Download Lesson 9 Handouts

The University of Mississippi
NUTRITION 101:
A Taste of Food and Fitness
Lesson 5 Handouts
LESSON 5 HANDOUTS
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Pre-Quiz
Lesson 5: Focus on Fats
1. The term lipid refers to
a. All dietary fats and oils.
b. The process for digesting fat.
c. The bond between two carbons.
d. The unit that connects to a carbon in a fatty acid.
2. Fats and oils
a. Should be avoided in the diet.
b. Need to be limited to 15% or less of total calories each day.
c. Are made up of different fatty acids, some of which are essential to good health.
d. Provides 4 calories per gram.
3. Oils are
a. Solid at room temperature.
b. Sources of healthy fats (mono- and polyunsaturated fatty acids).
c. Provide only non-essential fatty acids.
d. Made of only one type of fatty acid called polymonic acid.
4. Trans fatty acids
a. Are a type of healthy fat to be encouraged in the diet.
b. Decrease the risk of heart disease.
c. Are often man-made from vegetable oils processed to hold more hydrogen.
d. Are a type of essential fatty acid.
5. Fish is a source of
a. High density lipoprotein.
b. Low density lipoprotein.
c. Polyunsaturated fatty acids.
d. Trans fatty acids.
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Resource
Alphabet Letters, Labels, and Lipids
The word lipid refers to fats and oils. This resource explains fats
and oils in the diet and lipids in the body. The last page explains
fats on a food label.
Lipids solid at room temperature are called fats. Oils are lipids that are liquid at room temperature.
All lipids are concentrated sources of energy, or calories. A gram of fat or oil provides 9 calories;
an equal amount of pure protein or carbohydrate provides 4 calories.
Lipids in the diet
Both fats and oils are made up of different fatty acids, similar to how proteins are made up of
different amino acids. Fatty acids are divided into two groups: essential and non-essential. If the
body cannot make the fatty acid from another source, it is called essential. Non-essential fatty
acids can be made from other fatty acids by the body. Two fatty acids, alpha-linoleic acid (ALA)
and linoleic acid (LA), are essential fatty acids. Humans must get these fats in the diet. We cannot
make these vital fats from other dietary fats.
Every fat and oil is made of more than one type of fatty acid. Fats and oils are grouped by
whichever fatty acid makes up most of the fatty acids. For example, if the fat contains mostly
saturated fatty acids, the fat is then referred to as a saturated fat.
Monounsaturated fats (MUFAs) are the primary fatty acids found in olive or canola oils, tree nuts
such as walnuts or almonds (and oils made from these nuts), peanuts, and avocados. Diets from
the Mediterranean area are rich in MUFAs.
Types of fatty acids
Polyunsaturated fats (PUFAs) are major fatty acids found in corn, soybean, or safflower oil and
fish.
Saturated fatty acids (SFAs) are solid at room temperature. Animal fats, such as beef fat, lard, and
butter are examples of foods with the most SFAs. Some plant oils, such as coconut or palm oil are
also sources of SFAs.
Trans fatty acids (TFAs) are made when hydrogen is added to vegetable oils in a processing plant.
The process changes polyunsaturated oils to partially saturated fats. Shortening, stick margarine,
and some frying oils are examples of TFAs. Food labels will list partially hydrogenated vegetable
oils as an ingredient. Snack crackers, chips, cookies, and fried foods are often sources of trans
fatty acids.
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Cholesterol in the diet is only found in animal-based foods. Dietary cholesterol can raise blood
cholesterol in some people.
For most people, the total amount of fat in the diet and the types of fats change their blood
cholesterol levels. Saturated and trans fatty acids increase blood cholesterol levels. Mono- and
polyunsaturated fats are linked to lower blood cholesterol levels.
Fatty Acids – All Greek to Me
Omega is a letter in the Greek alphabet. Some fatty acids are grouped using this letter
and a number. The groups are omega-3, omega-6, and omega-9.
There are three groups of omega-3 fatty acids. ALA (alpha-linoleic acid), DHA
(docosahexaenoic acid), and EPA (eicosapentaenoic acid) are all polyunsaturated fatty
acids. ALA is found in many plant oils, including canola and flaxseed oil. ALA is an
essential fatty acid. The body can change ALA into DHA or EPA, but it is not an
efficient process. Most Americans do not eat enough foods rich in omega-3 fatty acids
DHA and EPA. The Dietary Guidelines for Americans recommend fish more often to
increase these healthy fats. Fish and other seafood are natural sources of EPA and DHA.
