Title: Modify recipes to meet dietary needs.
Course: Nutrition and Wellness (19253-36) > Section: Planning Menus and Preparing Food

Modification should include

- examining a selected number of recipes for fat, sugar, and sodium content
- recommending any changes needed in order to reflect dietary guidelines for given health concerns
- preparing both original and modified recipes
- comparing similarities and differences in taste, texture, cost, and nutritive value.

Process/Skill Questions:

Thinking

- Why should we learn ways to modify recipes to meet dietary needs?
- What would happen if those responsible for family meals decided not to modify recipes to meet dietary needs?
- What can we do when family members refuse to follow dietary guidelines for their health conditions?

Communication

- What skills do we need to evaluate and modify recipes to meet dietary needs?
- Where do we acquire our values and attitudes regarding food recipes?
- Why are some people resistant to modifying recipes for healthier eating?
- How can we publish and distribute modified recipes?

Leadership

- What leadership skills enable us to modify recipes to meet the dietary needs of family members?
- How can we persuade others of the wisdom of lowering fat and sugar content of many recipes?

Management

- What resources do we need to modify recipes to meet dietary needs? What are sources of modified recipes?
- Why are modified recipes often healthier than their originals?