Distance Learning Lesson Plan: American CuisineUnit: Central Mountains Topic: Nutritional Analysis Project Date: April 20 & 22, 2020 – 60 minStandard(s) :

11.3.12.C - Evaluate sources of food and nutrition information. 11.3.6.C - Analyze factors that effect food choices.11.3.12.F - Evaluate the application of nutrition and meal planning principles in the selection,

planning, preparation and serving of meals that meet the specific nutritional needs of individuals across their lifespan.

Objective SWBAT:1. Complete a nutritional analysis and make 2 statements about the healthiness of

the food and the populations eating it.Materials:

SparkRecipe calculator: https://recipes.sparkpeople.com/recipe-calculator.asp Recipe of choice for fruit cobbler, crisp, muffins or any baked good using fresh or frozen fruit in it, AND having a minimum of 6 ingredients, NO PREMADE ingredients.

Anticipatory Set/Intro (5-10 min):Review the nutritional analysis work from dessert competition.

Lesson Format (30-40 min):1. NOTE: This is a 2-day plan, so this Wednesday’s Teams meeting is

OPTIONAL. I will be available to answer questions at the class time for the first 15-20 minutes of the Wednesday meeting. There is no other lesson on Wednesday in order to give you ample time to complete the nutritional analysis assignment. If you do not have any questions, you do not have to attend Wednesday’s meeting.

2. Review what we did in the dessert competition for the nutritional analysis.3. St. will have to find their own recipe of choice for fruit cobbler, crisp, muffins or

any baked good using fresh, canned or frozen fruit in it. It must have at least 6 ingredients but NO PREMADE ingredients.

4. Go through steps on how to access and input data into SparkRecipes online. See step by step instructions below.

5. St. will ask questions as necessary.6. Go over formative assignment for asynchronous time.

Closing (5-10 min):Ask st. what questions they have at this time.

Formative Independent Work/Assessment:1. St. are to find their own recipe of choice for fruit cobbler, crisp, muffins or any

baked good using fresh, canned or frozen fruit in it. It can’t be the one I just used for the demo. It must have at least 6 ingredients but NO PREMADE ingredients, and put it into a word doc.

2. Complete a SparkRecipes Nutritional analysis of that recipe by going to https://recipes.sparkpeople.com/recipe-calculator.asp. Remember, if you want

to save it, so you can work on it later, you will have to sign up for a free account. See dessert competition for all the steps necessary to create an account in the Dessert Competition PPT Mix found on my website: https://www.cbsd.org/Page/14758

3. See screenshots on the several next pages to go through the steps of how to enter the ingredients and calculate the info in one sitting.

4. Screenshot the ingredients as they appear in the SparkRecipes results and the nutritional analysis it gives, just like in the dessert competition.

5. Then, create your specific statements regarding the nutritional analysis, see sample.

6. All work is due by 11:59pm on April 23rd.

Directions for entering information in SparkRecipes at one time and completing the nutritional analysis statements.

1. After you get to the website, start by entering an ingredient, keep it general, just the name of the ingredient, you don’t have to use brand names.

2. Once you get the search results, choose an ingredient.

3. Put in the amount your recipe calls for and then click Add Ingredient.

4. Continue to do this for all the ingredients in the recipe.

5. Remember that you can only use whole numbers and decimals, so you may have to do some math. For instance, my recipe calls for ¼ cup sugar, but you can see that I have to use a decimal and make it read .25 cup.

6. After you have added all the ingredients and amounts, you will screenshot the list of ingredients BEFORE you hit the Calculate Info button. This recipe, because I cut it in half, will serve 6 people, so I will put in 6 for the number of servings. You need to use whatever number your recipe makes.

7. Once you hit the Calculate Info button, you will get a result like this…

8. REMEMBER: When you want to copy the results, you need to highlight and scroll down to the bottom to copy the whole thing.

9. Then paste the info into the word doc along with the screenshot of the ingredients and the recipe. See below to understand what I’m looking for in your document.

10. Once you have all this information, answer the following two questions with details from your analysis.

1) Describe the overall healthiness of this recipe in terms of calories, fat and sugar per serving.

2) Give 1 ingredient substitute that would make this recipe healthier and explain how it does that. Give details about how the substituted ingredient will lower the calories, fat or sugar per serving, AND how it will change the taste and texture of the turnout.

11. See sample of what you need to turn in on next several pages.

SAMPLE OF WHAT TO TURN IN:Your word doc should have your name, block and then YOUR recipe, a screenshot of all the ingredients with the correct number of servings BEFORE you hit calculate, the Nutrition Facts results followed by the

answers to the nutritional questions.

