LABORATORY EXERCISE NO.

Preparation of Nutrient-Dense Foods

Name: _______________________ Date Due: ____________
Year and Section: ______________            Date Submitted: ___________
Professor: ____________________             Score: _________
 

1. Objectives:

Within the week, the student will be able to:

1. Submit an easy-to-prepare recipe of a nutritious dish (one-dish meal; snack food; or

a beverage) which contains the Carbohydrates, Protein, Fats, Vitamins and Minerals.
2. List down the functions of the nutrients that the prepared food contains.
3. Evaluate the product based on sensory evaluation or rating scale.
4. Give suggestions/recommendations to where the food will be given

1. Procedure:

1. Look for a nutritious recipe. There are many sources you can choose from.
Research from the recipe books in your shelves at home, library, internet or even
from the experienced homemaker. Make sure that it is a standard recipe so you
will not compromise the quality of your product. Don’t let your energy and
resources put into waste.

 
Title/Name of the Recipe: ______________________________
 
 
 
 
 
 
 
 

2. List down the nutrients it contains and follow the sample table below.
 

Name of Recipe : Squash Hotcake

Important Notes:
Other (Deficiency
Nutrient Function/s  of Sources of Symptoms or
Ingredient
Content the Nutrient the Toxicity;
Nutrient Preservation
Methods)

Deficiency: Chronic
Energy Malnutrition
(CED)

Sugar, Obesity in excess

Flour Carbohydrate Provides energy Starch
Cariogenic               
Products
Provides 4 kcal per
gram
 

Small fish,
Green
Calcium For strong bones leafy Deficiency:
and teeth, veggies
  Normal muscle Osteoporosis
 
contraction
Milk   Better absorbed with
Animals Lactose and Vit. D
 
  foods,
Building and legumes, Marasmus;
Protein repairing tissues other Kwashiorkor
dairy
products,
eggs

Other        
ingredients:
 
 
 
Eggs
 
 
Squash
 
Margarine
 
Baking
powder
 
Sugar
 

Name of Recipe :

Other Important Notes:

Nutrient Function/s of the Sources of (Deficiency Symptoms or
Ingredient
Content Nutrient the Toxicity; Preservation
Nutrient Methods)

       

       

         

         

         

         

         

 
       
 

 
3. Prepare the recipe and evaluate acceptability. In tabular form record how much you
like or dislike each and give a term or phrase to describe the particular quality of food
that made you dislike it. Given below is a Hedonic Scale o1 1-9.

9     like extremely (nothing about the food is objectionable)

8     like very much
7     like moderately
6     like slightly
5     neither like nor dislike
4     dislike slightly
3     dislike moderately
2     dislike very much
1     dislike extremely (everything about the food is objectionable)
 

  Hedonic Scale  
Descriptive term or phrase
Product Phrase Score No.

Sweet and Fluffy,

Squash Hotcake Like very much 8 Take note of the appearance,

texture, taste, aroma and
consistency.

Hedonic Scale
Product Score No. Descriptive term or phrase
Phrase

 
 
 
       
 
 
 
1. Recommendation:

1. Is your product acceptable in terms of palatability? If not, then what do you

suggest to make it more acceptable?
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2. Would you recommend your product? If yes, how? To whom?

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