candidate 2 insert your chosen assignment brief below. develop a high-protein … · 2019-09-27 ·...

Candidate 2 Insert your chosen assignment brief below.

Develop a high-protein snack suitable for athletes.

Higher Health & Food Technology Assignment 2019 Candidate 2

SQA | www.understandingstandards.org.uk 1 of 22

Section 1: Planning (30 marks)

1a Exploring the brief (4 marks)

You should:

● identify and justify four key issues, which reflect all aspects of the brief (4 marks)

Key issue Justification

1 -The new food product must be high in protein so it can appeal to athletes.

2 -The new food product must be a portable snack for athletes.

3 -The new food product must consider the likes and dislikes of athletes.

4 -The snack must consider other nutrients needed by athletes.

This is important because the food product will be abundant in protein to aid the growth, repair and maintenance of body cells, especially to repair damaged tissues for athletes as many sports are played. The protein also provides the body with energy for the sports played by the athletes. As of this I should consider adding meat, fish, beans or other sources of protein to my snack which will be suitable for athletes and appeal to them.

This is important because the snack can be available when you need to grab one and go and can be easily packed. This appeals to athletes as they can eat the snack on the go if they are busy or it can be an easily accessible snack before and after workouts and activities which will appeal to busy athletes.

This is important as a lot of athletes have different likes and dislikes so I should consider what most athletes like by carrying out a questionnaire so I can include it in my snack as this will appeal to the athletes and encourage them to buy the product. By identifying the likes and dislikes of the athletes I can then identify what suitable snacks are currently available to avoid making a snack that is already available so it is new.

This is important as athletes require a lot of nutrients that will help them in their activities, so I will need to consider adding other nutrients like starchy carbohydrates that is needed by athletes to provide energy and calcium, which will help strengthen their bones to help them perform well in their activities and so will encourage them to buy the product.



Identify the target group (if not already identified within the brief)

Athletes aged 15-17

1b Research(26 marks) You should provide evidence of carrying out three investigations into the identified key issues using at least two different investigative techniques and showing how the investigations demonstrate progress towards your product. (24 marks —8 marks for each investigation) The information you present from each investigation should include the following: ● the aim of your investigation ● the investigative technique you used ● the source(s) of your information

You must make sure the results of your investigations are clear. You must select and summarise at least four main points of information from each investigation which can be used to develop your product. You should also show the links between each investigation. This can be done at the end of each investigation, or you could include it when the investigations are complete. (2 marks) Insert the information you have gathered from your research on the following page(s).



Investigations

Investigation 1 Aim: I aim to find out the protein content for specific food types per 100g. I will also look at examples of some portable high protein snacks that are already available and their ingredients so I can consider some of these ideas to include in my final dish. I also aim to find out what vegetables are most popular and other nutrients that are needed along with protein, so I can include this in my final dish. Investigation technique: Internet research Sources of information: (1) http://www.top-ten-10.com/recreation/food_drink/uk_veg.htm (2)https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-

ingredients/protein.html?start=4

(3) https://greatist.com/health/high-protein-snacks-portable

(4) https://www.promaxnutrition.com/combination-carbs-protein-essential/

(5)https://ndb.nal.usda.gov/ndb/foods/show/16042?man=&lfacet=&count=&max=25&qlookup

=16042&offset=&sort=default&format=Abridged&reportfmt=other&rptfrm=&ndbno=&nutrient1

=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=1&Q330952=1&Q330953=1&Qv

=100&Q330952=1&Q330953=1

Summary of results: Combination of Carbohydrates and Protein (4) Protein and carbohydrates are needed to keep your body healthy and functioning. The carbs you eat give you energy, while the protein builds muscles, skin, and hair. Both are needed in order to stabilize blood sugar and are best when eaten together. Simply put, without carbs, your body would not be able to function. In addition, without protein, you could not build muscle or grow skin and hair. This is why it is important to eat a combination of protein and carbs, especially around your workouts. Eating a good balance of both protein and carbs allows you to build muscle faster, which means you will burn more calories while active and at rest. This, in turn, helps you to lose weight and speed up your metabolism. The more active you are, the more important your daily nutrition is. It’s important to eat the right foods, nutrients and calories to support your fitness goals. Examples of some carbohydrates that can be eaten along with protein around your workouts can include rice, pasta, wholemeal bread and tortillas. Food type Protein content (g) per 100g (2)(5)

