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?