Experts say to check with your doctor before beginning to take fish oil tablets for more
DHA and EPA in the diet. For the general public, foods rich in omega-3 fatty acids are
preferred.
Omega-3 Fatty Acids
Omega-6 fatty acids are also polyunsaturated fatty acids. The essential fatty acid
linoleic acid is an omega-6 fatty acid. The North American food supply provides plenty
of omega-6 fatty acids from vegetable oils such as corn, safflower, and soybean.
Omega-6 Fatty Acids
Omega-3 and omega-6 fatty acids play many roles in the body. Together they support
a healthy brain and balance important body processes such as blood clotting and
inflammation. Inflammation is the body’s response to injury and helps with healing. It
is an important body process. High levels of inflammation over a long period of time
may increase the risk of some chronic diseases. How each fatty acid contributes to
health continues to be studied.
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Omega-9 fatty acids are a group of monounsaturated fatty acids. Our bodies make these
fatty acids from others, so they are not considered essential. Oleic acid, the major fatty
acid in olive oil, is an omega-9 fatty acid. Diets with more fat from olive oil are found
in the Mediterranean areas of the world. This eating style is being studied for health
benefits.
Omega-9 Fatty Acids
Balance between these types fatty acids is important. All are needed for good health.
Check your food choices and be sure to include foods that provide all three types of
omega fatty acids. The Dietary Guidelines for Americans encourage more mono- and
polyunsaturated fats from plant oils and fish to replace saturated and trans fats in the
diet.
The lipids, or fats, in our diet influence the amount and type of lipids in our body. In the blood,
lipids are mixed with proteins. This mixture makes it easier to move fats around the body to where
they are needed. These mixtures of lipids and protein are called lipoproteins (lipo for lipid or fat
mixed with protein). Blood tests are used to find out how much of each kind of lipoprotein is in
the body.
Lipids in the body
Every cell in our body needs a small amount of fat. The body needs a small amount of fat for
daily needs. The fatty acids our body cannot make from other fats (also called essential fatty
acids) can be supplied by a total of two to four tablespoons of oils each day.
Cholesterol is a fat-like compound in the blood that is made up of different types of lipoproteins.
The body also makes cholesterol. The liver makes more cholesterol each day than most people eat
in their diet. Cholesterol is an important part of hormones.
HDL stands for high-density lipoprotein, also known as the ‘good’ type of blood cholesterol.
HDL’s main job is to pick up cholesterol from around the body and help remove it. High levels of
HDL help protect against heart disease.
LDL stands for low-density lipoprotein, also known as the ‘bad’ type of blood cholesterol. LDL’s
job is to take cholesterol made in the liver and from other sources to different places in the body.
We need some LDL to be healthy. High levels of LDL are a risk factor for heart disease.
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The chart below summarizes the effects that the different groups of fatty acids have on blood
values for LDL and HDL.
How dietary fats influence blood levels
Type of Fat
Food Sources
Monounsaturated Fatty
Acids (MUFAs)
Olive oil, canola oil,
walnuts, and peanuts
Polyunsaturated Fatty
Acids (PUFAs)
Saturated Fatty Acids
(SFAs)
Trans Fatty Acids (TFAs)
Man-made
Effect on LDL Effect on HDL
or Bad
or Good
Cholesterol
Cholesterol
Corn oil, soybean oil,
safflower oil, and fish
Animal fats such as beef
fat, lard, butter, and some
plant oil such as coconut
and palm
Processed foods with
partially hydrogenated
vegetable oils, snack
crackers, cookies, fried
foods, shortenings, and
stick margarines
Decreases
Increases
Decreases
Increases
Increases
Increases
Increases
Decreases
Find out more about dietary fats and heart disease at these Web pages:
American Heart Association Web site
www.americanheart.org
Food and Drug Administration Web site
www.fda.gov/food/labelingnutrition/default.htm
Centers for Disease Control Web site
www.cdc.gov/dhdsp
National Food Service Management Institute
National Heart, Lung, and Blood Institute
Information for the public Web site
www.nhlbi.nih.gov/health
Canola Oil Web site www.canolainfo.org
Olive Oil Web site oliveoilsource.com
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If a food has less than 0.5 grams of any type of fat per serving, the label will show zero (0) grams.
