Unit 1

Monday, September 27, 2010

New Nutrients

Phytochemicals
-        

-         There are many types of phytochemicals
-         They are heat stable which means they won’t breakdown during cooking

1.     Antioxidants –

2.     Beta Carotene –


Trans Fats
-        

-         It is used:

-         It is linked to:

Omega 3
-         Fatty acids produce molecules with various functions. à 2 that are common are DHA and EPA.

Sources: salmon, herring, sardines, halibut...oily fish, other marine life...algae, seafood, flax seed, pumpkin seeds, fish oil capsules, ‘soya and canola oils’

Benefits:

          Pregnancy-
          Children-
Adults-

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