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Subject: ProStart Il
Grade: 10, 1 1, 12
Name of Chapter: Nutrition
Length of Chapter: 2 weeks
Overview of Chapter: This chapter teaches students about the six key nutrients while emphasizing the
importance of nutrition in the restaurant.
Priority Standards for chapter:
• Demonstrate professional food preparation methods and techniques for all menu categories to
produce a variety of food products that meet customer needs. (NSFACS: 8.5)
Supporting Standards for chapter:
• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams, assuming
various roles and responsibilities to work effectively toward a common goal.
• ISTE-KNOWLEDGE COLLABORATOR.3.C – curate information from digital resources using
a variety of tools and methods to create collections of artifacts that demonstrate meaningful
connections or conclusions.
Unwrapped Concepts
(Students need to know)
Unwrapped Skills
(Students need to be able
to do)
Bloom's
Taxonomy
Levels
Webb's
DOK
Menu planning principles and techniques based
on standardized recipes to meet customer needs Demonstrate Apply 3
Essential Questions:
1. Why is nutrition important to the restaurant and food service industry?
2. How can menus and recipes be more healthful?
Enduring Understanding/Big Ideas:
1. Once restaurant and foodservice employees learn about nutrition, they can begin to plan menus
and recipes that incorporate nutrition principles and meet customers' expectations for healthy
tasty cuisine.
Topic 2: Nutrition
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2. Menus and recipes can be made more healthful by modifying portion size, adding healthful
ingredients, and substituting healthier ingredients.
Unit Vocabulary:
Academic Cross-Circular Words Content/Domain Specific
Amino acidsAntibiotic
CalorieCarbohydrate
Cardiovascular diseases Cholesterol FatFiber
MineralProtein
Vitamins
Additive Adequate intakesCertified organic
CoagulateComplementary Proteins
Complete proteinsComplex carbohydrateConventional product
Diabetes mellitusDietary guidelines for Americans
Dietary Reference IntakesEssential amino acids
Essential fatty acidFat-soluble vitamin
FoamFood additive
Genetically modified organismGlucoseGMO
HerbicideHormones
HydrogenationIncomplete protein
Insoluble fiber InsulinIodized salt
Iron-deficiency anemia KilocalorieKosher salt
Lacto-ovo-vegetarianLacto-vegetarian
LipidsMalnutrition
Natural NutrientsNutrition
ObeseOrganic
Osteoporosis
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OverweightOxidationPesticide
Phyllo doughPhytochemicalPortion control
Recommended dietary allowancesReductionRock saltSea salt
Simple carbohydrateSoluble fiber Table salt
Trans fatty acidVegan
VegetarianWater-soluble vitamins
Resources for Vocabulary Development:
National Restaurant Association. (201 1). Foundations of Restaurant Management & Culinary Arts Level One. Chicago: Pearson.
Board Approved: January 26, 2017 13 | P a g e
Engaging Experience 1Title: Nutrition-Related Disease Research PresentationSuggested Length of Time: 2 class periodsStandards Addressed
Priority:
• Demonstrate menu planning principle and techniques based on standardized recipes to meet customer needs. (NSFACS: 8.5)
Supporting:
• ISTE-GLOBAL COLLABORATOR.7.C - contribute constructively to project teams,
assuming various roles and responsibilities to work effectively toward a common goal.
• ISTE-KNOWLEDGE COLLABORATOR.3.C – curate information from digital
resources using a variety of tools and methods to create collections of artifacts that
demonstrate meaningful connections or conclusions.
Detailed Description/Instructions: After guided reading and direct instruction, students will pair up to research a nutrition-related disease from the following:
• Diabetes
• Heart Disease
• Obesity
• Osteoporosis
• Kidney disease
Students will conduct research and include the following information in a multimedia presentation:
Number of people suffering from the disease
If any of the illnesses are more prevalent based on gender, age, race or geographic location,
including any implications
Changes in diet that can minimize or prevent the disease
Consequences of long term effects of the disease
Action plan to educate people about the disease and methods of prevention
Students will present to their peers and lead a large group discussion.
