Presentation

Topic: Oklahoma has one of the lowest fruit & vegetable consumption rates in the US. In what ways could someone increase their consumption and why are these carbohydrate sources important? (Simple vs Complex carbohydrates, Micronutrients)HISTORY or Background Information– see slides 4-8 for suggested slidesa.  4 facts with appropriate APA in-text citations (matched to full citations on the REFERENCES slide at the end of the slideshow.b. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.FOOD SCIENCE– see slides 10-16a. 4 terms with definitionsb. 3 Food Science Facts – each fact has 3-4 details (and APA in-text citations matched to full citations on the REFERENCES slide at the end of the slideshow).c. Minimum of one photo with appropriate APA in-text citation (matched to full citation on the REFERENCES slide at the end of the slideshow.TECHNIQUE, PROCESS, OR CULINARY METHOD OF PREPARATION– see slides 17-21a. 3 terms with definitionsb. 3 cultural origins of food/culinary techniquec. 2 photos or videos of a food that uses the defined culinary technique aboveNUTRITIONAL OR SENSORY IMPLICATIONS (NSI)– see slides 22-27a. complete descriptions on slide 23b. 2 NSI facts with 3-4 details and APA in-text citationsc. nutrient measures as on slide 25KEY LEARNING—see slides 28-31a. Summarize most important information from1. Food Science2. Culinary Method3. Nutritional/Sensory Implicationsb. explain how your presentation answers the question assignedc. give 3 examples of how the presentation can be usedREFERENCES–see slide 32, use APA full citationsa. cite all texts, books, and academic journalsb. cite websitesc. cite video documentaries and other videosd. cite photose. keep slide 33 as it gives credit to the template creatorsRubric is attached below. and the sample slide is also attached below.Need around 10-15 slides.

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