8/2/2019 Pbl Report

1/15

PBL report

Group bLecture group 5

At 16

Group members:

Nur eliana bt mohmad noor (d20091035093)Norjamnah bt ismail (D20091035097)

Salmiza bt zainal abidin (d20091035074)Sandra meru (d20091035087)Noor hajah sanita bt mohd satar (d20091035086)

8/2/2019 Pbl Report

2/15

Introduction

Problem-based learning (PBL) is a way of study which the students need to think creatively

in solving the surrounding phenomenon. The most important part in PBL is the chart which

is called the FILA chart. The chart consists of facts, ideas, learning issues and action plan.

Problem Scenario :

A Food and Beverage student from local university is introduced to a famous hotel in

Kuala Lumpur and she got some tips on cooking by the chef for her practical. From the

given situation, she can learn the importance and the useful tips in preparing a healthy food

for the hotel customers. Throughout her practical, she will be able to apply her new

knowledge tips from the chef of the hotel.

Fila chart

8/2/2019 Pbl Report

3/15

Facts Ideas Learning Issues Action Plan

The hotel

provide a

balanced foodfor the

customers

Our body will

get all the

nutrientsneeded

Hotel caresaboutcustomers

health

- What is the

nutrient needed by our

body?- What are the advantage

of taking balance food?

*Internet

Address :

http://www.smartbalance.com/SBFoodplan

.aspx Balancedfood.blogsp

ot.com

http://www.annecolli

ns.com/diet-nutrition-issues.htm

Honey is

necessary for

breakfast

Honey can

generate our

mind-thinking

Honey giveenergy to start

our day

-How honey can generate

our mind thinking?

-What are the ingredient

in honey?

*Internet

website address:

http://en.wikipedia.

org/wiki/honey http://en.wikipedia.or

g/wiki/honey.nutrition

Apple were

soak in a bit of

salty water

Salty water can

make apple

lasts longer

Soaking apple

in salty water

can makes the

apple lookfresh

-What are the effect of

salty water to the apple?

-How the oxidation

process can prevented by

soaking the apple in salty

water?

*Internet

Address :

http://thehealthadvant

age.com/acdalkalinebalance.html

Vegetable mustbe fry with big

fire and shorter

period

Vegetableeasily wilt if

overcooked

We can keepthe nutritious

and freshness

if the vegetableis cooked in

shorter period.

- Why vegetable easilywilt when it is

overcooked?

- How to maintain itsnutritious in vegetable?

*Internetsource

*cooking

magazine

Gravy of buburkacang and

pengat pisang

Gravy may get

burnt if not stir

continuously

-Why must stir

continuously with small

fire?

* www.hotcookingtips.com

http://www.smartbalance.com/SBFoodplan.aspxhttp://www.smartbalance.com/SBFoodplan.aspxhttp://www.smartbalance.com/SBFoodplan.aspxhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://en.wikipedia.org/wiki/honeyhttp://en.wikipedia.org/wiki/honeyhttp://en.wikipedia.org/wiki/honeyhttp://en.wikipedia.org/wiki/honey.nutritionhttp://en.wikipedia.org/wiki/honey.nutritionhttp://en.wikipedia.org/wiki/honey.nutritionhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://www.hotcookingtips.com/http://www.smartbalance.com/SBFoodplan.aspxhttp://www.smartbalance.com/SBFoodplan.aspxhttp://www.smartbalance.com/SBFoodplan.aspxhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://www.annecollins.com/diet-nutrition-issues.htmhttp://en.wikipedia.org/wiki/honeyhttp://en.wikipedia.org/wiki/honeyhttp://en.wikipedia.org/wiki/honey.nutritionhttp://en.wikipedia.org/wiki/honey.nutritionhttp://en.wikipedia.org/wiki/honey.nutritionhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://thehealthadvantage.com/acdalkalinebalance.htmlhttp://www.hotcookingtips.com/

8/2/2019 Pbl Report

4/15

were stir with

small fire There will be

clump at the

bottom of the

pot.

Meat need to

be stabbed withfork and cannotbe over cooked

In order to

keep itsnutritious inmeat we must

not cook for

longer period

- Why meat need to

be stabbed?- Why meat cannot

be over cooked?