Topic 1: Importance of Nutrition to the Industry
Board Approved: January 26, 2017 14 | P a g e
Bloom's Levels: Analyze, Evaluate
Webb's DOK: 3, 4
Rubric: To be created
Board Approved: January 26, 2017 15 | P a g e
Engaging Experience 1
Title: Nutrients Heandbands
Suggested Length of Time: 2 class periods
Standards Addressed
Priority:
• Demonstrate menu planning principles and techniques based on standardized recipes to
meet customer needs. (NSFACS: 8.4)
Detailed Description/Instructions: After guided reading practice, the class will be divided into six
teams. Each team will represent a nutrient from the following list of basic nutrients:
Carbohydrates
Fats
Proteins
Vitamins
Minerals
Water
Each team member will create a headband that describes the role of the nutrient in our bodies. Each team
will present each member's headband one at a time. Their peers will right down the nutrient that identifies
with each headband. When all points have been shared, students can check to see if they identified the
correct nutrient.
Bloom's Levels: Analyze, Evaluate
Webb's DOK: 3, 4
Rubric: to be created
Topic 2: Six Basic Nutrients and their Functions
Board Approved: January 26, 2017 16 | P a g e
Engaging Experience 1
Title: Nutrients Label Analysis
Suggested Length of Time: 1 class period
Standards Addressed
Priority:
• Demonstrate menu planning principles and techniques based on standardized recipes to
meet customer needs. (NSFACS: 8.4)
Detailed Description/Instructions: After guided reading and direct instruction, students will analyze a
variety of food labels from popular foods that they consume. Students will bring in an unopened snack or
food that they enjoy on a regular basis. Students will locate the nutrition label and evaluate the following:
Fat grams per serving
Sodium
Protein
Calories
Sugar
Students will record the nutrition information then share it with their table group. Students will compare
label information to select the healthiest food from their table.
Bloom's Levels: Analyze, Evaluate
Webb's DOK: 3, 4
Rubric: to be created
Topic 3: Nutrient Sources
Board Approved: January 26, 2017 17 | P a g e
Engaging Experience 1
Title: Healthy Menu Creation
Suggested Length of Time: 2 class periods
Standards Addressed
Priority:
• Demonstrate menu planning principles and techniques based on standardized recipes to
meet customer needs. (NSFACS: 8.4)
Detailed Description/Instructions: After a review lesson of MyPIate students will create a week of
healthy menus that consist of the following:
Breakfast
Lunch
Dinner
2 snacks
Students will be assigned a client that has specific dietary needs.
Each day of meals will be reviewed to meet the MyPIate recommendations for a particular person's health
level.
Bloom's Levels: Analyze, Evaluate
Webb's DOK: 3, 4
Rubric: to be created
Topic 4: Healthy Menus
Board Approved: January 26, 2017 18 | P a g e
Rubric for Engaging Scenario: To be created
Engaging Scenario (An Engaging Scenario is a culminating activity that includes the following components: situation, challenge, specific roles, audience, product or performance.) After studying nutrition and the importance of nutrition throughout one's life, students will be able to share their knowledge with a group that often suffers from lack of nutrition in the late stages of life. Senior citizens enjoy working with young people and have a lot of knowledge to share. In this scenario, students will demonstrate and share healthy snacks with seniors during their activity time in the care facility. Students will help the seniors manipulate the kitchen tools to prepare the snacks together while the students share what they have learned about the six basic nutrients and why we need to focus on getting these throughout our lifespan.
Engaging Scenario
Board Approved: January 26, 2017 19 | P a g e
Topic Engaging Experience
Title
Description Suggested Length of Time
Importance of Nutrition to the
Industry
Nutrition-RelatedDisease
ResearchPresentation
After guided reading practice and direct instruction students will pair up to research a nutrition-related disease from the following: Diabetes Heart Disease Obesity Osteoporosis Kidney Disease
Students will conduct research and include the
following information in a multimedia
presentation:
Number of people suffering from the disease
If any of the illnesses are more prevalent based on gender, age, race or geographic location, including any implications
Changes in diet that can minimize or prevent the disease
Consequences of long term effects of the disease
Action plan to educate people about the disease and methods of prevention
Students will present to their peers and lead a large group discussion.
2 class periods
Six Basic Nutrients and Their Functions
NutrientHeadbands
After guided reading practice, the class will be divided into six teams. Each team will represent
a nutrient from the following list of basic nutrients:
Carbohydrates Fats Proteins Vitamins Minerals Water
Each team member will create a headband that
2 class periods
Summary of Engaging Learning Experiences for Topics
Board Approved: January 26, 2017 20 | P a g e
describes the role of the nutrient in our bodies. Each team will present each member's headband
one at a time. Their peers will right down the nutrient that identifies with each headband.
