NuVal/Nutrition
Nutrition Facts can now be found in the supermarket with a new system called NuVal.
Click on the following link to find out more about this system, how it was developed, and how it can be used. Watch the video link first and then answer the questions below by pasting them in a word document and typing your answers. Be sure to use your own words. Copy them off and turn in for credit.
NUVAL
1. What is the NuVal Nutritional scoring system?
2. What does the NuVal system do?
3. Who developed it and why do you suppose they felt there was a need for this system?
4. How is a score calculated?
5. How can you make NuVal Scores work for you or your family?
6. Why don't all the foods in the store have scores yet?
Now, answer the following questions below those about NuVal:
1. What did you learn on Monday that are the main health concerns that people have when eating out? (4 things)
2. How can you make menus more nutritious? Summarize each area of section 6.4 in your textbook. (pps. 270 – 275)
FOOD PREPARATION: COOKING FOODS: INGREDIENTS/SUBSTITUTIONS/CHANGES:
3. Read the following link about problems that can occur with changes in recipes in particular categories:
http://www.extension.purdue.edu/extmedia/CFS/CFS-157-W.pdf
4. Now, read the 3 recipes below. They could use some fixing up to allow for better nutritional content. Suggest changes in the ( ) following the suggestions you stated above.
PIZZA RICE CASSEROLE/(Adjustment)
2 cups cooked rice 2 Tbsp. oil/( )
1 pound regular ground beef/( )
1 onion, chopped
2-8 ounce cans tomato sauce/( )
1 tsp. garlic salt/( )
1 tsp. sugar
Dash pepper
1/4 tsp. oregano leaves
1 tsp. parsley flakes
2 cups shredded Cheddar Cheese/( )
Preheat oven to 375*F. Have rice ready. Brown ground beef and onion with 2 Tbsp. oil. Drain fat. Add tomato sauce and spices to beef-onion mixture. Cover and simmer for 15 minutes. Combine 1 1/2 cups cheddar cheese and rice. Put a third of rice mixture in lightly oiled/( ) casserole dish. Top with a third of meat-tomato sauce. Continue to alternate layers, ending with tomato sauce. Sprinkle 1/2 cup cheddar cheese on top. Bake for 15 to 20 minutes or until hot and bubbly. Makes 6 servings.
COMPOSITION PER SERVING OLD VERSION/NEW VERSION Calories:/519/267 Fats, g.:/34/8 Cholesterol, mg.:/93/37
TANGY POTATO SALAD/(Adjustment)
6 medium potatoes
2 hard cooked eggs
1/2 cup finely chopped sweet pickles
1/4 cup finely chopped onion
1/4 tsp. salt
1/8 tsp. pepper
Dressing:
1 cup Mayonnaise
6 Tbsp. sweet pickle juice
1 Tbsp. prepared mustard
Paprika for garnish
Cook unpeeled potatoes until tender (about 45 minutes). Drain and peel while hot. Stir with fork to break up into very small pieces. Add chopped egg, pickles, onion and pepper. Refrigerate in covered container until serving time. Prepare dressing by mixing together the mayonnaise, sweet pickle juice and mustard. Refrigerate separately. Just before serving, stir the dressing into the potato mixture. Garnish with paprika. Makes 6 servings.
COMPOSITION PER SERVING Calories:/390 Fats, g.:/31 Cholesterol, mg.:/110
BRAN MUFFINS/(Adjustment)
1 1/4 cups flour
1 Tbsp. baking powder
1/2 tsp. salt
1/4 cup sugar
1 1/2 cups Bran Buds or All Bran Cereal
1 1/4 cups whole milk
1 egg
1/3 cup vegetable oil
Measure cereal and milk into mixing bowl. Stir to combine. Let stand 1-2 minutes or until cereal is softened. Meanwhile, mix together the flour, baking powder, salt and sugar. Set aside. To the cereal mixture, add egg and oil. Beat well. Add dry ingredients to cereal mixture stirring only until combined. Spoon batter evenly into 12 lightly greased 2 1/2 inch muffin pan cups. Bake in oven at 400*F about 25 minutes or until muffins are golden brown. Remove from pan immediately. Makes 12 muffins.
COMPOSITION PER MUFFIN Calories:/180 Fats, g.:/8 Cholesterol, mg.:/24
5. Find a favorite recipe that you like to eat. Copy the recipe and suggest changes according to what you have learned today. We'll look at everyone's recipes and decide which one(s) to tackle next week for class!
6. How does knowing about recipe changes help you in preparing menu items for different groups of people?