Title: Perform nutritional analyses of recipes and menus.
Course: Nutrition and Wellness (19253-18) > Section: Planning Menus and Preparing Food

Performance should include

- determining the nutritional values of foods and/or food ingredients
- using a nutrient app or software to assist with nutritional analyses of recipes and menus
- creating a reference chart to record findings.

Process/Skill Questions:

Thinking

- How are the nutritional value of menus and recipes determined?
- How can one be sure of incorporating sufficient nutritional value in planning menus?
- Why would foods with relatively little nutritional value ever be included in menus?

Communication

- How should we analyze recipes?
- How can technology help analyze recipes and menus?
- What criteria should be used to evaluate menus and recipes for use in the family?

Leadership

- What standards should be set for recipe selection?
- How can the appeal of low-fat, low-sodium, low-carbohydrate recipes be enhanced for those with special needs?

Management

- Where can the information needed for recipe analyses be obtained?
- When two recipes are equal in terms of nutritional value, what is the determining factor in the selection of one over the other?

Teacher Resources:

- Cronometer
- Verywell Fit
- What is the Diabetes Plate Method?, Diabetes Food Hub
- Whisk: Recipe Nutrition Calculator