Meat Chicken breast (grilled without skin) 32.0g

Beef steak (lean grilled) 31.0g

Fish Tuna (canned in brine) 23.5g

Mackerel (grilled) 20.8g

Salmon (grilled) 24.2g



http://www.top-ten-10.com/recreation/food_drink/uk_veg.htm

https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/protein.html?start=4

https://www.nutrition.org.uk/nutritionscience/nutrients-food-and-ingredients/protein.html?start=4

https://greatist.com/health/high-protein-snacks-portable

https://www.promaxnutrition.com/combination-carbs-protein-essential/

https://ndb.nal.usda.gov/ndb/foods/show/16042?man=&lfacet=&count=&max=25&qlookup=16042&offset=&sort=default&format=Abridged&reportfmt=other&rptfrm=&ndbno=&nutrient1=&nutrient2=&nutrient3=&subset=&totCount=&measureby=&Qv=1&Q330952=1&Q330953=1&Qv=100&Q330952=1&Q330953=1




Cod (grilled) 20.8g

Eggs Chicken eggs 12.5g

Dairy Whole milk 3.3g

Semi-skimmed milk 3.4g

Skimmed milk 3.4g

Cheddar cheese 25.4g

Cottage cheese 12.6g

Whole milk yogurt 5.7g

Low fat yogurt (plain) 4.8g

Pinto beans 21g

Top Ten Most Popular Vegetables in the UK by Sales (1)

Rank Vegetables

1 Onions

2 Cucumbers

3 Peppers

4 Cauliflower

5 Cabbage

6 Lettuce

7 Tomatoes

8 Broccoli

9 Garlic

10 Mushrooms



Portable high protein snacks (3)

Snack Ingredients

Mixed Nuts or Trail Mix almonds, pistachio nuts, sunflower seeds, walnuts, raisins, and chocolate chips*

Mini Bean-and-Cheese Quesadilla black beans, salsa, cheddar cheese, wheat tortilla

Burritos whole wheat tortilla, mashed black beans, shredded cheddar, salsa

Protein Bites (nut butter, oats and

chocolate chip)

nut butter, oats, honey*, dark chocolate chips*

Protein shakes vanilla whey protein powder, orange juice*, ice blended until smooth

One Kind Plus Bar (Nut bar) Almond Walnut Macadamia with Peanuts KIND Plus Bar

Greek Yogurt and Granola greek yogurt with granola

Tuna and Crackers wild albacore tuna salad, wheat thin crackers

Ingredients listed in bold are starchy carbohydrates and those stared are sugary

carbohydrates.

Conclusion:

● From the research I can see that carbohydrates are needed along with protein, which

can provide athletes essential nutrients that they require, this is good as I can consider

adding carbohydrates such as rice, pasta, wholemeal bread and tortillas along with the

protein for my snack for athletes.

● From the research I can also see that chicken, beef and cheddar cheese were the top 3

food sources that had a high protein content per 100g, therefore I will consider adding

some of these high protein sources to my snack.

● From my research I can see that onions, cucumbers and peppers were rated as the top

3 popular vegetables in the UK so I will consider adding some of these vegetables to my

final dish.

● From my research I can also see that ⅞ of the portable high protein snacks

also contained some carbohydrates. Therefore I will consider making my snack

include either starchy or sugary carbohydrates.

● From my research I found out that dairy, semi-skimmed and skimmed milk had a low

protein content per 100g and also that whole milk yogurt and low fat yogurt had low

protein contents per 100g. Therefore, I will not consider adding milk or yogurt to my

snack as this will not appeal to the athletes due to its low protein content. If using

milk I will need to ensure the snack also contains other sources of high protein

ingredients.



Link to next investigation:

Now that I know what vegetables are popular, some examples of portable protein snacks and

that carbohydrates and protein are needed by athletes, In investigation 2 I will find out which

of these portable snacks and vegetables are liked by athletes aged 15-17 and find out more of

what they like through my questionnaire so I can include this in my final dish which will appeal

to the athletes.



Investigation 2

Aim: I aim to find out the likes and dislikes of athletes aged 15-17 who do a variety of sports and activities based on the information from investigation 1 and further questions to see what athletes prefer in their snacks.

Investigation technique: Questionnaire

Source of information: 20 athletes aged 15-17 who do a variety of sports and activities.

Summary of results:

1. What temperature would you prefer your snacks to be served at?

Hot = 11 Cold = 4 Room temperature = 5

2. Do you have heating facilities in your

place of training/activity?

