2000 Volunteer Leader Training Guide
Making Sweet Spreads for Special Diets
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Target Audience
• Objectives
• Introduction
• Preparation
• Major Teaching Points
• Suggested Activities
• Handouts
Target Audience: EHC
Leaders
Objective
At the completion of the lesson, participants will be able to
discuss considerations in the preparation of sweet spreads for special diets.
Introduction
Regardless of whether a person is on a special diet to lose
weight or to control a medical condition such as diabetes, in time, they
generally begin to feel deprived by their dietary restrictions. If the diet can
include an occasional "treat," the person will feel less deprived. Sweet spreads
are one way to include such a treat. They are naturally fat-free and offer a
sweet, fruity taste. Low-sugar sweet spreads have become very popular and, in
fact, many people have said they prefer low-sugar versions to their high-sugar
counterparts since they taste more like the natural fruit.
There are a growing number of low-sugar sweet spreads on the
market today. However, many people prefer to prepare their own since this lets
them use fruits that are on hand and that are family favorites.
Preparation
-
Obtain enough copies of the handout to give one
to each participant.
-
Review the material on the handout. The handout
includes an introduction and four lesson segments. Everyone is
encouraged to begin with the introduction. The lesson segments
may be used alone or one or more may be combined to give your
lesson. After reviewing the material, decide which of the lesson
segments you will share with your group.
-
Decide if you want to use one or more of the
activities suggested below.
-
If Activity 1 will be used, contact club members and ask
them to bring boxes of pectin.
-
If Activity 2 is chosen, make arrangements for the spreads
and, if appropriate, for the spoons and crackers for tasting. Make copies of
the Scoresheet for Sweet Spreads for each participant.
Major Teaching Points
Discussion points for each of the items in the outline below are
included in the attached handout.
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Ingredients in sweet spreads
A. Fruit
B. Pectin
C. Acid
D. Sugar
-
Making low-sugar sweet spreads
-
Special tips for making sweet spreads for
special diets
-
Using sweet spreads in special diets
A. Low-calorie diet
B. Low-fat diet
C. Diabetic diet
Suggested Activities
-
Invite each member to bring a box of either
regular or low-sugar pectin to the meeting. Go around the room
and have each identify if their pectin would be used for making
(a) regular sweet spreads, (b) low-sugar ones or (c) spreads
with no added sugar. Ask each person to tell how they made this
decision.
-
If available, bring in jars of each type of
sweet spread made with high-sugar pectin, with reduced-sugar
pectin and no-sugar pectin. Allow members to tilt the jars onto
their sides and look at the texture of the spread. If the jars
can be opened and the contents eaten, provide members with
unsalted crackers to use for tasting the spreads. The most
sanitary way for tasting is to place a spoon in each jar. The
spoon is used to place a sample of the spread on a cracker. A
new cracker is used for each spread. Ask members to record their
impressions of the consistency, uniformity, color and flavor of
the various spreads on the Scoresheet for Sweet Spreads. Discuss
their findings.
Handouts
Handout 1
Handout 2 - Scoresheet for Sweet Spreads
Pamela L. Brady, Extension Foods Specialist
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