Remove on poultry skin use cooking methods such

Info iconThis preview shows page 1. Sign up to view the full content.

View Full Document Right Arrow Icon
This is the end of the preview. Sign up to access the rest of the document.

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...
View Full Document

Ask a homework question - tutors are online