Topic: Oklahoma has one of the lowest fruit & vegetable consumption rates in the US. In what ways could someone increase their consumption and why are these carbohydrate sources important? (Simple vs Complex carbohydrates, Micronutrients)
HISTORY or Background Information – see slides 4-8 for suggested slides
a. 4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.
b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.
FOOD SCIENCE – see slides 10-16
a. 4 terms with definitions
b. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).
c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.
TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION – see slides 17-21
a. 3 terms with definitions
b. 3 cultural origins of food/culinary technique
c. 2 photos or videos of a food that uses the defined culinary technique above
NUTRITIONAL OR SENSORY IMPLICATIONS (NSI) – see slides 22-27
a. complete descriptions on slide 23
b. 2 NSI facts with 3-4 details and APA in-text citations
c. nutrient measures as on slide 25
KEY LEARNING—see slides 28-31
a. Summarize most important information from
1. Food Science
2. Culinary Method
3. Nutritional/Sensory Implications
b. explain how your presentation answers the question assigned
c. give 3 examples of how the presentation can be used
REFERENCES –see slide 32, use APA full citations
a. cite all texts, books, and academic journals
b. cite websites
c. cite video documentaries and other videos
d. cite photos
e. keep slide 33 as it gives credit to the template creators
Rubric is attached below. and the sample slide is also attached below.
Need around 10-15 slides.