Culminating+Activity

=A Healthier Eating Project-Based Learning Opportunity =

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Our goal is to create a Project-Based Learning opportunity for middle/high school students to examine their eating habits and challenge them to find ways to make their favorite recipes a little bit healthier, this is the __**Big Idea**__ behind our project. Through a few __**guiding activities**__ we hope students will be able to answer two __**essential questions**__. How healthy are my eating habits? Can I eat healthier?======

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Our PBL will challenge students to create a "Recipe Wiki" containing healthier versions of popular foods. We feel that students will pose and answer some important **__guiding questions__**. How can I change my eating habits to become healthier? How can I change recipes to make them healthier?======

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In challenge number one, students will research the nutritional information for your favorite foods and find a way to make them healthier. In challenge number two, students will review the nutritional information for the menus of 1 dining restaurant and 1 fast food chain and select a meal that they can make healthier. From there, they will create home versions of one meal from each restaurant. In the third challenge, students will need to find ways to make dessert healthy while remaining delicious. They will work in groups to reduce the fat and calorie content of a dessert recipe. Prepare the reduced fat recipe as well as the original and hold a taste test for their classmates. All recipes will be published on their group’s recipe Wiki.======

We hope that in completing each challenge, students will arrive at the following __**solution**__. It is possible to make healthier choices when dining out and preparing meals without sacrificing the taste of the dish.

Below you will find a sample recipe from one of our guiding activities...
Favorite Foods Recipe __Original Recipe: Eggplant Parmesan__

Ingredients: 1 eggplant, cut into ¾ inch slices 1 ½ tbsp. salt 8 tbsp. olive oil 8 oz. ricotta cheese 6 oz. shredded mozzarella cheese ½ cup grated parmesan cheese 1 egg, beaten ½ cup chopped fresh basil 4 cups pasta sauce

Directions:


 * 1) Sprinkle both sides of the eggplant slices with salt. Place slices in a colander, and place a dish underneath the colander to capture liquid that will sweat out of the eggplant. Allow to sit for 30 minutes.
 * 2) Preheat oven to 350 degrees F. In a medium bowl, mix the ricotta, mozzarella cheese and 1/4 cup parmesan cheese. Mix in egg and basil.
 * 3) Rinse the eggplant in cold water until all salt is removed. In a large skillet, heat 4 tablespoons olive oil over medium heat. Place one layer of eggplant in the pan, brown each side. Repeat with remaining eggplant slices, using additional oil if necessary.
 * 4) In a 9 x 13 inch baking dish, evenly spread 1 1/2 cups of spaghetti sauce. Arrange a single layer of eggplant slices on top of the sauce. Top the eggplant with 1/2 of the cheese mixture. Repeat layering process until all the eggplant and cheese mixture is used. Pour remaining sauce on top of layers, and sprinkle with remaining Parmesan cheese.
 * 5) Bake 30 to 45 minutes in the preheated oven, until sauce is bubbly.

Nutrition information for 1 serving

Serving Size: 262 g

Calories: 380 Total Fat: 25.8g Saturated Fat: 8.1g Trans Fat: 0.0g Total carbohydrates: 23.1g Dietary Fiber: 5.2g Sugars: 12.7g Protein: 14.7g



__Revised Recipe: Low-Fat Baked Eggplant Parmesan__

Ingredients: 1 eggplant, peeled and cut into ¾ inch slices cooking spray 1 cup part skim shredded mozzarella cheese ½ cup grated parmesan cheese ½ cup Egg Beaters 1 cup all-purpose flour ½ cup chopped fresh basil 4 cups pasta sauce

Directions:

1. Preheat oven to 350 degrees F. 2. Spray the bottom of a 9 x 13 baking dish with cooking spray. 3. Spoon 1 cup of pasta sauce into the bottom of your baking dish. 4. Dredge eggplant slices in Egg Beaters and then in flour mixture 5. Layer eggplant in baking dish on top of pasta sauce. Overlap as little as possible. 6. Sprinkle basil on top of eggplant. 7. Pour remaining 3 cups of pasta sauce onto eggplant and sprinkle with shredded mozzarella cheese. 8. Cover with aluminum foil and bake for 30 minutes. Remove foil and bake uncovered for 10 more minutes.

Enjoy!

Serving Size: 220 g

Calories: 206 Total Fat: 8.7g Saturated Fat: 3.9g Trans Fat: 0.0g Total carbohydrates: 21.4g Dietary Fiber: 5.2g Sugars: 12.6g Protein: 10.8g

Guides Activity Resources: Images: Voki: @http://www.voki.com/
 * Citations/Resources:**
 * @Diigo Bookmarks
 * []
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 * [|http://caloriecount.about.com/cc/recipe_analysis.php]
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 * @http://www.hungry-girl.com/index.php
 * []
 * [|http://simpledailyrecipes.com/how-to-make-recipes-healthier/]
 * @http://office.microsoft.com/en-us/images/?CTT=97
 * @http://www.hungry-girl.com/