lavor and texture are key factors in whether or not you find a food pleasurable.  The main sources of flavor in our diets are fats, salt, and sugars.  Too much of these good things can increase your risk for obesity and health problems such as diabetes, heart disease, and cancer.  

he objectives for part I of your quest are to:

Each member of your group or lab team is to select a task from the list below.  Every group must have one of each of the following specialists.  After completing your research, you are to get together with the same specialist from other groups in the class to reach a concensus on the content and style for your tips section of the cookbook.  Groups or lab teams will rejoin for Part II to study the cuisine of a country or ethnic group.

ortions Analyst  The portions analyst evaluates what serving sizes are recommended for foods on the food pyramid and analyzes the calorie, fat gram, and sodium contents of ingredients and the recommended substitutions.

arb Specialist  Identifies ingredients that add processed sugar to food products, evaluates acceptable substitutes for sugar, and develops a list of recommended guidelines to follow for reducing sugar in food products.

ipid Consultant  Research types of fats and their sources in foods.  Evaluate acceptable substitutes for fat, recommend sources of "good" fats, and compile a list of recommended guidelines to follow for reducing the "bad" fats in food products.

lavor Agent  Analyze ingredients for sodium content,  Compile a list of potential flavor substitutes and alternative flavor enhancers.  Create a list of recommended flavoring agents for various types of food products.

o evaluate how you will be graded on this project click on the link below.

Grading Rubics