This document provides instructions for making a healthy porridge recipe as a classroom project. It outlines the process for students to follow, including defining the recipe, browsing examples online, choosing a recipe to modify, drafting it, and presenting the final version. Students will work in groups to create and demonstrate an original healthy food or drink recipe in 5-7 minutes. The schedule allocates one day to complete the project. Guidelines are provided on the components of a standard recipe and evaluating the presentations. Students will then reflect on what they learned about writing procedure texts in the form of recipes.
This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
CASE STUDY 2
CASE STUDY 2
Case Study
NUTR 429
1. What is Mr. Howard doing that is desirable and that you can encourage him to continue doing?
a. Mr. Howard should consume foods and drinks such as toast, peanut butter, and orange juice because they have low saturated fats and will significantly reduce the cholesterol level. According to Di Ciaula et al. (2019), cholesterol level must be reduced by living an active lifestyle with good diet and as a result, when triglyceride levels are lowered, the person has a reduced risk of getting heart disease.
b. What I would encourage Mr. Howard to continue doing though not every day is to eat steak for dinner. The concept is to eat a balanced diet because it will give him good nutrition. Eating only one type of food every day can cause health problems (Di Ciaula et al., 2019).
2. What stage of change is he in? What processes are appropriate for his stage?
a. Mr. Howard is in the contemplation stage. At this stage, Di Ciaula et al. (2019) says, a person is aware of the prevailing problem and the goal is to look for different measures of how to manage the issue, though an actual management plan for action is not set. Mr. Howard is simply reflecting about the whole issue.
b. Mr. Howard is in the process of understanding his conscious, counterconditioning, and maybe helping relationships.
3. Using the goal setting process described in the chapter, what are some possible short-term goals of change for him to consider with you?
a. He should substitute steak with fish for dinner three times weekly.
b. Instead of taking fries and bacon cheese burger, Mr. Howard should consume subway low-cholesterol sandwich with baked chips or a salad with fat-free dressing.
c. Maybe substituting his cookie with fruit a few times, a week
d. These would be a good start and a small transition to a complete low- cholesterol diet.
4. How would you ask him to assess the importance of the choice of his goals?
a. “Do you think you could make some of these changes in your diet?”
b. “Is it important to you to make these changes?”
c. “Is there someone that can help you, like a family or friend, and hold you accountable?”
5. After he selects 2 goals, how would you discuss any obstacles he sees in reaching his goals?
a. “Do you see any problems with completing these goals?”
b. “How do you feel about this change?”
c. Make sure the client is aware that problems can occur when changing your diet. Remind him that it is not an easy task, but it is a beneficial one.
6. Postulate some potential steps he could take to reach his goals. What key discussion points would you identify?
a. Give the client resources to use when trying to accomplish the goals such as recipes, websites, etc.
b. Educate the client on how to read nutrition labels, what vitamins or nutritional supplements he could take, what to look for when going out to eat, etc.
c. We may also discuss possible exercises he could do to improve his health overall, such a ...
