Preparation Outline
Preparation Outline (Presentation 2)
Title: Facts behind Chocolate Myths
Specific Purpose: To inform about three facts behind chocolate myths
Central idea: three of the facts behind chocolate myths are; chocolate does not causes cavities, cocoa butter does not affects cholesterol level and chocolate does not cause hyperactivity
Introduction:
The Swiss eat the most chocolate with 22 pounds of chocolate eaten per person each year (Statistics from The National Confectioners Association)compare to other people around the world who eat only 6-8 pounds chocolate per person each year.
Ask audience questions:
Do you guys like eating chocolate and which type do you prefer?
Did you know that several medical studies show that eating chocolate in moderation can actually prolong your life by reducing risk of blood clots and fighting bad cholesterol? (Criss White)
U.S. chocolate manufacturers use 3.5 million pounds of whole milk every day to make chocolate.(Criss White)
III. The word “chocolate” comes from the Aztec word, “cacahuatl” or “xocolatl”, which means “bitter water”. Chocolate is extracted from Cocoa Beans. It was Cacao originally but changed to Cocoa as a result of constant misspelling.
IV. Chocolates smooth texture helps make it wonderful. While the unmistakable chocolate taste gets all the glory, cocoa butter provides chocolates creamy goodness because it melts just below body temperature.
V. To bite the corner off a glossy chocolate bar, then feel it melt and swirl slowly on the tongue, can be divine.
vi. With its 1,500 flavor compounds, chocolate provides plenty to contemplate. It can seem fruity or spicy, earthy or sweet, or like lavender or lemons—the list goes on and on.
Body:
Facts: chocolate can protect against tooth decay.
Chocolate myth: chocolate causes cavity/tooth because of the sugar contained in chocolate
Cavities are formed when bacteria in the mouth metabolize sugars and starches from any type of food to produce acid. This acid then eats through the enamel of the tooth, causing a cavity.
Cocoa bean husk – the outer part of the bean which usually goes to waste in chocolate production – Has an anti-bacterial effect on the mouth and can fight effectively against plaque and other damaging agents. (Researcher from Osaka University)( Researcher from Forsyth Dental Center in Boston)
Japanese scientists found that chocolate are less harmful than many other sweet foods.