Day 21 - Essential Nutrients Continued...
Learning Goals:
Agenda:
1. Lab Plan - Food Lab #3
2. Calculating Macronutrients Handout
3. Textbook Questions
- Student is able to plan and prepare a food item or items to ensure optimal nutrient content and retention.
- Student can describe sources and functions of macronutrients, micronutrients, and water.
- Student can describe the causes and symptoms of nutrient deficiencies.
- Student can describe the nutrient content of specific foods, using available food and nutrition information.
- Student is able to explain the differences between nutrient-dense foods and empty-calorie foods and their effects on health.
- Student can analyze foods to determine their macronutrient content.
Agenda:
1. Lab Plan - Food Lab #3
2. Calculating Macronutrients Handout
3. Textbook Questions
Food Lab #3
Cinnamon Banana Bread Muffins
Ingredients
Instructions
Website: https://togetherasfamily.com/cinnamon-banana-bread-muffins/#wprm-recipe-container-8603
Ingredients
- ▢2/3 cup granulated sugar
- ▢1/2 cup vegetable or canola oil
- ▢2 large eggs
- ▢2/3 cup mashed ripe banana (about 2 small bananas)
- ▢1 teaspoon vanilla extract
- ▢1 ⅔ cup all-purpose flour
- ▢1 teaspoon baking soda
- ▢½ teaspoon ground cinnamon
- ▢½ teaspoon salt
Instructions
- Heat oven to 375 degrees. Spray a muffin pan (12 muffin cups in the muffin tin) with nonstick cooking spray. Or you can also use parchment paper liners or muffin liners.
- In a medium bowl add the sugar, oil, and eggs and stir with wire whisk until combined well.
2/3 cup granulated sugar,1/2 cup vegetable or canola oil,2 large eggs - Add in the mashed bananas and vanilla extract. Whisk until combined.
2/3 cup mashed ripe banana,1 teaspoon vanilla extract - Add in the flour, baking soda, cinnamon, and salt. Stir together with a rubber spatula just until combined and no flour streaks remain in the batter.
1 ⅔ cup all-purpose flour,1 teaspoon baking soda,½ teaspoon ground cinnamon,½ teaspoon salt - Divide the muffin batter evenly among the muffin tins - each muffin cup will be almost to the top, a little over 3/4 full.
- Bake for 16 to 21 minutes or until a toothpick inserted into the center comes out clean and the muffins are high and rounded on top. The tops of the muffins should not look wet (that means they're not fully cooked), and they should spring back when lightly pressed with your finger.
- Remove the muffin pan from the oven and let them cool for 5 minutes inside the pan and then remove the muffins to a cooling rack. Let the muffins cool enough so that you can touch and hold them.
- Dip The Muffins : Combine the sugar and cinnamon in a small bowl. Put melted butter in a separate small bowl. Dip muffin tops into melted butter and then into the cinnamon sugar mixture. Serve warm or let cool completely.
3 tablespoons salted butter,1/4 cup granulated sugar,½ teaspoon ground cinnamon
Website: https://togetherasfamily.com/cinnamon-banana-bread-muffins/#wprm-recipe-container-8603
Calculating Calories from Macronutrients
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Textbook Questions
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