1. May 13, 2015

2. What is a diet?  Food and drink considered in terms of its qualities and composition and its effects on health

3. Vegetarianism  Is someone who does not eat meat  This diet are increasingly popular in this country

4. Why people become vegetarians?  Religious reason  Concern of high consumption of meat  Land consumption  Additives and pesticides  Moral position  Concerned of high fat consumption  Cost

5.  They must become knowledgeable about complementary protein foods  Foods which when included together in the same meat provide the 8 essential amino acid  Grains + Legumes = 8 essential amino acids  Nuts and Seeds plus Legumes = 8 EAA  Soy is the one plant protein that contains all the essential amino acids.

6. Benefits of being a Vegetarian  Be thinner because they consume less calories  Less risk of heart disease because they consume less saturated fat and cholesterol  Generally healthier and live longer

7. Benefits of being a Vegetarian  Lower incidence of cancer of the colon  Lower blood pressure  Stronger bones in old age

8. Investigate for Diet Dish  Look at recipes, surf the Internet, and/or think about your vegetarian dishes. In the spaces below, write down any ideas or names of recipes that you think might be a good vegetarian dish.  You need to write down at least 6 ideas.  EVERYONE MUST FILL OUT A BOOKLET

9. Choose and Plan Your Dish  Think about your option:  Does it have vegetables  Is it low in sugar, fat and salt  Will group be able to demonstrate this recipe in 20 minutes?

10. Type up a recipe  You need to write down ingredients!  You need to write down steps for the recipe!

11. What will you bring?  Be specific:  1 banana – Jane Smith  250 ml broccoli – John Doe  1 can chickpeas – Joe Massama  50 ml blueberries – Tracy Lee

12. Write down equipment  If you need equipment, write it down  1 wooden spoon  1 blender  1 mixer  1 frying pan

13. Lab Duties  Assign who will do what:  Dishes  Dryer  Unit Manager  Special Duties: Clean the Back Sink Area

14. Nutrients  Bread – Carbohydrates  Carrots – Carotene, Vitamin C  Milk - Calcium