I have not completed this yet in this format. I plan to do this in February.

I'm very interested to see what you do...I find students have very weak conversion skills, and this could be a great way to give them concrete practice that they can then apply in other ways. Many years ago I taught chemistry, and I often had students convert recipes for larger numbers of people to give them non-scary practice with dimensional analysis. But perhaps you talking about something completely different here? Focusing more on nutritional content? Anyway, good luck! I'm still putting my plans together, too.

Sue T.

HI
rECIPE CONVERSION IS VERY DIFFICULT FOR STUDENTS.They have huge issues with fractions.
This activity is using a recipe nutrtion analysis for the recipe. It provides the calories per serving protein etc for the food. I found this free web site over the summer. Usually you have to pay for the program or purchase a software program. So this was a great find.
I was going to have the students reduce the fat, sugar and salt in regular recipes. This will make typical things healther for them!

Home Made – Made Healthier

Linda Hunchak Rohr
Silver Lake Middle School
Kingston Massachusetts
Massachusetts Comprehensive Health Curriculum Framework
PreK-12 Standard 3: Nutrition
Students will gain the knowledge and skills to select a diet that supports health and reduces the risk of illness and future chronic diseases.
3.2 Use the USDA Food Guide Pyramid and it three major concepts of balance, variety and moderation to plan healthy meals and snacks
3.8 List the functions of key nutrients and describe how the United States Dietary Guidelines relate to health and the prevention of chronic disease throughout the life span.
3.10 Describe the components of a nutrition label and how to use the information from labels to make informed decisions regarding food.
3.11 Analyze dietary intake and eating patterns. (Using a Diet analysis software)

Goals- Home Made- Made Healthier
• To help students understand the fat and oils section (yellow stripe) of the USDA Food Guide Pyramid.
• Students will utilize a variety of technologies and materials, Internet web sites, Excel, cookbooks, and students handouts in order to complete the project.
• To help students learn to make critical, life determining decisions for extending and enhancing their own lives (health promotion and disease prevention).
• To help interpret information from the Nutrition label.
• To help students develop sensitivity to the needs and concerns of the aging population and people afflicted with health concerns.
Objectives
Students will understand the role of fats, sugar, sodium in the diet, positive as well as drawbacks.
Students will determine the relationship of dietary intake and the development of chronic diseases and their impact on a person’s health.
Students will select a baking product recipe from a cookbook that will be appropriate to modify.
Students will incorporate ingredient substitutions in recipes in order to reduce the sodium, sugar and fat in a recipe, while still maintaining the original home baked product.
Students will use a nutrition analysis tool to evaluate each recipe
Students will analyze the resulting food label to determine the amount of fat grams, sugar grams, and sodium mg. that have been reduced.
Students will determine the amount of calories, fat grams, sodium mg. and sugar (simple) grams that would be saved by making the modified recipe.
Students will determine if any nutritional improvements have been made from the modification, ie. Improved fiber, vitamins, minerals.
Students will prepare a comparison chart of the original and modified version of the recipe.
Day One

Students will view a PowerPoint (see attached) on the project requirements and examples of the completed project.

Students will review the review the food preparation completed in class. These finished class projects will be reviewed for nutritional analysis and ingredient substitutions.

The guidelines for recipe modification handout will be reviewed (see attached Ohio State Extension 2003).
Students will review the handout and scoring rubric for the requirements of the Recipe modification project.







Day Two

Students will review a variety of cookbooks.
Students will select a dessert/baking recipe that will fit the guidelines for the recipe modification project. Students may choose to bring in a recipe that is used at home.These can be typical baked items that are served in their home or traditional, holiday or ethnic foods that are served in their home.
Examples of recipe that have been completed are Baklava, Russian Nut rolls, cheesecakes etc.
Students will complete the left half of the project sheet. Detailing the original ingredients needed to make the recipe. Procedural or preparation methods of the ingredients will be eliminated.
Examples- ½ cup chopped onions will be written as ½ cup onions
1 teaspoon coarsely ground black pepper will be written as 1 teaspoon black pepper

the servings in the recipe will be listed.

Students will then evaluate each ingredient in the recipe. On the right side of the work sheet the students will modify or substitute ingredients to lower fat, sodium and sugar.
The serving size will remain the same for the second recipe.

Day three. Using the computer lab

Students will sign in to their student account.
Students will open the Internet
Students will open the web site xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx

The students will type in the original recipe and click the analyze command.
The screen, which now includes the nutrition label, and ingredient list will be copied (using print screen command) and pasted into a Word Document.

The student will then again type in the modified version of the recipe.
Again the analsze command will be used.
The second version of the recipe will again be copied and pasted at the bottom half of the Word document.

This work will be saved.
The sheet will be printed.

Students will close the internet.
They will open Microsoft Excel
They will make a spread sheet that will compare the calories
Students will highlight the spreadsheet information

This post was edited by Jacob Cohen on Jul, 2017
www.calorie-count.com/calories/recipe_analysis.php

This is the recipe analysis web site that I used.
sorry for the xxxx's