Independent Study 
                                                          
                                     FOOD AND NUTRITION – Home Economics 
                                                  One Semester 
               
              The elective course Food and Nutrition consists of reading and completing instructional 
              worksheets about food safety, food preparation, cooking, and nutritional science. Students will 
              complete one project each week. The instructor will make any additional assignments or 
              changes.  Additional assignments may include worksheets, activities, reports, and/or projects.    
               
              Assignments: 
               
              Week 1  
               
                        st     nd
              Complete 1  and 2  nutrition worksheets.  
               
              Project #1 Healthier Recipe:  Choose a recipe and plan how you can change some ingredients 
              to make it healthier (with less calories or more nutritious). Copy or write down the original recipe 
              and then write your new recipe.  Explain how the changes will make the recipe healthier. Do you 
              think the changes will negatively or positively affect the taste or texture? Explain.    
               
                     
              Week 2 
               
                        rd     th
              Complete 3  and 4  nutrition worksheets – The Food Quest Nutrition  
               
              Project #2: Bread of Life:  Assume you are stuck at home and no stores are open.  You need to 
              make some kind of bread product using the base of flour and salt.  The other ingredients are up 
              to you.  You can make a loaf of bread, rolls, biscuits, flat bread, naan, crackers, quick bread 
              such as banana bread, fry bread, or tortillas.  Ask a family member for a recipe you can use or 
              you can find one online. A video tutorial may help if you have never made anything like this 
              before. Take a picture of you making your dough and another of the finished product.  Email a 
              picture to your teacher with answers to these questions:  
               
              (1) What did you make?   
              (2) Where or from whom did you get the recipe?  
              (2) What equipment was required?   
              (3) How did you prepare and bake it?   
              (4) List any difficulties you had in preparing the recipe.   
              (5) How would you solve these problem(s) next time?  
              (6) How did the bread product look and taste?   
              (7) What could you do to change or improve the recipe?   
              (8) Do you plan to make it again?  Why or why not?  
              (9) What have you learned from this experience?  
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              Week 3 
               
                        th     th
              Complete 5  and 6  nutrition worksheets – The Fast Food Nutrition Web Quest. 
              Project #3:  Cooking Show Review:  Watch a cooking show on T.V. (such as found on Food 
              Network) or on the internet (YouTube has lots.)  You may want to take notes.  Write your 
              answers to the following questions on a separate paper:  (1) Name at least five new things you 
              learned. (2) Would you like to try the recipe(s) you saw prepared? Which one(s)?  (3) What 
              appealed to you the most?  (4) What would you do differently than the cook/host?   
               
               
              Week 4 
              For this project, you will need to take an inventory of what food supplies you have at home and 
              then you may want to research recipes before starting. Your parents may have some good 
              ideas for you.  
               
              Project #4:  You’re the Cook!  Prepare an original cooked main dish for your family. It should be 
              well balanced and nutritious. You may use ideas from the attached recipe entitled “Making a 
              Casserole from What’s on Hand.”  You should not shop for special ingredients – use what you 
              already have.  Be creative!  Write down your recipe with a list of ingredients and amounts used, 
              and your instructions. Take a picture of you making the dish and another of the finished product.  
              Email the picture to your teacher with answers to the following questions:     
               
              (1) What did you make?  What is the name of your creation?  
              (2) What equipment was required?   
              (3) How did you prepare and cook it?   
              (4) List any difficulties you had in preparing the recipe.   
              (5) How would you solve the problem(s) next time?  
              (6) How did the food look and taste?   
              (7) What could you do to change or improve the recipe?   
              (8) Do you plan to make it again?  Why or why not?  
              (9) What have you learned about yourself from this cooking challenge?  
              (10) Would you enjoy being a chef?  
               
               
              Week 5 
               
                                                 th th th       th
              Complete the rest of the worksheets: 7 , 8 , 9 , and 10 .   
               
              Project #5 – Hand Washing Experiment.  See the instructions in your packet.  This is designed 
              as a group project which you may do with people living in your household only.  You may also 
              adapt the steps to do the experiment by yourself.  If you do not have cinnamon, use another 
              powdered spice or flour. Answer all questions to summarize your findings.    
               
              Write a paragraph answering this question:  How are the hand-washing instructions for food 
              safety similar to the hand-washing instructions for stopping the spread of the COVID-19 virus?  
              Why is hand washing important in each case?  
               
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                    Making a Casserole from What's on Hand 
                                                                                                                                           
                    If you have small amounts of leftovers and would like to mix them together into some type of 
                    casserole, try this recipe. Turn leftovers into favorite family foods! 
                    "Make-Your-Own" Casserole 
                    Makes 6 servings 
                    General Directions: 
                    Select food(s) from each category or use your own favorites. Combine in a 2- to 2 1/2- quart 
                    casserole dish that has been greased or cooking in cooking spray. Cover and bake at 350°F for 
                    about 50 minutes to 1 hour or microwave using 50% power for about 15 to 30 minutes, rotating 
                    or stirring as necessary. Heat until steaming hot (165°F) throughout. 
                    Starch - select ONE: 
                             2 cups uncooked pasta (macaroni, penne, spiral, bow tie), COOKED 
                             1 cup uncooked long-grain white or brown rice, COOKED 
                             4 cups uncooked noodles, COOKED 
                               
                    Protein - select ONE: 
                             2 cups cooked ground beef 
                             2 cups cooked and diced chicken, turkey, ham, beef, or pork 
                             2 cups chopped hard-cooked egg 
                             2 (6 to 8-oz.) cans fish or seafood, flaked 
                             2 cups cooked or canned dry beans (kidney, etc.) 
                               
                    Vegetable - select ONE: 
                             1 (10-oz.) pkg. thawed and drained frozen spinach, broccoli, green beans, green peas 
                             1 (16-oz.) can green beans, peas, carrots, corn, drained 
                             2 cups sliced fresh zucchini 
                               
                    Sauce - select ONE: 
                             2 cups white sauce or 1 can sauce-type soup (mushroom, celery, cheese, tomato, etc.) 
                              mixed with milk to make 2 cups 
                             1 (16-oz.) can diced tomatoes with juice 
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                    Flavor - select ONE or MORE: 
                             1/2 cup chopped celery, 1/4 cup chopped onion, 1/4 cup sliced black olives 
                             1 - 2 teaspoons mixed dried leaf herbs (basil, thyme, marjoram, tarragon) 
                             Salt and pepper to taste 
                               
                    Topping- select ONE or MORE: 
                    If desired after heating, place on top: 
                             2 tablespoons grated Parmesan cheese 
                             1/4 cup shredded Swiss, Cheddar, or Monterey Jack cheese 
                             1/4 cup buttered bread crumbs 
                             1/4 to 1/2 cup canned fried onion rings 
                               
                    Return casserole with topping(s), uncovered, to oven for about 10 minutes or to microwave for 
                    about 2 minutes. 
                    This article was originally written by Alice Henneman, MS, RD. Updated and reviewed in 2020. 
                    https://food.unl.edu/article/making-casserole-whats-hand 
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