Title: Modify recipes to meet U.S. Department of Agriculture (USDA) nutritional guidelines.
Course: Culinary Arts II (16052-II) > Section: Applying Nutritional Principles

Modification should include

- outlining USDA nutritional guidelines
- adapting recipes to meet specific nutritional guidelines.

Process/Skill Questions:

Thinking

- How do the guidelines define good nutrition?
- How may processing food affect nutrition?

Communication

- How have dietary guidelines changed in the last 10 years?

Leadership

- How can a purchasing system help ensure nutritious food sources?

Management

- What may be included in a nutrition plan?
- What are examples of different dietary guidelines?