Remove on poultry skin use cooking methods such

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Unformatted text preview: ry skin • • Use cooking methods such as _________________ ______________ that require little or no added fat If you eat luncheon meats, sausages, or prepackaged meats, choose those lower in ______ ___________________________________________ cooking methods such as.. roasting, baking or poaching lower in,, salt (sodium) and fat 13 Oils and Fats include a small amount 2-3 Recommendation: _______________________ ________________________________________ tbsp of unsaturated fat each day ________________________________________ Function: Provide essential fatty acids and energy. Also help body to absorb ___________ and k vitamins a,d,e ________________________________________ Foods: Oils used for cooking, salad dressings, ________________________________________ margarine, mayonnaise Oils and Fats FOOD GUIDE SUGGESTIONS: vegtable oils Use ________________________ such as canola, olive, and soybean soft margerine Choose _____________________ that are low in saturated and trans fats butter, hard margarine, lard, and shortening Limit ____________________________________ Nutrition Labelling Became _____________________ for most mandatory 2005 packaged foods in December _________ Nutrition Facts table appears on food labels consistent look and information with _____________________________________ 14 Nutrition Facts Table Helps consumers make informed choices Based on a _____________________ of food specific amount compare to amount you eat calories and 13 nutients Includes...
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This document was uploaded on 02/05/2014.

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