When all points have been shared, students can check to see if they identified the correct
nutrient.Nutrient Sources Nutrition Label
AnalysisAfter guided reading and direct instruction,
students will analyze a variety of food labels from popular foods that they consume. Students
will bring in an unopened snack or food that they enjoy on a regular basis. Students will locate the
nutrition label and evaluate the following: Fat grams per serving Sodium Protein Calories Sugar
Students will record the nutrition information then share it with their table group. Students will compare label information to select the healthiest
food from their table.
I class period
Healthy Menus Healthy Menu Creation
After a review lesson of MyPlate students will create a week of healthy menus that consist of
the following: Breakfast Lunch Dinner 2 snacksStudents will be assigned a client that has
specific dietary needs.Each day of meals will be reviewed to meet the
MyPlate recommendations for a particular person's health level.
2 class periods
Resources for Vocabulary Development:
National Restaurant Association. (2011). Foundations of Restaurant Management & Culinary Arts Level One. Chicago: Pearson.
Golightly Culinary and Hospitality CareerCourse: Food management, production, and serviceLesson: Segment Il- NutritionText: National restaurant associations Foundation text bookInstructional Objection: The student will understand dietary guidelines, nutritional labels, and the importance of nutrition awareness in the Hospitality industry
Describe a healthy diet.
Board Approved: January 26, 2017 21 | P a g e
Use the Dietary Guidelines for Americans and MyPyramid to plan meals.
Interpret information on a nutrition label.
Define obesity and explain how it can be prevented.
Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.
Describe how phytochemicals and fiber function in the body.
Name the types of carbohydrates and fats and describe their function in the body.
Identify food sources of carbohydrates and fats.
Describe cholesterol and identify its food sources.
Describe the makeup of proteins and their function in the body.
Identify food sources of proteins.
Describe the three major vegetarian diets.
List the functions of vitamins, minerals, and water in the body.
Identify food sources of vitamins, minerals, and water.
Explain what food additives are and how they function in food.
Explain the role of digestion in nutrition and health.
List and describe techniques for food preparation that preserve nutrients.
Suggest ways to make menus and recipes more healthful.
Suggest healthful substitutes for high-fat items.
List and define recent developments in food production that may affect nutrition.
Foundations ProStart 1Chapter 5Mypyramid
Standard Kitchen EssentialsObjectives Describe a healthy diet.
Use the Dietary Guidelines for Americans and MyPyramid to plan meals.Interpret information on a nutrition label.Define obesity and explain how it can be perverted.
Supplies DVD, worksheet, computers
Content:
Have students look over their homework. Point our things like variety of food groups, total sodium, total fiber, total fat, etc... Have students turn this in.
Using the computers in class have students plan out a menu using the menu planner on mypyramid. It should meet all nutritional requirements. Print and turn in.
Homework: Students will create a restaurant menu based on solid nutrition principles. Grilling, steaming, and poaching should all be used as well as variety of lean meats, whole grains, fruits and vegetables.
Foundations ProStart 1Chapter 5Mypyramid
Standard Students will prepare a health baked item using dietary guidelinesObjectives Describe a healthy diet.
Use the Dietary Guidelines for Americans and MyPyramid to plan meals.Interpret information on a nutrition label.Define obesity and explain how it can be perverted.
Supplies Lab ingredients, pans
Content:
Create cranberry and banana bread using the low sugar, low fat and low salt versions. Evaluate as a class for flavor and mouth feel.
Talk about health issues that require less fat, sugar or sodium. Show if DVD if desired while it bakes on health issues.
Foundations ProStart 1Chapter 5
Mypyramid LabStandard Students will learn how to prepare a dish using a fiber in a dietObjectives Describe a healthy diet.
Use the Dietary Guidelines for Americans and MyPyramid to plan meals.Interpret information on a nutrition label.Define obesity and explain how it can be perverted.
Supplies Lab supplies, worksheet
Content:
Students will prepare lentil burgers explain the importance of beans, fiber, etc.. in the diet.
