Question

Here is a recipe for
Cheddar Corn Chowder
Ingredients
    8 ounces bacon, chopped
    1/4 cup olive oil
    6 cups chopped yellow onions
    4 tablespoons butter
    1/2 cup flour
    2 teaspoons salt
    1 teaspoon black pepper
    1/2 teaspoon turmeric
    12 cups chicken stock
    6 cups medium-diced white potatoes
    10 cups corn kernels
    2 cups half-and-half
    1/2 pound sharp white cheddar cheese, grated

Select two ingredients to make the most significant changes to macronutrients to make this recipe healthier, but maintain the flavor and taste as well as be appropriate for corn chowder.

Name your two ingredients, explain how you are going to make modifications to each of the two ingredients and discuss the nutrient changes as a result.

Remember you are modifying ingredients and not decreasing or reducing the amount of the ingredient.

Answer 1

here ichose olive oil and bacon

Nutrient composition of extra virgin olive oil

Saturated fat: 14% Monounsaturated fat: 73% (mostly oleic acid) Vitamin E: 13% of the Daily Value (DV) Vitamin K: 7% of the DV.Increased fat in the blood after fat-rich meals – including meals rich in olive oil – may also injure our arteries and promote heart disease because they increase inflammation.Extra virgin olive oil is fairly nutritious. Apart from its beneficial fatty acids, it contains modest amounts of vitamins E and K. But olive oil is also loaded with powerful antioxidants. These antioxidants are biologically active and may reduce your risk of chronic diseases.

A. In terms of health impacts, it is better to cook with olive oil. Compared to a tablespoon of olive oil, a tablespoon of coconut oil contains about six times the amount of saturated fat, nearly meeting the daily limit of about 13 grams that the American Heart Association recommends.A. In terms of health impacts, it is better to cook with olive oil. Compared to a tablespoon of olive oil, a tablespoon of coconut oil contains about six times the amount of saturated fat, nearly meeting the daily limit of about 13 grams that the American Heart Association recommends.

Olive oil is a healthy fat that contains anti-inflammatory compounds. Drinking it regularly may benefit your heart, bone, and digestive health and help stabilize your blood sugar levels.

Nutrition Facts

Olive oilOlive oil

Sources include: USDA

Amount Per 1 tsp (4.5 g)1 tablespoon (13.5 g)100 grams1 cup (216 g)100 grams

Calories 884

% Daily Value*
Total Fat 100 g	153%
Saturated fat 14 g	70%
Polyunsaturated fat 11 g
Monounsaturated fat 73 g
Cholesterol 0 mg	0%
Sodium 2 mg	0%
Potassium 1 mg	0%
Total Carbohydrate 0 g	0%
Dietary fiber 0 g	0%
Sugar 0 g
Protein 0 g	0%

Vitamin A	0%	Vitamin C	0%
Calcium	0%	Iron	3%
Vitamin D	0%	Vitamin B-6	0%
Cobalamin	0%	Magnesium	0%

BACON

  Bacon is a type of salt-cured pork made from various cuts, typically from the pork belly or from the less fatty back cuts. It is eaten on its own, as a side dish (particularly in breakfasts), or used as a minor ingredient to flavour dishes. Bacon is also used for barding and larding roasts, especially game, including venison and pheasant, and may also be used to insulate or flavour roast joints by being layered onto the meat.

Bacon can come from a pig's belly, back or sides ⁠— essentially anywhere that has an exceptionally high fat content. In the United Kingdom, back bacon is most common, but Americans are more familiar with “streaky” bacon, also known as side bacon, which is cut from pork belly.

About 68% of the calories from bacon come from fat—and about half of those are from saturated fat—so it's definitely not the healthiest meat you can choose.” Bacon and other smoked, cured and processed meats are usually treated with nitrates or nitrites—chemical added to preserve shelf life and enhance color.

Nutrition Facts

Bacon, bakedBacon, microwavedBacon, pan-friedBacon, rawCanadian bacon, unheatedBacon, pan-fried

Sources include: USDA

Amount Per 1 slice cooked (8 g)100 grams100 grams

Calories 541

% Daily Value*
Total Fat 42 g	64%
Saturated fat 14 g	70%
Polyunsaturated fat 4.5 g
Monounsaturated fat 19 g
Trans fat regulation 0 g
Cholesterol 110 mg	36%
Sodium 1,717 mg	71%
Potassium 565 mg	16%
Total Carbohydrate 1.4 g	0%
Dietary fiber 0 g	0%
Sugar 0 g
Protein 37 g	74%

Vitamin A	0%	Vitamin C	0%
Calcium	1%	Iron	7%
Vitamin D	10%	Vitamin B-6	15%
Cobalamin	20%	Magnesium	8%

Bacon has flavor compounds, such as furans, aldehydes, and ketones. ... Scientists have confirmed that fat is the sixth basic taste, and fat is one of the key players in bacon. When the fatty acids break down as bacon cooks, they turn into compounds of tastes and smells, such as furans, aldehydes, and ketones.

Each ounce of bacon contributes 30 milligrams of cholesterol (not to mention the cholesterol from the eggs that often accompany bacon. Eating foods rich in saturated fats can raise your cholesterol levels, increasing your risk of heart disease and stroke.

is  lose weight, and eat bacon is possible  Yes, it is possible. The key is choosing a leaner, high-flavor cut (such as center-cut bacon) and staying on top of portion size. Two cooked slices of center-cut bacon have 60 calories, 2g sat fat, and 260mg sodium—not a diet-buster