Purpose: Students will practice recipe modification and menu planning, skills ne

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Jul 27, 2022

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Purpose: Students will practice recipe modification and menu planning, skills needed to create new healthy options in the workplace or life. They will also compare and consider how their changes really did affect the final outcome. 20 points- Select 4 recipes from your group’s discussion, this should include a complete meal with some of the following: Appetizer, soup, salad, entree, side dish, and/or dessert. If your group did not select a variety of recipes you may need to add some more of your own to produce a well balanced meal. Present all 4 original recipes and original nutrient data (Calories, Carbohydrates, Sugars, Fiber, Protein, Fat, Vitamins/Minerals). You should cite any work that was not your own, by listing another student’s name in your group next to the recipe and data. 20 points- Present the same 4 recipes with at least 3 healthier changes starred (**). Again you will be using work from other group members and must cite that by listing their name. Also provide all the nutrient data on the new recipes (Calories, Carbohydrates, Sugars, Fiber, Protein, Fat, Vitamins/Minerals).
50 points- Write 2-3 paragraphs on each recipe that discusses the need for certain changes, how your changes might affect the final product and how they improved the nutritional profile. This is the main part that I’m looking for- Make it very thorough! Your nutrition analysis data gives you material to discuss, as you note how the changes you made really did affect your product nutritionally. I HAVE UPLOADED THE RECIPES. YOU JUST HAVE TO FOCUS ON PRESENTING THE RECIPES WITH 3 HEALTHIER CHANGES EACH, PROVIDING THE NEW NUTRIENT DATA ( YOU CAN USE THIS WEBSITE TO MAKE THEM https://www.verywellfit.com/recipe-nutrition-analyzer-4157076 ), AND WRITING THE PARAGRAPHS.

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