NUTR 119 Lecture Notes - Lecture 17: Splenda, Pineapple, Sucralose
Lesson 17 - Cooking Healthful Meals
What are the general components of the American (Western) diet?
o Red meat
o Refined sugar and sweets
o Low intake of fruits and vegetables
What are considered health risks associated with obesity?
o Type II diabetes
o Hypertension
o Stroke
o Osteoarthritis
o Certain types of cnacers
What is a portion? What is a serving? What has happened to portions over the past 20
years?
o Portion: amount of a specific food you choose to eat
o Serving: amount of food recommended for each food group
Red meats, butter, milk, cheese, and tropical oils (coconut, palm) are all sources of what?
o Saturated and trans fat What are some solutions to decrease total fat intake?
o Low fat options, remove skin, reduce portion size
o Skim fat off stocks and broths
o Make gravies with minimal fat
What are some cooking methods that require no or little added fat?
o Simmering
o Poaching
o Baking
o Steaming
o Grilling
o Sautéing
What are some ways you can reduce fat in oil and creamy salad dressings?
o Flavored vinegar
o Sautéed vegetables
o Oils with intense flavors
What are some methods you can utilize when trying to reduce fat in baked goods?
o Replace fats with purees: prune, carrot, apple, banana, pineapple What artificial sweeteners
are used most often in baking?
o Sucralose (splenda)
find more resources at oneclass.com
find more resources at oneclass.com
Document Summary
What are the general components of the american (western) diet: red meat, refined sugar and sweets, low intake of fruits and vegetables. What are considered health risks associated with obesity: type ii diabetes, hypertension, stroke, osteoarthritis, certain types of cnacers. What has happened to portions over the past 20 years: portion: amount of a specific food you choose to eat, serving: amount of food recommended for each food group. What are some cooking methods that require no or little added fat: simmering, poaching, baking, steaming, grilling, saut ing. What are some ways you can reduce fat in oil and creamy salad dressings: flavored vinegar, saut ed vegetables, oils with intense flavors.