Yes = 12 No = 8

3. What would you prefer your snack to be? Sweet = 4

Savoury = 10

Spicy = 6

4. Do you prefer to eat snacks on the go? Yes = 17

No = 3

5. Choose 3 of the following sources of

protein you would like to have in a snack?

Seeds and nuts, Eggs, Cheese, Fish , Meat, Milk, Yoghurt, Beans and Pulses

Seeds and nuts = 5 Eggs = 7 Cheese = 9 Fish = 6 Meat = 11 Milk = 7 Yoghurt = 5 Beans and Pulses = 10

6. What portion size would you like your

snack to be?

Bar size = 18 Meal portion = 2 Packet size = 0

7. Choose 3 of the following snacks you

would consider eating?

Trail mix, Nut bars, Energy bites, Fruit smoothies, Burritos, Bread with slices of meat, Fruit yoghurts

Trail mix = 5 Nut bars = 6 Energy bites = 9 Fruit smoothies = 7 Burritos = 15 Bread with slices of meat = 10 Fruit yoghurts = 8

8. What would you like your snack to

contain more of?

Fruits = 3 Nuts = 2 Vegetables = 9 Meat = 6 Fish = 0

9.What texture would you like your snack

to be?

Crunchy = 4 Soft = 13 Moist = 3



10. Choose 3 of the following vegetables

you would prefer in a snack?

Onions, Tomatoes, Bell peppers, Carrots,

Broccoli, Cucumbers

Onions = 13

Tomatoes = 13

Bell peppers = 13

Carrots = 7

Broccoli = 5

Cucumbers = 9

11. Which cooking method would you like

your snack to be cooked by?

Baking = 9

Pan-frying = 9

Grilling = 2

12. How do you like consuming your

snacks?

Handheld = 18 With spoon or fork = 2

13. What starchy carbohydrates would you

like your snack to be based on?

Oats = 3 Rice = 3 Wheat tortillas = 14

Conclusion:

● 11/20 athletes preferred their snacks to be served hot also 12/20 of the athletes have heating facilities where they train, this will help me to consider to make a snack product that can be heated and therefore served hot.

● 10/20 athletes preferred to have a savoury snack so I will consider making a savoury snack as my final product.

● 17/20 athletes preferred to eat snacks on the go, this will help me to consider a snack that is portable for athletes and easily accessible.

● 11 athletes chose meat as their preferred source of protein in a snack, so I will consider adding meat to my final product as this is what the majority of athletes preferred.

● 9/20 athletes would like their snack to contain more vegetables so I will consider adding a variety of vegetables to the final product as this is what the majority of athletes favoured.

● 14/20 athletes would like the starchy carbohydrate in their snack to be based on a wheat tortilla so I will ensure that my snack product will be a wheat tortilla based dish.

● 13 athletes chose tomatoes, bell peppers and onions as the vegetables they would prefer in their snacks, so I will definitely consider adding these vegetables to my snack product.

Link to next investigation: Now that I have confirmed what the likes and dislikes athletes have about their snack product and what they would like to be included in their high protein snack, I will interview the head of P.E to find out how to use these results from the questionnaire efficiently to create a final dish that meets what the athletes preferred.

Investigation 3 Aim: I aim to find out how the information from my questionnaire can help me create a snack product that includes what athletes preferred in their snacks by asking the head of P.E and finding out his opinion on creating a product that athletes enjoy. Investigation technique: Interview with Mr.X, head of P.E and Football coach Source of information: Mr.X, head of P.E and Football coach



Summary of results:

1- Since majority of the athletes I asked favoured to have a savoury snack, what

savoury snacks do you like to consume as a protein snack?

“Chicken pasta, sausage rolls, burritos and crackers usually with tuna are some savoury

snacks I like to eat”

2- What protein snacks do you think would be enjoyed by athletes?

“Sandwiches, burritos, bagels and pasta with meat are favoured by most athletes”

3- What portable snacks are there available that could be easily accessible for

athletes?

“Nut bars, burritos and sandwiches are snacks that could be easy for athletes to access”

4- As the majority of athletes preferred to have meat as their protein source and

want their snack to contain more vegetables, what snack do you think I could make

which can include this?

“Burritos can include meat like beef along with tomatoes, onion and peppers as

vegetables”

5- When I asked the athletes what starchy carbohydrates they would like their snack

to be based on, the majority voted for wheat tortilla based. How could I incorporate

this into a dish that favours this need for athletes?