Students will create a label for this food item will all required nutritional information. They can do this by hand or on a computer calculator.
http://recipes.sparkpeople.com/recipe-calculator.asp
Name: ________________________________________________________ Period: ________________
The Six Major Nutrients
Nutrient Function SourceEnergy
or Calories
Carbohydrates
Protein
Fat
Vitamins
Minerals
Water
Non nutrient:Fiber
Name: ________________________________________________________ Period: ________________
ChooseMyPlate.gov AssignmentDirections: In 201 1 the USDA came out with choosemyplate.gov, a way to help Americans live a more healthy life. In this assignment, you will explore the site and see how it can help you live a healthy life. 1. Log onto the internet and type in the address choosemyplate.gov on the right
click on choose a personalized plan.2. Fill in your age, sex, and exercise. Hit the submit button.
There are 12 different personalized plans — depending on the information you filled in.
3. This page has information that is appropriate for your body.DO NOT PRINT THIS!! Answer the following questions:
How many calories should you eat?
How many ounces of grains?
How many cups of vegetables?
How many cups of fruit?
How many cups of milk? How many ounces of meat?How much oil? How many empty calories?
4. Click of Food Groups on the left.
5. On the right side of the page under Related Topics go to Oils.
What are oils?
What are 3 oils high in saturated fat?
What are solid fats?
What are 3 solid fats?
6. Click on the “Empty Calories” button on the right side under Related Topics. READ THE INFORMATION.Explain empty calories:
List 4 foods that provide empty calories.1. 2.3. 4.List 2 foods that are all empty calories1. 2.
List 2 foods with some empty calories and a better choice.1.2.
7. Click on Physical Activity under Related Topics
What are 3 examples of moderate activity?1. 2. 3.What are 3 examples of vigorous activity?1. 2. 3.
8. Go back up to the right top corner box and go to ‘How much is needed?’ The second paragraph explains how much exercise children and teenagers should get. How much should they get each day? _____________
9. Go back up to the right top corner again hit ‘How many calories are used”. Hit the Click to see chart. How many calories would the man use in 1 hour of hiking? ____________
10. Close the chart. Go back up to the right corner box and hit Tips for increasing physical activity.
List 2 ways to increase your physical activity at home.1. 2.List 2 ways to increase your physical activity at school. (Think about it)1. 2.
11. Now track your diet. On the left click on interactive tools. Click on Food Tracker. Click on new user registration.
12. Fill in the information and submit it. This will allow you to go back to this later. 13. Fill in the second information page with height and weight. Click on Save today's changes. 14. Click on Proceed to Food Intake. 15. Put in your first food. Click on the search button. Click on the closest food item from the list.
Spelling matters, if you're not sure about spelling, try spelling part of the word. Type in your next food item. Keep going until you have the entire day completed. It will appear as a list on the right of the screen.
16. Click on select quantity. Complete Select a serving size for each food item. DO NOT put I don't know for any food item, if you don't know, ask. This is setting a measurement amount. Make sure every box is filled in. Fill in the Number of servings.
17. At the bottom of the page, click on print Food Record. Click on Save and Analyze.18. Click on Calculate DG Comparison, choose to maintain weight or go for a healthier weight.
Print this page.19. At the bottom, click on Nutrient Intakes. Print this page. 20. At the bottom, click on mypyramid recommendation. Print this page.
Name: ________________________________________________________ Period: ________________
ChooseMyPlate.gov Menu PlannerPlan a menu for yourself. Remember this is to see if you can do it; it's not a menu you have to eat from.
1. Go to choosemyplate.gov2. Click on Plan a Healthy Menu3. Fill in the information as requested. Put your name so you can get your copies
when they print.4. Begin planning your menu. You must meet the requirements exactly. Enter a food
item for one of your daily meals. Enter the amount of food, the meal it will be added to and any add-ons you like.
5. Complete each meal, again you may not exceed or go under the given amounts for each food group. You must land in the green area for all the areas.
6. If you go over or are short in a food group, try editing a food item from that group and changing the amount. To edit, scroll down and find the item, click edit and make the changes.
7. When all the calories and servings are correct click on reports.8. Click on Daily Menu and then print report 9. Make sure your name printed on it and turn it in.
