Halvina HillSkills 1Chef KellyCh. 3 On Cooking1.) There are six categories of nutrients: carbohydrates, lipids (fats andcholesterol), proteins, vitamins, minerals and water.A.) Carbohydrates: starches and sugarB.) Fat: linoleic and linoleic acidsC.) Proteins: the amino acids and histidineD.) Vitamins:vitamin C and vitamin AE.) Minerals: potassium and calciumF.) water2.) Planning a diet and lifestyle to enhance health is made simpler by followingrecommendations from organizations such as the American Heart Association, theAmerican Cancer Society, the USDA, the FDA and the U.S. Department of Healthand Human Services to name a few. These organizations stress the importance ofcontrolling the amount of fat in the diet; consuming plant foods such asvegetables, fruits and whole grains in greater quantities; and moderating theamount of sugar and alcohol consumed.3.)1Try to prepare vegetables as close to service time as possible; vegetables cutlong before service lose more vitamins than those cut immediately beforecooking.2Whether a vegetable is boiled, steamed or microwaved also determinesthe amount of vitamins it retains. Because the B-complex vitamins andvitamin C are water-soluble, they are easily leached (washed out) or
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Nutrition,American Cancer Society,control calorie intake,consuming plant foods,predominantly monounsaturated fats