Hmmm... I agree with you. Maybe you could explain it this way: You take two identical chicken breasts. Dip each one in egg, then roll in salt, pepper, and breadcrumbs. At this point, the chicken breasts are still identical nutritionally. (one breast, plus a little egg, a little salt, a little pepper, and some breadcrumbs.) Now you put one on a baking sheet in the oven, and one in a basket in a fryer filled with oil. Some of the oil will soak into the fried chicken breast. Nothing will be added to the baked one. So you have changed the nutritional composition of the fried breast and added more fat and calories through the frying process. How much you change it depends on what kind of things you put on it and how much oil soaks in, etc. (**no offense intended here**I know you get this, but I thought it might help you explain to others) Maybe what they are getting at is sometimes the added calories are a lot more, and sometimes only a little more, depending on what food you are talking about and how it is prepared. (ie, you can deep fat fry a slice of carrot, but more grease- and thus more calories- will be absorbed by a hush puppy.)
This team is full of health care folks. Tell me, under what circumstances might it safe to assume that baked breaded foods would have the same nutritional characteristics as fried breaded foods?
I just ran into this on another team and honestly, I think it's nonsensical. I just wanted to check this out with you folks before I find a nice way of telling someone that their nutritional expertise is deficient.
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