Nutritional Kebab Recipe Redesign

Name:

Date:

📚 Part 1: Multiple Choice & Short Selection

1. The original ingredient list includes 100 g chicken. According to the Australian Guide to Healthy Eating (AGTHE), which food group does this primarily belong to?

Vegetables

Fruit

Meat and alternatives

Grains (cereals)

2. Food safety: what core (internal) temperature should chicken reach to be safe to serve?

65°C

75°C

85°C

95°C

3. To increase wholegrain and reduce refined carbohydrate in the recipe, the best single swap is:

Keep white rice but serve less

Swap white rice for brown rice (or quinoa)

Add sugar to the marinade

4. Check all strategies that reduce sodium in the kebab recipe:

Reduce soy sauce and use low-salt alternative

Increase fresh herbs, citrus and garlic for flavour

Add extra table salt at the end

Use reduced-sodium stock for the rice

✏️ Part 2: Calculations & Practical Work Plan

5. Recipe yield & nutrition calculation (show your working): The original recipe serves 2. Using nutrition values from AUSNUT or your class nutrition table, calculate the following per serve. Show step-by-step calculations in the box provided.

Available ingredients (original): 1 ring pineapple, 1 t soy sauce, 1 t crushed garlic, 100 g chicken, 1/6 capsicum, 1/6 onion, 2 cherry tomatoes, 1 mushroom, 1/4 cup white rice (uncooked). Serves: 2.

Calculate and write results per serve:

Energy: _______ kJ or _______ kcal

Protein: _______ g

Total fat: _______ g

Carbohydrate: _______ g

6. Redesign task (nutrition focus): Propose three specific changes to improve the kebab's nutritional quality while keeping it appealing for Year 9 students. For each change, state:

- The change (ingredient swap or method change) ____

- Why it improves nutrition (reference AGTHE food groups or nutrients) ____

- One expected effect on energy or protein (increase/decrease) ____

7. Recalculate: Choose one of your proposed changes from Q6. Recalculate the energy and protein per serve for the redesigned recipe (show working).

New energy per serve: _______ kJ / _______ kcal

New protein per serve: _______ g

8. Practical work plan: Write a step-by-step plan (sequence and timing) for preparing the redesigned kebabs in a 60-minute practical lesson. Include:

- Preparation steps and timings (eg. marinate 15 min, thread 10 min) ________

- Key safety/hygiene points (eg. separate raw chicken, temperature checks) ________

- Equipment and cooking temperature (grill temperature / internal target) ________

9. Assessment check (brief): Does your redesign meet AGTHE recommendations for a balanced lunch (tick reasons below and justify in one sentence)?

Contains lean protein and at least two serves of vegetables