Unit 2 Influences on Planning and Basic Nutrition Objective – Demonstrate knowledge and skills in resource management as it relates to food preparation

Detour to Cooking Lab Skills PP

Quesadilla Lab

Use resources and critical thinking to analyze the previous cooking lab on issues of nutrition and cost. Discuss lab grades Complete Lab Data Assignment using dietary guidelines and internet resources

Measuring Techniques Video - Measure Up in the Kitchen Complete worksheet

Divide Apple Crisp recipe in ½ FYI 16 Tablespoons = 1 cup 3 teaspoons = 1 Tablespoon Premix apple crisp ingredients and wash apples Demo apple slicers

Objectives Today- Use resources and critical thinking to analyze the previous cooking lab on issues of nutrition and cost. Apply knowledge and skills to finish preparing a carbohydrate containing creation. Steps to Begin Bring me your homework to get kitchen permission. Wash, slice and core apples. Put in bottom of casserole dish. Use pastry blender and bowl to blend baggie ingredients until crumbly. Cover with a paper towel, and microwave for 5-6 minutes, stopping to quickly rotate at the ½ mark. While it is cooling, finish your critical thinking assignment. When you get the green light, serve your apple crisp to your group. Ask me how to save a portion for your testing partners.

Explain the roles of each type of carbohydrates in the diet Get Ready…. – Coming soon - Performance task- create a public service announcement to encourage teens to make quality carb decisions. (rubric to include: why, what, how much) Use chapter 6 Video – Food Guide Pyramid – “make half your grains whole”

Explain the roles of each type of carbohydrate in the diet Complete and serve apple crisp with intro to types of carbs Simple sugars – pg 92 – below 100 (apple crisp contained brown sugar) – (beverage display) Complex or Starches – pg 93 – avoid processed grains (apple crisp contained flour) – Choose power carbs (apple crisp contained apples, and oats) Fiber – pg 93 – aim for 40g per day (apple crisp contained fiber from apples & oats) As you read chapter 6, copy and define the terms listed on pg 91 Copy and answer questions 8, 9, 15, 16,18,19 on pg 100

Energy = calorie A unit used to measure food energy. It is the amount of energy needed to raise the temperature of 1 gram of water by 1°C

Who’s the bad guy? The answer is about quality and quantity

Quantity About 50% of your calories should come from carbs – 2,000 x.50 = 1,000 calories from carbs 1 bagel =350 calories

Quality Most of your daily carb allowance should be from complex carbs and naturally occurring sugars rather than added sugars The USDA suggests a limit of 10 teaspoons of added sugar per day. – One can of soda=the daily limit – Each tablespoon of ketchup=2 teaspoons sugar – One glass of juice = the daily limit – 32oz McDonald’s sweet tea=15 teaspoons Aim to stay below 100 grams of sugar per day.

Simple Carbs – poor quality carbs tooth decay, excess and empty calories, uneven chemistry Glucose or dextrose – found in fruits and vegies, honey and corn syrup Fructose – found in fruits, some vegies and honey Galactose Sucrose (glucose +fructose) found in fruits, sugar cane and sugar beets Lactose (glucose + galactose) found in milk products Maltose (glucose + glucose) forms when starch is digested

Complex Carbs – alias polysaccharides These foods are the ultimate combos – Vegetables – Fruits – Whole grains Oats Brown rice Whole wheat pasta Whole wheat bread Avoid processed grains

Last but not least --Fiber Found in foods from plants, including fruits, vegies, whole grain products, nut, seeds and dry beans peas and lentils. Can’t digest, but promotes regular bowel movement, reduce cholesterol levels, and helps you feel full – Aim for 40 grams a day

Break down the label A Food Label will tell us: Apple Crisp Calories 113 Sodium 1 mg Total Carbs 25 g Dietary Fiber 2 g Sugars 2 g __?___ 21 Says Who? NutritionData.com – Username(jmb) – Password(place)

Your Turn Performance task- create a public service announcement to encourage teens to make quality carb decisions. – Due Date-________ – Partners – Factual what are quality carbs? 25% How much is recommended 25% – Convincing Why these facts are important 25% Appealing presentation 25%

Coming soon Chapter 32 Grain Products