1. WHAT: HOW: WHY: To understand the: a. functions of protein in the diet
b. main food sources in the diet (plant and animal, HBV and LBV)
c. effects of deficiency and excess
d. complementation of proteins
WHAT:
Nutrition: Protein
Through a tasting activity of alternative proteins
HOW:
WHY:
To give you knowledge of Macro nutrients and their function in the body
Expert:
Comprehensive and accurate presentation on the different ingredients
Challenge:
Able to suggest suitable uses for all of the ingredients
Aspire:
Able to use the senses to look for subtle and significant differences between the ingredients

2. Sensory analysis in the food industry

3. Activity:- Name of protein Made from Texture Flavour Cost Uses
Alternative protein tasting
Create the following table in your work book
Taste the samples provided to you
Name of protein
Made from
Texture
Flavour
Cost
Uses

4. Activity:- Research the following alternative proteins in your group
Prepare a powerpoint to share with the rest of the class