CAS EC 101 Lecture Notes - Lecture 4: Peanut Allergy, Peanut Oil, Mise En Place

• School: Boston University
• Department: Economics
• Course: CAS EC 101
• Professor: Michael Manove

Document Summary

Identify the six categories of nutrients and list two sources for each. Water: tomatoes, oranges, watermelon, chicken and bread. In general, roasting and grilling meats, poultry, fish and shellfish preserve more vitamins than stewing and braising. The temperatures to which foods are cooked and the length of time they are cooked may affect vitamin retention as well: storage affects vitamin concentrations. For example, long exposure to air may destroy vitamin c. using airtight contains prevents some of this loss. Vitamin c is also lost when the fruit or vegetable becomes shriveled from water loss during long or improper storage. Riboflavin is sensitive to light, so milk products (which are good sources of riboflavin) should be stored in opaque containers. Describe the key messages in the 2005 u. s dietary guidelines. Balance calories with physical activity to manage weight. For people who are overweight or obese, this means consuming fewer calories.