Nutrition week 1. A lecture on carbs, protein, and fat: what each one does in your body, and how to read a label. The next day, the Culinary Arts class takes it into the kitchen.
Carbs, protein, and fat: what each one does in your body, and how to read a label.
Students compare the labels of three packaged foods they eat often: serving size, carbs, added sugar, protein, and sodium.
“Where did you first hear that carbs or fat were “bad”? Where did that idea come from?”
The next day in the kitchen, with the Evans Culinary Arts class.