TOPIC: Bacon Potato Salad
AUDIENCE: 9-12th grade – Culinary, Health, Nutrition, Foods classes
Bacon Potato salad contains both saturated and unsaturated sources of fats – this recipe provides and opportunity to address the concept of Satiation and the importance of portion size when consuming food containing saturated fats.
This recipe was adapted for a beginning foods, health and/or nutrition class studying the topic of dietary fat, however it can easily be adapted to fit many categories. For additional support and related materials regarding how to utilize this recipe in a health or nutrition oriented class, we suggest viewing the links to Fats/Lipids found at the bottom of this blog.
If possible, we suggest pairing this lesson with our recipes/video tutorials on focused on dietary fats. The following tutorials are included in this category: Coconut milk ice cream in a bag and peanut butter cups.
POTENTIAL STUDENT OUTCOMES:
Students will recognize the necessity of dietary fat for optimal metabolic function
Students will recognize issues surrounding trans fats
Students will recognize the health benefits of medium chain triglycerides
Students will differentiate between categories/classifications of fats/lipids
Students will recognize food sources of specific fats
NATIONAL FCS STANDARDS
|14.2.1||Analyze the effect of nutrients on health, appearance, and peak performance.|
|14.2.2||Analyze the relationship of nutrition and wellness to individual and family health throughout the life span.|
|14.2.4||Analyze sources of food and nutrition information, including food labels, related to health and wellness.|
|14.3.2||Design strategies that meet the health and nutrition requirements of individuals and families with special needs.|
|14.3.3||Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.|
Material related to Fats/Lipids