Download Vegetarian Dish Project

VEGETARIAN
DISH
May 13, 2015
What is a diet?
 Food and drink considered in terms of its
qualities and composition and its effects on
health
Vegetarianism
 Is someone who does not eat meat
 This diet are increasingly popular in this
country
Why people become vegetarians?
 Religious reason
 Concern of high consumption of meat
 Land consumption
 Additives and pesticides
 Moral position
 Concerned of high fat consumption
 Cost
 They must become knowledgeable about
complementary protein foods
 Foods which when included together in the same
meat provide the 8 essential amino acid
 Grains + Legumes = 8 essential amino acids
 Nuts and Seeds plus Legumes = 8 EAA
 Soy is the one plant protein that contains all the
essential amino acids.
Benefits of being a
Vegetarian
 Be thinner because they consume less
calories
 Less risk of heart disease because they
consume less saturated fat and cholesterol
 Generally healthier and live longer
Benefits of being a
Vegetarian
 Lower incidence of cancer of the colon
 Lower blood pressure
 Stronger bones in old age
Investigate for Diet Dish
 Look at recipes, surf the Internet, and/or
think about your vegetarian dishes. In the
spaces below, write down any ideas or names
of recipes that you think might be a good
vegetarian dish.
 You need to write down at least 6 ideas.
 EVERYONE MUST FILL OUT A BOOKLET
Choose and Plan Your Dish
 Think about your option:
 Does it have vegetables
 Is it low in sugar, fat and salt
 Will group be able to demonstrate this recipe
in 20 minutes?
Type up a recipe
 You need to write down ingredients!
 You need to write down steps for the recipe!
What will you bring?
 Be specific:
 1 banana – Jane Smith
 250 ml broccoli – John Doe
 1 can chickpeas – Joe Massama
 50 ml blueberries – Tracy Lee
Write down equipment
 If you need equipment, write it down
 1 wooden spoon
 1 blender
 1 mixer
 1 frying pan
Lab Duties
 Assign who will do what:
 Dishes
 Dryer
 Unit Manager
 Special Duties: Clean the Back Sink Area
Nutrients
 Bread – Carbohydrates
 Carrots – Carotene, Vitamin C
 Milk - Calcium