The Kraft Dinner Challenge - Mrs. Stockford
The Kraft Dinner Challenge
Group Member Names:
Kitchen Colour: _________________________________
Put on your “creative cook hats” for this KD Challenge. KD is a popular dish cooked by families all across Canada because it is inexpensive, quick, and easy to make. As a student in a Nutrition and Health class, you understand that KD is suitable for almost all stages of the lifecycle but lacks some of the essential nutrients required for proper nutrition. You also have the knowledge of how to boost the nutritional value of food dishes while cooking. Kraft’s test kitchen has asked for your help. Your task is to create a new version of KD in order to meet the nutritional needs of a specific target group. In order to do this, you will complete the following parts:
PART A: Health Concern
1. Target Group (health concern and age): ______________________________________
2. Research: Research your health concern and create a visual presentation (PowerPoint, prezi, etc.) which covers the topics of: definition of your health concern, causes of the health concern, nutrients of concern (minimum of 3) for your particular stage of the lifecycle, and food sources that have these nutrients. Additional information would be a bonus!
3. Class Presentation: Present your research findings to the class through an oral and visual presentation approximately 5 minutes in length. All students MUST present. References on be listed in proper APA format on the last slide.
PART B: Recipe Development
1. Recipe: Develop a new version of KD which will meet the nutritional needs of your target group. Complete the chart below. (8)
|Ingredient |Amount |Ingredient |Amount |
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2. Canada’s Food Guide: It is important to include all four food groups at each meal. List how your KD dish meets the requirements of Canada’s Food Guide by listing your ingredients in the chart below. (4)
|Vegetables and Fruits |Grain Products |Milk and |Meat and Alternatives |
| | |Alternatives | |
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PART C: Preparation
1. Budget/Costing
Include a breakdown of your budget in the space below by listing the cost for each ingredient and adding up the total cost for your new recipe. You can price out your items while at the grocery store. Remember…..KD prides itself on being inexpensive. Use $0.02 as a general cost value for each item (e.g. milk, margarine, spices/herbs, etc.) used from class in your recipe. The rest of your values will be revealed when you shop for the ingredients. You may bring ingredients from home, however you still need to include their true cost in your budget.
Cost:
2. Shopping
As a class we will visit The Real Canadian Superstore and to shop for your required ingredients. You can only get these marks if you are present and on time.
3. Recipe Preparation
In class you will prepare your new KD recipe. You will be assessed on safety, sanitation, kitchen skills, group work, time management, and clean up. You will have approximately 35 minutes to create your dish.
4. Recipe Presentation
Upon completion of your KD dish, you will present your newly developed recipe to a panel of judges. Be creative with your presentation as you will be assessed on the final product in the areas of taste, appearance/presentation, and justification of your chosen ingredients in order to meet the nutritional needs of your target group and disease concerns.
Group Member Final Evaluation
Group Member Name |Part A
Research (#1&2)
/10 |Part A
Presentation (#3)
/10 |Part B
Recipe Development
(#1&2)
/12 |Part C
Budget/costing
/5 |Part C
Shopping
/3 |Part C
Recipe Preparation
/15 |Part C
Recipe Presentation
/10 |Final Grade
/65 | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | | |
The Kraft Dinner Challenge Target Groups
An anemic 17 year old
An 60 year old male with cardiovascular disease
A 45 year old diabetic adult
A 4 year old child with scurvy
A 6 year old with rickets
A 12 year old with pellagra
A 50 year old woman with goiter
A 5 year old with Kwashiorkor
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