A food with 0.25 grams per serving would provide 1 gram in four servings of the food. Examples
might be snack crackers, cookies, or other foods made with partially hydrogenated vegetable oil.
Check the ingredient label for the words partially hydrogenated vegetable oil to know if a food
might have trans fatty acids.
Serving size is important.
Labels must list Total
and Saturated Fat in
Grams and % Daily
Value.
Food labels do not give
a % Daily Value for
trans fat – no value has
been set by FDA. The
DGAs suggest 1% or
less of total calories
limit.
Trans Fat is listed in
grams.
Listing amounts of
Mono- and
Polyunsaturated Fats
is optional.
Total fat minus
Saturated and Trans
Fats will give an
estimate combined
MUFAs and PUFAs.
Animal products are
the only foods with
cholesterol.
Average Daily Calorie and Fat Guidelines for Women 24-50 years of age
with one-half hour of activity daily (based on MyPlate)
Total calories
1800
Total grams of Fat
60
Total grams of
Saturated Fat
20
Grams of Mono- and
Polyunsaturatd Fats
make up difference
40
MyPlate includes 5 teaspoons of oil in the food pattern to meet essential fatty acid needs. Five
teaspoons of oil equals 25 grams of fat (5 grams per teaspoon). Use a food label to help you know
how many total grams of fat and saturated fat your food choices provide.
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Nutrition Nuggets
The Lowdown on Lowfat Recipes
It is helpful to know the role fat plays in a recipe before changing
the recipe to be lower in fat. Lowfat baking is an art form all its
own. The tips below are a great place to start.
The rule of thumb for any recipe makeover is to test after every change. Have fun updating your
favorite recipes for today’s nutrition sense.
• Try the recipe with up to one third less fat without a replacement – it may work fine!
• Use unsweetened applesauce or other fruit purees to replace half or more of the fat in a
recipe.
• Use plain lowfat or fat-free yogurt to replace half or more of the fat in the recipe.
Common ways to reduce fat in baked good recipes
Note: Replace fat with a measure for measure amount such as ½-cup applesauce for ½-cup
margarine.
Many foods have a low fat option that can be used in recipes. Examples include
• Fat-free milk for whole or 2% milk
• Evaporated skim milk for regular evaporated milk
• Lowfat plain yogurt or fat-free sour cream for regular sour cream
Flavor is a major role for fats in recipes. Butter flavors baked goods. Butter can be reduced in a
recipe to decrease saturated fat. A butter/margarine blend or butter/oil blend are two options to
keep flavor when reducing the amount of fat or using a different type of fat.
Flavor
Recipes that mix butter with sugar have a unique caramel flavor. Increase the amount of flavorings
to make up for less butter in a recipe.
Fat helps keep baked goods tender. Fat coats the flour pieces. This coating keeps the protein in
flour from linking to other proteins. When fat is reduced, baked items can be tough. Replacing
some of the fat with unsweetened applesauce is one way to help keep baked goods tender. Here is
another tip to try: Use whole wheat pastry flour. Pastry flour, also called cake flour, has less
protein than all-purpose flour, so it will produce a more tender product. Whole wheat pastry flour
adds whole grain goodness, too.
Texture
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Egg yolks are a source of fat and cholesterol. They also help mix fat and protein. When a recipe
calls for two eggs, try this idea: Use one whole egg and two egg whites for the second egg. Using
all egg whites can make baked goods tough.
Fat helps baked goods hold moisture. Oils have more moisture than butter or shortening, so flour
may need to be increased slightly. Applesauce also adds moisture, so be sure to adjust recipes
where it replaces some of the fat.
Moisture
When butter or shortening is mixed with granulated sugar, it traps moisture and air in the batter.
Reducing the fat or sugar will produce a different product.
Pureed prunes can make a product dry; adjust liquid in the recipe as needed. Oats are also likely to
absorb liquid, so recipes with oats or oat bran may need an adjustment of the liquid ingredients.
Testing is the key to finding the right mix.
Lower fat baking requires special attention to how the recipe is measured and mixed.
Technique
Weighing flour is the most accurate way to measure flour. Another method that works well is the
spoon-and-sweep method. Stored flour can settle and compact. Stir flour to add air. Then spoon
the free flowing flour into the measuring cup and sweep the surface level with a knife.
Never over mix a lower fat batter. Stirring too much helps the proteins bind and makes the product
tough. Spoon and stir in flour rather than use a mixer. The mixer will often over mix the product
and add to toughness.