“Adding wholemeal tortilla wraps to a burrito or wholemeal bread for sandwiches can

easily incorporate starchy carbohydrates to the snack”

6- As most of the athletes I asked preferred to consume snacks handheld, what snacks

could potentially be made to suit this?

“Nut or granola bars, sausage rolls, burritos and sandwiches can be eaten handheld,

though I personally think that soft foods are easier to eat during/after training such as

sandwiches, wraps or burritos”

7- How do you prefer to cook your burritos?

“The meat mixture I fry in a pan and the burritos with the meat mixture by baking which

gives the tortillas a nice golden brown colour as well as it not have any extra fat added

for cooking, like butter. This would probably be the method most athletes use as the

burritos will contain less fat.”

8- What spices would you add to your burrito?

“Smoked paprika and cumin are usually the spices I add to the burritos, this will give a

good flavour to it when mixed with the meat mixture.”

9- What other nutrients other than protein do you think is essential for athletes?

“Calcium is very important for athletes as they will require this for strong bones which

is essential given athletes are very physically active and it can also help them to recover

quickly if they had a bone fracture. Cheese, yoghurt and milk are good source of calcium

as well as protein, which can be incorporated into snacks.”



Conclusion:

● I found out that burritos are favoured by most athletes, according to the head of P.E, so

I will consider making burritos as my final dish.

● I found out that I can add protein from the beef and vegetables like tomatoes, onions

and pepper to the burrito, so this will meet what the athletes preferred in my

questionnaire.

● I found out that tortillas are a starchy carbohydrate that can be included in my final

dish, so I will consider using a wholemeal tortilla wrap for the burrito.

● I found out that burritos are a portable snack which will be accessible to athletes and is

a snack eaten handheld, which is what the athletes in investigation 2 preferred their

snacks to be.

● I found out that burritos can be baked in the oven after the meat mixture in the burrito

has been fried in the pan so no extra fat is being added to the burrito for baking so I will

consider cooking the burritos like this which appeals to the athletes according to the

head of P.E.

● I found out that I can add smoked paprika and cumin to burritos so I will consider adding

this to the burrito to give it extra flavour.



Section 2: The product (12 marks)

2a Describing the product(2 marks) From the research you carried out in 1b, identify the food product you will develop. Food product: Beef and pinto bean burrito

You must provide a recipe for the food product you are going to develop. This recipe must include: ● a detailed list of all ingredients used ● an accurate method Insert your recipe information below.

Recipe Information

Ingredients – 4 servings

● 30ml olive oil ● 100g onion finely chopped (investigation 2) ● 10ml chopped garlic cloves ● 300g lean ground beef (investigation 2) ● salt (add to taste) ● black pepper (add to taste) ● 5ml cumin (investigation 3) ● 5ml smoked paprika (investigation 3) ● 200g chopped tomatoes (investigation 2) ● 30ml tomato paste ● 100g green bell pepper chopped (investigation 2) ● 160g canned pinto beans, drained and rinsed (investigation 1) ● 20g coriander, chopped ● 4 wholemeal tortilla wraps (investigation 2) ● 80g of cheddar cheese (investigation 1 and 3) ● 20ml Sour cream

Cooking method:

1. Preheat oven to 200°C. Heat the olive oil in a pot over medium-high heat. Add the finely chopped onion and the chopped garlic to the pot. Cook until onion is tender and then add the lean ground beef to the pan. Cook, stirring the beef until it has turned brown and then add salt and pepper to it.

2. Add cumin and smoked paprika to the cooked beef. Cook, stirring until aromatic. Add chopped tomatoes, tomato paste and bell pepper and bring it to the boil. Reduce the heat to medium-low. Simmer until the sauce has thickened. Stir in the pinto beans and coriander to the cooked beef until the beans have softened.

3. Divide the beef and bean mixture between the tortillas and spread it along the centre. Sprinkle the top of each mixture with cheese and roll up the tortillas to enclose the filling. Place the tortillas in a baking dish and sprinkle the top with the extra cheese.

