Explain what sort of fats should be used in frying and why not all types of fats are suitable for frying. Give two examples of oils that should not be used for frying and explain why.
What will be an ideal response?
See section 22-4.
Nutritional Science
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Consuming a diet supplemented with which of the following fatty acids reduces the inheritance of APC gene?
A. long-chain omega-3 PUFAs B. short-chain omega-3 PUFAs C. long-chain omega-3 MUFAs D. short-chain omega-6 MUFAs E. long-chain omega-6 MUFAs
Nutritional Science
Worldwide, the leading cause of preventable blindness is ________ deficiency.
A. vitamin A B. iron C. iodine D. protein
Nutritional Science
Which of the following vitamins plays an essential role for healthy eyes?
A. vitamin K B. vitamin C C. vitamin A D. vitamin D
Nutritional Science
For an experiment to be consistent with the principles of the scientific method, it must be
repeatable. Indicate whether the statement is true or false
Nutritional Science