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
- nutritive value and dietary needs
- cost
- ingredient functions and properties
- recipe additions and subtractions.

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 does one need to evaluate and modify recipes to meet dietary needs?
- How does one understand and evaluate recipe modification?

Leadership

- How can one 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?