*Internet

http://www.tidbitsandstuff.com/articles/food/sirloin.shtml

a) Prepare Balanced Food

Learning issues

1. What are the advantages of taking balanced food?

2. What are the nutrient needed for our body ?

Balanced food is a healthy and well balanced diet which is about eating the right amounts

and variety of foods from each of the main food groups every day. It contain sufficient

amounts of fiber and various nutrients to ensure good health. The nutrients are

carbohydrates, fats , proteins, vitamins, and minerals.

Carbohydrate are the main source of energy. It also protect our muscles and help regulate

the amounts of sugar circulating in blood. There are three groups of carbohydrates which

are monosaccharide, disaccharides and polysaccharides. Examples of carbohydrates are

rice, cereals, bread, legumes and flour. Proteins are important for us by building new cells

and repairing damage cells. Example of proteins are fish, meat, egg, soy, legumes and

cheese. Fats also important for energy production, cell building, oxygen transport, and

insulates our body. It is important for us to take balanced food because it can keep our body

in good health and also can prevent chronic diseases. The chronic diseases that may affect

http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.hotcookingtips.com/http://www.tidbitsandstuff.com/articles/food/sirloin.shtmlhttp://www.tidbitsandstuff.com/articles/food/sirloin.shtmlhttp://www.tidbitsandstuff.com/articles/food/sirloin.shtmlhttp://www.tidbitsandstuff.com/articles/food/sirloin.shtmlhttp://www.tidbitsandstuff.com/articles/food/sirloin.shtmlhttp://www.tidbitsandstuff.com/articles/food/sirloin.shtml

8/2/2019 Pbl Report

5/15

our health due to lack of balanced food are heart diseases, diabetes, cancer, stroke and also

obesity.

Conclusion

Balanced food is necessary in our daily life because it can maintain a good health by

preventing chronic diseases

b) Serve honey together other food during breakfast

Learning issues

1. What are the nutrients contain in honey?

2. How honey can provide energy for us?

Honey is a source of the carbohydrates that containing 80% natural sugar mostly fructose

and glucose, 18% water and 2% minerals, vitamins and protein.

Fructose and sucrose are the examples of monosaccharide. Monosaccharide are the

simplest sugar and its main function is to provide energy through metabolic pathway.

Glucose is the main organic resource of energy which being breakdown during metabolic

process. So, we will get energy by practicing taking honey with other food during

breakfast. As we all know, breakfast is important because it is a starter of our day. The

other nutrients in honey are minerals and vitamins which important to maintain our health.

Vitamins will strengthens our immune system and protects body from viral attacks.

Conclusion

honey contain nutrients such as carbohydrates, vitamins, minerals that can give us energy

and can improved our life quality.

8/2/2019 Pbl Report

6/15

c) Soak the prepared apple in a bit of salty water.

Learning issues

How the oxidation process can prevented by soaking the apple in salty water?

When the apple is exposed to the air which contain oxygen, there will be an oxidation or

enzymatic browning occur. These pigments are called flavonols (formerly called tannins),

and are colorless in the fresh fruit, but turn a brown or grayish color when oxidized.

Enzymes within the cell catalyze this reaction when oxygen is present, which occurs during

the cutting of fruit. When the apple is soaked in a salt water, the acid will play important

role in preventing the oxidation. Acid present in salt water will prevent the oxygen from

contacting with the apple. Thus, it is called antioxidants. The acid in salt water will block

the oxygen from contacting with the surface.

Conclusion

Salty water are acidic and can acts as antioxidants which prevent the apple from being

oxidized.

d) Fry The Vegetables With A Big Fire And A Shorter Period

Learning Issues

1. Why the vegetables easily wilt when it is overcooked?

8/2/2019 Pbl Report

7/15

2. How to maintain the nutrients in vegetables?

The vegetables contains a lot of fibers and cellulose. Fibers are good for us as to prevent

constipation. Vegetables should be taken in a large quantities in our diet. We should not

fry the vegetables with a longer period because we will damage the structural component of

the wall of the plant cells. The nutrients also may be lost if the vegetables are overcooked.

Conclusion

Vegetable must be cooked in a right way in order to keep its nutritious content.

e) Stir The Gravy While CookingBubur KacangAndPengat PisangWith Small Fire

Learning Issues

Why we must stir the gravy ofbubur kacangandpengat pisang with small fire ?

