A Review of Cooking Oil Qualities and Influences on Human Health

Description

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!

What Will I Learn?

  • 1. Identify those qualities in oils that define their best uses in cooking or food processing.
  • 2. List the manners in which cooking oils influence cell physiology.
  • 3. Explain how specific cooking oils provide benefits to patients over other commonly consumed oils.
  • 4. Provide guidelines of use for specific oils.

Topics for this course

1 Lessons1h

Continuing Education Webinar

Webinar Video1:12:00
A Review of Cooking Oil Qualities and Influences on Human Health
Free