This document outlines an assignment for students to research an alternative sugar substitute and create a tri-fold brochure about it. The brochure must include information like the forms in which the substitute is sold, its manufacturer, nutritional content, pros and cons of using it, tips for using it in recipes, pictures, and a sample recipe. It assigns group roles like leader, graphic artist, and researcher. It also provides suggested internet resources for researching the topic.

1. Name: ______________________ Period: _____
Date: _________
Alternative Sugar Substitutes Brochure Activity
Directions: Assigned Topic:
_________________________
Research the assigned alternative sweetener. Create a tri-fold brochure featuring the researched alternative
sweetener. The brochure will discuss, in your own words, all the information needed for your target audience
(adults) to make an informed decision on its use. Do not cut and paste from the internet.
Group Members
Editor (Leader): _________________________ Graphic Artist: _______________________
Researcher: ____________________________ Typist: _____________________________
Internet Resources (suggested only)
http://www.foodsafety.gov/~lrd/fats.html http://www.cfsan.fda.gov/~dms/bgolestr.html
http://www.cfsan.fda.gov/~lrd/tpaspart.html http://ntp.niehs.nih.gov/ntp/roc/eleventh/append/appb.pdf
Needed Elements:
1. typed in standard size (10 to 12) font, ___
2. topic title and author’s name of brochure, ___
3. forms (powder, liquid, solid, etc.) alternative sweetener is manufactured and sold, ___
4. main manufacturer of alternative sweetener; ___
5. major vitamins, minerals, or other nutrients (if applicable) found in alternative sweetener, ___
6. minimum of 3 pros and 3 cons for using the alternative sweetener, ___
7. minimum 3 tips for using product in recipes (baked goods, beverages, and other finished products), ___
8. picture(s) of featured alternative sweetener in retail packaging and/or retail raw state, ___
9. special consideration for purchasing, storage, and/or food safety issues, ___
10. standardized recipe featuring the assigned alternative sweetener, ___