nutritional recipe

calculation value

C a s s o o b h o y , A . , 2 0 2 0 . H e a l t h B e n e f i t s o f G r e e k Y o g u r t . [ o n l i n e ] N o u r i s h b y W e b M D . A v a i l a b l e
a t : < h t t p s : / / w w w . w e b m d . c o m / d i e t / h e a l t h - b e n e f i t s - g r e e k - y o g u r t >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .

C h a u d h u r y , M . , 2 0 2 2 . U A E f a s t – f o o d i n d u s t r y o n t h r e s h o l d o f f a s t g r o w t h . [ o n l i n e ] K h a l e e j
T i m e s . A v a i l a b l e a t : < h t t p s : / / w w w . k h a l e e j t i m e s . c o m / b u s i n e s s / u a e - f a s t - f o o d - i n d u s t r y - o n - t h r e s h o l d - o f - f a s t - g r o w t h >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

E l l i o t t , B . a n d L i n k , R . , 2 0 2 1 . 1 0 S c i e n c e – B a c k e d B e n e f i t s o f C h i c k p e a s . [ o n l i n e ] H e a l t h L i n e .
A v a i l a b l e a t : < h t t p s : / / w w w . h e a l t h l i n e . c o m / n u t r i t i o n / c h i c k p e a s - n u t r i t i o n - b e n e f i t s # T O C _ T I T L E _ H D R _ 3 >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .

E s s a m , S . , G i l l , T . a n d A l d e r s , R . , 2 0 2 2 . T h e W h i t e M e a t I n d u s t r y i n D u b a i t h r o u g h a O n e H e a l t h
L e n s . [ o n l i n e ] D o a j . A v a i l a b l e a t : < h t t p s : / / c u l i n a r y l a r r y . b l o g / 2 0 2 1 / 0 1 / 2 6 / t h e - l a y e r i n g - o f - f l a v o u r s / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .

J a p a n C e n t r i c . 2 0 2 0 . W h a t i s O n i g i r i ? . [ o n l i n e ] A v a i l a b l e a t :
< h t t p s : / / w w w . j a p a n c e n t r i c . c o m / w h a t - i s - o n i g i r i / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

K e n d a l l , M . , 2 0 2 2 . L o w E n e r g y D e n s i t y F o o d s a n d R e c i p e s : W i l l T h e y H e l p Y o u F e e l F u l l w i t h
F e w e r C a l o r i e s ? . [ o n l i n e ] O p t i m i s i n g N u t r i t i o n . A v a i l a b l e a t :
< h t t p s : / / o p t i m i s i n g n u t r i t i o n . c o m / l o w - e n e r g y - d e n s i t y - f o o d s / # : ~ : t e x t = T o % 2 0 p u t % 2 0 i t % 2 0 s i m p l y % 2 C % 2 0 l o w % 2 0 e n e r g y % 2 0 d e n s i t y % 2 0 f o o d s , g e n e r a l l y % 2 0 s h o w n % 2 0 a s % 2 0 c a l o r i e s % 2 0 p e r % 2 0 g r a m % 2 0 o f % 2 0 f o o d . >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

59

K w o n g , M . , 2 0 1 0 . S a l t l e v e l s i n U A E f o o d s p a r k f e a r s . [ o n l i n e ] T h e N a t i o n a l N e w s . A v a i l a b l e a t :
< h t t p s : / / w w w . t h e n a t i o n a l n e w s . c o m / u a e / h e a l t h / s a l t - l e v e l s - i n - u a e - f o o d - s p a r k - f e a r s - 1 . 5 5 4 7 1 4 # : ~ : t e x t = S a l t % 2 0 l e v e l s % 2 0 i n % 2 0 U A E % 2 0 f o o d % 2 0 s p a r k % 2 0 f e a r s . % 2 0 A , w e r e % 2 0 f o u n d % 2 0 t o % 2 0 b e % 2 0 a m o n g % 2 0 t h e % 2 0 w o r l d % 2 7 s % 2 0 s a l t i e s t . >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .

