Author

This webquest was designed to be a semester project for an Advanced foods class in North Carolina. The webquest integrates the following objectives:

	Evaluate and prepare healthy food options.
	Analyze recipes for potential sugar, fat, and salt substitutes.
	Compare and contrast cuisines of the world.
	Develop advanced food preparation skills involved in classic international dishes.
	Evaluate eating pattern differences within regions of the United States.

The project has a class designed cookbook as an end product.

Part I researches healthy options for fat, salt, sugar, and portion sizes. Task specialists from each cooking team combine efforts to create one consolidated appendix to be included in the cookbook that covers their topic. The four appendices are:

	Analyzing portion sizes and evaluating dietary needs.
	Evaluating fat sources in recipes and possible substitutions.
	Evaluating sodium sources in recipes and possible substitutions.
	Evaluating sugar sources in recipes and possible substitutions.

Part II starts with each team selecting a region or country to investigate. They are to create a chapter for the class cookbook (multiple sections of the same course can work together to create one larger cookbook). Each chapter is to contain an introduction that describes the history, culture, and other influences on the cuisine. Social aspects of eating patterns, menus, etiquette, and holiday favorites are also covered. Each chapter is to contain 5 or more recipes that are classics from the country, region, or ethnic group. The recipes are to be healthy in their classic form or altered to improve fat, salt, and/or sugar levels. All recipes are to be tested and tasted for ease of preparation, clarity of directions, and quality of the flavor experience.

This webquest was designed in such a way that requirements can be adapted to smaller projects.

	The home page contains a link to a nutrition test that helps students evaluate the quality of their diet.
	Part I can be a stand alone group project with an end product of a handout tip sheet or a tri-fold pamphlet tip sheet.
	Part I can be an individual project with a self-analysis report as a final product.
	Part II can be as small as finding a recipe for a lab or a meal. Students can work individually or in groups.
	The cookbook can be published hardcopy (check with your school systems print shop) or on the internet for the class, or community distribution. the cookbook can be published at cost or as a fund raiser.
	Final presentations can be oral, multi-media (powerpoint), and/or recipe preparation, serving, and tasting.

The author, Janet Ward, is a Family and Consumer Science Teacher specializing in:

Foods and nutrition

Advanced foods

Food Science

Author of Principles of Food Science published by Goodheart-Willcox Pub. Co.