Author Question: You are counseling a heart patient who needs a low-fat, low cholesterol diet. This person has eaten ... (Read 49 times)

KimWrice · **on:** Aug 2, 2018

You are counseling a heart patient who needs a low-fat, low cholesterol diet. This person has eaten two eggs for breakfast for most of his life. Describe your conversation with him concerning the nutrient content of eggs.

Discuss egg substitutes, the nutritive difference, and how it might differ from fresh eggs in preparation and sensory qualities.

Question 2

The number of taste buds increases with age.

Indicate whether the statement is true or false

pikon · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

Egg whites contain 90 water and almost no fat. Yolks are not quite half water and almost a third fat. The yolk also contains about 250 milligrams of cholesterol, which is why this person should decrease his egg intake in order to help lower his cholesterol content. Whites can be used freely, making the angel food cake a favorite dessert among those watching their cholesterol. Since he is used to eggs for breakfast, he might want to consider egg substitutes. Egg substitutes simulate a whole egg by using egg whites with a synthesized yolk mixture and coloring agent. Egg substitutes are available as either a fresh, fluid product or frozen. He might notice aroma and flavor differences in his breakfast eggs.

Answer to Question 2

F