Chef Kelly Ch. 3 - Halvina Hill Skills 1 Chef Kelly Ch 3 On Cooking 1 There are six categories of nutrients carbohydrates lipids(fats and cholesterol

Chef Kelly Ch. 3 - Halvina Hill Skills 1 Chef Kelly Ch 3 On...

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Halvina Hill Skills 1 Chef Kelly Ch. 3 On Cooking 1.) There are six categories of nutrients: carbohydrates, lipids (fats and cholesterol), proteins, vitamins, minerals and water. A.) Carbohydrates: starches and sugar B.) Fat: linoleic and linoleic acids C.) Proteins: the amino acids and histidine D.) Vitamins: vitamin C and vitamin A E.) Minerals: potassium and calcium F.) water 2.) Planning a diet and lifestyle to enhance health is made simpler by following recommendations from organizations such as the American Heart Association, the American Cancer Society, the USDA, the FDA and the U.S. Department of Health and Human Services to name a few. These organizations stress the importance of controlling the amount of fat in the diet; consuming plant foods such as vegetables, fruits and whole grains in greater quantities; and moderating the amount of sugar and alcohol consumed. 3.) 1 Try to prepare vegetables as close to service time as possible; vegetables cut long before service lose more vitamins than those cut immediately before cooking. 2 Whether a vegetable is boiled, steamed or microwaved also determines the amount of vitamins it retains. Because the B-complex vitamins and vitamin C are water-soluble, they are easily leached (washed out) or
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  • Summer '15
  • ChefKelly
  • Nutrition, American Cancer Society, control calorie intake, consuming plant foods, predominantly monounsaturated fats

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