John SmithBlock XNutritional Analysis Assignment

Berry Cobbler Prep Time: 10 minutes  Cook Time: 50 minutes  Total Time: 1 hour, 5 minutes 

 Yield: serves 10-12Ingredients

8 cups (approx. 800g) mixed berries (I recommend 3 cups blueberries, 2 cups blackberries, 1 and 1/2 cups raspberries, 1 and 1/2 cups chopped strawberries)*

1/4 cup (50g) granulated sugar 2 Tablespoons (15g) cornstarch 1 teaspoon lemon juice 1/2 teaspoon pure vanilla extract

Biscuit Topping

1 and 1/2 cups (190g) all-purpose flour 1/3 cup (65g) granulated sugar 1 and 1/2 teaspoons baking powder 1/4 teaspoon salt 6 Tablespoons (85g) unsalted butter, cold and cubed 1/2 cup (120ml) buttermilk, cold* 1 Tablespoon buttermilk + coarse sugar

Instructions

1. Preheat the oven to 350°F (177°C) and grease a 9×13 inch pan.

2. Make the filling: In a large bowl, gently fold the berries, sugar, cornstarch, lemon juice, and vanilla extract together until thoroughly combined. Spread filling evenly into prepared pan.

3. Make the topping: Whisk the flour, sugar, baking powder, and salt together in a large bowl. Using a pastry cutter or two forks, cut the butter into the mixture until it resembles coarse meal (pea-sized crumbs). A pastry cutter makes this step very easy and quick! You could also

use a food processor, too. While slowly stirring, slowly drizzle in 1/2 cup buttermilk. Mix until evenly combined. Take handfuls of dough and gently flatten out. Place dough all over the top of the berry filling. There’s no special trick to this– just flatten the dough in sections and cover most of the berries.

4. Brush the top of the biscuit dough with 1 Tablespoon of buttermilk, then sprinkle with coarse sugar. These two are optional, but both help achieve a shiny, crunchy, golden brown crust.

5. Bake for 45-55 minutes, or until golden brown and biscuit topping is cooked through. (Stick a toothpick into the biscuit topping, if it comes out clean– it is cooked through and the cobbler is done.) Set the pan on a wire rack, then cool for 5 minutes before serving. Serve warm with vanilla ice cream or whipped cream.

6. Cover and store leftovers in the refrigerator for up to 4 days.

Nutrition Facts6 Servings

Amount Per Serving Calories218.6 Total Fat7.6 g Saturated Fat3.6 g Polyunsaturated Fat0.3 g Monounsaturated Fat1.7 g Cholesterol16.0 mg Sodium101.3 mg Potassium123.6 mg Total Carbohydrate36.8 g Dietary Fiber10.1 g Sugars20.5 g Protein3.1 g Vitamin A6.4 % Vitamin B-120.5 % Vitamin B-62.2 % Vitamin C28.0 % Vitamin D0.0 % Vitamin E3.9 %

Calcium5.9 % Copper3.2 % Folate3.6 % Iron2.2 % Magnesium2.8 % Manganese27.6 % Niacin2.8 % Pantothenic Acid1.8 % Phosphorus3.3 % Riboflavin4.7 % Selenium1.2 % Thiamin2.6 % Zinc1.9 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutritional analysis statements:1) Describe the overall healthiness of this recipe in terms of calories, fat and

sugar per serving.a) Overall, in terms of calories, for one serving this recipe has 218 calories, which is

about 10% of a 2000 calorie diet, so it’s not too bad if you follow that plan.b) It also has almost 8 grams of fat, which isn’t horrible, but almost half of that is

saturated, which is the unhealthy kind, so that’s not good.c) It also has 20 grams of sugar, which is bad since according to the American Heart

Association (AHA), the maximum amount of added sugars you should eat in a day are for Men: 150 calories per day (37.5 grams or 9 teaspoons) Women: 100 calories per day (25 grams or 6 teaspoons). That’s almost a whole day’s worth of sugar in one piece of this dessert. HOWEVER, a good bit of this sugar is FRUCTOSE from the berries, so in that sense, at least that sugar is natural. 😊

2) Give 1 ingredient substitute that would make this recipe healthier and explain how it does that. Give details about how the substituted ingredient will lower the calories, fat or sugar per serving, AND how it will change the taste and texture of the turnout. YOU MAY NOT USE THE SAME SUBSTITUTE SINCE I AM GIVING YOU THE ANSWER, USE SOME OTHER INGREDIENT TO SUBSTITUTE.

a) I would substitute the butter for applesauce, which has zero fat and is plant-based. This will cause a slight change in the taste in the biscuit topping, as the applesauce would be sweeter than butter. The texture will be heavier in the biscuit topping as applesauce is a wet ingredient. You might want to add about another 1-2 tablespoons of flour to compensate for the additional moisture.