Recipe Modification

Mar 22nd, 2014
KateS
Category:
Calculus
Price: $15 USD

Question description

Recipe Modification

Identify one of your favorite recipes, and make healthful substitutions for the fat that is in the traditional recipe.  Use Handout 5-4: How to Modify a Recipe as your guide for the recipe modification(s).  Discuss the items substituted for fat in your new recipe and their benefits to health in one (1) to two (2) paragraphs. Include both recipes in your write-up.  You may use choosemyplate.gov, the nutrients report to complete the lipid analysis. You should report the nutrients and caloric values as stated in the example below.

Handout 5-4: How to Modify a Recipe

Example #1: Lasagna[1]

Original

Modified

1/3 c olive oil (to sauté vegetables)

[omit oil]

1 ½ c diced onions

1 ½ c onion, 1 green pepper, ½ lb mushrooms

2 cloves garlic

2 cloves garlic

1 ½ lb ground chuck

¾ lb ground round

2 t salt

[omit salt]

2 lb tomato sauce

use no-added-salt type tomato sauce

28 oz canned tomatoes

use no-added-salt type canned tomatoes

6 oz canned tomato paste

use no-added-salt type tomato paste

1 tbsp oregano

2 t oregano, 2 t basil, ¼ c fresh parsley

2 tsp onion salt

[omit salt]

1 lb lasagna noodles

1 lb whole wheat lasagna noodles

2 tbsp olive oil (to cook noodles)

[omit oil]

16 oz ricotta

16 oz low-fat cottage cheese, pureed

8 oz mozzarella

8 oz part skim mozzarella

10 oz parmesan

4 oz parmesan

oil to grease pan

spray to grease pan

Yield: 16 servings (2 9” x 12” pans)

Analysis

Original

Modified

Energy (kcal)

513

281

Protein (g)

35

21

Fat (g)

29 (6 t)

7 (1.4 t)

Sodium (mg)

1121

380

Cholesterol (mg)

73

32

% of calories from fat

51%

24%

Example #2: Spanakopita (Spinach Pie)[2]

Original

Modified

2.5 cups of boiled and drained spinach

2.5 cups of boiled and drained spinach

0.5 pounds 4.5% fat cottage cheese

0.5 pounds feta cheese

0.75 pounds of reduced-fat feta cheese

4 Eggland’s Best whole eggs

4 Eggland’s Best whole eggs

0.5 pounds of phyllo dough

0.5 pounds of phyllo dough

1 teaspoon table salt

1 teaspoon table salt

1 teaspoon chopped parsley

3 tablespoons chopped parsley

0.75 cups of chopped white onions

0.75 cups of chopped white onions

0.75 pounds of unsalted butter

0.4 pounds of unsalted butter

Example #2: Spanakopita (Spinach Pie, continued)

Analysis

Original (Serving)

Modified (Serving)

Energy (kcal)

4376.60 (365)

3121.9 (260.2)

Protein (g)

118.86 (9.9)

128.12 (10.7)

Fat (g)

364.71 (30.4)

225.1 (18.8)

Saturated fat (g)

223.06 (18.6)

130.9 (10.9)

Sodium (mg)

7447.5 (620.6)

8828.9 (735.7)

Cholesterol (mg)

1684.6 (140.4)

1227.4 (102.3)

% of calories from fat

75%

65%

% of calories from saturated fat

46%

38%



[1] Source:  Culinary Hearts Kitchen Course, Tallahassee, Florida, as taught by Sandra Woodruff, M.S., R.D., with permission.

[2] Contributed by Mary Ellen Clark of Monroe Community College


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