N u r s i n g A n s w e r . 2 0 2 0 . O b e s i t y I n T h e U n i t e d A r a b E m i r a t e s . [ o n l i n e ] A v a i l a b l e a t :
< h t t p s : / / n u r s i n g a n s w e r s . n e t / e s s a y s / o b e s i t y - i n - t h e - u n i t e d - a r a b - e m i r a t e s - h e a l t h - e s s a y . p h p # : ~ : t e x t = T h e r e % 2 0 a r e % 2 0 t h r e e % 2 0 m a i n % 2 0 c a u s e s % 2 0 o f % 2 0 o b e s i t y % 2 0 i n , a s % 2 0 d e e p - f r i e d % 2 0 c h i c k e n % 2 C % 2 0 F r e n c h % 2 0 f r i e s % 2 C % 2 0 b u r g e r s % 2 0 a n d % 2 0 p i z z a s . >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

N u t r i t i o n A u s t r a l i a . 2 0 2 1 . F i b e r . [ o n l i n e ] A v a i l a b l e a t : < h t t p s : / / n u t r i t i o n a u s t r a l i a . o r g / f a c t - s h e e t s / f i b r e - 2 / >
[ A c c e s s e d 1 5 A u g u s t 2 0 2 2 ] .

P a l s d o t t i r , H . , 2 0 2 1 . 1 5 F o o d s T h a t A r e I n c r e d i b l y F i l l i n g . [ o n l i n e ] H e a l t h L i n e . A v a i l a b l e a t :
< h t t p s : / / w w w . h e a l t h l i n e . c o m / n u t r i t i o n / 1 5 - i n c r e d i b l y - f i l l i n g - f o o d s >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

P a l s d o t t i r , H . , 2 0 2 1 . S a l t : I s I t H e a l t h y o r U n h e a l t h y ? . [ o n l i n e ] H e a l t h L i n e . A v a i l a b l e a t :
< h t t p s : / / w w w . h e a l t h l i n e . c o m / n u t r i t i o n / s a l t - g o o d - o r - b a d >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .

P e r r i n , C . , 2 0 1 3 . H o w t o l a y e r f l a v o r . [ o n l i n e ] S h e K n o w s . A v a i l a b l e a t :
< h t t p s : / / w w w . s h e k n o w s . c o m / f o o d - a n d - r e c i p e s / a r t i c l e s / 9 8 6 3 7 7 / h o w - t o - l a y e r - f l a v o r / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

60

R a m a n , R . a n d S n y d e r , C . , 2 0 2 1 . 1 0 H e a l t h B e n e f i t s o f M a n g o . [ o n l i n e ] H e a l t h L i n e . A v a i l a b l e a t :
< h t t p s : / / w w w . h e a l t h l i n e . c o m / n u t r i t i o n / m a n g o >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .

S a s e e n d r a n , S . , 2 0 1 6 . H y p e r m a r k e t s i n D u b a i t o c u t s a l t i n i n – h o u s e f o o d i t e m s . [ o n l i n e ] G u l f
N e w s . A v a i l a b l e a t : < h t t p s : / / g u l f n e w s . c o m / u a e / h e a l t h / h y p e r m a r k e t s - i n - d u b a i - t o - c u t - s a l t - i n - i n - h o u s e - f o o d - i t e m s - 1 . 1 9 0 8 2 4 9 >
[ A c c e s s e d 1 7 J u l y 2 0 2 2 ] .

S h a r o n , 2 0 2 0 . W h a t a r e h e a l t h y c o o k i n g m e t h o d s ? . [ o n l i n e ] F o o d s a n d F i t . A v a i l a b l e a t :
< h t t p s : / / f o o d s a n d f i t . c o m / w h a t - a r e - h e a l t h y - c o o k i n g - m e t h o d s / >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

S h u b r o o k , N . , n . d . W h y i s t h e J a p a n e s e d i e t s o h e a l t h y ? . [ o n l i n e ] B B C G o o d F o o d . A v a i l a b l e a t :
< h t t p s : / / w w w . b b c g o o d f o o d . c o m / h o w t o / g u i d e / w h y - j a p a n e s e - d i e t - s o - h e a l t h y >
[ A c c e s s e d 2 5 A u g u s t 2 0 2 2 ] .

S t a t i s t a . 2 0 2 1 . U n i t e d A r a b E m i r a t e s : H o w o f t e n d o y o u e a t f a s t f o o d ( a n y q u i c k s e r v i c e
r e s t a u r a n t ) i n a n y g i v e n w e e k ( o n a v e r a g e ) ? . [ o n l i n e ] A v a i l a b l e a t :
< h t t p s : / / w w w . s t a t i s t a . c o m / s t a t i s t i c s / 9 2 1 4 1 6 / u n i t e d - a r a b - e m i r a t e s - a v e r a g e - f a s t - f o o d - c o n s u m p t i o n - p e r - w e e k / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .

