2.3.5
Diet Modifications
Adjusting Recipes
Adjusting Recipes
To make sure the meals you eat are healthy and nutritionally balanced, you should consider the Eatwell Guide when making dishes and following recipes. You can swap ingredients and adjust your cooking techniques to make meals healthier. Here's an example:
![Illustrative background for Chocolate raspberry brownie recipe](https://image-v2.cdn.app.senecalearning.com/2018-05/0392a4e8-5f0f-420e-b33e-4b96c777c3db/shutterstock_648142261,h_400,q_80,w_640.jpg)
![Illustrative background for Chocolate raspberry brownie recipe ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/0392a4e8-5f0f-420e-b33e-4b96c777c3db/shutterstock_648142261,h_400,q_80,w_640.jpg)
Chocolate raspberry brownie recipe
Chocolate raspberry brownie recipe
- Here are the ingredients for making chocolate raspberry brownies (BBC good food recipe):
- 200g dark chocolate, broken into chunks.
- 100g milk chocolate, broken into chunks.
- 250g pack salted butter.
- 400g soft light brown sugar.
- 4 large eggs.
- 140g plain flour.
- 50g cocoa powder.
- 200g raspberry.
![Illustrative background for Adjustments](https://image-v2.cdn.app.senecalearning.com/2018-05/e126a65e-6bea-48bd-904d-88847945ab4e/shutterstock_557267224,h_400,q_80,w_640.jpg)
![Illustrative background for Adjustments ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/e126a65e-6bea-48bd-904d-88847945ab4e/shutterstock_557267224,h_400,q_80,w_640.jpg)
Adjustments
Adjustments
- You could swap white flour for wholemeal flour (more fibre) or almond flour (high in protein, good fats and fibre).
- There's lots of sugar in the brownies. You could use a natural sweetener, like stevia, in place of some of the sugar.
- Adding something flavoursome like hazelnuts will give extra nutrients (unsaturated fats, magnesium, calcium and vitamins B and E).
Recommended Diet Adjustments
Recommended Diet Adjustments
Here are a few general tips on how to improve your diet:
![Illustrative background for Cutting down on sugar](https://image-v2.cdn.app.senecalearning.com/2018-05/867e4c59-5d8a-4301-b9d0-476d4f7cdb46/shutterstock_207791497,h_400,q_80,w_640.jpg)
![Illustrative background for Cutting down on sugar ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/867e4c59-5d8a-4301-b9d0-476d4f7cdb46/shutterstock_207791497,h_400,q_80,w_640.jpg)
Cutting down on sugar
Cutting down on sugar
- Lots of everyday condiments (e.g. sweet chilli sauce) are full of sugar. Cut down on these condiments.
- When baking, use less sugar than recipes recommend.
- Remember that nutritional labels may not explicitly refer to 'sugar' - look out for things like sucrose and corn sugar.
![Illustrative background for Cutting down on saturated fats](https://image-v2.cdn.app.senecalearning.com/2018-05/bd4e66e9-f489-4ff8-821a-40622b0dd530/shutterstock_153770138,h_400,q_80,w_640.jpg)
![Illustrative background for Cutting down on saturated fats ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/bd4e66e9-f489-4ff8-821a-40622b0dd530/shutterstock_153770138,h_400,q_80,w_640.jpg)
Cutting down on saturated fats
Cutting down on saturated fats
- Instead of frying or roasting foods, grill, steam or bake them.
- Drain away fat.
- Use vegetable oils and low-fat spreads where possible.
![Illustrative background for Eating more fibre](https://image-v2.cdn.app.senecalearning.com/2018-05/ee5d2b1d-d16f-4e1e-a300-99b6835c416b/shutterstock_522209995%20(1),h_400,q_80,w_640.jpg)
![Illustrative background for Eating more fibre ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/ee5d2b1d-d16f-4e1e-a300-99b6835c416b/shutterstock_522209995%20(1),h_400,q_80,w_640.jpg)
Eating more fibre
Eating more fibre
- Potato skins are good. Don't peel the skin off of your potatoes.
- Eat lots of pulses, like chickpeas, and vegetables.
- Choose wholemeal options, such as wholemeal bread, brown rice and wholegrain cereal.
![Illustrative background for Cutting down on salt](https://image-v2.cdn.app.senecalearning.com/2018-05/06cb62d2-2e4c-49e1-b1ca-1682a4865045/shutterstock_377733145,h_400,q_80,w_640.jpg)
![Illustrative background for Cutting down on salt ?? "content](https://image-v2.cdn.app.senecalearning.com/2018-05/06cb62d2-2e4c-49e1-b1ca-1682a4865045/shutterstock_377733145,h_400,q_80,w_640.jpg)
Cutting down on salt
Cutting down on salt
- Instead of using salt for flavouring, opt for other seasonings.
- Make stocks and sauces from scratch instead of using shop bought ones (that often contain lots of salt).
- Eat less of foods that have added salts and preservatives (e.g. smoked salmon).
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
Jump to other topics
1Food Preparation Skills
1.1Food Preparation Skills
1.1.1General Practical Skills
1.1.2Knife Skills
1.1.3Preparing Fruit, Vegetables & Using Equipment
1.1.4Cooking Methods: Prepare, Shape & Combine
1.1.5Sauce Making, Tenderising & Marinating
1.1.6Dough & Pastry
1.1.7Shaping & Finishing Dough
1.1.8Raising Agents & Mixtures
1.1.9End of Topic Test - Food Preparation Skills 1
2Food, Nutrition & Health
2.2Micronutrients
3Food Science
3.1Cooking of Food & Heat Transfer
3.2Functional & Chemical Properties of Food
4Food Safety
4.1Food Spoilage & Contamination
5Food Choice
5.1Factors Affecting Food Choice
5.2British & International Cuisines
6Food Provenance
6.1Environmental Impact & Sustainability of Food
6.1.1Food Sources - Intensive & Organic Farming
6.1.2Food Sources - Genetically Modified Crops
6.1.3Food Sources - Reared Food
6.1.4Food Sources - Caught Food
6.1.5Food & The Environment
6.1.6Food & The Environment 2
6.1.7Sustainability of Food
6.1.8Sustainability of Food 2
6.1.9End of Topic Test - Environmental Impacts
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