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
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