The Stage 2 Nutrition class completed their Summative design practical. This practical required the students to choose an appropriate recipe and modify its ingredients to prevent/delay/treat a chosen diet related disease.
Some of the diseases the students modified meals for were brain degeneration, anaemia, high cholesterol and diverticulitis. Another aim of their design was to maintain sensory characteristics of the modified meal so the meal remained appealing to consumers. The students were very proactive and organised their own taste testers for their two meals.
They cooked both the standard and modified meals and plated the required amount of serves according to their design. The taste testers were required to fill in a sensory characteristic survey and rate their overall likeness for each of the two meals. The Stage 2 students oversaw the taste testing and set the required sensory conditions to reduce bias in their results (such as no talking so the results weren’t influenced). The students now have to collate their results and analyse their findings.
We would like to thank all of the taste testers for their time and participation in the experiment. I would like to congratulate all the Stage 2 Nutrition students on their fantastic experimental designs and the way they conducted themselves on the day. The meals they produced were both nutritious and delicious and I will certainly be replicating them at home myself.
Christopher Carey
Stage 2 Nutrition Teacher
