Title: Modify a recipe based on nutritional needs.
Course: Food Science and Dietetics (19254) > Section: Applying Nutritional and Dietary Requirements

Modification should include

- appropriate substitutions
- personal preferences
- taste, texture, cost, and nutritive value
- ingredient functions and properties
- recipe modifications
- dietary needs.

Process/Skill Questions:

Thinking

- What are the basic concepts of recipe modification for nutritional needs?
- What might be the consequences for not modifying recipes when family members have medical conditions?

Communication

- What skills do we need to evaluate and modify recipes to meet dietary needs?
- What do we do about understanding and evaluating recipe modification?

Leadership

- How can we facilitate recipe modification for nutritional needs?
- What actions can be implemented to meet the standards for recipe modification based on nutritional needs?

Management

- What resources are needed to modify recipes to meet dietary needs?
- What criteria should be used when modifying recipes for nutritional needs?