Title: Perform nutritional analyses of recipes and menus.
Course: Nutrition and Wellness (19253-36) > Section: Planning Menus and Preparing Food

Performance of nutritional analyses should include

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

Process/Skill Questions:

Thinking

- How does one determine the nutritional value of menus and recipes? Why?
- What is the importance of evaluating recipes and menus in terms of nutritional value?
- In planning menus, how can we be sure of incorporating sufficient nutritional value?
- Should foods with relatively little nutritional value ever be included in menus? Why, or why not?

Communication

- What communication skills enable us to analyze recipes and menus for nutritional value?
- What factors may influence our analyses of recipes?
- How can technology help us analyze recipes and menus?
- What criteria should we use to evaluate menus and recipes for use in the family?

Leadership

- What standards should we set for recipe selection? Would the standards be different for recipes for special occasions?
- What leadership skills do we need to analyze recipes and menus for nutritional value? How can we enhance those skills?
- How can we enhance the appeal of low-fat, low-sodium, low-carbohydrate recipes for those with special needs?
- What leadership skills can we use to persuade others of the importance of analyzing recipes and menus for nutritional value?

Management

- What information do we need to analyze recipes and menus for nutritional value?
- What resources can help us develop or improve skills related to menu analysis?
- Where can we obtain the information we need for such analyses?
- When two recipes are equal in terms of nutritional value, what is the determining factor in your selection of one over the other?