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Chapter 4 Lab Activities – Adding Flavor & Reducing Sodium
Questions/Reflections
- Define sodium and its impact on human health.
- Discuss the possible health concerns related to using salt substitutes.
- What is sodium’s function in baking with yeast-leavened products?
- Define the term phytonutrients. Define the term antioxidants.
- Name some ways to enhance flavor without using salt?
- What recipes did you work with? Did you have any difficulty with the recipe? Explain.
REFERENCES/ADDITIONAL READING: SALT AND SODIUM
- “Sodium,” USDA National Agriculture Library
- National Heart, Lung, and Blood Institute, nhlbi.nih.gov
- Mayo Clinic, Mayoclinic.org
- DaVita Kidney Care, Davita.com
- Red Star Yeast, Redstaryeast.com
- “Vegetable Purees Made Easy, Full-Bodied Sauces,” Finecooking.com
- The Essential Good Food Guide, Margaret Wittenberg
- “Refreshing Herbs”, September/October 2018, Food and Nutrition Magazine
- Healing Spices, BB. Aggarwal and D. Yost
- The Fab Four Cookbook, Rosane Oliveira, PhD
- “Dietary Guidelines: Foods and Food Components to Reduce,” Lumen Learning
- “Salt”, “Understanding Ingredients for the Canadian Naker,” BC Campus Open Education
- “Spices,” Chemistry of Cooking, LibreTexts
- “Sodium,” Chemistry of Cooking, LibreTexts
- “Spices & Other Flavorings,” Understanding Ingredients for the Canadian Naker, BC Campus Open Education