4. Bake for 10 mins, until the cheese has melted, and tortillas start to brown. Serve with sour cream to finish.

Can be served hot and would also be easy to eat on the go wrapped in tin foil or packed in a container which then can be heated later on



2b Justification(10 marks) You should explain at least ten ways your product meets the needs of the brief, based on the results of your investigations. You should identify and explain why the following aspects of your product are important in meeting the needs of the brief: ● a minimum of four features of the product ● a minimum of four ingredients used in the product ● a minimum of one cooking method

Justification

Features of my product Link to an investigation and the brief explaining why this feature is important

My dish contains a variety of vegetables

I found out in investigation 2 through my questionnaire that 9/20 athletes would like their snack to contain more vegetables, therefore I added a variety of vegetables, including bell peppers, tomatoes and onions to my snack - this meets the brief of my final product as it must consider the likes and dislikes of athletes therefore my final product contained more vegetables including onions, tomatoes and peppers which will appeal to the majority of the athletes that preferred their snacks to contain more vegetables in the questionnaire I carried out.

My dish is served hot I found out in investigation 2 through my questionnaire that 11/20 athletes preferred their snacks to be served hot than it being served at room temperature or cold. Also that 12/20 of the athletes have heating facilities where they train so this helped me to decide to make my final product that can be heated and therefore served hot - this meets the brief of my final product considering the likes of athletes as my final product being served hot will appeal to the majority of athletes that preferred the temperature of their snacks to be so hot so they will be more encouraged to try it.

My dish is a portable snack for athletes

I found out through my research in investigation 1 that burritos, quesadillas, trail mixes and nut bars where portable snacks that I could possibly make as my final product, which then I found out in investigation 3 through the interview that burritos were a portable snack athletes would be accessible to - this helps meet the brief as I made my final product to be a burrito which is a portable snack and so is easily accessible for athletes as a snack to eat before and after workouts or activities.

My dish has a soft texture I found out in investigation 2 through my questionnaire that 13/20 athletes preferred their snacks to be soft compared to being crunchy or moist and in investigation 3 that the head of P.E thought that soft foods were easier to eat after training, therefore this helped me to decide to make my snack that has a soft texture - this meets the brief of my final product considering the likes of the



athletes as they would like their snack to be soft and I ensured this through adding a tortilla wrap to my snack which will therefore be soft.

My dish can be consumed handheld

I found out in investigation 2 through my questionnaire that 18/20 athletes preferred to consume their snacks handheld so my snack can be eaten handheld - this meets the brief of my snack considering the likes of the athletes as it can be eaten by hand so will appeal to the majority of the athletes who preferred to eat their snacks handheld therefore will be encouraged to try the snack.

Ingredients used in my product Link to an investigation and the brief explaining why this is important

Lean ground beef I found out in investigation 2 through my questionnaire that 11 athletes chose meat as their preferred source of protein in a snack so i added meat to my final product as this will meet the likes/dislikes of the athletes as it was the most favoured protein source so will appeal to them.

Pinto Beans I found out in investigation 1 through my research that pinto beans provide protein, so I added this to my final snack to the meat mixture to provide the snack with more protein - this meets the brief of the final product being high in protein from the pinto beans and the other protein sources that is in the burrito therefore allows the burrito to be high in protein which will appeal to athletes.

Wholemeal tortilla wrap In investigation 1 I found out that carbohydrates are needed along with protein which help provide energy which I followed through in in investigation 2 when i found out that 14/20 athletes would like the their snack to be based on a wheat tortilla as a starchy carbohydrate as a result, I added a wholemeal tortilla wrap to my final product- this meets the brief of my snack considering other nutrients such as carbohydrates to give the best results for athletes and so will appeal to them.

Tomatoes and green bell peppers and onions

I found out in investigation 2 through my questionnaire that 13 athletes chose tomatoes, bell peppers and onions as the vegetables they would prefer in their snacks, this also links to investigation 3 as the head of P.E I interviewed stated that vegetables such as tomatoes, peppers, onions (which athletes preferred) can be added to burritos along with the beef mixture, therefore I added these vegetables to my final dish - this meets the brief of my snack as it considers the likes of majority of the athletes as they voted for tomatoes, peppers and onions as the vegetables they would like to have in their snack.

Cheddar cheese I found out in investigation 3 through my interview with the head of P.E that cheese is a good source of calcium



that is required for many athletes as they are physically active, therefore I added cheese to my final snack - this meets the brief of my high protein snack considering other nutrients needed by athletes so it can appeal to athletes as the calcium will help to increase their bone strength and give the best results for them.

