Food Studies 10, 20, 30
FOOD37
Module 37: Plant-Based Protein Foods (Optional)
Outcome
Investigate plant-based proteins.
Indicators
| (a) |
Investigate a variety of plant-based proteins (e.g., tofu, edamame, tempeh, pulses), considering the following:
|
| (b) | Inquire into diverse cultural food practices related to plant-based protein. |
| (c) | Examine Saskatchewan-produced plant-based proteins (e.g., red lentils, chickpeas). |
| (d) | Research the global economic and environmental impact of increased use of plant-based proteins. |
| (e) | Analyze the importance of including a variety of plant-based proteins to ensure the consumption of complete protein throughout the day. |
| (f) | Explore substitutions of plant-based protein for animal-based protein in recipes. |
| (g) |
Discuss the principles of cooking plant-based proteins such as:
|
| (h) | Explore various ways that plant proteins can be used in various dishes and foods (e.g., salads, soups, baked items). |
| (i) | Research types of vegetarianism (e.g., lacto, ovo, lacto-ovo, vegan) and why one might choose a vegetarian diet. |
| (j) | Analyze factors (e.g., ethical, religious, health) that motivate individuals and groups to follow vegetarian eating patterns. |
| (k) | Discuss the benefits and drawbacks of replacing meat-based protein with plant-based proteins in a healthy eating pattern. |
| (l) | Prepare or describe the process of preparing a recipe substituting a plant-based protein for an animal protein. |
| (m) | Prepare or describe the process of preparing a variety of recipes using plant-based proteins. |
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