Vegetarianism student learning outcomes 3 unit 9


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Vegetarianism student learning outcomes 3 unit 9

  1. 1. Student learning outcomesPennington Biomedical Research CenterAwesome.2Cents! A Healthy Lifestyle Curriculum for Teens…Lesson 9, VegetarianismTribal Diet CStudent Learning Outcomes Identify and use of traditional and contemporary foods native to Japan. Develop ways to modify a recipe / meal to include traditional ingredients. Appreciate and recognize safe preparation techniques and cooking methods. Gain an understanding of the development of Japanese food production and processing techniques from a historical, contemporary and futures perspective.PerspectivesCommercial - changes in food preparation techniques to meet the demands ofan increasing market. Large scale food production opportunities.Community - effects of marketing locally produced foods on communities,nutritional value of Japanese foods.Cultural - effects of migration and increased cultural awareness and acceptanceon the Japanese cuisine and lifestyle.Domestic -effects of indigenous Japanese foods in the diet.Economic - comparative costs of local and imported food products.Environmental - impact of land degradation, disposal of wastes.Future - possible and probable future trends.Gender - investigating the role of women and men in traditional communities.Global -exploring export markets for Japanese food products.Historical - developments in food production, processing and preparationtechnologies.Indigenous- recognizing Japanese foods and indigenous food technologies.Industrial - changes in industrial food technologies.Copyright 2012 Pennington Biomedical Research Center
  2. 2. Student learning outcomesLegal and Political - regulations for the food industry.The next section includes some stimulus questions for students to discuss afterviewing the program.Copyright 2012 Pennington Biomedical Research Center
  3. 3. Student learning outcomesFocus Questions What is Japanese food? What do Wakame; Hijiki and Nori have in common? How have indigenous Japanese passed on their knowledge about the nutrition, preparation and use of these foods? What factors led to the loss of many traditional plant names and uses? How has the transfer of knowledge about Japanese foods changed, and is it likely to change again in the future? What influenced the types of food eaten by different groups? What are the benefits of marketing (producing, buying and selling) Japanese? Are there any nutritional benefits of using Japanese foods? Explain. Who benefits from the marketing of Japanese foods and cuisine? Explain with examples. What aspects of Japanese life would be different if Japanese had been a democracy instead of a kingdom for the last few centuries? Give some examples. Why do you think Japanese cuisine and international foods are increasing in their popularity? What do you think the Japanese diet will consist of in 2103? What are the nutritional benefits of tofu? Why do you think it is not commonly consumed more in the US?Copyright 2012 Pennington Biomedical Research Center
  4. 4. Student learning outcomesTrue / False Questions1) Japanese cuisine includes a variety of pickles.TrueAnswer:Some several hundred varieties of salted vegetables are known in Japan;however, the method of pickling common in the West, using vinegar, has notdeveloped there.There are many types of Japanese pickles. In Japan pickles are eaten with allmeals - including breakfast!2) Gohan is a type of soup that is served with most meals.FalseAnswer:Gohan is plain white rice and is served in its own bowl with a rice garnish.Suitable rice garnishes (furikake) include: goma-shio (toasted sesame seeds,crushed with salt) and nori-goma which is made in a similar way but ajitsukenori seaweed is also added. Plain rice can also be livened up by cooking the ricewith peas, shiitake mushrooms, aduki beans, or sticks of ginger root. Cooked,left-over, rice is used in many ways in Japanese cuisine..3) Daikon is a type of soup.FalseAnswer: Daikon - a large white radish which can weigh up to 2.2 kg. It is usedin stews and soups, or raw as a garnish. It can also be grated and used in adipping sauceCopyright 2012 Pennington Biomedical Research Center
  5. 5. Student learning outcomesTeachers can select from these student activities.Activities:1 ) Discuss the nutritional benefits of seaweed. Investigate how theywere used. What vegetable group do they belong to?Answer:Nori, and all other seaweed, is a rich source of calcium, zinc and iodine. It is alsoa good source of Lignans which help fight cancer. Japans low rate of breastcancer may be traced to the fact that the Japanese eat a great deal of seaweed.In fact, seaweed has killed cancer cells in lab experiments, though research isstill ongoing.Because it comes from the sea, seaweed contains sodium and anyone on asodium-restricted diet should be careful with the amounts they eat. Wakame hasthe highest sodium content, with kelp and laver having significantly less.2) How is rice eaten in Japan? Is it prepared and consumed in a similarmanner as in the US? Identify how the Japanese eat rice.Answer:Rice is served at most Japanese meals, even breakfast! In Japan rice is oftencooked in an electric rice cooker. Japanese prefer short grain sticky rice. Longgrain rice is considered inferior. Gohan is plain white rice and is served in itsown bowl with a rice garnish. Plain rice can also be livened up by cooking therice with vegetables. Cooked, left-over rice is used in many ways in Japanesecuisine. Onigiri are riceballs or triangles. They are often taken to work in lunchboxes and can be garnished with strips of ajitsuke-nori seaweed, or can containumeboshi (plum) paste. Donburi are also made from left-over rice and areserved in special donburi bowls. They often have strips of aburage (flat sheets oftofu) placed on top of them. Sushi (rice sandwiches) are made from vinegaredJapanese rice and are stuffed with a tasty filling. Suitable vegetarian stuffingsinclude: aburage, shiitake mushrooms or sheets of nori.3. Soybeans are important part of the Japanese diet.Answer:Japanese vegetarian diets, or sho¯jin-ryo¯ri, rely on a variety of foodsprocessed from soybeans. These include tofu, abura-age (fried tofu), ko¯ri-do¯fu (freeze-dried tofu), and yuba (paper-thin processed tofu).Tofu is frequently used in Japanese cuisine. It can be added to soups, or deep-fried and is served in its own bowl with slices of pickled ginger or chopped springonions. Tofu is also served grilled, barbequed or even iced!4) How does the fact that Japan is an island influence their diet?Copyright 2012 Pennington Biomedical Research Center
  6. 6. Student learning outcomesConsider: How the food was gathered and prepared. Who gathered or hunted? Role of women? How the knowledge of the environment, food and cooking was passed on. How the food was named. Any traditional eating pattern that was specific to that region.5) Investigate two Internet sites or recipe books to find some Japanese recipes.Examine the photographs, images, style, language and presentation. Considerhow these websites and books present Japanese foods? List the websites.Copyright 2012 Pennington Biomedical Research Center