ProStart 2Chapter 2
Intro to Nutrition
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.List the functions of vitamins, minerals, and water in the body. Identify food sources of vitamins, minerals, and water.Explain what food additives are and how they function in food.Explain the role of digestion in nutrition and health.List and describe techniques for food preparation that preserve nutrients.Suggest ways to make menus and recipes more healthful.Suggest healthful substitutes for high-fat items.List and define recent developments in food production that may affect nutrition.
Supplies
Content:Watch Bill Nye introduce the nutrients or use other DVD.
Power Point on Chapter 2Students can work on syllabus during and after the power point
ProStart 2Chapter 2
Carbohydrate, Protein and Fat
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.
Supplies Computers, information cards, rubrics, poster boards, etc…
Content:Divide the class into groups. Have them prepare a presentation on one of the nutrients Carbohydrates, Protein or Fat. You can also have groups to fiber, phytochemicals, cholesterol, additives and vegetarian diets. This can be a power point, illustrated talk, etc... about 3 minutes long. Students will include types, function, sources, etc... Provide the materials and a grading rubric to each group.
ProStart 2Chapter 2
Nutrient Lab
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Name the types of carbohydrates and fats and describe their function in the body.Identify food sources of carbohydrates and fats.Describe cholesterol and identify its food sources.Describe the makeup of proteins and their function in the body.Identify food sources of proteins.Describe the three major vegetarian diets.
Supplies Lab supplies
Content:Prepare healthy foods (whole grains, fish, vegetables, blueberries, etc...)
ProStart 2Chapter 2
Vitamins and Minerals
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.List the functions of vitamins, minerals, and water in the body.Identify food sources of vitamins, minerals, and water.
Supplies
Content: Watch Vitamin and Mineral DVDs with worksheets. Fill in the blanks of answers still missing.
ProStart 2Chapter 2
Health Related Foods Lab
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.Suggest ways to make menus and recipes more healthful.
Supplies Lab Supplies
Content:Anemia: Black Bean Salsa with ChipsColon and Rectal Cancer: Extra Fiber Apple CrispHeart Disease: Low Cholesterol Oatmeal Drop CookiesDiabetes: Light Banana ParfaitOsteoporosis: Tofu SmoothiesWeight Management: Sensibly Delicious Brownies
Make and share the foods listed above.
ProStart 2Chapter 2
Dietary Guidelines and MyPlate
Standard Students will understand and apply basic nutrition.Objectives Explain why nutrition is important to the foodservice industry.
List the six basic types of nutrients found in food.Describe how phytochemicals and fiber function in the body.Suggest ways to make menus and recipes more healthful.List and define recent developments in food production that may affect nutrition.
Supplies Computers, instruction sheets
Content:Watch DVD on My Plate
Do Choose Myplate worksheet using learning zone information cards.
Evaluate the nutrients from menus of local restaurants.
ProStart 2Chapter 2
Menu and Substitutions
Standard Students will understand and apply basic nutrition.Objectives Suggest ways to make menus and recipes more healthful.
Suggest healthful substitutes for hi h-fat items.Supplies
Content:Do the Substitution Lab
While baking work on the Lasagna done right worksheet as a group.
ProStart 2Term Assessment
Standard Students will explore the facets of Breakfast Foods and Sandwiches.Students will understand and apply basic nutrition.
Objectives See previous lesson plansSupplies Flip book, Art supplies, Dietary Guidelines
Content:The Basics of Nutrition Flip Chart
Dietary Guidelines Project
Name: ________________________________________________________ Period: ________________
ProStart Year 2 – Chapter 81. Why is it important for restaurant and food service employees to learn about nutrition? (80)
2. What are nutrients and what happens after they are consumed? (80)
3. Who is responsible ultimately for what they eat? (81)
4. What is the function of fiber in the diet? (84)
Where is fiber found? (84)
5. What are phytochemicals? (84)
How are they seen in food? (84)
