little Plans and prepares a food item(s) to optimize or retention with little Evaluates the of specific foods using available food and nutrition

10 Presentation During Lab is Complete and Accurate Reflection One Page Shows Understanding of Expectations and Possible Changes for the Future information with a Communicates the results of their research and inquiry effectively with a an understanding of the research process and by reflecting on their learning with a high degree of information with Communicates the results of their research and inquiry effectively an understanding of the research process and by reflecting on their learning with information Communicates the results of their research and inquiry effectively an understanding of the research process and by reflecting on their learning with information with little Communicates the results of their research and inquiry effectively with little an understanding of the research process and by reflecting on their learning with little