I really Don't know what I'm doing. I know we're making a graduation project, but I've never seen One before. I'm guessing its like a gigantic PowerPoint presentation. As far as topics, I'm thinking something food related like a cookbook or a cooking exhibition. I've heard people doing school related, so I thought I could do something with the yearbook. Anyways, I'll probaly figure something out soon.
-Lee
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Knowing your enemy is half the fight.
This blog is to document my progress on my graduation project, Convenience v.s. Health: the fast food debate.
A War Is On.
Knowing your enemy is half the fight.
Article Links
Resource Links
- 101 Cookbooks
- All about Amino Acids
- Colarado State U: Digestive system
- Cookbook Theme Ideas
- Digestive system by Thinkquest
- Hoover Market research
- Make your own cookbook
- Marketing Strategy
- Med Line plus
- Medical College of Georgia; Digestion
- Mother Nature; Amino Acids
- Online Cookbook
- Prevalence of Overweight Among Children
- Semi Homemade with Sandra Lee
- The Benihana Restaurant
- UPMC Nutrition Guide
Execution Links
City High Class of 2008 Graduation Project
Blog Archive
About Me
Key Terms | |
| Obesity | Having a high amount of body fat. A person is considered obese if he or she has a body mass index (BMI) of 30 kg/m2 or greater. |
| Fast food | inexpensive food (hamburgers or chicken or milkshakes) prepared and served quickly |
| homemade | made or produced in the home or by yourself; "homemade bread" |
| From scratch | from the beginning; "he baked the torte from scratch" |
| Supersize | a trademark that referred to the largest portion size available in meals offered by McDonald's. |
| type 2 Diabetes | A chronic endocrine disorder characterized by the inability to properly utilize sugar, specifically glucose, a simple carbohydrate. |
| Cholesterol | A fatty substance (lipid) found in animal tissue and fat. |
| trans fat | vegetable oil that has been treated with hydrogen in order to make it more solid and give it a longer shelf life. |
| glycemic index | A ranking of carbohydrate-containing foods, based on the food's effect on blood sugar compared with a standard reference food's effect. |
| unsaturated fat | A fat that is liquid at room temperature. Vegetable oils are unsaturated fats. |
| Food calorie | Unit of energy, 1 food calorie can heat 1 liter of water 1 degree Celsius |