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recipe modification
Linda Rohr
Apr, 2008
This post was edited by Jacob Cohen on Jul, 2017
Home Made - Made Healthier
Linda Hunchak Rohr
Silver Lake Middle School
Kingston Massachusetts
Grade 8 Foods and Nutrition course 45 minute class periods
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, i.e. 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 number of servings in the recipe must 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
www.calorie-count.com/calories/recipe_analysis.php
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 analyze 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.
Students will receive a step by step computer instruction sheet to complete the following activity (attached)
They will open Microsoft Excel
They will make a spread sheet that will compare the calories
Students will highlight the spreadsheet information
Students will make a poster to display their results
This will include the original and modified ingredient list
The before and after comparison graphs
A graphic of their food product
The before and after nutrition label
This will be scored using the attached rubric.
Students will be encouraged to prepare their modified recipe at home.
The family can complete and evaluation or the student may bring the product in for the class to sample.
Home Made - Made Healthier
Linda Hunchak Rohr
Silver Lake Middle School
Kingston Massachusetts
Grade 8 Foods and Nutrition course 45 minute class periods
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, i.e. 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 number of servings in the recipe must 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
www.calorie-count.com/calories/recipe_analysis.php
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 analyze 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.
Students will receive a step by step computer instruction sheet to complete the following activity (attached)
They will open Microsoft Excel
They will make a spread sheet that will compare the calories
Students will highlight the spreadsheet information
Students will make a poster to display their results
This will include the original and modified ingredient list
The before and after comparison graphs
A graphic of their food product
The before and after nutrition label
This will be scored using the attached rubric.
Students will be encouraged to prepare their modified recipe at home.
The family can complete and evaluation or the student may bring the product in for the class to sample.
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Linda Rohr
Jun, 2008
HI
Sorry this is late, It has been an extemely busy end of the school year.
I taught this lesson three times to each of the three teams that I work with. I used this with the 8th graders. It was the final type of lesson. It was where they could apply their knowledge of nutrtion to a recipes in order to make it healthier. They also used the computer lab, which in spite of being difficult to scheudle, the students seem to love using the lab.
I had many very nice projects. Most students used Excel to graph their results, though some asked if they could use graph paper to chart their results.
I do think that this lesson was difficult for many of the special needs students that I have in my class. In some classes I have 9 special needs students, no aide along with 19 other regular ed students. It was tough to answer many questions.
I have had this idea for the lesson for a long time, I just was never able to develop the lesson completely.
Sorry this is late, It has been an extemely busy end of the school year.
I taught this lesson three times to each of the three teams that I work with. I used this with the 8th graders. It was the final type of lesson. It was where they could apply their knowledge of nutrtion to a recipes in order to make it healthier. They also used the computer lab, which in spite of being difficult to scheudle, the students seem to love using the lab.
I had many very nice projects. Most students used Excel to graph their results, though some asked if they could use graph paper to chart their results.
I do think that this lesson was difficult for many of the special needs students that I have in my class. In some classes I have 9 special needs students, no aide along with 19 other regular ed students. It was tough to answer many questions.
I have had this idea for the lesson for a long time, I just was never able to develop the lesson completely.
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Linda Rohr
Jun, 2008
I did develope a scoring rubric for the project
Scoring Rubric
Recipe Modification Project/Foods and Nutrition
Name _________________________________________________
Class Period ____________________________________________
Team _________________________________________________
Date Due ______________________________________________
Recipe Possible Points Score
Ingredients Listed Original Recipe 5
Modified Recipe 10
Used Appropriate substitutions
Amounts reduced appropriately
Nutrition Label Original Recipe 10
2 points each
total calories
fat grams
sodium grams
Simple sugar grams
Use of bar graph
Modified Recipe 10
Total calories
Fat grams
Sodium mg
Simple sugars grams
Use of Bar Graph
Picture or Graphic of recipe Reflective of recipe title 5
Poster
Neat 5
Legible
Spelling/grammar
Meeting Deadlines
On time 5
Rubric completed
Total 50 points Your Score _____________
Scoring Rubric
Recipe Modification Project/Foods and Nutrition
Name _________________________________________________
Class Period ____________________________________________
Team _________________________________________________
Date Due ______________________________________________
Recipe Possible Points Score
Ingredients Listed Original Recipe 5
Modified Recipe 10
Used Appropriate substitutions
Amounts reduced appropriately
Nutrition Label Original Recipe 10
2 points each
total calories
fat grams
sodium grams
Simple sugar grams
Use of bar graph
Modified Recipe 10
Total calories
Fat grams
Sodium mg
Simple sugars grams
Use of Bar Graph
Picture or Graphic of recipe Reflective of recipe title 5
Poster
Neat 5
Legible
Spelling/grammar
Meeting Deadlines
On time 5
Rubric completed
Total 50 points Your Score _____________
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