S z a l a y , J . a n d M c K e l v i e , C . , 2 0 2 1 . W h a t i s p r o t e i n ? . [ o n l i n e ] L i v e S c i e n c e . A v a i l a b l e a t :
< h t t p s : / / w w w . l i v e s c i e n c e . c o m / 5 3 0 4 4 - p r o t e i n . h t m l > [ A c c e s s e d 1 5 A u g u s t 2 0 2 2 ] .
T a s t e A t l a s . n . d . U r u c h i m a i . [ o n l i n e ] A v a i l a b l e a t : < h t t p s : / / w w w . t a s t e a t l a s . c o m / u r u c h i m a i >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .

61

T o p l i s , S . , n . d . I s C h i c k e n R e a l l y t h e B e s t S o u r c e o f P r o t e i n ? . [ o n l i n e ] M u s c l e F o o d . A v a i l a b l e a t :
< h t t p s : / / w w w . m u s c l e f o o d . c o m / b e s t - p r o t e i n - s o u r c e s >
[ A c c e s s e d 2 2 A u g u s t 2 0 2 2 ] .

Y o u r D u b a i G u i d e . 2 0 1 8 . D u b a i P o p u l a t i o n D e m o g r a p h y : N a t i o n a l i t y , R e l i g i o n , E x p a t s . [ o n l i n e ]
A v a i l a b l e a t : < h t t p s : / / y o u r d u b a i g u i d e . c o m / d u b a i - p o p u l a t i o n - d e m o g r a p h y - n a t i o n a l i t y - r e l i g i o n - e x p a t s / >
[ A c c e s s e d 2 4 A u g u s t 2 0 2 2 ] .

62

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Cover page
Student name

Student number
Module

Date

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Welcome
Who I am…

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ABSTRACT
What did I do in a nutshell?

An abstract is a short summary of a longer work.

The abstract concisely reports the aims and outcomes of your research.

Write the abstract at the very end, when you’ve completed the rest of the text.
There are four things you need to include:

• Your research problem and objectives

• Your methods

• Your key results or arguments

• Your conclusion

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2. INTRODUCTION
What is the problem?

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2a. Reflective Reasoning

• Market research and/or target persona

• Reason why your product would be popular in todays market.

• There is a gap in the market?

• Trending Reasons

• Research data needed!

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• Issues / problems to be solved

• Ingredients used

• Health /technical benefit

• Production processes

• Mane’s topic

• Nutritional issues or specific

• Health connection

• History

• Etc…

RELIABLE SCIENTIFIC
SOURCES!!

2b. Literature review on:

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2c/d. Statement of the idea
or concept

• Brief description of the product

• History?

• Sustainability?

• How is connected with the theme and the proposed case study?

• An explanation of the different techniques and why they are used.

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2e. Objectives
4 to 6 objectives

Example of objectives (S.M.A.R.T.)

1. Develop an egg dough recipe in 3 weeks with a protein content of at least 40% of energy
and less than 0.4 g of salt per 100 g of product.

2. Test 10 different alternative meat recipes and select the one with at least a ratio of 80%
positive feedback for texture and flavour by week 4.

3. Develop a bread buns recipe containing at least 8g of fibre and no more than 0.2g of salt
per 100g of product by week 8.

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3. MATERIALS AND
METHODS

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3a. Ingredients
Why were certain ingredients (the most important!)

chosen?
Characteristics…

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3b. Trial or Investigation 1
Recipe, main processes and results

Feedbacks

Strengths and weakness analysis

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For Next Trial or Investigation
After doing research of the mistakes and talking to others, For my next

Trial I will attempt…………

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Trial or Investigation 2
Results, Feedback, Strengths, weakness etc…..

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For Next Trial or Investigation
After doing research of the mistakes and talking to others, For my next

Trial I will attempt…………

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Second, Third and Fourth
After doing research of the mistakes and talking to others, For my next

Trial I will attempt…………

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4. RESULT
What did I find out?

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FINAL Recipe
Ingredients

Quantities

Short description of processes

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Professional feedbacks

(MANE)

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Professional feedbacks

(MANE)

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Nutritional Content
Based on recipe and process

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5. DISCUSSION
What does it mean?

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Recipe Cost
Graphs, charts, Portion sizes etc.…

Website for prices:
https://www.new-integrale.ch/fr/

https://www.new-integrale.ch/fr/

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Packaging
Material used

Shape
Logo (explain it)

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Food Safety
Based on recipe and process

HACCP

Shelf life and / or preservation method

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Major Competitors (direct)
Comparison

Graphs, charts, demographics etc.…

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6. Conclusion
What I learned?

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Personal Reflection
Personal reflection of the whole assessment

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Final conclusion
Whole wrap up of successes and failures

Limitation /recommendations

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7. References list
Follow the school style guide