Cooking method to create my product

Link to an investigation and the brief explaining why this is important

Baking I found out in investigation 2 that 9/20 athletes preferred to have their snacks baked also in investigation 3 I found out through the interview that through baking it gives the tortillas a nice golden brown colour and also will have no extra fat being added for cooking, therefore I made my burrito through baking it in the oven - this meets the brief of the snack considering the likes of the athletes as the snack will be baked so will appeal to the majority of the athletes that preferred this cooking method as the burrito I made had meat and bean mixture wrapped in a tortilla that baked with cheese on top in the oven after, which gave a golden brown colour to the tortillas.



You must now make your product so that you can use it as a basis for sensory testing and evaluation. You must include photographic evidence of making your product at each of the following stages: ● all ingredients prior to commencing manufacture

● A stage in the manufacturing process



● The finished product



Section 3: Product testing (8 marks)

3 Product testing (8 marks) You should now carry out two tests on your food product. This should include one sensory test and one other test. For each test you should: ● identify the method of testing used, including the source(s)(1 mark)

● present the results of each test clearly and appropriately (2 marks)

● provide at least three key pieces of information based on the results of testing (1 mark)

Insert your product testing information below.

Product testing Information

Sensory Test Aim: To find out if the pupils aged 15-17 in P.E who do athletics liked the appearance, taste and saltiness of my product. Method of sensory testing: Ratings Test Sources: 5 pupils aged 15-17 who do athletics at X High School Results:

Testers Characteristics

Taste Appearance Saltiness

1 3 1 5

2 3 1 4

3 3 1 5

4 1 2 4

5 3 1 4

Key: 1= like a lot 2= like 3= neither like or dislike 4= dislike 5= dislike a lot Three key pieces of information based on the results of the sensory testing:



● The appearance of the burrito was liked by the majority of the testers as ⅘ pupils

rated the appearance as 1 meaning that they like it a lot and 1 pupil rated the

appearance a 2 which meant that they liked it, this shows that most of the pupils liked the appearance so will be attracted to buy the burrito and so appeals to them.

● The taste of the burrito was rated a 3, neither like or dislike, by ⅘ of the pupils

and rated a 1 like a lot by one of the pupils this shows that most of the pupils have mixed feelings towards the taste of the burrito and may not be appealing for the majority of the pupils who rated it.

● The saltiness of the burrito was disliked by the majority of the pupils as it was

rated a 4, dislike, by ⅗ of the pupils and rated a 5, dislike a lot, by ⅖ of the

pupils, this shows that the saltiness was disliked by most of the pupils so the burrito may not appeal to them as the burrito might have lacked flavour from the lack of salt and may have been bland for them.

Test 2 Aim: To find out if the pupils in P.E who do athletics liked my final product and thought it would be suitable as a snack for athletes. Method of testing: Focus group Sources: Pupils aged 15-17 who do athletics at X High School Results: 1.What do you like the most about my final product?

Person 1 Person 2 Person 3 Person 4 Person 5 Person 6

mince pinto beans pinto beans pinto beans tomatoness mince

2.What features did you like least about my final product?


cheesiness not seasoned well

cheesiness cheesiness lack of flavour

cheesiness

3.What improvements do you think could be made to my final product?


add more cheese

more paprika and cumin could be added

add more salt extra cheese could be put into the burrito

add a bit more salt for more flavour

more cheese could be added

4.Would this product be a suitable snack for athletes?




yes yes yes yes yes yes

5.Why would this product be a suitable snack for athletes?


The protein from the mince and beans would appeal to athletes

It is easy to eat on the go and can be packed easily to be eaten after or before workouts

It is high in protein so will appeal to athletes

It is a portable snack which can be packed and this can be helpful for busy athletes

The burrito can be packed which makes it easily accessible for athletes

It is easy to have as a snack as it can be packed to be eaten later, like after workouts for athletes

6.Would you recommend this product to other athletes?


yes no yes yes yes yes

Three key pieces of information based on the results from the questions from the focus group:

● 6/6 athletics pupils said they thought the burrito would be a suitable snack for athletes, this means that my product is successful in meeting the brief of my final product being a snack suitable for athletes so this product will appeal to them.

● ⅚ athletics pupils said they would recommend this product to other athletes, this

shows that the majority of the pupils liked the product so would tell others about

it which means that the product appeals to most of the pupils. ● 4/6 athletics pupils said cheesiness was the feature that they liked least about my product

and 3/6 pupils said adding more cheese could be an improvement made to my dish, this shows that the majority of the pupils thought the burrito did not have enough cheese so they would find this product unappealing due to the lack of cheese in it.



