Discuss lipid composition and how fatty acid structure influences the application of fats from both a health and culinary standpoint. Discuss cis, trans, and omega-three fatty acids. What is a phospholipid? What component in fats allows hydrophilic and hydrophobic compounds to mix? Why is this food ingredient so important in the kitchen?
What will be an ideal response?
See pp. 47-51.
You might also like to view...
Motivational interviewing is an example of which type of domain used in the nutrition intervention process?
a. Nutrition education b. Food and nutrient delivery c. Coordination of nutrition care d. Diagnostic labeling e. Nutrition counseling
The edema in children with kwashiorkor is the result of fluid leaking into
A. the bloodstream from body tissues because of decreased cellular proteins. B. body tissues from the bloodstream because of decreased blood protein levels. C. body tissues from the bloodstream because of decreased energy levels. D. the bloodstream from body tissues because of decreased energy.
Sucralose (Splenda®) is made by adding
A. sucrose to glucose. B. sucrose to galactose. C. lactose to sucrose. D. chlorines to sucrose.
Why would you tell someone not to drink alcohol before engaging in an athletic event? a. It promotes water retention
b. It makes people nervous or jittery. c. It enhances temperature regulation. d. It is a diuretic. e. It speeds up basal metabolism.