S2 Starter Week 3

When making the curry how can I meet the Scottish Dietary goal for having no more than 6g salt daily.

• use herbs and spices

• Add another stock cube in

• Use soya sauce to add flavour

When making the curry I used wholegrain rice. This helps to meet the Scottish Dietary goal of:

• Dietary Fibre should be no more than 25g daily

• Dietary Fibre should be no more than 30g daily

• Dietary Fibre should be no more than 60g daily

When the onions were shallow fried or sautéed, I selected vegetable oil because it is a

• essential fat

• saturated fat

• unsaturated fat

Using vegetable oil helped me meet the Scottish dietary goal to:

• have no more than 15% of saturated fat daily

• have no more more than 35% of saturated fat daily

• have no more more than 11% of saturated fat daily

To make the chicken curry meet the Scottish Dietary goal of increase fruit and vegetables daily I could:

• Add more potatoes

• Add more vegetables

• Add more tomato puree

Choose the best alternative to chicken (hint - you still want to have a good protein source)

• use chickpeas and lentils

• use quorn pieces instead

• use an extra portion of vegetables

In the chicken curry, which ingredient is the best source of iron?

• ginger and garlic

• wholegrain rice

• chopped tomatoes

• chopped tomatoes and wholegrain rice

The Scottish Dietary Goals suggest we only have 11% of saturated (from animals) fat daily to reduce the risk of:

• coronary heart disease

• anaemia

• osteoporosis

If you have too little calcium in your diet you may be at risk of osteoporosis, (brittle bones), what ingredient in the curry is a good source of calcium?

• Wholegrain rice

• Chicken

• Greek yoghurt

when preparing the curry at home, which ingredient is considered high risk?

• chicken - raw

• wholegrain rice - cooked

• chopped tomatoes - tinned