Seminar: Sustainable Meal Project PART 3

III. Improving the Sustainability of your Meal
(for details see my Example Project Doc)

Local Economy Report

A. Local/Sustainably-Farmed Food

• For this section you will need to find a local source for at least one of your ingredients. The closer the better, but 150 miles is the maximum distance we will consider local.  
• Document the local source for this food. 
• helpful websites: Eat Well Guide, La Montanita Co-op, New Mexico products, NM Ranch

B. Improving the Nutritional balance of your meal

• use the chart below to an analyze and improve your meal according to the food pyramid.
• Remember to put the amount for one person's serving of your recipe, not the whole recipe.
• Estimate a serving size as about the size of your fist.
• The right column is where you must show what ingredients you might add to or substitute in your recipe to make it more nutritious (such as adding a cooked veggie or salad on the side or including fruit for dessert).

Pyramid Category	Ingredients from  original recipe (# of servings)	added or substituted for nutritionally balanced meal
Grains, potatoes (6 servings per day)
Vegetables (3 or more per day)
Friuts (2-4 per day)
Milk products or other calcium rich food (2-3 per day)
Meat, beans, nuts, eggs (2 servings per day)
fats, oils, sweets (less than one serving per day)

• OR you may use the nutrition data website (or do both for extra credit):
• http://nutritiondata.self.com/
• this is good for those who want

Above is the analysis of my original recipe.
To the right is how i changed it by adding and substituting some ingredients.