• The fat in cheese helps carry the flavor. Use a flavorful cheese, such as sharp cheddar, with a
lower fat cheese, such as part-skim mozzarella. Try one part full-flavored cheese to two parts
reduced-fat cheese.
• Nuts and seeds add flavor and healthy fats. Add a small amount to a lower fat recipe for
more flavor and crunch.
• Remove extra fat from cooked ground beef. Put the cooked meat in a colander. Drain well.
Use in spaghetti sauce, tacos, and chili recipes.
• Lowfat margarines will not work well in recipes to replace other fats. These spreads contain
large amounts of water.
• Pay attention to portions. A sliver of a rich dessert is another way to reduce fat. Enjoy just a
taste or two.
More recipe ideas
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Cafeteria Connection
Limits on Lipids
The Healthy, Hunger-Free Kids Act of 2010 calls on schools to
reflect the Dietary Guidelines for Americans in meal programs.
Meals need to provide students with minimum amounts of nutrients
needed for growth and health. Nutrients of concern, such as dietary
fat, are balanced for good health. Over the menu week, limits are
• No more than 30% of total calories from fat, and
• Less than 10% of total calories from saturated fat.
Both food-based and nutrient standard menu planning systems need to meet these targets.
School nutrition staffs have many tools to meet these goals. Well planned menus with tested recipes
are a major tool.
Tested recipes, also called standardized recipes, provide all steps to make a menu item. These
recipes list the
• Food items to use
• Specific amounts of each item
• Steps to follow
• Total number of servings (yield)
• Serving size (portion)
Here are some quality measures to follow:
• Select the right food item. The wrong ingredient can change the recipe including the fat
content.
• Measure items carefully. An extra cup of oil, shredded cheese, or meat crumbles adds extra
fat and calories to a recipe. The extra amount also adds to the program food costs.
• Use the right scoop, ladle, or portion size. Make sure the recipe as served matches the recipe
as planned. A pan cut into larger sizes, for example 20 instead of 25 portions, increases fat
and calories per serving by 20% . It also serves 20% fewer students!
• Help students enjoy smaller amounts of condiments and salad dressings. Use portion-packs
or other means for portion control.
• Look for new generation foods that are lower in fat. The National Food Service Management
Institute has training materials that help schools make the most of new generation foods.
Check the Resource Center at www.nfsmi.org for more materials, including a link to the
USDA Recipes for Schools.
These daily work habits will assure meals served meet the goals.
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Fact Sheet
Limit Saturated Fat & Cholesterol for
Healthier School Meals
Key Issues
• Most Americans need to
decrease their dietary
intakes of saturated fat.
Many Americans also need
to decrease their intake of
cholesterol to reduce the
risk of heart disease.
• The Dietary Guidelines for
Americans recommend we
eat less than 10 percent of
calories from saturated fat
and less than 300 mg of
cholesterol per day.
• When averaged over a
week, school meals must
provide less than 10
percent of calories from
saturated fat (no more than
6-8 grams at lunch).
• Aim for less than 100 mg
of cholesterol at lunch
and less than 75 mg at
breakfast on average over
a week.
• Schools can meet these
recommendations by
serving lean meats,
encouraging more fruits,
vegetables, dry beans, and
whole grains, and serving
only fat-free or low-fat
(1% ) milk.
When it comes to heart health, the type and amount of fat we
eat makes a big difference. Many Americans eat too much
saturated fat and cholesterol, which increase unhealthy blood
lipids (low-density lipoproteins, or “LDL cholesterol”).
Most of the saturated fat in our diet comes from cheese and
other higher fat dairy products, beef, and baked goods like
cakes, cookies, and doughnuts. Foods higher in saturated fat
usually contain more cholesterol, too.
Look for the amount of “saturated fat”, “trans fat,” and
“cholesterol” per serving listed on the Nutrition Facts label.
Choose foods that have the least amount of all three. A
manufacturer can claim a food as “low-cholesterol” if the
product contains 20 mg of cholesterol or less and 2 g or less
of saturated fat per serving.
Easy ways to
follow the Dietary
Guidelines for
Americans
• Offer fat-free (skim) or low-fat (1%) milk and yogurt.
They’re rich in protein, calcium, and other nutrients and
lower in saturated fat and cholesterol.
