FDNS 1305 NUTRITION

HEALTHY RECIPE AND HEALTHY MENU PROJECT (modified 04/20/2020)

This project is the capstone activity for this class. It is instead of a comprehensive final exam.
Plan to spend at least 6-8 hours completing all aspects of the project.

1. Select any recipe and use Spark People to do a nutrition analysis of the recipe. The analysis must
show the following for one serving of the item: calories, grams of carbohydrate, fat, protein, and
fiber, amount of vitamin C and A, calcium and iron. Identify your GOAL in making this recipe
more healthful. For example, do you want to reduce calories, or fat, or sodium, etc., or do
you want to increase, protein, iron, calcium, phytochemicals, fiber or address other
nutrition concerns we explored in class, such as vegetarianism, diabetes, lactose
intolerance, gluten free, etc.

2. Modify the recipe to make it more healthful or select a similar recipe that you think is a more
healthful version. Complete another nutrition analysis and show the amount of the calories,
grams of carbohydrate, fat, protein, and fiber, amount of vitamin C and A, calcium and iron.
Explain the changes you made to the recipe to achieve the GOAL that you identified in #1
above.

3. Suggest a complete meal that would include other foods and beverages to make a well balanced
meal. The meal must include at least 4 different items in addition to the healthy recipe. The meal
may be a breakfast, lunch, dinner, hot foods, cold foods, sack lunch, or whatever you like. Be
careful to select menu items that will include the variety of food groups and nutrients that we
studied all semester beginning with My Plate.

4. Justify your selections of the 5 meal items by explaining the food groups represented in each
item and nutrient contributions (vitamins, minerals, fiber, phytochemicals, etc.) that each meal
item contributes to making the entire meal a well- balanced and moderate meal. Include this
information a paper, minimum of 4 full pages typed. The paper must explain in detail the food
groups and nutrients in all 5 of the items (healthy recipe and the 4 other foods/beverages that you
chose). The paper must also include the justification: why do you consider this meal to be a
balanced and moderate meal.

5. There are 2 submission deadlines. They are posted in Canvas. Here are the requirements:
 Submit 2 Recipes and 2 Nutrient Analyses done using Spark People Recipe tab. These are
described in items #1 and #2 above. These may be typed or copied and pasted from the
recipe source and from Spark People for the Nutrient Analysis.
 Submit a paper that is at least 4 pages (one page for a list of everything in the meal and at
least 3 more pages with the justification.) These are described in items #3 and #4 above.
 Paper must use a 12-point font, one inch margins on top, bottom, sides. If you add a cover
page, it is not counted as 1 of the 4 pages.
Grading Criteria

Original Recipe, Nutrition Analysis of original recipe, Identification of Goal. (25 % of grade)

Modified Recipe, Nutrition Analysis of modified recipe, Changes to address the Goal. (25% of grade)

Healthy meal with food choices that compliment your modified recipe (10% of grade)

Written justification of all food/beverage choices in the balanced meal. (40% of grade)