1. Turning the Corner From Nutrients to Food

2. No More Nutrients

3. Applying to Practice Recipe Modification ◦Fat ◦Fiber ◦Sodium ◦Sugar ◦Gluten

4. FLAVOR! Don’t sacrifice flavor

5. FLAVOR! Use flavor suggestions in textbook ◦http://fcs.tamu.edu/food_and_nutrition/ pdf/alteringrecipes.pdfhttp://fcs.tamu.edu/food_and_nutrition/ pdf/alteringrecipes.pdf ◦Cook’s Thesaurus  http://www.foodsubs.com/ http://www.foodsubs.com/

6. Recipe Modification Project DUE February 7!!!!!! Select a recipe Modify 3 ingredients Nutrient Analysis of both recipes Write paper Present work See syllabus-p.9

7. Nutrition Analysis Websites ChooseMyPlate.gov Nutritiondata.com Recipes.sparkpeople.com/recipe Ontargetnutrition.com Caloriecount.about.com/cc/recipe_analysis. php Fitwatch.com/

8. Peanut Butter Pie Crust 1 ¼ c chocolate cookie crumbs ¼ c sugar ¼ c melted butter Filling 1-8 oz pkg cream cheese 1 c creamy peanut butter 1 c sugar 1 T butter 1 t. vanilla 1 c heavy cream

9. How Would You Modify?

10. Peanut Butter Pie Calories939.2 Total Fat 57.4 g Sat Fat 23.4 g Cholesterol 91.0 mg Sodium573.6 mg Carbohydrate 94.8 g Protein 16.5 g

11. Peanut Butter Pie Crust 1 ¼ c chocolate cookie crumbs 3 T. sugar ¼ c melted butter Filling 1-8 oz pkg low fat cream cheese 1 c low fat creamy peanut butter 1 t. vanilla 1 c cool whip

12. Peanut Butter Pie Calories372.1 Total Fat 21.1 g Sat Fat 6.5 g Cholesterol 16.8 mg Sodium465.8 mg Carbohydrate 35.0 g Protein 12.1 g

13. Examples  Holiday Stuffing VideoVideo  TJ’s Lasagna VideoVideo Cornish Pasty Whole Wheat Banana Bread Carrot Cookies Modified Taco Bow Tie Pasta with Sausage Chicken Salad Sandwich Video

14. The End!