• Try low-fat cottage cheese, part-skim mozzarella, ricotta,
and other low-fat or reduced-fat cheeses.
• Omit butter and cream in sauces or as a seasoning for
vegetables. Try herbs and spices to add more flavor without
the fat.
• Choose lean cuts of meats with minimal visible fat. Trim
all outside fat before cooking and remove the skin on poultry.
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• Prepare fish baked, broiled, or
grilled rather than breaded and
fried.
• Avoid using too many processed
meats including sausage, bologna,
salami, and hot dogs — even those
with “reduced fat” labels — they
may still be high in calories,
saturated fat, and cholesterol.
Serve grilled, skinless chicken
breast instead.
• Limit certain bakery products
like doughnuts, pies, cakes, cookies,
and crackers, which may contain
saturated fat and trans fat.
Messages for Students
• Want a crunchy addition to your
salad? Try a small scoop of nuts.
Nuts provide mostly unsaturated fats
and are high in protein, leaving you
feeling satisfied.
• Grab a handful of nuts and fruit for
a smart snack.
• Did you eat pizza yesterday? Try
something different today!
Did You Know?
Cholesterol is a waxy, fat-like substance that the
body needs to function normally. Our bodies make
enough cholesterol, so there is no required amount
we should eat each day. When you have too much
cholesterol—because of diet, how well your body is
able to process it, or your genetic history—it can
build up in arteries and restrict blood flow to the
heart and brain.
Two major types of cholesterol in the blood are:
Low-Density Lipoprotein (LDL) - It is normal
to have some of this type of cholesterol, but when
too much LDL cholesterol circulates in the blood,
it can slowly clog the arteries supplying blood to
the heart and brain. This increases your risk for a
heart attack.
High-Density Lipoprotein (HDL) - The “good”
form of cholesterol helps to keep the arteries
clear. Some studies suggest that high levels of
HDL cholesterol can reduce your risk of heart
attack and stroke.
Liver, other organ meats, egg yolks, and dairy fats
contain higher levels of cholesterol. Plant foods such
as vegetables, fruits, whole grains, and nuts contain
no dietary cholesterol.
For more information:
www.choosemyplate.gov/foodgroups/oils_how.html
Adapted from Fact Sheet Limit Saturated Fat & Cholesterol for Healthier School Meals, U.S.
Department of Agriculture Food and Nutrition Service, (2005).
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Fact Sheet
Trim Trans Fat for Healthier
School Meals
Key Issues
• Most Americans, including
children, need to decrease
their intake of trans fat
according to the Dietary
Guidelines for Americans.
• A high intake of trans fat,
as well as saturated fat and
cholesterol, may increase
the risk of coronary heartdisease.
• Schools should serve
meals with little or no
trans fat to help reduce
this risk.
We know that fats and oils are a part of a healthful diet, but
the type of fat makes a difference to heart health. Although a
small amount of trans fat is found naturally in foods like
meat, butter, and milk, most trans fat is formed when
hydrogen is added to an oil to make a more solid fat like
shortening or margarine. This process, called “hydrogenation,” increases shelf life and helps maintain the flavor and
texture of foods.
You can reduce the amount of trans fat your students
consume by eliminating products with trans fat or serving
them less often. Check the
Nutrition Facts labels and
note the amount of “trans
fat” listed just below
“saturated fat.” Food
manufacturers can show
“0 grams of trans fat” if
a serving contains less
than 0.5 gram.
Easy ways to
follow the Dietary
Guidelines for
Americans
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Recipe for Success
• Review your menus. Serve foods with trans
fat less often.
• Check Nutrition Facts labels and
ingredient lists on similar foods.
Choose the food with the lowest amount of
trans fat. Review nutrition labels frequently,
as manufacturers change products regularly.
Foods that list “shortening” or “partially
hydrogenated vegetable oil” as an ingredient
may contain trans fat.
• Talk with your current food vendors about
new products with little or no trans fat.
Look for vendors that have eliminated or
reduced trans fat in their products.
• Write specifications for food products with
no trans fat.
• Serve nonbreaded meat products,
which usually contain less trans fat than
breaded products.
• Offer fruits and vegetables to satisfy
kids’ tastes for sweet and crunchy foods.
• Discontinue the sale of á la carte snacks
containing trans fat such as certain types of
cakes, cookies, and crackers.
• Take the HealthierUS School Challenge!
