Republic of the Philippines

MARIKINA POLYTECHNIC COLLEGE

Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

TTASK SHEET #1
“Exploring Recipe Ingredients and Nutrient Functions”

PICTURE OF YOUR COSEN RECIPE

SEAFOOD MARINARA PASTA

Objective:
To understand the nutritional value of recipe ingredients by identifying the nutrients they contain
and their functions in the body.

Instructions:
In this assignment, you will analyze the ingredients of a recipe to discover the nutrients they
provide and their significance for our health. Follow the instructions below to complete the assignment:

Part 1: Recipe Selection

Choose a Recipe: Select a simple recipe of your choice. It could be a breakfast, lunch, dinner, or
snack recipe.

Part 2: Identifying Nutrients

⮚ Ingredient List: List all the ingredients used in your chosen recipe.

⮚ Nutrient Identification: Next to each ingredient, identify at least one primary nutrient it contains.
For example, "Carrots - Vitamin A."

Part 3: Nutrient Functions

⮚ Nutrient Functions: For each nutrient you've identified, write a brief sentence explaining its
function in the body. Focus on how it benefits our health and well-being.
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

Part 4: Reflection
✔ Write a short paragraph (50-100 words) reflecting on what you've learned from this assignment:

✔ Did you find it surprising how different nutrients are present in everyday ingredients?

✔ How does understanding the nutritional value of recipe ingredients impact your approach to
cooking and eating?

Submission Guidelines:
1. Compile your assignment into a PDF file.
2. Ensure that your nutrient identifications and explanations are accurate and clear.
3. Submit your completed assignment through the designated submission method by the provided
deadline.
Grading Criteria:
Your assignment will be evaluated based on the following:
✔ Accuracy of identifying nutrients in the ingredients.

✔ Clarity and correctness of nutrient function explanations.

✔ The thoughtfulness of reflection.

Note: (PLEASE USE THIS FORMAT)

Plagiarism is strictly prohibited. Use your own words and ideas, and provide references
if you use any external sources.

NUMBER/S INGREDIENTS NUTRIENTS (1 PER NUTRIENT

INGREDIENT) FUNCTIONS

1 Garlic Vitamin C Garlic is highly

nourishing and
stimulates the
immune system,
assisting in the
fight against the flu
and cold diseases.
Additionally, it
seems to lower
blood pressure.

2 Onion Vitamin B6 The larger part of

nourishments
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

contain vitamin
B6, which is
required for the
creation of red
blood cells.Vitamin
B6 may reduce the
risk of heart
infection and clear
blocked courses.

3 Tomato Potassium Tomatoes

moreover contain
fundamental
supplements
including
potassium and
vitamin C. Also it
is connected to
several benefits,
such as a reduced
chance of heart
infection and
certain cancers.

4 Lemon Vitamin C Lemons' has

vitamins, and fiber
that can contribute
to a healthy diet. It
contain minerals
that may help
maintain kidney
stone prevention,
and anemia
treatment. Lemons
are a good source
of vitamin C. One
lemon provides
about 31 mg of
vitamin C, which is
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

51% of the
reference daily
intake (RD 2023).

5 Mussels Iron An excellent

source of iron is
mussels. Iron, as
we all know, is
essential for the
creation of red
blood
cells.Seafood,
particularly
shellfish in
particular, is low in
fat and high in
protein.

6 Shrimp Magnesium Shrimp contains a

protein called
tropomyosin that
can trigger a
serious allergic
reaction for
some.For
instance,
magnesium has
many advantages,
from blood
pressure to bone
health.

7 Dried Oregano Vitamin A Healthy teeth,

skeletal and soft
tissue, mucous
membranes, and
skin are formed
and maintained
with the aid of
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

vitamin A. The
Dried Origano is
also has a strong
flavor and it can
be found fresh and
dried.

8 Olive Oil Iron Olive oil known for

fatty acids that
contains modest
amount of ocelic
acid, but in
regards of iron in
olive oil it has
prolonged or
cause iron
depletion and also
strengthen our
immune system.

9 Linguine/ Italian Pasta Thiamin Thiamin helps to

prevent
complications in
nervous system,
also it involves in
the flow of nerves
system. Thiamin is
known for high
sensitivity in
temperature.
Pasta and the
nutrients increase
a high metabolism
and it protects our
heart.

10 Ground Thyme Vitamin C Thyme is packed

with Vitamin C and
also good in
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

vitamin A. The
nutrients given
helps to boost
immune health
and improve
digestive health.

“Exploring Recipe Ingredients and Nutrient Functions”

My ReflectionsExploring the functions of each nutrient makes me appreciate how

precise food ingredients are. The given nutrients show how healthy the ingredients can
be for our body; they preserve good quality that can help prevent us from getting sick. I
find it very surprising because most of the ingredients that I've given in the table contain
vitamins and fatty acids. And with those ingredients, our food can be bland to taste. The
ingredients also have a number of functions, including adding flavors, colors, or
textures. By understanding the nutritional value of each ingredient based on the kind of
processing it undergoes and how to preserve each ingredient.

Analytic Rubric: Exploring Recipe Ingredients and Nutrient Functions

Criteria Excellent (4) Good (3) Fair (2) Needs

Improvement (1)

Ingredient Accurately Lists most Lists some Lists few or

List lists all ingredients ingredients incorrect
ingredients accurately accurately ingredients

Nutrient Correctly Correctly Identifies some Incorrectly

Identification identifies all identifies most nutrients identifies nutrients
nutrients nutrients accurately

Nutrient Provides Provides Provides basic Provides vague or

Function clear and adequate explanations incorrect
Explanations detailed explanations explanations
 Republic of the Philippines
MARIKINA POLYTECHNIC COLLEGE
Sta. Elena, Marikina City

M2- Food Preparation, Selection, and Handling

explanations

Reflection Thoughtful Reflection with Basic reflection Superficial or

reflection relevant insights with limited lacking reflection
with insight insights

Organization Well- Mostly organized Somewhat Disorganized and

and Clarity of organized, and clear organized and unclear
Content clear, and clear
concise

Grammar No errors in Few minor errors Several errors in Numerous errors

and Spelling grammar and in grammar/spelling in
spelling grammar/spelling grammar/spelling

Score Interpretation:
● Excellent (4): Demonstrates a strong understanding of nutrient identification,
functions, and their relevance to health. Provides insightful reflections and well-
organized content with no errors.
● Good (3): Shows a solid understanding of nutrient identification and functions.
Reflections are relevant and the content is mostly organized with only minor
errors.
● Fair (2): Displays a basic understanding of nutrient identification and functions.
Reflections are limited and the organization may lack consistency.
● Needs Improvement (1): Demonstrates incomplete understanding of nutrient
identification and functions. Reflections are superficial, and the content is
disorganized with numerous errors.

References:

Rd, H. W. (2023, April 11). 6 Evidence-Based Health Benefits of Lemons. Healthline.

https://www.healthline.com/nutrition/6-lemon-health-benefits#:~:text=Lemons%20are
%20a%20good%20source,reference%20daily%20intake%20(RDI).