8/2/2019 Pbl Report

8/15

we need to stir the gravy of bubur kacang and pengat pisang with small fire to make sure

the absorption of the gravy to the molecules of green nuts and banana. Coconut milk is

used for the gravy of bubur kacang and pengat pisang. The gravy must be stirred

continuously to prevent the formation of clumps at the surface. We must make sure that the

green nuts and the banana will not accumulated at the bottom of the pot because it will

decrease the surface area. We need to stir gravy constantly as to increase the activation

energy to them so that they will mix well.

Conclusion

In order for the absorption process to be successfully done, the gravy must be stir

continuously.

f) Stab The Meat With Fork When Preparing Steak And Dont Over Cooked

Learning Issues

1. Why meat should be stabbed with fork and should not be overcooked?

8/2/2019 Pbl Report

9/15

Meat need to be stabbed to enlarge its surface area. As the larger the surface area, the less

time required for the meat to be cooked. Protein contain in meat. The changes in shape and

any lose of biological activities will denatured the protein. When the protein is heated with

the high temperature, the structure will become disordered and the coiled peptide chain

unfold, producing a more random confirmation. This unfolding which mainly due to the

disruption of hydrogen bonds and ionic bonds is typically accompanied by a loss of normal

function.

Conclusion

As meat is protein, we must not overcooked it because it will disrupt the protein structure.

Thus the function of protein also altered.

REFLECTION

From the problem-based learning ( PBL), we get a few benefits which are :

1. we have gain more knowledge from the researches, book, internet and magazines

8/2/2019 Pbl Report

10/15

2. each of members contributes and shares ideas among other members.

3. we can practiced the problem-solving skills by thinking the solutions for the

problems given.

4. we also be more resourceful from the research that we conducted.

5. we also can improve our soft skills by communication and presentation our

research.

6. From the activities, we learnt to use our times very well and wisely.

7. We learnt to conduct and doing task for our future.

8. our communicative skills also can be improved.

9. From the PBL, we can build a creative and critical thinking skills.

10. each member in the groups will give a full commitment and be responsible to the

task that have been given.

APPENDICS

Nutrition Is Vital For Health and Weight Control

A nutritious diet is essential for good health and weight control. In particular, anutritional eating plan will definitely improve your chances of fast weight loss. So

8/2/2019 Pbl Report

11/15

avoid fad diets or any type of eating plan that restricts you to certain foods. Instead,choose a healthy calorie-controlled diet rich in fruit and vegetables, moderate in

protein and low in saturated fat or trans fatty acids, with foods from all main foodgroups. This helps to improve metabolism, maintain a stable appetite and eliminate

cravings. Which makes weight reduction easier and faster, and future weight gainless likely.

The food guide pyramid (historical) known as the food pyramid, and formally titled theImproved American Food Guide Pyramid, was published by the USDA(United States

Department of Agriculture) in 1992 to replace the earlierfood groups classification system.

Thefood guide pyramidsuggested optimal nutrition guidelines for each food category, perday, using amnemonic graphic of apyramid with horizontal dividing lines, to represent

suggested percentages of the daily diet for each food group. Currently published every five

years, an update to the2005 system is expected in 2010

Honey

Nutritional value per 100 g (3.5 oz)

Energy 300 kcal 1270 kJ

Carbohydrates 82.4 g

- Sugars 82.12 g

http://en.wikipedia.org/wiki/USDAhttp://en.wikipedia.org/wiki/Food_grouphttp://en.wikipedia.org/wiki/Mnemonichttp://en.wikipedia.org/wiki/Mnemonichttp://en.wikipedia.org/wiki/Pyramid_(disambiguation)http://en.wikipedia.org/wiki/MyPyramidhttp://en.wikipedia.org/wiki/MyPyramidhttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Carbohydratehttp://en.wikipedia.org/wiki/USDAhttp://en.wikipedia.org/wiki/Food_grouphttp://en.wikipedia.org/wiki/Mnemonichttp://en.wikipedia.org/wiki/Pyramid_(disambiguation)http://en.wikipedia.org/wiki/MyPyramidhttp://en.wikipedia.org/wiki/Food_energyhttp://en.wikipedia.org/wiki/Carbohydrate

8/2/2019 Pbl Report

12/15

- Dietary fiber 0.2 g

Fat 0 g

Protein 0.3 g

Water 17.10 gRiboflavin (Vit. B2) 0.038 mg 3%

Niacin (Vit. B3) 0.121 mg 1%

Pantothenic acid(B5) 0.068 mg 1%

Vitamin B6 0.024 mg 2%

Folate (Vit. B9) 2 g 1%

Vitamin C 0.5 mg 1%

Calcium 6 mg 1%

Iron 0.42 mg 3%

Magnesium 2 mg 1%

Phosphorus 4 mg 1%

Potassium 52 mg 1%

Sodium 4 mg 0%

Zinc 0.22 mg 2%

Shown is for 100 g, roughly 5 tbsp.

