Trying New Whole Foods – adapted from an assignment by Amanda Buxbaum Have you e

Question

Trying New Whole Foods – adapted from an assignment by Amanda Buxbaum

Have you ever found yourself in the produce section of the grocery store, staring at a food item you’ve never seen before? Did you buy it?

As we learn in the early part of the course, variety is an important indicator of a healthful diet. Think about how many different foods you eat on a regular basis. This assignment will force you to explore some new foods you’ve never tried before and increase the variety of foods you eat, for this semester at least.

Your task is to try 5 new whole foods. Remember to be conscious of what is, and is not, a whole food: A whole food is a food that is in the form in which it is found in nature... something you can pick, gather, milk, hunt, catch, or in some other way obtain without highly processing or refining it. A whole food is a food from which nothing has been taken away, and nothing has been added to it. If you could (in principle) prepare the food item on your own, without a laboratory or fancy equipment, then it is a whole, real, food. (Minimally processed foods that have been around for centuries are whole, real, foods.) Food items that are refined, fortified, enriched, or in any other way highly processed are not whole foods!

Complete and submit the following page for each food item you try, and attach at least 1 photo of each food. You may choose to attach photos of the food in different stages of the preparation process (e.g. as it appears at the store, during cooking, the final product on a plate).

You must submit 5 of these pages by the due date specified in the syllabus. I encourage you to get started as early as possible, and submit each individual food report as you complete it.

Rubric:

Choosing a significantly new and whole food = 1 point

Referenced statement about the nutritional value of the food = 1 points

Attached photo(s) of the food = 1 point

Completed questionnaire (the next page) = 1 point

Process writing = 2 points

6 points per food x 5 new foods = 30 points total

Trying New Whole Foods

Food:

Date eaten:

Do you want to eat it again? Why or why not?

Was it tasty?

Does is go well with your other foods and meals?

Was it easy to prepare?

Was it expensive or inexpensive?

Was it easy to store, transport, and carry?

Did you share it with anybody? Did they like it?

It is nutritious? Include at least one referenced nutritional statement or quote about this food.

PROCESS WRITING – Write one paragraph about your experience with this new food. Your process writing piece may include any of the following things: how you heard about the food, your experience shopping, storing, cooking, tasting, and eating it, and how you felt during any of this including how you felt afterwards.

Explanation / Answer

Write one paragraph about your experience with this new food. Your process writing piece may include any of the following things: how you heard about the food, your experience shopping, storing, cooking, tasting, and eating it, and how you felt during any of this including how you felt afterwards.

I effectively stroll past the pizzas, the fleecy pasties, pies, and cream cakes. However, when I sit in the eatery and see the words oxtail stew, with creamed spinach and potatoes I decidedly dribble.

The Waitron places the firm warm bread moves adjacent to me on a white plate. Before me were yellow chunks of spread. Next, she set before me a bowl of creamed spinach, dull green finely cut with the white cream and steam originating from it promoting it was naturally cooked. I breathed in the warm smell one of a kind to spinach. Next to it was a bowl with smooth white squashed potato. Rich velvety smooth and firm from the spread and drain that had been beaten into it to add to its flavor and smooth surface.

At that point came the bowl loaded with oxtail stew. Its rich dull dark colored shading was set off by the white bowl it was in. The sauce was thick and rich. I could notice the smell of hamburger, garlic, and herbs and flavors floating up from it into my nose. My mouth watered in expectation.

Presently I took the silver spoon and dunked it into the bowl of potato. It easily infiltrated the firm cushioned white hill. I lifted the spoon and turned it over on my plate keeping a hill of potato. I rehashed this 3 times. At that point utilizing another spoon I gathered up spinach trickling white sauce and put it on the plate next to the potato. The dull green Spinach was hot, the white Sauce softened and it diverged from the velvety potato. Presently following a moment aiding of spinach I took another bigger spoon. I dunked it into the rich darker stew and blended it. At that point I gathered up a stout cut of oxtail. A few different pieces took after that one onto my plate, the rich darker meat, appearing differently in relation to the dim green spinach and smooth white potato. The succulent meat shining with a covering of rich sauce and the fragrance of sauce, garlic spinach and potato mixing in the steam ascending from my plate. I gathered up sauce from the bowl and streamed it over the white potato getting the aroma of red wine. I broke the roll and spread margarine on it and I was prepared to eat.

Presently the choice where to begin, so I bit into the new fresh roll and tasted its warm delicate surface and the softening spread. By then I had chosen to test the potato with sauce and the spinach. The potato was smooth, with an essence of margarine over fueled with the tart sauce, its garlic and trace of good red wine in it. The spinach was a decent thwart. Smooth with its vegetable surface and plain white sauce it mollified the essence of the sauce. At that point I utilized my fork and expelled the succulent meat from the bone. Its delicate surface, greasy feeling in the mouth, the flavor wine and garlic in the sauce influenced it to idealize. So I sat placated at my table eating as much as I could, and more than I ought to of my most loved sustenance.

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