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Eggs In Your Diet Lesson Resources Eggs in Your Diet When we think of eggs, the first thing that comes to mind is breakfast food. Eggs are more than your traditional breakfast food -fried eggs, omelets, hard cooked eggs, poached or scrambled. Versatility of Eggs Here is some examples of the versatility of eggs. Students are to copy the chart and in small groups, brainstorm more examples. Breakfast Lunch/Supper Ideas Dessert French Toast Egg Salad Sandwich Crepes Omelets Quiche Angel Food Cake Breakfast Wraps Egg Drop Soup Puddings Egg Noodles Chiffon Cake To get more ideas for their chart students could use the web sites provided or do an internet search for egg recipes. http://www.eggsite.com/2001/recipes.ihtml http://www.eggs.ca/recipes/recipes.asp http://www.saskegg.ca/recipe_tips.htm s Canada’ Food Guide FYI Did you know that… eggs are an excellent source of protein because they contain all 9 essential amino acids? Eggs are part of Canada's Food Guide. Which groups do they belong in? Eggs belong in the Meat and Alternatives Group. Canada's Food Guide recommends 2-3 servings per day from the Meat and Alternatives Group. One to two eggs makes one serving from this group. You have probably heard of someone reducing the amount of eggs in their diet because they are watching their cholesterol. Cholesterol Why be concerned about cholesterol? Cholesterol is carried by your blood. If your diet consists of foods high cholesterol, there will be more cholesterol in your blood. The LDL cholesterol attaches to the walls of your arteries. This is called plaque. As the plaque accumulates the passage way in your arteries gets smaller. A heart attack occurs when blood flow is blocked in a artery that leads to the heart. A stroke occurs when blood flow is blocked in a artery that leads to part of the brain. Having high cholesterol levels is associated with increasing your risk of heart disease. Should we be concerned about cholesterol in eggs? Eggs are just one of the food sources that contain cholesterol. It is also found in cheeses and other dairy products. These dietary foods do not increase blood cholesterol levels to the extent that excess saturated and trans fats do. If you have cholesterol concerns...watch your intake of saturated fats (animal fats). Cooking Lab This activity will allow students to try out a new recipe using eggs. Using the chart they made at the beginning of this activity, students are to select a recipe that uses eggs in a way you haven't used before. The web sites at the beginning of the activity will help them find a recipe. The cooking lab evaluation sheet can be used as a resource to grade the group. Students are to attach the recipe evaluation sheet to their recipe and put in your Recipe Portfolio. Extension: Students are to record on your recipe evaluation modifications that could me made to the recipe to reduce the amount of cholesterol. Evaluation of Cooking Lab Food Studies The biggest mistakes made in cooking labs are not measuring properly and not following the directions in the recipe. Date: Name of recipe: Group Members – all group members are to be included -jobs need to rotate in the group -more than one person can do a job (i.e. two people could be preparing the food) Dishwasher- Dish Dryer- Put the Dishes Away- Measure Ingredients- Prepare Food Item- Put Ingredients Away- PREPARATIONS /2 Yes No Comments -has a clear understanding of what needs to be done before starting -preheat oven, if needed -measured all ingredients first -measured all ingredients accurately -got the teacher to check measurements before proceeding (Other) CLEANLINESS /3 Yes No Comments -washed hands -kept work area neat -washed dishes with hot, soapy water -sanitized rinse water -used clean dish cloth and tea towels -dried dishes -put items back in the proper spot -put all ingredients away -wiped all spills immediately -swept floor -dish clothes, tea towels and aprons put away -got the teacher to check the kitchen when completed clean up COOKING /2 -quality of the product GROUP WORK /3 -cooperated together -helped each other -did assigned jobs -set the table -used good table manners -made good use of class time (Other) Reflection Ideas: /2 d s What we’ like best about today’ lab … What worked well in our group today … Next cooking lab, our group could improve by … Recipe Evaluation Food Studies This is a place to keep reference notes on recipes you have tried as part of this class. Attach this to the recipe and put in your Recipe Portfolio. Recipe: ___________________________________________________ Date: _______________ Overall Rating ( /10): ___________ Most significant nutrient is ___________________________________. This recipe is part of the following Food Group(s): Cooking Techniques used: Equipment used: Rate the recipe on a scale of 1 to 5 (with 1 being the lowest and 5 being the highest). Clear instructions 1 2 3 4 5 Easiness 1 2 3 4 5 Appearance 1 2 3 4 5 Taste 1 2 3 4 5 Texture 1 2 3 4 5 Would you make this recipe again? Why or why not? Changes or modifications I would make next time… .
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