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FOOD 2500 (93)
Trust Beta (93)
Chapter 2

FOOD 2500 Chapter 2: Subject 22
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Department
Food Science
Course
FOOD 2500
Professor
Trust Beta
Semester
Winter

Description
lOMoARcPSD| Meat and Alternatives Key Nutrients – PRO, fat, thiamin, riboflavin, niacin, Vit B, Vit B, iron, zinc, magnesium and potassium Tips: Have meat alternatives (beans, lentils, tofu) often servings fish each week Prepared with little or no fat, salt serving = ¾ c beans/lentils/tofu, g ( ½ oz, ½ c) cooked meat/fish/poultry, eggs, ¼ c nuts/seeds, Tbsp nut butter Oils and Fats / Beverages Oils and Fats Small amounts of unsaturated fat each day (-ml, - Tbsp) E.g. salad dressing, cooking oil, margar
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