First Quarter Projects Digestion/Nutrition

Students in the Honors Biology II course were asked to look at the nutritional value of some menu items found in some common chain/franchise restaurants.

They were tasked with examining the nutritional make up of their meal. 

They were also asked explain how each component of their meal was addressed as it passed through the alimentary canal. 

The students presented their finding to the class using Google Slides.

 N. Baror and I. Boulevard - Fruit and Cereal Breakfast

A. Doukas and K. Dillon - McDonald's Breakfast 

E. Geer and N. Frrokaj - Wendy's Lunch/Dinner Meal

A. Gaston and T. Liao - Red Lobster Four Course Feast

A. McGinness and J. Mignardi - Taco Bell Lunch/Dinner Meal

A. Wortel and E. Valdes - Cheescake Factory Dinner

A. Thompson and L. O'Keefe - Panera Bread Lunch/Dinner Meal

A. Kochansky and M. Marchetti - TGI Fridays Lunch/Dinner Meal

T. Reichel and J. Onslow - Pizza Hut Dinner/Lunch Meal

S. Eigendorff and G. McLain - Domino's Pizza Dinner/Lunch Meal 

J. Wagner and H. Sheehan - Wendy's Lunch/Dinner Meal

D. Casperson, M Broderick & P. Eigendorff - Olive Garden Dinner/Lunch Meal  

M. O'Hare and R. Morgan - P.F.Chang's Lunch/Dinner Meal