HOME ECONOMICS - FOOD
Year 9 Food for Enjoyment classes have completed the production of individual group recipes as part of their current assessment task, which has been to investigate one selected nutrient.
The groups were able to choose their own recipes, but had to alter the original recipe to ensure that it provided a better source of the nutrient under investigation. For many students, who investigated Fat, this meant reducing the amount of saturated fat in the recipe, and replacing some of the butter with egg. In other recipes that could not be altered, students have learnt that smaller portion sizes can be used to reduce overall fat intake.
By altering recipes students have learnt that making recipes healthier does not compromise taste; they really have been able to have their cake and eat it too.