TemplateExhibit 5 - Details on Processed Food IngredientsIngredien.docxbradburgess22840
TemplateExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) did the manufacture use it?123456789101112131415161718192021222324
ExampleExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) the manufacture used it?This is an example of Exhibit 5 based on the ingredient panel listed below1Enriched Bleach Flour (and additives)Flour, base ingredientEnriched with vitamins because processing wheat removes vitamins and minerals. 2Corn SyrupSweetenerCheaper sweetener than sugar3SugarSweetenerTo sweeten4High Fructose Corn SyrupSweetenerCheaper sweetener than sugar5Waterhydration6Partially hydrogenated fatshortening productTo achieve a certain (softer/harder) texture; cheaper fat than butter or other oils; hydrogenation = longer shelf life than unsaturated fats. 7Whole eggsshortening, leavening; structure8DextroseSweetener (aka 'corn sugar')Less sweet in flavor than sugar; cheaper than real sugar.9Modified Cornstarchthickener; structuregives a lighter, fluffier structure to the cake batter. Or to thicken the filling.10GlucoseSweetenerMay be to keep sugar from crystalizing; cheaper than sugar. 11LeaveningsLeavenersTo make the cake rise at different temps/times. 12Sweet Dairy WheyTenderizer; sweetenerSweetens; Increases protein; makes a more delicate cake texture.13Soy Protein IsolateStructureIncreases protein content; provides structure at a lower cost than flour.14Calcium & Sodium
CaseinateDerivative of milk proteins; stabilizes gluten structureIncreases fluffiness/leavening ability of cake15Saltflavor/preservativeflavor/preservative16Mono & Di-glyceridesFat; dough conditioner; EmulsifierCheap fat; may be to used to emulsify the filling. 17Polysorbate 60EmulsifierEmulsifies the filling or to stabilize the cake batter18Soy LecithinEmulsifierEmulsifies the filling or to stabilize the cake batter19Soy FlourStructure and ProteinCheaper flour than wheat flour. 20Corn StarchStructure; thickenerMakes a fluffier cake, or to thicken the cream filling21Cellulose GumThickener; EmulsifierEmulsifies the filling or used to thicken the cream filling22Sodium Stearoyl LactylateDough conditioner; emulsifierIncreases batter's ability to leaven; makes a softer baked good.23Natural/Artificial FlavorsFlavoringFlavoring24Sorbic AcidPreservativePreservative
Example ONLY
HTM301 – Food Science & Production Final Project Guidelines
Page 1 of 5 Last Revised: 10/31/2019 1:49 PM
FINAL PROJECT GUIDELINES
(20% of Semester Grade)
Completed Report Due 12/17/19, Uploaded to iLearn by 500pm
Assignment Purpose:
The final project is your opportunity to demonstrate that you can apply the principles of food science taught
over the course of the semester to successfully modify a recipe to achieve new plan and execute a formal
experiment based on the scientific method. So essentially, you’ll practice two things that will help you later
in life: 1) app.
This interdisciplinary visual design project brings together topics from government, English, health and digital design for real world analysis. Students study the effects of food choices on personal health, the environment, the economy and the influence of marketing and packaging on those choices. Students learn that what they eat not only affects their health, but the health of the world. Partners from the design and health care field coach students as they develop and design their food package.
CASE STUDY 2
CASE STUDY 2
Case Study
NUTR 429
1. What is Mr. Howard doing that is desirable and that you can encourage him to continue doing?
a. Mr. Howard should consume foods and drinks such as toast, peanut butter, and orange juice because they have low saturated fats and will significantly reduce the cholesterol level. According to Di Ciaula et al. (2019), cholesterol level must be reduced by living an active lifestyle with good diet and as a result, when triglyceride levels are lowered, the person has a reduced risk of getting heart disease.
b. What I would encourage Mr. Howard to continue doing though not every day is to eat steak for dinner. The concept is to eat a balanced diet because it will give him good nutrition. Eating only one type of food every day can cause health problems (Di Ciaula et al., 2019).
2. What stage of change is he in? What processes are appropriate for his stage?
a. Mr. Howard is in the contemplation stage. At this stage, Di Ciaula et al. (2019) says, a person is aware of the prevailing problem and the goal is to look for different measures of how to manage the issue, though an actual management plan for action is not set. Mr. Howard is simply reflecting about the whole issue.
b. Mr. Howard is in the process of understanding his conscious, counterconditioning, and maybe helping relationships.
3. Using the goal setting process described in the chapter, what are some possible short-term goals of change for him to consider with you?
a. He should substitute steak with fish for dinner three times weekly.
b. Instead of taking fries and bacon cheese burger, Mr. Howard should consume subway low-cholesterol sandwich with baked chips or a salad with fat-free dressing.
c. Maybe substituting his cookie with fruit a few times, a week
d. These would be a good start and a small transition to a complete low- cholesterol diet.
4. How would you ask him to assess the importance of the choice of his goals?
a. “Do you think you could make some of these changes in your diet?”
b. “Is it important to you to make these changes?”
c. “Is there someone that can help you, like a family or friend, and hold you accountable?”