Percentages are relative to US

recommendations for adults.

Source: USDA Nutrient database

Honey is a mixture of sugars and other compounds. With respect to carbohydrates, honey is

mainly fructose (about 38.5%) and glucose (about 31.0%), [4] making it similar to the

synthetically produced inverted sugar syrup which is approximately 48% fructose, 47%glucose, and 5% sucrose. Honey's remaining carbohydrates include maltose, sucrose, and

othercomplex carbohydrates.[4] Honey contains trace amounts of several vitamins and

minerals.[17] As with all nutritive sweeteners, honey is mostly sugars and is not a significant

source of vitamins or minerals.[18]

Honey also contains tiny amounts of several compoundsthought to function aspoisons, including sodium cyanide,pinobanksin,vitamin C,catalase,

andpinocembrin.[19][20] The specific composition of any batch of honey depends on the

flowers available to the bees that produced the honey.[18]

Typical honey analysis[18]

Fructose: 38.5%

http://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Protein#Nutritionhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Calcium#Nutritionhttp://en.wikipedia.org/wiki/Iron#Nutrition_and_dietary_sourceshttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Phosphorus#Biological_rolehttp://en.wikipedia.org/wiki/Phosphorus#Biological_rolehttp://en.wikipedia.org/wiki/Potassium#Potassium_in_the_diet_and_by_supplementhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Zinchttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://www.nal.usda.gov/fnic/foodcomp/search/http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Inverted_sugar_syruphttp://en.wikipedia.org/wiki/Complex_carbohydrateshttp://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Vitaminhttp://en.wikipedia.org/wiki/Dietary_mineralhttp://en.wikipedia.org/wiki/Honey#cite_note-Nutrient_Data-16http://en.wikipedia.org/wiki/Honey#cite_note-Nutrient_Data-16http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Poisonshttp://en.wikipedia.org/wiki/Sodium_cyanidehttp://en.wikipedia.org/wiki/Sodium_cyanidehttp://en.wikipedia.org/wiki/Pinobanksinhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Catalasehttp://en.wikipedia.org/wiki/Catalasehttp://en.wikipedia.org/wiki/Pinocembrinhttp://en.wikipedia.org/wiki/Honey#cite_note-18http://en.wikipedia.org/wiki/Honey#cite_note-18http://en.wikipedia.org/wiki/Honey#cite_note-19http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Dietary_fiberhttp://en.wikipedia.org/wiki/Fathttp://en.wikipedia.org/wiki/Protein#Nutritionhttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Riboflavinhttp://en.wikipedia.org/wiki/Niacinhttp://en.wikipedia.org/wiki/Pantothenic_acidhttp://en.wikipedia.org/wiki/Vitamin_B6http://en.wikipedia.org/wiki/Folatehttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Calcium#Nutritionhttp://en.wikipedia.org/wiki/Iron#Nutrition_and_dietary_sourceshttp://en.wikipedia.org/wiki/Magnesium_in_biological_systemshttp://en.wikipedia.org/wiki/Phosphorus#Biological_rolehttp://en.wikipedia.org/wiki/Potassium#Potassium_in_the_diet_and_by_supplementhttp://en.wikipedia.org/wiki/Salthttp://en.wikipedia.org/wiki/Zinchttp://en.wikipedia.org/wiki/Reference_Daily_Intakehttp://www.nal.usda.gov/fnic/foodcomp/search/http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Inverted_sugar_syruphttp://en.wikipedia.org/wiki/Complex_carbohydrateshttp://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Vitaminhttp://en.wikipedia.org/wiki/Dietary_mineralhttp://en.wikipedia.org/wiki/Honey#cite_note-Nutrient_Data-16http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Poisonshttp://en.wikipedia.org/wiki/Sodium_cyanidehttp://en.wikipedia.org/wiki/Pinobanksinhttp://en.wikipedia.org/wiki/Vitamin_Chttp://en.wikipedia.org/wiki/Catalasehttp://en.wikipedia.org/wiki/Pinocembrinhttp://en.wikipedia.org/wiki/Honey#cite_note-18http://en.wikipedia.org/wiki/Honey#cite_note-19http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Honey#cite_note-sugaralliance-17http://en.wikipedia.org/wiki/Fructose

