Tutorials:

1. 7-Day Food Intake
   
   
2. Prepare Nutrition Prescription
   
   
3. Implement Nutrition Prescription
   
   
4. Iron Deficiency Anemia(Client PDF Handout)
   
   
5. Global Issues
   
   

Tutorial 3: Key Concepts in implementation of the Nutrition Prescription

Food Snacks and Recipes

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The following recipes are nutrient dense, that is, they have many nutritious ingredients for the volume of food. They are also delicious. Enjoy!

Good Snack Muffins		1/2 cup dry milk powder 1 tablespoon baking powder 1/2 teaspoon salt 1/2 teaspoon allspice   1/2 teaspoon nutmeg 1 teaspoon (or less) cinnamon 2 & 1/2 cups flour (whole wheat, white or a combination) Mix together and then add the liquid ingredients below: 1 cup honey 1/2 cup oil 4 eggs 1 teaspoon vanilla   1 cup applesauce 1 cup grated carrot 1 cup raisins Pour into 24 greased muffin tins or paper cupcake liners placed in muffin tins, about 3/4 full. Bake at 400oF for 15 - 18 minutes or until they spring back when touched lightly. These freeze well.
Orange Delight		Add the following ingredients to a blender: 1/4 to 1/2 cups sugar (to taste) 1 six ounce can frozen orange juice concentrate 2 cups whole milk (if pregnant or for a young child), OR 1 cup skim milk and 1 cup water (if watching KCalories) 1 teaspoon vanilla extract Ice cubes to complete the filling of the blender Blend until smooth. Serve immediately
Caramel Custard		5 eggs 1/3 cup sugar 1/4 teaspoon salt 3 cups whole milk 1 teaspoon vanilla extract 1/2 cup sugar Turn on oven to 325oF Put 3/4 inch of hot tap water into a shallow pan and set on rack in the center of the oven. Break eggs into a bowl and beat until blended with a light foam on top. Stir in 1/3 cup sugar and the salt. Heat the milk in a separate container in the microwave, or in a saucepan to just under the boiling point. (bubbles will form around the edge of the pan) While stirring, slowly pour the heated milk into the egg mixture and continue stirring until the sugar in the egg mixture is dissolved. Stir in vanilla and set mixture aside. Melt 1/2 cup of sugar in a small skillet over a medium heat and stir until a golden brown syrup forms (do not burn). Pour at once into 6 custard cups or a 1 & 1/2 qt glass baking casserole. Pour the custard mixture over the syrup in the custard cups or casserole and place the containers into the water of the shallow pan in the oven. Bake 40 to 45 minutes or until a knife inserted in the middle comes out clean. Cool to room temperature and serve or chill in refrigerator. The caramel mixture provides a sauce for the custard, either turned over into another dish or eaten in the custard cup.
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