A client tracks 1 tablespoon of olive oil used for cooking but forgets to account for oil absorbed by the food. What is the best coaching recommendation?
-
A
Log all oil added during cooking, not just what remains in the pan
-
B
Ignore cooking oil as the amount absorbed is negligible
-
C
Only track oil that is visible after cooking is complete
-
D
Subtract 50% of oil calories because most evaporate during cooking