Fat Modified Buffalo Chicken Wing Dip By Steven

Fat Modified Buffalo Chicken Wing Dip By: Steven Warden

Fat Recommendations � Total fat intake should not exceed 30% of total caloric intake � It is important to have majority of fat intake from unsaturated sources (polyunsaturated & monounsaturated) � Saturated fat should be less than 10% of total caloric intake � Limit trans fat as much as possible � Examples of good fat sources: � Salmon, avocado, almonds, eggs, dark chocolate

Fat Modification � Why would you modify fats? � Fats account for 9 kcals per gram � Heart health � Increase nutrient density of a meal � Decrease glucose and cholesterol levels

Buffalo Chicken Wing Dip � Recipe: � (3) cups of cooked shredded chicken � (2) 8 oz packages of cream cheese � (1) cup sour cream � (3) cups of shredded cheddar cheese � (1) 12 oz bottle of hot sauce � 8 oz of blue cheese or ranch dressing

Buffalo Chicken Wing Dip Modified � (3) cups of cooked shredded chicken � (2) 8 oz packages of fat free cream cheese � (1) cup of plain non fat greek yogurt � (2) cups of shredded skim mozzarella cheese � (1) 12 oz bottle of hot sauce � (1) tablespoon of ranch seasoning

Fat Contents of Recipe � Original recipe ingredients containing fat: � Cream cheese � Sour cream � Cheddar cheese � Blue cheese or ranch dressing • Fat modified recipe substitutes: • Fat free cream cheese • Non fat plain greek yogurt • Skim mozzarella cheese • Ranch seasoning

Effects of Modification on Fat �Per 100 gram serving: � Original recipe: � Total fat- 20. 049 g � Saturated fat- 9. 020 g � Trans fat- 0. 351 g � Cholesterol- 69. 535 mg • Percent change: • Modified recipe: • Total fat- 3. 905 g • Saturated fat- 1. 845 g • Trans fat- 0. 085 g • Cholesterol 40. 704 mg • 80. 5% (total fat) • 79. 5% ( saturated fat) • 75. 8% (trans fat) • 41. 5% (cholesterol)

Effects of Modification on Nutrition � Significant improvements were seen on various other nutritional aspects after modification � Decrease in total calories � Increase in protein (29. 1%) � Increase in vitamins: C, B 6, B 9, B 12, thiamin, riboflavin, niacin � Increase in minerals: sodium, potassium, calcium, iron

Working With a Client � Fat composition within a recipe can be positively modified � Significant amounts of alternate ingredients to substitute high fat sources � Alternating fat content does not mean sacrificing texture or composition � Comparable prices of ingredients � Small changes can make big impacts � Example: Ranch dressing vs. seasoning � (-1, 067. 69 kcal) � (-115. 893 g fat) � (-70. 307 mg cholesterol)

Additional Insight �Time �Effort �Attention to detail

Questions?