5. After he selects 2 goals, how would you discuss any obstacles he sees in reaching his goals?
a. “Do you see any problems with completing these goals?”
b. “How do you feel about this change?”
c. Make sure the client is aware that problems can occur when changing your diet. Remind him that it is not an easy task, but it is a beneficial one.
6. Postulate some potential steps he could take to reach his goals. What key discussion points would you identify?
a. Give the client resources to use when trying to accomplish the goals such as recipes, websites, etc.
b. Educate the client on how to read nutrition labels, what vitamins or nutritional supplements he could take, what to look for when going out to eat, etc.
c. We may also discuss possible exercises he could do to improve his health overall, such a ...
TemplateExhibit 5 - Details on Processed Food IngredientsIngredien.docxbradburgess22840
TemplateExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) did the manufacture use it?123456789101112131415161718192021222324
ExampleExhibit 5 - Details on Processed Food IngredientsIngredientDefinition & General Commercial UsesWhy (do you think) the manufacture used it?This is an example of Exhibit 5 based on the ingredient panel listed below1Enriched Bleach Flour (and additives)Flour, base ingredientEnriched with vitamins because processing wheat removes vitamins and minerals. 2Corn SyrupSweetenerCheaper sweetener than sugar3SugarSweetenerTo sweeten4High Fructose Corn SyrupSweetenerCheaper sweetener than sugar5Waterhydration6Partially hydrogenated fatshortening productTo achieve a certain (softer/harder) texture; cheaper fat than butter or other oils; hydrogenation = longer shelf life than unsaturated fats. 7Whole eggsshortening, leavening; structure8DextroseSweetener (aka 'corn sugar')Less sweet in flavor than sugar; cheaper than real sugar.9Modified Cornstarchthickener; structuregives a lighter, fluffier structure to the cake batter. Or to thicken the filling.10GlucoseSweetenerMay be to keep sugar from crystalizing; cheaper than sugar. 11LeaveningsLeavenersTo make the cake rise at different temps/times. 12Sweet Dairy WheyTenderizer; sweetenerSweetens; Increases protein; makes a more delicate cake texture.13Soy Protein IsolateStructureIncreases protein content; provides structure at a lower cost than flour.14Calcium & Sodium
CaseinateDerivative of milk proteins; stabilizes gluten structureIncreases fluffiness/leavening ability of cake15Saltflavor/preservativeflavor/preservative16Mono & Di-glyceridesFat; dough conditioner; EmulsifierCheap fat; may be to used to emulsify the filling. 17Polysorbate 60EmulsifierEmulsifies the filling or to stabilize the cake batter18Soy LecithinEmulsifierEmulsifies the filling or to stabilize the cake batter19Soy FlourStructure and ProteinCheaper flour than wheat flour. 20Corn StarchStructure; thickenerMakes a fluffier cake, or to thicken the cream filling21Cellulose GumThickener; EmulsifierEmulsifies the filling or used to thicken the cream filling22Sodium Stearoyl LactylateDough conditioner; emulsifierIncreases batter's ability to leaven; makes a softer baked good.23Natural/Artificial FlavorsFlavoringFlavoring24Sorbic AcidPreservativePreservative
Example ONLY
HTM301 – Food Science & Production Final Project Guidelines
Page 1 of 5 Last Revised: 10/31/2019 1:49 PM
FINAL PROJECT GUIDELINES
(20% of Semester Grade)
Completed Report Due 12/17/19, Uploaded to iLearn by 500pm
Assignment Purpose:
The final project is your opportunity to demonstrate that you can apply the principles of food science taught
over the course of the semester to successfully modify a recipe to achieve new plan and execute a formal
experiment based on the scientific method. So essentially, you’ll practice two things that will help you later
in life: 1) app.
The Fishbone (aka Cause & Effect or Ishikawa) Diagram is a seemingly simple method of conducting structured brainstorming around the root cause of a process problem. So why is it so hard to get it right? In this 1-hour Introductory Webinar we'll walk through some classic ways to build a Fishbone Diagram, we'll show you some of the common missteps and we'll provide examples of what they look like when they're properly executed. Join us for a guided tour of the Fishbone!
