Answer to Question 1
Recipes should contain less solid fat, including saturated fat, trans fat, and cholesterol. Recipes can be adapted for these changes by using little or no butter, sour cream, shortening, or cream. Healthy fats such as olive oils, canola oils, and nut oils can be used in place of solid fats. The use of trans-fatty acids should be avoided. Recipes should contain fewer eggs and high-fat meat to reduce saturated fat and cholesterol. Turkey, chicken, and fish can be used along with lean cuts of beef in appropriate portions. Vegetable proteins such as beans and peas can be used to increase plant protein. Recipes can be adapted to increase flavor through cooking techniques and the use of spices and herbs to lower salt, and therefore sodium. Recipes should feature more whole-grain products and less refined grains. Added sugars should be reduced in recipes and in desserts. Standardizing all recipes in an operation can control many factors, including costs, waste, portion size, nutritional composition, equipment usage, and staff requirements. All staff must have access to the standardized recipes to ensure proper implementation.
Answer to Question 2
D
Recommended Dietary Allowances of Micronutrients
Recommendations for Treating Hypertension
The Dietary Reference Intakes Are Reference Values for Each Nutrient
Describe how fat is digested, absorbed, and transported in the body
Describe the Conceptual Forecasting Framework in your own words.
Main Types of Dietary Lipids