In third year, we were enrolled in a nutrition class with a specialist to learn more about how the items that we consume affect our oral and overall health. Our assignment was to find a recipe and alter it so that it becomes more healthy. My group chose fried rice as we were all of Eastern Asian descent, and it is a staple for our culture. Eastern Asian cooking usually utilizes a lot of fatty substances such as oil and monosodium glutamate (MSG). Therefore, we played around with the contents of this to create a healthier but still delicious dish. The coordination piece comes from when we actually tried to cook the fried rice, we really did require the four of us to work as a team to cook enough for the class. Duties delegated included, chopping/preparing ingredients, cooking, cleaning up/washing dishes. We were forced to meet before our class at 2 PM because we did not want to make it the night before, compromising the quality of the food. Therefore, time management and efficiency was key.