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DISCUSS THE IMPORTANCE OF THE FATS IN PREPARATION OF CULINARY CUISINE
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- Non-digestible carbohydrates are most commonly referred to as which of the following? Glycogen Amylase Maltose Dietary fiberList the classification of fatty acids based on their chemical structures, as well as their synthesis and acquisition from natural food sources Classifications Saturated Monounsaturated Polyunsaturated Chemical Structure Synthesis Acquisition from Natural Food SourcesDiscuss how carbohydrates can be stored as fat. Please answer precisely, clearly, and directly.
- Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9) Please attempt.Explain the usage of lipids in humans1)What is the chemical structure of a trans fat compared to that of a non-trans fat? 2)How much trans fat do you consume daily? 3)How would you balance the needs of the food industry with the health risks associated with changing the chemical composition of a food ?
- Which of the following facts are the most dangerous to the human body when present in excess saturated fats polyunsaturated fats trans fats or monounsaturated fatsIdentify the macromolecules which are the carbohydrates, lipids, protein, nucleic acid of this foods. Note: its not how much carbs are there.The Caloric Value of Food Molecules is: Carbohydrate(4), Protein (9) and fat (4) Carbohydrate(4), Protein (9) and fat (9) Carbohydrate(9), Protein (4) and fat (4) Carbohydrate(4), Protein (4) and fat (9)