Nutrition Month Program
Nutrition 1
HOW WE GET NUTRIENTS Understanding the Canadian Food Guide and Food Labels.
MEAT PREPARATION Dry-Heat Preparation Tender Cuts Roasting Pan frying Broiling & Grilling Pan-Broiling Microwave cooking Frying Sautéing Pan-Frying Deep-Frying.
1 Using MyPyramid in Your Life. 2 .
[email protected] Introduction of Guidebook for School Lunch Supplier.
Chapter 2: Planning a Healthy Diet Principles and Guidelines.
Cooking methods
Miracle Berries Presentation
The Benefits of Grass-fed Beef
New guidance overview Pictures taken from School Food Trust website: School food standards September 2007.
Students in Culinary Arts & Nutrition 1 should be able to perform the following…