8/2/2019 Pbl Report

13/15

Glucose: 31.0%

Sucrose: 1.0%

Water: 17.0%

Othersugars: 9.0% (maltose, melezitose)

Ash: 0.17%

Other: 3.38%

Honey has a density of about 1.36 kilograms per liter (36% denser than water)

Honey is a sweet aliment produced by honey bees (and some other species)[1] and derived

from the nectarofflowers. According to the United States National Honey Board and

various international food regulations, "honey stipulates a pure product that does not allow

for the addition of any other substancethis includes, but is not limited to, water or othersweeteners".[2]This article refers exclusively to the honey produced by honey bees (the

genusApis); honey produced by other bees or other insects has very different properties. [3]

Honey gets its sweetness from themonosaccharidesfructoseand glucose and hasapproximately the same relativesweetness as that ofgranulated sugar(97% of the

sweetness ofsucrose, a disaccharide).[4][5] Honey has attractive chemical properties for

baking, and a distinctive flavor which leads some people to prefer it over sugar and other

sweeteners.[4]

Enzymatic browning is the result of certain phenolic compounds within the fruit coming into contact with

oxygen.

These pigments are called flavonols (formerly called tannins), and arecolorless in the fresh fruit, but turn a brown or grayish color when oxidized.

Enzymes within the cell catalyze this reaction when oxygen is present,which occurs during the cutting of fruit.

http://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Maltosehttp://en.wikipedia.org/wiki/Melezitosehttp://en.wikipedia.org/wiki/Ash_(analytical_chemistry)http://en.wikipedia.org/wiki/Densityhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Honey_beehttp://en.wikipedia.org/wiki/Honey#cite_note-0http://en.wikipedia.org/wiki/Nectar_(plant)http://en.wikipedia.org/wiki/Flowerhttp://en.wikipedia.org/wiki/Flowerhttp://en.wikipedia.org/wiki/Sweetenerhttp://en.wikipedia.org/wiki/Honey#cite_note-1http://en.wikipedia.org/wiki/Honey#cite_note-1http://en.wikipedia.org/wiki/Honey#cite_note-1http://en.wikipedia.org/wiki/Honey_beehttp://en.wikipedia.org/wiki/Honey#cite_note-2http://en.wikipedia.org/wiki/Monosaccharideshttp://en.wikipedia.org/wiki/Monosaccharideshttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Sweetnesshttp://en.wikipedia.org/wiki/Sweetnesshttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Disaccharidehttp://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Honey#cite_note-Oregon_State_University-4http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Waterhttp://en.wikipedia.org/wiki/Sugarhttp://en.wikipedia.org/wiki/Maltosehttp://en.wikipedia.org/wiki/Melezitosehttp://en.wikipedia.org/wiki/Ash_(analytical_chemistry)http://en.wikipedia.org/wiki/Densityhttp://en.wikipedia.org/wiki/Nutritionhttp://en.wikipedia.org/wiki/Honey_beehttp://en.wikipedia.org/wiki/Honey#cite_note-0http://en.wikipedia.org/wiki/Nectar_(plant)http://en.wikipedia.org/wiki/Flowerhttp://en.wikipedia.org/wiki/Sweetenerhttp://en.wikipedia.org/wiki/Honey#cite_note-1http://en.wikipedia.org/wiki/Honey_beehttp://en.wikipedia.org/wiki/Honey#cite_note-2http://en.wikipedia.org/wiki/Monosaccharideshttp://en.wikipedia.org/wiki/Fructosehttp://en.wikipedia.org/wiki/Glucosehttp://en.wikipedia.org/wiki/Sweetnesshttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Sucrosehttp://en.wikipedia.org/wiki/Disaccharidehttp://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3http://en.wikipedia.org/wiki/Honey#cite_note-Oregon_State_University-4http://en.wikipedia.org/wiki/Honey#cite_note-NHB_carbs-3

8/2/2019 Pbl Report

14/15

8/2/2019 Pbl Report

15/15

4. Dipping in a high salt solution.

This alters the flavor of the fruitand limits its use.

Most people find salty fruit cups

objectionable.

Salt also acts as an antioxidant.