• To research basic grain food products and compare their ingredients and preparation techniques. (Biscuits, Bread, Muffins, Pizza crust, Pretzels)
• To evaluate preparation techniques for different results in food grain products.
• To create a recipe ingredient list and preparation method through testing and tasting for new snack food product.
• To arrange a taste panel for evaluation of snack food product and create a report of taste panel in chart form using a computer.
• To assess cost, time, equipment needed to begin a small manufacturing company to make this product.
• To create a nutrient analysis of this product for use in labeling. (FoodFocus is used.)
• To evaluate this product as a snack food.

• Knowledge of baking products with flour.
• Understanding of a basic recipe.
• Assessment of standards for grain products.
• Evaluation of human and non-human resources needed.
• Use of a nutrient analysis program. (FoodFocus is used)
• Use of a computer to accurately report results.
• Possible field trip to a commercial bakery.

1. A research document on wheat flour products, ingredients and preparation techniques.
2. An evaluation of acceptable standards for your product.
3. A recipe for your product.
4. A taste panel plan, and report of results of panel.
5. An assessment of cost, time, equipment for small company to produce food product.
6. A label with nutrient analysis for product.

• Attitude - 20%
• Knowledge - 20%
• Skills - 20%
• Design - 20%
• Results - 20%

1. To learn to collect dietary data from another individual.
2. To become familiar with tools used to evaluate dietary status: nutrition analysis software, Canada's nutrition standards and guidelines, especially Canada's Food Guide to Healthy Eating.
3. To apply the appropriate principles of nutrition to assess the adequacy of the diet and its relation to nutritional well-being of the individual and to select appropriate recommendations for change, where applicable.

1. FoodFocus- nutrition analysis software
2. Your text, especially Canada's nutrition standards and guidelines
3. "Using the Food Guide" booklet

Instructions for Completing the Assignment:

Part A (5 marks):

1. 1. Conduct a 24-hour recall interview with an adult between 25-49 years old, using the recall form attached to this assignment. Identify the date of the interview, the person's name, age and supplement use on the top of the form as indicated. Record the amount, type of foods and beverages consumed as reported by the individual for the previous day. Use appropriate questions to probe for sufficient information; for example; "Did you put anything in your coffee? " "Did you use margarine, butter or any other spread in your sandwich?" Collect detailed information on the person's intake to provide an accurate record and attach to the assignment.

Part B (10 marks)

1. After completing the above tables discuss the following:
1. Looking at Table 1, what food groups were consumed in adequate, inadequate or excessive amounts? (1 mark)
2. Without looking at your printout, what nutrients would you predict to be adequate, inadequate, or excessive based on this subjects intake of the food groups? (Consider what foods are major sources of various nutrients.) (2 marks)
3. Compare your above prediction to what you observe in the printout of the subjects intake as a percentage of daily RNI. Does your prediction agree with the more detailed calculation in the printout? If they do not agree, give possible explanations. Remember to interpret the RNI's appropriately (refer to lecture notes and text). (2 marks)
4. Based on your assessment of this person's dietary intake for one day, recommend changes that could be made to improve the diet with respect to health promotion and disease prevention. Be careful that the changes you suggest do not create other calorie and/or nutrient deficiencies or excesses. (2 marks)
2. You have now completed two assignments assessing dietary status. What information do you require to make a complete assessment of nutritional status? Explain why it is necessary (refer to lecture notes). (3 marks)

• Where's the Fat?- Create a table showing the percent of calories from fat and the amount of saturated fat per 100 grams for the following:
• cheddar cheese compared to mozzarella cheese made with skim milk
• mayonnaise compared to sour cream and low fat yogurt
• an egg and peanut butter
• egg white compared to egg yolk
• Fresh or Fried? - Guess the relative nutrient value of a Greek salad and stir-fried vegetables.
• Load the file GREEK SALAD.LST which contains the ingredients for a Greek salad. Sort by fat and fibre. Print the food list and the nutrient analysis.
• Load the file STIRFRY.LST which contains the ingredients for stir-fried vegetables. Sort by fat and fibre. Print the food list and the nutrient analysis.
• Compare the nutrient analysis results. Students may be surprised to find that the Greek salad is substantially higher in fat and lower in fibre than the stir-fried vegetables.
• Nutrition Labels
  • Prepare separate nutrition labels for an apple, a glass of 2% milk and a slice of 100% whole wheat bread.
  • Prepare separate nutrition labels for a chocolate bar, French fried potatoes and a cola soft drink.
• Daily Meal Plan Evaluation
• Using FoodFocus prepare a food list of all the foods you consumed at a major meal.
• Using People on the FoodFocus menu, enter yourself in the list of people at the appropriate age and sex location.
• Compare the nutrient balance of the foods you have eaten with the Dietary Reference Intakes (DRI). Print the food list and the nutrient analysis.
• Make adjustments to your food list until the DRII nutrient balance is satisfied. Print the food list and the nutrient analysis.
• Rating the Diets
  • Using People on the FoodFocus menu, enter yourself in the list of people at the appropriate age and sex location.
  • How does the nutrient balance provided by samples of a Banana Diet (load file BANANA DIET.LST), a Rice Diet (load file RICEDIET.LST) and a Weight Watchers' Diet (load file WWATDIET.LST) compare to that recommended?
• Relief Work
  • Design a ten kilogram food aid package for a famine region. The food must not need refrigeration and assume that it should have a nutrient balance similar to that given by the Canadian Dietary Reference Intakes (DRI) for someone of your age and sex. How many days of balanced food supply would your aid package provide?
• That Was Then
  • Prepare a food list for your family consisting only of foods available to aboriginal people- fish, seal, caribou, moose, blueberries, cranberries, fiddleheads, wild rice, onions, squash, sunflower seeds, beans and corn. If food were abundant would you be able to meet the Canadian Recommended Nutrient Intake (RNI) for someone of your age and sex?
• This Is Now
  • Prepare a food list for yourself consisting only of foods available in a fast food restaurant or from processed snack foods. Would you be able to meet the Canadian Dietary Reference Intakes (DRI) for someone of your age and sex?