Go for the Gold and offer meals that include
more fruits, vegetables, and whole grains,
which are naturally low in trans fat!
Messages for Students
• Be “label able.” Learn to read the
Nutrition Facts label so you can make
healthier food choices.
• For a fast and fun snack, grab nuts and
fruits instead of cookies and chips.
Did You Know?
Processed foods and oils provide about 80
percent of trans fat in the diet, compared
to about 20 percent that occur naturally in
food from animal sources.
These categories of processed foods
contribute to the 80 percent:
40%
cakes, cookies, crackers,
pies, breads
8%
fried potatoes
17%
margarine
5%
potato chips, corn chips,
popcorn
5%
other foods including
breakfast cereal and candy
4%
household shortening
For more information:
www.ChooseMyPlate.gov
www.fda.gov/Food/LabelingNutrition/ConsumerInformation/ucm109832.htm
www.cnpp.usda.gov/DietaryGuidelines.htm
www.teamnutrition.usda.gov/HealthierUS/index.html
Adapted from Fact Sheet Trim Trans Fat for Healthier School Meals, U.S. Department of Agriculture Food and
Nutrition Service, (2005).
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Personal Discovery Assessment
Looking for Lipids
One way to figure out which types of fats are major players in your
food choices is to look at the food in your cupboards, refrigerator,
and freezer.
The lipids on the left-hand side of the page are fats (saturated and
trans). Lower fat and fat-free options appear just to the right of the
saturated and trans fats. The lipids in the last two columns of the table are oils (mono- and polyunsaturated). Use this home survey to decide which type of fat you have in your pantry.
Instructions: Circle the foods you find in your home. If your circles are on the left-hand side of
the page, consider options to move to the right. If most of your circles are in the middle or the
right-hand side of the page, great! The next step is to pay attention to how much and how often
you have these foods.
Foods Rich in
Saturated Fats or
Trans Fats
Butter or
Stick Margarine
Lard or Shortening
Lower Fat Version
of Traditional Foods
Reduced Fat
Margarine
Reduced Fat Butter
Products
Soft Margarine
Whole Milk, Cheese,
or Yogurt
Lowfat Milk, Cheese
or Yogurt and Fat-free
Milk and Yogurt
Snack Crackers and
Cakes made with
partially hydrogenated
vegetable oil
Home baked items
with less fat
Marbled Red Meats,
Poultry with skin
Lean Red Meats,
Skinless Poultry
Foods Rich in
Monounsaturated
Fats
Canola Oil Blends
in Spreads
Canola Oil
Olive Oil
Nuts
Home baked items
with canola or olive
oils
Foods Rich in
Polyunsaturated
Fats
Spreads with
Liquid
Oil as main
ingredient
Corn Oil
Fish such as Salmon
Home baked items
with vegetable oils
Tip: Savor the flavor of foods on the left-hand side for special occasions. Make most of your daily
choices from the middle to the right-hand side of the page.
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Post-Quiz
Lesson 5: Focus on Fats
1. The term lipid refers to
a. All dietary fats and oils.
b. The process for digesting fat.
c. The bond between two carbons.
d. The unit that connects to a carbon in a fatty acid.
2. Fats and oils
a. Should be avoided in the diet.
b. Need to be limited to 15% or less of total calories each day.
c. Are made up of different fatty acids, some of which are essential to good health.
d. Provides 4 calories per gram.
3. Oils are
a. Solid at room temperature.
b. Sources of healthy fats (mono- and polyunsaturated fatty acids).
c. Provide only non-essential fatty acids.
d. Made of only one type of fatty acid called polymonic acid.
4. Trans fatty acids
a. Are a type of healthy fat to be encouraged in the diet.
b. Decrease the risk of heart disease.
c. Are often man-made from vegetable oils processed to hold more hydrogen.
d. Are a type of essential fatty acid.
5. Fish is a source of
a. High density lipoprotein.
b. Low density lipoprotein.
c. Polyunsaturated fatty acids.
d. Trans fatty acids.
National Food Service Management Institute
Participant’s Workbook
5–16
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
National Food Service Management Institute
Participant’s Workbook
5–17
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
National Food Service Management Institute
Participant’s Workbook
5–18
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
National Food Service Management Institute
Participant’s Workbook
5–19
N U T R I T I O N 1 0 1 : A TA S T E O F F O O D A N D F I T N E S S
National Food Service Management Institute
Participant’s Workbook
5–20