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Turning the Corner From Nutrients to Food Slide 2 No More Nutrients Slide 3 Applying to Practice Recipe Modification Fat Fiber Sodium Sugar Gluten Slide 4 FLAVOR! Dont sacrifice flavor Slide 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 Cooks Thesaurus http://www.foodsubs.com/ http://www.foodsubs.com/ Slide 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 Slide 7 Nutrition Analysis Websites ChooseMyPlate.gov Nutritiondata.com Recipes.sparkpeople.com/recipe Ontargetnutrition.com Caloriecount.about.com/cc/recipe_analysis. php Fitwatch.com/ Slide 8 Peanut Butter Pie Crust 1 c chocolate cookie crumbs c sugar 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 Slide 9 How Would You Modify? Slide 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 Slide 11 Peanut Butter Pie Crust 1 c chocolate cookie crumbs 3 T. sugar 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 Slide 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 Slide 13 Examples Holiday Stuffing VideoVideo TJs Lasagna VideoVideo Cornish Pasty Whole Wheat Banana Bread Carrot Cookies Modified Taco Bow Tie Pasta with Sausage Chicken Salad Sandwich Video Slide 14 The End! Slide 15 Slide 16 Slide 17 Slide 18 Slide 19 Slide 20