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Health and Medicine

Nutrition and Dietetics

Alcohol: Effects on Health

Amino Acids: Essential and Non-Essential

Antioxidants and Their Effects

Benefits of Various Cooking Methods

Caffeine Content in Foods and Drinks

Carbohydrates: Simple vs Complex

Common Food Additives

Common Food Allergens

Common Vitamin Deficiencies

Dietary Reference Intakes (DRIs)

Food and Mood: Understanding the Connection

Foodborne Illnesses and Prevention

Glycemic Index of Common Foods

Healthy Fats vs Unhealthy Fats

Intermittent Fasting: The Basics

Macro and Micronutrients

MyPlate Food Groups

Minerals and Their Functions

Omega Fatty Acids

Nutrients Important for Bone Health

Probiotics and Their Sources

Plant-Based Protein Sources

Phytonutrients and Their Benefits

Portion Sizes and Recommendations

The Role of Electrolytes

Understanding Food Labels

Types of Eating Disorders

Types of Dietary Fibers

The Role of Water in Human Body

Vitamins and Their Sources

The Ketogenic Diet Basics

Sugar Alternatives for Diabetics

The Mediterranean Diet

Benefits of Various Cooking Methods

Flashcards

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Sautéing

Quick cooking preserves nutrients; Uses minimal fat; Can enhance flavors

Slow Cooking

Tenderizes tough cuts of meat; Low energy use; Deepens flavors over time

Baking

No need for added fats; Even cooking; Can create a crispy texture

Poaching

Gentle on food; Low in fat and calories; Preserves delicate flavors

Broiling

Cooks food quickly; Can create crispy texture; Fat drips away

Boiling

Low fat content; Hydrates food; Softens fibers in food

Grilling

Reduces fat content by dripping; Adds a smoky flavor; May form hazardous compounds if charred

Steaming

Preserves nutrients; Low fat content; Maintains food moisture

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