Fruit and Vegetables
Objectives By the end of this section of work you will be able to
What is the nutritional value of fruit and vegetables?
How much should we eat?
How much is a portion?
Why should we eat a variety of different fruit and vegetables?
Why are there a wider variety of fruit and vegetables available to us today than 30 years ago?
How can we preserve the vitamins and minerals when cooking our fruit and vegetables?
Investigate the nutritional requirements of adults
Discuss the benefit and limitations of ready meals
Design a fruit or vegetable product for adults.
Do an annotated diagram of your design.
Carry out fruit or vegetable practical
Taste test and evaluate your practical
Investigate packaging choices and show their benefits and limitations (you could use a table)
Say which packaging you would use for your fruit or vegetable product and why.
Carry out a nutritional analysis of your vegetable product
Analyse the results
Beans, nuts, pulses, seeds and alternative protein
By the end of this section of work you will be able to:
What are the nutrients in beans, nuts, pulses and seeds?
How should dried beans be cooked safely?
Develop a recipe for any combination of beans, nuts, pulses and seeds.
Investigate the dietary requirements of different vegetarians and their reasons for choosing to be vegetarian.
Alternative protein is plant based meat replacement.
Draw the table below and complete it.
How it is made
What can it be used for?
Textured vegetable protein (Soya)