Challenge The Process By Asking "Why?" With GoLeanSixSigma.comGoLeanSixSigma.com
Did you know that curiosity catalyzes creativity? This 1 hour webinar will share how you can promote curiosity in your workplace to inspire creative solutions to everyday problems.
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The Fishbone (aka Cause & Effect or Ishikawa) Diagram is a seemingly simple method of conducting structured brainstorming around the root cause of a process problem. So why is it so hard to get it right? In this 1-hour Introductory Webinar we'll walk through some classic ways to build a Fishbone Diagram, we'll show you some of the common missteps and we'll provide examples of what they look like when they're properly executed. Join us for a guided tour of the Fishbone!
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Did you know that curiosity catalyzes creativity? This 1 hour webinar will share how you can promote curiosity in your workplace to inspire creative solutions to everyday problems.
Planning, reading labels, and creating a grocery listJulie Wuebker
Supplement to Cooking Merit Badge.
Covers 1.a. Hazards
1.d. Allergies, intolerance, and illnesses and disease.
1.e Reading labels, and identifying common allergies
Prepare the scout for menu planning and cooking requirements
Unit 1 FIRST TOPIC IN PE GRADE 10-PROMOTING HEALTHY LIFESTYLEMaCristina21
This slide decks presentation is a springboard lesson for Grade 10 with self -assessment on healthy lifestyle, lifestyle diseases, safety and weight management.
Palestine last event orientationfvgnh .pptxRaedMohamed3
An EFL lesson about the current events in Palestine. It is intended to be for intermediate students who wish to increase their listening skills through a short lesson in power point.
Instructions for Submissions thorugh G- Classroom.pptxJheel Barad
This presentation provides a briefing on how to upload submissions and documents in Google Classroom. It was prepared as part of an orientation for new Sainik School in-service teacher trainees. As a training officer, my goal is to ensure that you are comfortable and proficient with this essential tool for managing assignments and fostering student engagement.
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Prepare a presentation or a paper using research, basic comparative analysis, data organization and application of economic information. You will make an informed assessment of an economic climate outside of the United States to accomplish an entertainment industry objective.
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Bhs Inggris 9 Chapter 4.pptx
1. Let’s Cook a
healthy food!
Cerdas dan Berkarakter
Bahasa Inggris
Kelas IX
Chapter 4
2. O mankind! Eat of that which is lawful and
good on the earth, and follow not the
footsteps of Shaitan (Satan). Verily, he is to
you an open enemy.
(Q.S. Al-Baqarah verse 168)
ِف اَّمِم واُلُك ُاسَّنال اَهُّيَأ اَي
ا
ًل َ
َلَح ِ
ض أرَ أ
اْل ي
َوُطُخ واُعِبَّتَت َ
ًل َو اابِيَط
ُهَّنِإ ۚ ِانَطأيَّشال ِتا
أمُكَل
ينِبُم ٌُّودَع
4. What are the advantages of healthy food?
Anybody knows,How to write a recipe?
What do you think if we make a healthy food/drink recipe?
5. Kompetensi dasar Indikator Pencapaian Kompetensi
3.4 Membandingkan fungsi sosial,struktur teks, dan unsur
kebahasaan beberapa teks prosedur dengan memberi dan
meminta informasi tentang resepmakanan/minuman dan
manual, pendek dan sederhana, sesuai dengan konteks
penggunaannya
3.4.1 Menelaah fungsi sosial, struktur teks
prosedur dan unsur kebahasaan procedure
text(C4).
3.4.2 Menganalisis unsur kebahasaan pada
prosedur teks untuk menyatakan tentang
resep pendek dan manual.(C4)
4.4 Menyusun teks prosedur, lisan dan tulis, pendek dan
sederhana, berbentuk resep atau manual, dengan
memperhatikan fungsi sosial, struktur teks, dan unsur
kebahasaan yang benar dan sesuai konteks
4.4.1 Merancang teks prosedur berupa resep
pendek dan sederhana dengan
memperhatikan fungsi sosial, struktur teks,
dan unsur kebahasaan yang benar dan sesuai
konteks(C6).
