POWER UP! COOKING WITH MILK PRODUCTS & EGGS A student learning resource for CTS FOD2060: Milk Products & Eggs Acknowledgements The Registered Dietitians at Dairy Farmers of Canada would like to thank the team of creative developers, designers and editors for their unique contributions to this program. Their work complemented and enriched our healthy eating and nutrition education expertise to bring Power Up! to life. A special thank you goes to the following teachers involved in the review process: Jodie Kachkar McNally High School, Edmonton Robyn Bilsky Queen Elizabeth High School, Edmonton Laurie Petersen Ecole Secondaire Sainte Marguerite d'Youville, St. Albert Power Up! is an Alberta Education Authorized Resource. © Dairy Farmers of Canada 2018 Dairy Farmers of Canada and Egg Farmers of Alberta are proud supporters of Power Up! and were instrumental in launching the program. Permission is granted to make copies of any or all parts of this resource for educational, not-for-profit use in schools and classrooms only. Teachers and students should be aware that Internet websites offered as citations and/or sources for further information may have changed or disappeared between the time this was written and when it is used. Teachers are cautioned that all websites listed in this resource should be checked for suitability before being provided to, or used with, students. Every effort has been made to acknowledge sources used in this resource. In the event of questions arising as to the use of any material, we will be pleased to make the necessary corrections. 2 Power Up! Cooking with Milk Products & Eggs Contents All Power Up! Cooking with Milk Products & Eggs materials are available to download at select & compare ........................................................................................5 TeachNutrition.ca. 1-1 meal analysis .............................................................................................................................. 6 1-2 meal analysis example ............................................................................................................. 7 1-3 dietary choices & alternatives ............................................................................................... 8 1-4 food choice considerations ..................................................................................................10 comparison chart .......................................................................................................................... 18 prep .............................................................................................................19 2-1 demonstration recipes ..........................................................................................................20 2-2 recipe evaluation .................................................................................................................... 31 kitchen practice checklist cards .................................................................................................37 triple t-chart ................................................................................................................................... 43 if/when-then chart ......................................................................................................................... 44 cook .............................................................................................................45 3-1 presentation dish planning ...................................................................................................46 3-2 dish evaluation ........................................................................................................................ 47 curriculum outcomes .............................................................................48 Contents 3 4 Power Up! Cooking with Milk Products & Eggs student learning resources 1 Select & compare Select & Compare 5 meal analysis 1-1 food style (casual, formal, cultural) meal the dish or meal dish & ingredients dish & dish & dish & ingredients ingredients ingredients What makes this meal appealing? 6 Power Up! Cooking with Milk Products & Eggs meal analysis example 1-2 This is a fast, casual mid-week meal that has all four food groups. food style (casual, formal, cultural) Dinner meal Basmati rice Chicken with peanut the dish or meal butter sauce Cold glass of milk Canola oil Chicken Onion Steamed veggies Garlic Broccoli & Ginger, cumin & chili flakes butter dish & Peanut butter ingredients Soy sauce Buttermilk Lemon juice Water Cornstarch dish & dish & dish & dish & ingredients ingredients ingredients ingredients What makes this meal appealing? The combination of different foods, flavours and colours of the peanut butter sauce and broccoli is appealing. Select & Compare 7 dietary choices & alternatives 1-3 Some people may avoid milk products and eggs in Lactose intolerance can be managed with strategies: their diets. They may be allergic to egg or milk protein, have an intolerance to lactose, choose to follow a • Have small servings of milk, such as ¼ to ½ cup vegetarian diet or simply not like the taste of these (60 to 125 ml), throughout the day instead of a products. whole glass at one time. • Drink milk with meals or snacks, not by itself. Lactose is a sugar found in milk and milk products. It is also added to some processed and prepared foods, • Drink lactose-free milks such as Lactaid™ or such as salad dressings. An enzyme called lactase Lacteeze™. You’ll find these milks in the dairy case is needed for your body to break down, or digest, at grocery stores. lactose. • Ask a pharmacist for "lactase" tablets or drops such as Lactaid™, Lacteeze™ or a generic brand. Lactose intolerance happens when your body They work to break down the lactose in milk for does not have enough lactase. Without this enzyme, you. Be sure to follow package directions when or enough of this enzyme, your body does not break using these products. down all the lactose into smaller parts for digestion and absorption. The undigested lactose goes into your • Try yogurt. It contains live bacteria that help break large intestine where it is fermented by bacteria. It can down lactose. cause symptoms such as: • Try Mozzarella and aged cheeses like cheddar, • Bloating Swiss, blue and Brie. They contain almost no lactose. • Gas • Cramping What dietary adjustments should be made by people who are lactose intolerant or have an • Nausea allergy to milk products or eggs? • Diarrhea • Weight loss (in children). Lactose intolerance can sometimes happen for a short time if you have stomach flu or are taking some medications. Studies show that most adults with lactose intolerance can drink up to 2 cups of milk in a day, especially if taken with food, or in small amounts throughout the day. Why should people make these adjustments? 8 Power Up! Cooking with Milk Products & Eggs dietary choices & alternatives 1-3 Lactose intolerance is not an allergy to milk. It is a personal choice to follow a vegetarian diet. Allergens are substances – usually proteins Vegetarian diets vary, and may include: mistakenly identified by the body as harmful – that trigger the body’s immune response. Severe allergens • Vegan – avoids all animal products can be life threatening and anaphylactic. Milk and eggs • Lacto-ovo – includes milk and eggs are both common food allergies. • Pescetarian – includes fish. Even trace amounts of these foods can cause a severe Fortified milk products and eggs can provide a good or life-threatening reaction in some people. There is alternative source of protein, calcium, vitamin D and currently no cure for any food allergy. The only way to omega-3 fatty acids in vegetarian diets. prevent a reaction is to avoid the specific food totally. Health Canada has compiled the following list of priority food allergens which are the top food allergens known to cause 90 percent of reactions in Find out more about different dietary considerations sensitive individuals: at the following weblinks: • Eggs • Milk • Food Allergies: https://www.canada.ca/en/health- • Mustard • Peanuts canada/services/food-nutrition/food-safety/ food-allergies-intolerances.html • Seafood (fish, • Sesame seeds crustaceans, shellfish) • Lactose intolerance: https://albertamilk.com/ • Soy dairy-nutrition/lactose-intolerance/ • Sulfite • Tree nuts • Vegetarian diets: http://www.unlockfood.ca/en/ • Wheat (almonds, Brazil nuts, Articles/Vegetarian-and-Vegan-Diets/What-You- cashews, hazelnuts, Need-to-Know-About-a-Healthy-Vegetarian-E. macadamia nuts, pecans, aspx pine nuts, pistachios, walnuts) Canada's 2012 food allergens labelling requirements indicate that labels must clearly identify priority allergens using their common names, even if they are What role do milk products and eggs play in each a component of another ingredient. These allergens of these different dietary concerns or choices? must be listed in the ingredient list or in a "contains" Select two and summarize their role. statement immediately after the ingredient list. Select & Compare 9 food choice considerations 1-4 What does the photo tell you about the overall NUTRITIONAL CONSIDERATIONS IN nutritional value of milk products? SELECTING MILK AND MILK PRODUCTS Milk products are foods that are produced from the milk of mammals such as cows. Milk products include fluid milk as well as buttermilk, creams, yogurts, sour cream, condensed milk, butter and cheese. Milk products contain 15 nutrients that are essential for health. Calcium, vitamin