6. Carbohydrates 84-85Function Sources
7. What is the difference between simple carbohydrates and complex carbohydrates? (86-88)Simple Complex
Sources Sources
8. Define the following words: (85-88)Kilocalorie
Glucose
Hormones
Insulin
Soluble Fiber
Insoluble Fiber
9. Define lipid. (89)
10. What is the difference between fats and oils. (89)
Fats Oils
11. What are the functions of fat? (89)1.2. 3. 4. 5.
12. Define the following. (90)
Essential fatty acid
Oxidization
Cholesterol
Trans fatty acids
Hydrogenation
13. Sources of fats. (91)
Type of Fat Food SourcesSaturated fatMonosaturated fatPolyunsaturated fatCholesterol
14. Define the following (92-92)
ProteinsAmino acidsComplete proteins Incomplete proteinsComplementary proteins
15. What are vitamins? (94)
16. List the water soluble and fat soluble vitamins and how they differ. (94)
Water-soluble Fat-soluble
17. What are minerals? (95)
18. Functions of some minerals. (95)
Mineral FunctionCalcium & PhosphorusPotassium & sodium
19. Do vitamins and minerals provide energy? If not what substances do? (95)
20. Calories (or energy) per gram. (95)Carbohydrates = _______________Protein =_______________Fat =____________
21. List the 4 roles of water. (96)
1.
2.
3.
4.
22. What are food additives? (98)
23. What are the four functions of food additives? (99)
24. What is RDA? (100)
25. Describe the 4 types of vegetarian diets. (100)
Vegetarian Lacto-vegetarianLacto-ovo-vegetarianVegan
26. Describe each disease and what causes it. (101-103)
ObesityOsteoporosisAnemiaDental CavitiesCardiovascular DiseaseDiabetesCancer
27. Describe the flow of food and how to reserve the nutrients as much as possible. (109-1 16)
Purchasing and Receiving
Storing Dry, Refrigerated, Frozen
Prepping
Cooking Food Grains, Meats, Fruits
Holding
28. Define portion control. (117)
29. What are 3 modifications you can make in baking to reduce fat or sugar? (118)1.
2.
3.
30. Read the modifications for each of the following foods and give a brief summary. (118-122)
Soups & sauces
Meat
Seafood
Vegetables
Desserts
Garnishes
31. Define the following: (126-127)
Pesticides
Hormones
GMO
Conventional
Organic
Certified organic
32. What are the benefits of a GMO? (128) 1. 2.3.4.5.
Test Review Questions (137-138)
1. ______________
2. ______________
3. ______________
4. _______________
5. _______________
6. ______________
7. ______________
8. ______________
9. _______________
10. _______________
The Basics of Nutrition&
RestaurantsNames:_______________________________________________________________________Period: _______________ Kitchen # ________
Why is nutrition important to the restaurant and foodservice industry?1.
2.
NUTRITION & RESTAURANTS
CARBOHYDRATES
The purpose of Carbohydrates is:
List eight foods that a restaurant serve that would be a type of carbohydrate1. 5.2. 6.3. 7.4. 8.
The two types of carbohydrates are:1. 2.
What is found only in plant foods that cannot be digested?
Why are complex carbohydrates better for you?
PROTEINTwo functions of Proteins are:1.2.Essential amino acids are only found in ____________________
List the three types of protein and example of each1.2.3.About _______________ of your body's total weight is protein.Some of the body parts that are protein based are:1. 3.2. 4.List different types of protein that could be served in a restaurant1. 3.2. 4.
FAT
Another word for fat is ___________________What are the five functions of fats?1.2.3.4.5.List the 3 types of fat and example of each.1.2. 3.How do you prevent oxidation?
Taking a liquid fat and making it solid is called:
What would be some concerns about fat at restaurants?1.2.
VITAMINS MINERALS WATER
Vitamins and Minerals help in:.1.2.3.4.
Vitamins help _____________, _______________, ______________, and ________________, work properly.The two types of vitamins and examples of each)1.2.List the two types of minerals and an example of each.1.2.List the important roles of water1.2.3.4.Water makes up__________________% to ___________ % of the human body.15 offering water at restaurant is more than just a courtesy?
A HEALTHY DIETList examples of food additives see page MO-1411. 5.2. 6.3. 7.4. 8.what are the four functions of additives? Page 991.2.3.4.According to the Dietary Guidelines and My plate a healthy diet includes:1.2.3.List the types of Vegetarians:1.2.3.4.List food related diseases and how someone could prevent them by changing their diet.1.2.3.4.5.6.7.
Making menus more healthyWhat techniques for food preparation preserve nutrients? (112-114)Cooking Grains & LegumesCooking Meat, Fish & PoultryCooking Fruits & Vegetable
Modifications in baking (118)Fat
Cholesterol
Sugar
Other Modifications (120-122)Meat
Seafood
Vegetable
Dessert
Garnishes