• 1:Entering a food diary
• 2:Viewing analyses and graphs for a food diary
• 3:Examining analyses of a food diary
• 4:Entering a recipe
• 5:Entering data for a new food
• 6:Viewing analyses and graphs for a recipe
• 7:Examining analyses of a recipe
• 8:Printing
• 9:Making changes to a document
• 10:Querying foods
• 11:Designing and printing a nutrition information panel
• 12:Publishing analyses, graphs and labels to a Microsoft Word document

Examining analyses of a recipe—Exercise 7

Aim: To develop and demonstrate skill in examining analyses of a recipe.

Follow the steps in Procedure 7 to complete this exercise.

As you work, compare your screens with those presented here.

1. To start
   1. Start FoodChoices®.
   2. Open the recipe document for ‘Baked Stuffed Potatoes’in the ‘Samples’ folder.
   3. Click the Ingredients tab.
   4. Complete the following:

      My prediction is that the ingredients that are the richest sources of protein, fat and calcium in this recipe will be as follows:

      Protein

      Fat

      Calcium

      
      My prediction is that the potato (without the filling) will be high in the following nutrients:
      
2. Examine the analyses for a specific nutrient.

   For the recipe for ‘Baked Stuffed Potatoes‘, identify the quantity of protein, fat and calcium contained in each of the ingredients.

   	Protein (g)	Fat (g)	Calcium (mg)
   Potato (150g)
   Bacon (1 rasher)
   Shallots (2)
   Cheddar cheese (15g)
   Sour cream (2tsp)

   Complete the following:

   The fact is that the ingredients containing most protein, fat and calcium are:

   Protein

   Fat

   Calcium

   
   

   Compare the facts with your predictions. How accurate were your predictions:

   Protein:	Accurate	Not Accurate
   Fat:	Accurate	Not Accurate
   Calcium:	Accurate	Not Accurate

   
   
3. Examine the analyses for individual ingredients.

   Examine the nutritional contribution that the potato makes to the recipe.
   The fact is that potato is high in the following nutrients:

   Compare the facts with your predictions. How accurate were your predictions:

   Accurate

   Not Accurate

   
   
4. Examine the sources of energy and the fat percentages for:
   1. the whole recipe
   2. the cheese.

What did your results look like?

Compare your results with the following:

Analysis for protein in each of the ingredients

Nutritional contribution of the potato to the recipe

Sources of energy in the total recipe

Sources of energy and fat percentages in the cheese

Self-evaluation: How did you go?

Not very good		First class
X		X

If your results look like those above, congratulations.

If not, see if you can identify why they are different. Discuss the matter with your teacher if you cannot see why there is a difference.

Comments:

Reminders for next time

Make notes of anything that will help you next time you examine analyses of a recipe.