4.4.2 Mempresentasikan dengan melakukan
demonstrasi terkait teks procedure yang telah
dibuat siswa secara berkelompok.(C6)
6. Tujuan Pembelajaran
• Melalui model project based learning (PJBL), peserta didik dapat; (1) menelaah susunan
struktur teks (generic structure) prosedur teks berbentuk resep, (2) menganalisis unsur-
unsur kebahasaan (language features) prosedur teks berbentuk resep, (3) merancang
dan mempresentasikan satu jenis teks procedure baru berbentuk resep dengan
menggunakan kaidah struktur teks (generic structure), unsur-unsur kebahasaan
(language features) dan fungsi sosial (social function) baik secara lisan (speaking)
maupun tulis (writing) dengan baiik dan benar, serta menjunjung tingggi nilai
kejujuran,percaya diri, kreeatifitas dan gotong royong.
9. Please watch the video and identify the information
Pertanyaan mendasar
10. What do you think
about the recipe?
How many
materials that we
need?
How many steps
are in the recipe?
Can you explain the
steps?
Can you make a
recipe about
healthy food or
drink?
What should we do
to make a recipe?
11.
12. This Photo by Unknown Author is licensed under CC BY-NC
13. Lets make a project (recipe)
• Define your recipe : food or drink
Define
• Browse some recipe at internet (google)
Browse
• Choose a recipe whether food or drink
Choose
• Make a draft of recipe
Make
• Modify the recipe as you want
Modify
• Write the recipe on the worksheet.
Write
Direction
Theme : healthy food or drink Time : one day
15. Student’s
worksheet 1.
• Please read the dialogue and answer the question. Below
• Today’s is holiday so we are all at home. My mother and I
want to cook my father’s favourite food. It is porridge.
• Indri : Mom, we want to make porridge. What is the first
step to do?
• Mother : Put 50g porridge oat into saucepan.
• Indri : OK mom. Then what is the next step?
• Mother : Pour 350ml milk or water and sprinkle in a pinch
of salt.
• Indri : Alright. Mom, what must we do after that?
• Mother : Bring to the boil and simmer for 4-5 minutes,
stirring from time to time.
• Please watch carefully that it does not stick to the bottom of
the pan.
• Indri : I will mom.
• Mother : To serve it, pour into bowl and you can add yogurt
and serve in warm.
•
• (Adapted from:
https://www.bbcgoodfood.com/recipes/perfect-porridge,)
16. Please answer the question based on the text
1. Based on the text, write down the
materials you need in making porridge!
2. How many steps are in the text?
3. What is benefit of the porridge?
4. What is the last step?
5. What do you think about porridge?
17. • A standard recipe must contain the following data:
• Title.
• Description.
• Preparation and cooking time.
• Number of servings and serving size.
• List of ingredients with accurate measurements.
• Step-by-step directions.
• Accurate nutrition information.
• Notes and FAQ
https://whisk.com/blog/how-to-write-a-recipe/
18.
19. Please find the reference about
the recipe that you want to
make.
Design the project
20.
21. How is the progress
of the project?
Monitoring
26. Kesimpulan : PROCEDURE TEXT
A procedure text
is used to tell
someone how to
do or to make
something. This
type of text
comes in many
forms, such as
instruction
manuals and
recipes.
The social function of the text is to tell the reader how to make/operate/do something
through a sequence of actions or steps.
The structures of Procedure Text are
1. Title/Goal: it states the goal to be achieved.
2. List of materials: it lists the materials needed. It often gives detail on the size, color,
number etc.
3. List of equipment: it lists the equipment needed.
4. Steps/method: it describes steps in logical order to achieve the goal.
The language feature of Procedure Text:
1. Using Simple Present Tense
2. Using imperative/command sentence
3. Using temporal conjunction
27.
28.
29. Reflection
1. After learn the procedure text, I think I know…..
2. The difficult part in this learning is…..
3. My favorite part is….