The use of various cooking oils has become a very significant component of the modern diet. Oils provide a large amount of calories and possess the potential to contribute essential fatty acids (EFAs) and polyphenols that offer unique benefits with respect to preventing oxidation. Each seed, nut, or fruit used as the source for any oil has a variety of qualities that may be influential on cellular physiology, inflammatory pathways, and other areas of human health. The processing and refinement of these oil sources can create further imbalances.
Join John Bagnulo for an in-depth discussion of commonly used cooking oils, with a focus on how each oil affects various parameters of health and how each holds up during food processing and/or cooking.
Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your CEU Credit for this course!
APPROVED FOR 1 CPE CREDIT BY THE CDR OF THE ACADEMY OF NUTRITION AND DIETETICS
Make sure to check to out the Continuing Education Guide for instructions on how to complete and earn your credit for this course!
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