Section 4: Evaluation (10 marks)

4a Evaluation (6 marks) (i) Evaluate the suitability of your food product for the brief based on the results of your

sensory test. (3 marks)

F - In my sensory test I found out that ⅘ pupils who do athletics rated the appearance

of my product a 1, meaning that they liked it a lot. O - This is good as my dish is suitable for athletes. C- As this shows that my dish was appealing to look at and would be enjoyed by the athletes as they will be attracted to the burrito, meaning they would be encouraged to buy the dish as it appeals to them.

F - In my sensory test I found out that ⅘ pupils who do athletics neither liked or

disliked the taste of my dish as they rated it a 3. O - This is bad as it would not be suitable for athletes. C - As this shows that it may not appeal to the athletes as they don’t like the taste of the burrito so will put them off trying the burrito again.

F - In my sensory test I found out that ⅗ pupils who do athletics disliked the saltiness

of my final dish as they rated it a 4. O - This is bad as it would not be suitable for athletes. C - As this shows that the burrito may not appeal to athletes as the saltiness was disliked by most of the pupils so it might have lacked flavour from the lack of salt and may have been bland for them which can put them off trying the snack again.

(ii) Evaluate the suitability of your food product for the brief based on the results of your

second test. (3 marks)

F - From my focus group in test 2 I found out that ⅗ athletics pupils liked the pinto

beans most about my final product. O - This is good as my dish is suitable for athletes. C - As this shows that the majority of the pupils liked the pinto beans I included in my burrito so they will be encouraged to buy this product as it will be appealing to them since they liked one of the main ingredients in my product. F - From my focus group in test 2 I found out that 4/6 athletics pupils thought my snack would be suitable because the burrito can be packed easily/is portable. O - This is good as my dish would be suitable for athletes. C - As in investigation 2 I found out that 17/20 athletes stated that they preferred to eat snacks on the go and these results of my focus group identify the snack to be portable and easily packaged, this would allow athletes to eat this on the go meeting the needs of the target market. F - From my focus group in test 2 I found out that 4/6 athletics pupils said cheesiness was the feature that they liked least about my product. O - This is bad as it would not be suitable for the athletes. C - As this shows that the majority of the athletes in the focus group felt that the cheesiness of the product was not good hence why they liked it the least, so they may not find the product appealing due to that reason and can put them off buying the product due to the lack of cheesiness the product had.

4b Amendments (4 marks)



Describe two amendments that you could make to your food product. (2 marks) You should link these amendments to the needs of the brief, based on the information you have gathered in your investigations or the results of your testing. Amendments could include: ● improvements to the product

● adaptations to the product

● variations of the product

Explain why each adaptation, improvement or variation is appropriate, linked to the needs of

the brief and based on the information you have gathered in your investigations or the

results of your testing. (2 marks)

Amendments Why this is appropriate

Improving the cheesiness of my burrito by adding more cheese.

From test 2, I found out that 3/6 athletics pupils said an improvement that could be made to my snack would be to add more cheese. This means that for making my dish in the future, I will add more cheese to my dish, more than 80g, so this will appeal to the athletes as they would have liked the product to contain more cheese which will encourage them to buy the product.

Improving the taste of my burrito by adding more of the spices to increase the flavour.

From my sensory test (test1), I found out that ⅘ athletics pupils rated the taste of the burrito a 3, neither like or dislike, which shows the taste was not really liked by the pupils which also links to a comment from test 2 as one of the pupils said a feature they liked least about my snack was its lack of flavour. This means that for making my dish in the future, I will add more smoked paprika and cumin to the burrito to give it more flavour which will then give the burrito a better taste and so will appeal to the athletes as it will be more flavoursome.

Improving the saltiness of the burrito by adding more salt than I did originally so the burrito is not underseasoned.

From my sensory test (test 1), I found out that ⅗ athletics pupils rated the saltiness of the burrito a 4, dislike, which shows that they didn’t like the saltiness of the product. This means that for making my dish in the future, I will add more salt than I added originally which will ensure the burrito does not taste bland or lacks sufficient seasoning so will be more appetizing and appealing to the athletes and so will encourage them to buy the product.



candidate 2 insert your chosen assignment brief below. develop a high-protein … · 2019-09-27 ·...

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