FCS A B Int

○​ Teachers ensure lab safety and provide lab protocols, data sheets, and guided analysis questions.

7.4 Preparing Healthy Recipes: ●​ Conduct taste tests

○​ Students sample the same food prepared using different cooking methods (e.g., steamed vs. fried vegetables) to evaluate flavor, texture, and nutritional quality. ○​ Teachers facilitate guided discussion and reflection, helping students connect preparation methods to nutrient retention and health outcomes. ○​ Students analyze traditional recipes and redesign them by incorporating healthier substitutions (e.g., whole grains, reduced sodium, added vegetables). ○​ Teachers model the process with a sample makeover and provide nutritional analysis tools and evaluation rubrics. ○​ Students develop a full-day meal plan that meets the recommended daily intake for all six nutrient groups. They then select one meal/snack to prepare and serve. ○​ Teachers provide planning templates, dietary guidelines, and opportunities for peer feedback. ○​ The instructor models techniques such as steaming, blanching, or minimal oil cooking, explaining how these preserve vitamins and minerals. ○​ Students take notes, ask clarifying questions, and may later apply these techniques in labs. ○​ Students work individually or in teams to create original recipes that meet specified nutritional targets (e.g., high fiber, low saturated fat). ○​ Recipes are judged based on nutritional value, taste, presentation, and creativity using a rubric-based assessment. ●​ Create a healthy cookbook, blog, or video series ○​ Students choose a creative format (cookbook, blog, or video series) to curate and showcase healthy recipes, complete with nutrient ●​ Recipe makeovers ●​ Plan a menu for a day ●​ Cooking demos ●​ Individual or group recipe competitions